Onyx Műhely and the new ONYX aim to present progressive Hungarian cuisine, which is based on the intertwining of art, science, and gastronomy, uses local ingredients and places great emphasis on sustainability.

We approach hospitality from a new perspective, and a key element of this is paying special attention to adaptation to climate change. We understand that we need to slow down and take our social and environmental responsibilities more seriously.

We can only operate responsibly if we are mindful of our impact on the environment. To this end, we consider the emissions generated during the entire life cycle of the products and raw materials, the energy consumption required for operation, the emissions related to the commuting of employees, the use of environmentally friendly cleaning products and the involvement of consumers. To achieve this goal, we work together with all actors in the supply chain. We develop a sustainability strategy, for which we assess the sustainability aspects of the areas that determine the operation of the Onyx Műhely.

We prioritize the following in 7 main areas:

01Food raw materials

• At least 60% of our food is made from organic or bio ingredients.
• Emphasis on seasonal ingredients when planning the menu.
• Transition from reliance on imported raw materials to local and regional procurement.
• The long-term goal is to achieve self-sustainability with initiatives such as the creation of a free-range chicken farm in 2015.
• Application of Tómin Japanese liquid freezing technology to freeze fish and meat to minimize waste and increase sustainability.

03Energy consumption

• Focus on reducing energy consumption in the workshop kitchen.
• Emphasis on energy efficiency in design and technology.
• Replacing traditional lighting with LED lights.
• Integration of innovative dishwashing technology.
• The goal is to reduce energy, water, and detergent consumption by up to 70%.

05Waste management

• Minimizing the accumulation of waste is a primary goal.
• Minimizing disposable plastics.
• Utilization of Hungary's selective waste management infrastructure.
• Separation and disposal of metals, cardboard, plastics, glass, organic waste, used oils and compost materials.
• Collaboration with Startup Plastic Surgery Greentech startup incubation program: Initiating a challenge to replace or recycle non-recyclable plastic vacuum bags.
• Commitment to sustainable waste management practices.
• Innovation and creativity in addressing waste management challenges.

07Carbon footprint
calculation

• We are the first restaurant in Hungary that measures environmental pollution.
• The aim is to compare old and current emissions and prioritize reduction options.

02Equipment
& Accessories

• All the furniture, equipment and serving tools of Onyx Műhely are based on sustainability criteria and the circular economy model.
• All pieces of furniture are made from Hungarian materials by Hungarian designers, and the team's work clothes are made from recycled materials by one of Hungary's pioneering sustainable brands.
• This approach minimizes the environmental impact throughout the entire life cycle of the product, from raw material extraction and production to use and eventual disposal.

04Detergents

• Switching to environmentally friendly detergents.
• Emphasis on supporting the local economy through Hungarian-made products.
• Continuous evaluation and improvement of detergent choices.
• Alignment with long-term sustainability goals.
• Educating staff and customers about the benefits of environmentally friendly detergents.

06Shaping attitudes

• Initiatives to increase guests' environmental awareness.
• We offer guests a carbon dioxide compensation option.
• Carbon offsetting includes neutralizing greenhouse gas emissions from menu preparation, transportation, and consumption through our local tree planting program.
• Collaboration with the Startup Plastic Surgery program to engage young talent in green hospitality solutions.
• Sustainable gastronomy books are an important part of our gastronomic library.
• Promoting environmental issues in communications with customers, followers, subcontractors, and industry members.