teresa carew

Joined the eco challenge to be a part of this great slow food movement!

Every day is an eco challenge. Fixing leaking pipes in our kitchen has been a good eco challenge. Sending food that is not eaten to the mission, is another one.

We are a catering and food service management company.  We eschew using disposable platters, and try to reduce waste by looking at the food habits of our clients. We are also the only catering company in town that has a fully humanely raised, pasture fed protein program.  We encourage our guests to eat more veggies and educate them about how much protein is healthy to eat, in a slow, nudging sort of way. We cook everything from scratch - all so good, and good for you! The challenge is how to scale this type of cookery while continuing to grow the company. All of our chefs are magnificent human beings: they all buy into making beautiful, healthy food from scratch. Another challenge we face is our competition, who operate in a vastly different manner. We try to find companies to work for, who have a similar set of values, and really struggle with the ones which don't, but which love what we do!

So, we joined this challenge, because there is still too much plastic going into our food wrap. If anyone can tell me how to reduce the use of caterwrap, I would be so thrilled! All of our clients have been encouraged to get rid of the boxed lunch concept, and do platters of sandwiches and salads, but there are still those die-hards, who wish to individualize everything.

Looking forward to it!

Teresa Carew