CulinArt Group Partners with Karp Resources to Grow Sustainability Platform and Mission - CulinArt Group

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CulinArt Group Partners with Karp Resources to Grow Sustainability Platform and Mission

 

Karen Karp, owner and founder of Karp Resources.

Karen Karp, owner and founder of Karp Resources.

PLAINVIEW, N.Y —CulinArt Group is partnering with Karp Resources in an effort to increase its sustainability programs, partnerships, and activities across the company, following a number of years leading the dining services industry in working with clients on sustainability initiatives.

Led by Karen Karp, the team at Karp Resources is now in its second year of working closely with CulinArt’s President Thomas Eich, Director of Wellness Rachel Frank, and several on-site food service directors to gather baseline data and develop a strategic plan that will enable CulinArt to advance in the areas of procurement, waste reduction, energy and water use, education and more.

Making sustainability—an outgrowth of its existing health and wellness platform—a pillar within its mission allows CulinArt the flexibility to partner with clients looking to expand and intensify their own sustainability goals. At the same time, CulinArt continues to raise the bar and challenge itself on many sustainability issues often regarded as roadblocks in the contract dining industry.

“We are very aware, as a company, that sustainability is a journey, not a destination—Karen has imparted that to us. However, as the food industry continues to evolve, it is a paramount piece of the food paradigm puzzle and one that we embrace as we go to market,” notes Eich. “Not everyone everywhere is at the same place or pace, but we are committed to continuing to develop green dining initiatives that work towards a sustainable future.”

CulinArt has partnered with Karp Resources to increase sustainability programs.Based in New York and working nationally, Karp Resources has outlined a realistic and stepped approach for CulinArt in 2015 and beyond. “We want to remain cognizant of some of the obstacles for companies such as CulinArt,” says Karp, “Still, we feel we have provided a very real and highly achievable plan for sustainability leadership.”  Responsible sourcing is at the top of the list of CulinArt’s goals, with a first quarter review and revamp of CulinArt’s seafood purchases.  The company aims to shift 50% or more of its fresh fish purchases to follow Monterey Bay Aquarium’s Seafood Watch program or be Marine Stewardship Certified, and has set a goal of 25% for 2015. Also on tap for 2015 is identifying more sustainable egg, poultry, pork, beef and produce suppliers.

Karp, with more than 25 years of specialty food retail, agriculture, and restaurant experience, has helped to build CulinArt’s sustainability mission on three pillars: food, stewardship and experiences. Karp explains, “Going forward, we will work with both CulinArt’s leadership team and on-site managers and chefs to develop practices that reflect the company’s growing commitment in all aspects of sustainability. From company-wide procurement decisions to client-site events that highlight responsible choices, to deeper partnerships with clients, CulinArt has a unique and exciting opportunity to advance sustainable behaviors both internally and for its clients.”

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  • October 29, 2014
Sustainability

CATEGORY:

What our clients are saying

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“The CulinArt team has been great to work with and has been super flexible. Having worked with other dining services at different institutions, having a dining team that is open to menu changes has been a great resource for our events. ”

“What a night! You and your team rocked it and made us look like stars. Great working with you and know we will have more chances to work together on future events.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“I just wanted to give a huge compliment to the cook at Main Street. Today I had the Salmon Super Bowl and it was amazing!!!! Every day I go in there she always has something that looks too wonderful to pass up! Thank you for always having such a variety of food!”

“Just a note to let you know that you ROCK! You always pour yourself into [The] Webb [Schools] to make the dining experience the very best it can be. I’ve been hearing such positive things about the food quality this year – something I hope you feel really good about. And it is times like this with the Coronavirus that leaders truly emerge. You have been unbelievably accommodating in making last minute changes to how we serve, etc. and all else we do in the dining hall and I just want you to know how much I deeply appreciate your devotion to this special community. You are a key part of it – you model beautifully the very best of Webb. So thank you!!”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“I hope you do the food service in heaven.”

“What a difference a top chef makes to student satisfaction and enjoyment of campus life!  At a recent boarding school conference, food was mentioned as a key retention method and it is really true. The comforts of home are found in good food and meals enjoyed with friends. We couldn’t be more pleased with the healthy and delicious daily options presented by our chef and his team. Frank even has a suggestion box, so he is always open to new ideas and he even offers cooking classes for our students!”

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