Sustainability & sourcing
Root-to-stalk sustainable. Root-to-mouth tasty.
We have a philosophy that tasty food should still be sustainable food. By working on multiple forefronts of sourcing and sustainability efforts we have found it’s about what we cook, how we cook it and how we eat it. Food For Thought continuously works to provide you with the freshest, most sustainable and wholesome foods across our range of services.
"We do not own this planet;
we borrow it from our children."
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, AND 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
LOW IMPACT PARTNERS
After years of development by Michelin-starred chefs and world-class product developers, the JUST Egg is here. Made entirely from plants, it's packed with clean, sustainable protein, and scrambles and tastes like eggs.
Women-owned, Evanston-based Collective Resource is a food scrap pickup service that aims to reduce the amount of waste brought to landfills. Through their residential and commercial clients, an average 20 tons per week of food waste is diverted from landfills.
VERTERRA ECO-FRIENDLY SERVINGWARE
Our dinnerware is made from fallen palm leaves, steam, heat, and pressure. No plats or trees are cut or harmed in the process. VerTerra products are BPI-certified compostable and naturally biodegradable.
Cage-free hens have the ability to walk, spread their wings, and lay their eggs in nests - all vital, natural behaviors that are denied to cage-confined hens.
Food For Thought committed to sole use of cage-free eggs in 2017 in support of our belief that tasty food should be sustainable food.