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

Culinart News

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.”

  • 0
  • October 29, 2014


What our clients are saying

“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.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“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.”

“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…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“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.”

“Thank you for all the accommodations for food intolerances and allergies.  I continue to hear positive comments about the quality of the food and the options. Please pass along our thanks and gratitude to your whole team!!!!”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

Connect With Us

Want to find out what CulinArt can offer you? Connect with us today
to understand how our solutions can accommodate your unique needs.


Connect With Us

    I am a*