Sustainability as defined by NexDine and the World Wildlife Fund for Nature (WWF) defines sustainability as: improving the quality of human life while living within the carrying capacity of supporting eco-systems. (http://en.wikipedia.org/wiki/Sustainability). At NexDine, we have a sustainability program called "Higher FoodSource". It's our program that allows our customers and clients to follow our contribution to general sustainability practices, both internally and through all external vendors.
What are the elements of Higher FoodSource? It's not so much a what, as a where, when and how. First off, we believe it's important for you to know everything about the food we serve, including what, where, when, and how. Our goal is to provide in-depth details of all food products and also provide details of our commitment to only sourcing those products from vendors who can meet our strict guidelines. Basically, if the vendor can't tell us the who, what, when, where, and how of their product, we don't buy it. Secondly, it's the internal kitchen practices that shape our sustainability commitment (click here for more).
One element of our Higher FoodSource program is our commitment to supporting local farms and businesses. We believe that a "Local 1st"philosophy can answer those sourcing questions (who, what, when, where, and how) better and faster.
This is not a "jump-on-the-bandwagon" marketing ploy. It's an attempt to reverse the abusive and gorging practices of our industry – which has shuttered local farms, destroyed local land, and polluted local water and air. For years, the kitchen practices of Chef's were to find the cheapest product (quality & price), never concern yourself with recycling and waste, and don't worry where stuff comes from because nobody really cares. At NexDine, we care. And so do our customers. It is estimated that 15% of all foods brought into restaurants leaves as trash. This "trash" can be recycled or composted and made into usable product. It is also estimated that an average product travels 1,500 miles before arriving at a restaurant. We are leading the effort to change those negligent practices.
Furthermore, can you remember when every city and town had a local farm? A farm that you visited as kid? Can you remember when farming was a noble profession and considered an art, not a science? Can you remember when produce tasted fresh from the vine and not bland because it was force ripened in a warehouse? We do. And we are changing things, one meal at a time.
Sustainable doesn't mean "lite" and it doesn't necessarily mean "healthy". You can still enjoy a grass fed, jumbo steak sandwich with heirloom beefsteak tomatoes on a fresh artisan roll (extra mayo & fries please!). A steak sandwich every day, like anything else, isn't necessarily healthy, but at least it's fresh and natural...know what I mean?
When you partner with NexDine, you're partnering with people who understand and enforce a simple principle of sustainability into everything we do and in every café we service.