Christopher Hammett Founder & MD Hammett’s Collection speaks about EcoCook Malta
- Could you tell us a few words about yourself and your background?
My name is Christopher Hammett, and I’m the founder and Managing Director of Hammett’s Collection — a group of award-winning restaurants and catering concepts in Malta. I grew up always entertaining and cooking for my friends and family until I went on to train and work as a chef and therefore feel that it’s deeply rooted in my DNA. Over the past decade, I’ve focused on building experiences that blend creativity, quality, and culture — from our flagship Hammett’s Gastro Bar in Sliema to Mestizo, Monastik, Radish, and several hotel and event catering operations. My background is rooted in restaurant management, concept creation, and strategic business development, and I’m passionate about combining global inspiration with local identity to push Malta’s culinary scene forward.
- What changes have you observed over the years in terms of the eating habits of your customers and consumers?
There’s been a definite evolution — customers have become more informed, curious, and conscious. They care not just about flavour and presentation, but about the story behind what they’re eating: the sourcing, sustainability, nutrition, and ethics involved. People are seeking balance — indulgence paired with wellness, adventure balanced by authenticity. We’ve also seen a stronger appreciation for shared dining, plant-forward dishes, and international fusion — especially among younger guests. This shift has pushed us to keep evolving our menus and concepts to stay ahead of the curve without losing our soul.
- How do you see the integration of sustainability principles into the restaurant industry in the future?
Sustainability is no longer optional — it’s an integral part of the future of hospitality. The challenge is to move beyond “greenwashing” and embed real, measurable impact across the entire operation: energy, waste, procurement, and community. I see the next phase being data-driven — quantifying and tracking performance, setting benchmarks, and using transparent certification systems like EcoCook to guide improvement. For me, sustainability and profitability go hand-in-hand when done strategically: less waste, smarter sourcing, happier staff, and more loyal guests.
- Why did you choose EcoCook Sustainable Restaurant certification?
We chose EcoCook because it offers a comprehensive, evidence-based approach that aligns with our vision. It doesn’t just tick boxes — it analyses every part of the operation and provides a roadmap for real progress. As a growing group, we wanted a framework that’s internationally recognised yet practical to implement locally. EcoCook gives us both credibility and clarity — helping us ensure that sustainability is not just a value we talk about, but a standard we live by across all our outlets.
- How did you experience this initial audit in terms of organization and time spent?
The process was thorough but extremely well-structured. The EcoCook team was professional, clear, and supportive throughout. It required a certain level of internal coordination — gathering data, reviewing procedures, and engaging our teams — but it was time well spent. It also sparked valuable conversations internally about how we can improve everyday practices. For us, it wasn’t just an audit — it was a learning experience that gave us perspective and direction.
- Was the diagnostic report useful? Was it easy to understand?
Yes, very much so. The report was clear, well-presented, and actionable. It highlighted not only what we’re already doing well but also where the biggest opportunities lie for improvement. It gave us a sense of structure — a plan to move from good intentions to measurable results. I appreciated how transparent and practical it was, with recommendations that are achievable rather than idealistic.
- How do you think your customers will perceive the fact that your catering services are certified EcoCook Sustainable Restaurant?
I believe our customers will value it deeply. Sustainability is increasingly part of their decision-making process, especially for events and dining experiences. For them, it’s reassurance — that they’re supporting a company that cares about its environmental and social footprint. It adds credibility to what we’ve already been communicating for years — that we stand for quality, ethics, and long-term responsibility. It’s not a marketing tool; it’s an extension of our values.
- What are your next objectives?
Our next objectives are twofold: to continue improving within the EcoCook framework and to extend certification across all our operations. Beyond that, we aim to integrate sustainability even deeper into product development, menu design, and staff training — from sourcing to waste management. We’re also exploring partnerships with local producers and renewable energy providers to close the loop further. Ultimately, the goal is to make sustainability inseparable from how we define success as a company.
