Our Environmentally Friendly Practices

In all our practices we make choices that support sustainability. We want to set an example by protecting our environment for future generations and we abide by these business principles:

  • Use local, organically grown produce and humanely raised meats
  • Buy directly from local purveyors to cut down on food miles and increase their profits
  • Follow sustainable practices like our full composting/recycling program that aims for ‘zero waste’ and our use of ‘to go’ packaging made from biodegradable sugar cane fibers
  • No use of pre-packaged, processed foods
  • Use modern energy saving equipment and high temperature dishwashers that cut down on the use of chlorine

Healthy Ingredients, Healthy People

We know that our culture is facing a nutrition-related health crisis. It starts with the rise in obesity and leads to other diseases. Our approach to food service is part of the solution.

In all of our kitchens we use the freshest, least processed ingredients available and whenever possible use organic products that are naturally low in sugar and saturated fats. Our menus are diverse, balanced and exceed USDA guidelines for nutrition.

We take the following facts into consideration as we cook for our community:

  • 30 percent of U.S. adults 20 years of age and older—over 60 million people—are obese. *
  • Among children and teens aged 6–19 years, 16 percent (over 9 million young people) are considered overweight. **
  • If America’s children and youth are to develop eating habits that help them avoid early onset of diet-related chronic diseases, they have to reduce their intake of high-calorie, low-nutrient snacks, fast foods, and sweetened drinks, which make up a high proportion of the products marketed to them. ***

The Acre Kitchen Standards →

 

 

*(Center for Disease Control and Prevention. Overweight and Obesity:Home. 09/14/2006. CDC. 16 Nov. 2006. http://www.cdc.gov/nccdphp/dnpa/obesity)
**(Center for Disease Control and Prevention. Overweight and Obesity:Home. 09/14/2006. CDC. 16 Nov. 2006. http://www.cdc.gov/nccdphp/dnpa/obesity)
***(Institute of Medicine. Food Marketing to Children and Youth: Threat or Opportunity? 10 Feb. 2006. Institute of Medicine. 16 Nov. 2006. http://www.iom.edu)