Energy: Cooking food in a commercial kitchen can be extremely
energy intensive. Therefore, we make a conscious effort to conserve energy
throughout the café. We do our best to use the kitchen equipment as
resourcefully as possible, switch out older appliances for more energy
efficient models and practice simple conservation methods such as turning off
the lights at the end of the day.
Packaging: In food packaging alone, Americans discard 570 million pounds each day. Simple changes in behavior can make an enormous impact in reducing this waste. Our staff is careful to properly sort waste into the correct bins, they use cloth towels instead of paper whenever possible and try to use the appropriate packaging when storing food to not create unwanted excess. We also work with our vendors to encourage them to reuse the shipping boxes and pallets that come with the food that is delivered to our door.
Water: Water has become one of the planet's most precious resources. In foodservice we use large amounts of water in our day-to-day functions. As an organization, we can make a huge impact on the amount of water saved by minimally altering the way we do things. To reduce our impact, we try to make small changes in the kitchen that can add up to big water savings. We implement practices to save water while washing produce, defrosting items and washing dishes. Where possible we switch to more efficient equipment to save water.
Read our pocket guide to Love Food Not Waste at home. Small steps can make a big impact. Don't waste it.