Food For Thought strives to provide only the freshest, sustainable, and most wholesome cuisine available. We are continuously working with our suppliers to increase our sourcing of natural, locally produced menu items.
Food For Thought Culinary Philosophy
1. Reduce waste and conserve energy through engaging in sustainable kitchen practices
2. Provide guests healthy menus across all points of service
3. Embrace vegan and vegetarian choices throughout the company
4. Approach menu development respecting and embracing culinary traditions of our global community
5. Provide unparalleled respect for individuals with food allergies and special dietary requirements
6. Engineer and create menus from scratch using ingredients of highest quality
7. Seek out and leverage local, in season, organic, and antibiotic-free produce and meats throughout our daily menus
8. Source all meats and seafood through vendors which embrace sustainability and the humane treatment of animals
Food For Thought Procurement
Leveraging our purchasing power, we will strive to establish lasting relationships with vendors who share our values. Natural sourcing extends to our obligation to ensure that all animals are responsibly raised and treated humanely. This commitment includes:
We continually seek to partner with with vendors and growers in our market. Our goal is to source at least 20 percent of all items within a 200-mile radius of each operation. This initiative helps ensure freshness, reduce greenhouse gases, and lower our carbon footprint, while supporting a vibrant local economy.
As of 2019, 100% of the shell and liquid eggs in Food for Thought’s supply chain are cage-free.
By 2024, we will source only chickens certified by Global Animal Partnership (GAP) and require all chickens to be processed in a manner that avoids live-dumping and live-shackling, and instead utilizes a pre-shackle, multi-step controlled-atmosphere processing system that’s widely hailed as more humane.
Dairy & Beef
Food for Thought actively works with our vendor partners toward the responsible use of antibiotics, the reduction in use of feed additives and hormones, and the elimination of bovine growth hormone.
As supplies permit, we pledge to transition our purchases to 100% group-housed pork by 2024. We encourage the industry movement toward responsibly and humanely raised, group-housed pork as well.