We cater to people and the planet.

We take sustainability seriously, knowing that each step forward adds up to giant leaps. To that end, we are committed not only to reducing our impact on the planet but also to doing good, a promise that extends to making a difference within our communities and the wider world. We call this approach conscious catering, and it’s embedded in all we do.

Responsible sourcing.

We curate our menus with a focus on local vendors and are in ongoing communication with our suppliers to ensure transparency.

Sustainable seafood.

To help protect ocean life, support fishing communities, and ensure a healthy food supply for the future, we source seafood that has been identified as good or best choices by the Monterey Bay Aquarium’s Seafood Watch Program.

Food waste reduction.

Root to stem, nose to tail, and peel to core, we make the most of every ingredient, designing recipes to reduce food waste and greenhouse emissions, conserve natural resources, and promote sustainable agriculture.

Olive Oil Braised Cod
Rows of food in compostable bowls

Commercial composting.

We compost all food scraps from our commissary, exclusive venues, and off-premise events—including meat, fish, and dairy. Through our partnership with Curbside compost, we divert enough waste each month to cut CO₂ emissions by 5,000 pounds—the same as driving from NYC to LA and back. Because food is a resource, not trash.

Mindful materials.

We limit the use of single-service plastics and offer a broad range of biodegradable service ware options, including pulp or bagasse materials, through our robust network of eco-friendly vendors.

Recycling and upcycling.

In addition to single-stream recycling at our events and venues, we take extra steps to reduce waste wherever we can:

  • Cooking oil recycling in partnership with EarthCare, which repurposes it into biofuel, animal feed ingredients, and other useful products.
  • Plastic-free hydration with infinitely recyclable aluminum water bottles from woman-owned Open Water—keeping nearly 10,000 plastic bottles out of oceans and landfills each year and contributing to the 100+ million they’ve eliminated since 2014.

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@abigailkirschculinary

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