Sustainability - CulinArt Group

Sustainability

img-sustainability Sustainability is a journey, not a destination. CulinArt’s approach to sustainability is based on an active commitment to continuous innovation and growth. Our sustainability mission enables us to meet the diverse needs of our clients while simultaneously addressing the challenges of a rapidly changing food landscape: Our mission is to constantly innovate and evolve our culinary, social, environmental, and business practices in our venues (along our supply chains, and within our communities), exceeding the expectations of our clients, partners, and people, every day. We have established a Sustainability Framework that is built on three pillars: Food, Stewardship, and Experiences. Across these focus areas, our work is guided by these principles:

  1. We are committed to preparing delicious, innovative, high-quality food that meets the current and ever-changing needs of the marketplace;
  2. We build strong relationships with our clients and communities by being responsive, transparent, and responsible;
  3. Our sustainability programs are based on a continuous cycle of research, reflection, improvement, and communication;
  4. We prioritize the well-being of our clients, team members, partners, communities, and the environment.

What do these principles mean to CulinArt? They mean that as a company, CulinArt is committed to researching, understanding, and incorporating emerging best practices in procurement, facilities management, and health and wellness. They mean that while we understand that preparing delicious food that delights the senses is the core of our business, we also need to be financially, environmentally, and socially responsible. And, they mean that we recognize and work with the different needs, capabilities, and resources across different geographies and clients. We both learn from and lead clients every day.

How do these principles translate into sustainability practices? Our sustainability practices range from establishing purchasing standards to improve the sustainable profile of the goods we purchase, to assisting our clients in meeting their own goals for sustainability – whether it be reducing water and energy usage, to growing herbs and vegetables on company or campus grounds, eliminating use of Styrofoam, or composting kitchen scraps, among other things.

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What our clients are saying

“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.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn't do this without you.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“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…”

“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.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“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!!!!”

“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.”

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

“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.”

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