News stories about the environment often cause us to "glaze over" with helplessness thinking that there's no way we can make much difference individually. But small things really do make an impact. Keep doing one more thing, even a small thing and it will soon add up to bigger things.
 
Our office has energy-saving appliances and computers, we turn off lights and use responsible cleaning products. We recycle paper internally and generally try not to make much waste. We even compost in our kitchen!
 
So when we were thinking up ideas for our office holiday party, we decided to make it something that would be low impact. We chose to have brunch in New York City followed by a walking tour. So on a chilly December morning, we carpooled to the train station, hopped on the train to Grand Central, then took the subway as close as we could get and walked the rest of the way to the restaurant.


  SFS Team in NYC
 
Brunch was delicious at "Back Forty" in NY's East Village where the menu reflects chef/owner Peter Hoffman's commitment to local agriculture and sustainability.
 
Our  two-hour walking tour was titled "The Multi-Ethnic Eating Tour" by Big Onion Tours. Julie, our guide took us to some interesting old neighborhoods to taste specialties that are becoming increasingly hard to find - even in New York.
 
All in all, we had a great day. We ate well and got some good exercise too! Not only that, we were able to appreciate being outside on a crisp December day.

• Identification and Planning. We identify opportunities for implementing simple, sustainable changes based on your food system, needs and clientele to create a realistic action plan.
  
  
• Implementation. We implement the agreed upon action plan through education, recipe and menu development, staff support, and linkages with local food producers.
  
  
• Assessment and Support. We periodically assess the impact of changes through consumer feedback, community impact, and financial performance. We then recommend ways to enhance your action plan to ensure continued sustainable growth.

Making hospital cuisine green - St. Luke's cafeteria debuts winter menu, every meal cooked from scratch

The hospital revolutionized its cafeteria earlier this year, switching from pre-prepared meals to cooking from scratch using fresh fruits, vegetables and meat from locally raised livestock. The hospital dubbed it "Green Cuisine," and launched its first menu in May.

Offerings changed on Nov. 8 because each seasonal menu focuses on local foods produced during that time of year.


The National Culinary Review - August 2009

The Sustainable Schoolyard, a 2009 Update

School vegetable gardens that start with kids digging in the dirt can grow to affect entire communities and perhaps one day the planet.

Sustainable Food Systems offers a unique consulting and technical assistance service that partners with institutions and organizations interested in incorporating planet healthy practices into their food programs. Utilizing sustainability practices in food production and preparation strengthens our local communities and economies and the larger world around us. Let us help you deliver food better.