Preserving our Industrial Roots for Sustainable Cities and Communities (SDG 11)

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Our adaptive reuse design preserves the building's century-old industrial roots, including exposed brick walls, cast iron columns, wooden ceilings, and arched windows. We hired local craftsmen to repurpose materials found in the building's demolition to create unique and artistic guest room furnishings, adding a touch of local artistry to each room. This initiative aligns with SDG 11: Sustainable Cities and Communities, Target 11.4, which aims to protect and safeguard the world's cultural and natural heritage.

 

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Promoting Inclusion and Diversity (SDG 10)

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In keeping with the Williamsburg community's diverse and inclusive nature, we place a strong emphasis on hiring a staff from diverse backgrounds. We also support local organizations through various initiatives, such as providing space, services, and financial donations. During the pandemic, we opened our doors to medical workers, while our restaurant, Le Crocodile, worked to prepare and deliver meals to a local ICU. This initiative aligns with SDG 10: Reduced Inequalities, Target 10.2, which aims to promote the social, economic, and political inclusion of all, irrespective of age, sex, disability, race, ethnicity, origin, religion or economic or other status.

 

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Restoring Marine Ecosystems (SDG 14)

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Beyond our commitment to the community, we also strive to reduce waste and assist in ecosystem restoration. Our restaurant, Le Crocodile, partners with the non-profit Billion Oyster Project to reuse discarded shells from oysters, clams, and scallops served in the restaurant. These shells undergo a year-long curing process before being seeded with oyster larvae and placed in reef restoration sites, contributing to the project's goal of restoring one billion oysters to New York Harbor. This initiative aligns with SDG 14: Life Below Water, Target 14.2, which aims to sustainably manage and protect marine and coastal ecosystems and take action for their restoration.

 

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Reducing Food Waste through Sustainable Sourcing and Composting (SDG 12)

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We prioritize responsible consumption and production in our food waste reduction initiatives. Our restaurant, Le Crocodile, sources its ingredients from local and sustainable producers and focuses on creating seasonal and inventive menus. Any food waste is composted and used to grow fresh produce, which is then used in the restaurant. This initiative aligns with SDG 12: Responsible Consumption and Production, Target 12.3, which aims to reduce food waste at the retail and consumer levels and reduce food losses along production and supply chains.

 

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Prioritizing Health and Safety (SDG 3)

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In addition to our focus on responsible consumption and production, we are committed to providing a safe and healthy environment for our guests and employees. We have implemented a variety of health and safety measures, including contactless check-in and check-out, increased cleaning protocols, and providing personal protective equipment for staff. This initiative aligns with SDG 3: Good Health and Well-being, Target 3.8, which aims to achieve universal health coverage, including financial risk protection, access to quality essential health-care services, and access to safe, effective, quality, and affordable essential medicines and vaccines for all.