Sustainable food service supply.

On my last blog, we spoke about the idea of a “grow your own” food option. Any chef with a reasonable degree of merit, would subscribe to this ideal. However we can’t grow everything, or produce items like take out containers, storage and preservation products. We can make better decisions in terms of what we use, and where we source them. Click the following link for an example.

Workers put together pallets of food to be shipped out on Tuesday Sept. 06, 2016 at the KeHE warehouse in Aurora. The organic food distributing company opened a 270,000 sqare foot warehouse Photo by Gabriel Christus/Aurora Sentinel