Steak King Sustainability Goals for 2025
2024 was a year of growth for Steak King's online business and Flat Iron restaurants. The economy wasn't great, but on the flip side, it did offer opportunities for our expansion, so we are grateful for that. We noticed a strong trend of Hong Kong people dining less in high-end or fine dining restaurants, but it appears that these same consumers have been cooking more often with higher- quality ingredients at home.
Super premium products such as Wagyu Beef, Lobster, Crab, Foie Gras, and Smoked Salmon have all seen a significant increase in sales for us. What's more interesting is that brands with a sustainable heritage or certification have seen a significant increase in popularity, which is encouraging as we are trying to align with as many sustainably conscious brands as possible.
Company Sustainability Statement
At Steak King, we are committed to fostering a sustainable future for our planet and communities. As Hong Kong's leading meat and seafood retailer, we recognize our responsibility to minimize our environmental impact and contribute positively to the world. Even though some leaders might step back from global climate agreements, we are still 100% committed to our pledges.
1. Reducing Our Carbon Footprint:
We are committed to reducing our carbon footprint by importing our products by sea instead of by air in 2025. Not only does it use much less fossil fuel per kilogram of food, but it's also more cost-effective, allowing us to share those savings with our loyal customers. Everybody wins!
2. Sustainable Supply Partnerships:
We have always strived to work with companies that share our philosophy-practicing carbon-neutral farming, offering free-range and organic products, and being certified sustainable. This ensures that our products are sourced responsibly, promoting better taste, health, and sustainability.
3. Electrifying Our Logistics Fleet:
We are committed to electrifying our entire logistics fleet by 2025, reducing our reliance on fossil fuels and decreasing our greenhouse gas emissions. The real benefit to electric vehicles is the significant cost savings on fuel, which we will strive to share with our loyal customers.
4. Supporting Animal Welfare:
We are collaborating with Hong Kong Dog Rescue by donating all of our meat and seafood trimmings to the charity. We have also provided essential equipment such as fridges, freezers, and mincers. Protein that would have ordinarily ended up in the landfill is now helping to nourish our furry friends.
5. Upcycling Initiatives:
With Flat Iron Restaurants, we plan to continue our upcycling program, whereby we take over existing restaurants and re-use the perfectly good fixtures and fittings, repurposing them. This initiative also extends to the staff working within the organization.
6. Nose to Tail Butchery:
We believe in using the entire animal wherever possible and openly promote secondary cuts to our online store customers and in our restaurants. Why? Taste and texture, value for money, and celebrating the entire animal contribute to a more sustainable way of eating meat. We conduct a bimonthly educational and interactive dinner called "Undercut" to help promote our nose-to-tail philosophy.