Our Operating Principles
We strive to be leaders in building a sustainable future and making a positive impact on the planet. To this end, we continuously monitor the market and the changing needs of our clients for the best solutions, keeping in mind our stewardship and long-term goals.
Making a Positive Impact
Food For Thought follows the guidelines of Monterrey Bay Aquarium Seafood Watch list and purchases seafood from suppliers who are MSC (Marine Stewardship Council) certified. These two regulatory organizations promote sustainable fishing practices and lower the impact that commercial fishing has on the ecosystem.
In 2017, Food For Thought led the industry by utilizing cage free eggs in its corporate catering kitchen and contracted Dining Services locations. As of 2019, 100% of the shell and liquid eggs in Food for Thought's supply chain are cage-free. They are not only safer, but support animal welfare goals.
Where's the Beef?
Is an initiative to reduce our contribution of CO2 and methane gas by cutting back our in-house protein consumption at least 20% annually. Meatless Monday is both an environmental and personal health win - we invite you to try it!
Why not? We are striving to replace all cleaning products with eco-safe, green alternatives. Currently at 85%, we have set a goal to achieve 100% by 2025.
We understand that we create impact through the service of our catering brand. When necessary to provide single use products, we source environmentally efficient products. Our partners include Verterra, made from pressed fallen palm leaves, EcoTainer cups, and bagasse flatware.
Waste Not - Want Not
We have a philosophy that tasty food should still be sustainable food. Through our Root-to-Leaf menu design, strategic sourcing, and education we can reduce our contribution to the food waste stream (approximately 1/3 of all food produced or 40 tons annually). Hunger is unnecessary and we are joining forces with others whose goal it is to solve this global issue.
1. Offer clients lower impact selections in our menus including:
2. Utilize local Midwest producers and seasonal items whenever possible.
3. Supply sustainable serviceware, plates, cups, & flatware.
4. Work to reduce the food industry's wasting of 1/3 of all food products produced.
5. Continuously educate our staff and customers to create positive change.
RESPONSIBLE PORK PURCHASING
As there are improvements in supply chains, we are striving to purchase 100% group-housed pork by 2025. We further encourage the industry to move towards humanely raised pork products.
CUT OUR FOOD WASTE
Our awareness of the food waste issue has inspired us to continue to work at reducing our impact in this area. In 2015, the USDA joined with the U.S. Environmental Protection Agency setting a goal to cut our nation’s food waste by 50% by the year 2030. We continue to evaluate how we can lessen our impact and meet this goal in our organization by 2025.
RETHINKING DISPOSABLE FOODWARE
Although at its infancy the movement of reusable foodware in quickservice restaurant environments and corporate feeding is gaining momentum. It saves trees, reduces oil consumption, reduces C02 and reduces contributions to the waste stream. All good reasons to embrace! As new products come to market and public acceptance grows, we will lead and implement programs to support.
ARE WE DOING ENOUGH?
We realize the quest is never complete and we can never assume a posture that we are done. The responsibility is large and we all must contribute to the solution, so no we can never do enough.
Proud Member of:
Positive Change Organizations
Headquarter: Midwest, USA
Industry: Food Suppliers
There are almost two million farms in the USA. With a goal of lowering our food miles and supporting local growers a big shout out to a few of Food For Thoughts local farm partners and friends in the industry. Support them and all local growers. The product is great, and you dine with purpose.
Headquarters: Chicago, IL
Industry: Produce Supplier
Testa’s facility holds a LEED® Platinum Certification from the United States Green Building Council. The facility is the first LEED® Platinum Refrigerated Food Distribution Facility in the United States. The building was designed with a minimal carbon footprint and features renewable energy sources including: Wind Turbine energy production, Solar Hot Water Heating, and pole mounted Photovoltaic panels in the parking area. It has a Green Roof and the capability to make substantial re-use of rainwater through several techniques including bio swales, cisterns, and a graywater system for non-potable water use