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.

Animal Welfare We source proteins from suppliers that promote the humane welfare of farm animals. Compass Group USA Commitments are based upon the Five Freedoms of Animal Welfare developed by the Farm Animal Welfare Committee of the United Kingdom. To learn more about our commitment to Farm Animal Welfare, click here.

 

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What our clients are saying

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“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.”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

“The food offerings provided by CulinArt are of the highest quality and enjoyed by our students, faculty, and staff.  The CulinArt team understands the importance of providing healthy options that taste good and are appealing to students.  We also appreciate that the team listens to feedback from our community and makes adjustments as needed.”

“I just wanted to tell you what a fantastic job you guys are doing with the lunch delivery to Pratt [Street]!! I order from CulinArt each day that I am at the Pratt office and it’s been great every time. The food is delicious – especially the soups! It’s so nice to have consistently good food without having to worry about leaving the building. I really appreciate it. Keep up the great work!”

“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 just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“My 6th grade daughter is a "picky eater" and a vegetarian but she really enjoys the food on the menu at SSFS and the thoughtfulness that goes into your menu planning. Thanks to your cooks and meal planners.”

“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.”

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