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.

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plated food

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.

We recycle at our events and our venues through single-stream recycling. In the kitchen, we recycle our cooking oil with EarthCare, which processes and repurposes it into biofuel, animal feed ingredients, and other useful products.

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@abigailkirschculinary