Sustainable Whole Grains - CulinArt Group

Eat Well Blog

Sustainable Whole Grains

With an increased focus on preserving invaluable natural resources and ensuring the future health of the environment, many consumers are paying closer attention to their dietary choices and how they can be more sustainable. Food production contributes approximately 30% of global greenhouse gas emissions, with almost half coming from livestock alone. Further, food production accounts for 70% of water use and 40% of land use placing a heavy burden on our planet! As the population continues to grow, how can we responsibly nourish generations to come?

Promoting the health of our bodies and environment, the cornerstone of a sustainable diet is incorporating plant-based meals. Conserving natural resources and reducing the carbon footprint associated with raising livestock, plant based diets are rich in whole grains; everything from barley and brown rice to quinoa and oats. The cultivation and harvesting of grain products requires far fewer natural resources than meat production and reduces soil erosion. Think of a classic hamburger-while the beef patty requires almost 200 gallons of water, it takes less than seven gallons to produce the bun. Further, by rotating crops such as barley, rye, and oats, nutrients are returned to the soil which enhances its viability and overall health. Ancient grains including quinoa, amaranth, and teff were staple crops of civilization in Asia, Africa, and South America. Grown in harsh environments without the use of modern irrigation, pesticides, and fertilizers, these grains remain extremely resilient; thriving in extremes of temperature and minimal amounts of water.

Just one meatless meal a day helps to improve the sustainability of our planet; start by incorporating whole grains at breakfast with a bowl of oatmeal, a quinoa and chickpea stir fry for lunch, or a brown rice pilaf for dinner.

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  • September 25, 2019

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What our clients are saying

“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.”

“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. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“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 have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“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.”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“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!”

“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…”

“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.    ”

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