Environment

Mission Statement
It is our mission as a team and as individuals to provide an experience where the focus and attention paid to the menu, service and atmosphere is not only remarkable but further enhanced by our commitment to lessen our impact on the planet.  Each day we are mindful of our choices and how they directly relate to our guest’s experience and also to our world.  In keeping with our goals we pledge to:

*utilize and support local Arizona farms
*build and execute menus based on seasonality
*use organic produce, grains, dairy and meat products
*purchase from farms that practice sustainable farming
*use non-toxic cleansing agents
*use biodegradable, compostable or recycled products
*work with facility grounds management to utilize all ASU grown citrus, produce and herbs
*encourage carpooling, walking, biking to work
*remain proactive in seeking ways to reduce our company’s footprint
*implement composters at all locations
Being concerned about one’s footprint on the environment is just the first step in making a true difference.  In order to accomplish what is set forth in our mission statement, we employ the following policy, plan and audit to evaluate and proactively

SUPPLY CHAIN MANAGEMENT POLICY
Goal: to most efficiently provide creative, well thought out menus and service while maintaining our commitment to the environment.

Mission: It is our mission as a team and as individuals to provide an experience where the focus and attention paid to the menu, service and atmosphere is not only remarkable but further enhanced by our commitment to lessen our impact on the planet.  Each day we are mindful of our choices and how they directly relate to our guest’s experience and also to our world.  In keeping with our goals we pledge to:

  • utilize and support local Arizona farms
  • build and execute menus based on seasonality
  • use organic produce, grains, dairy and meat products
  • purchase from farms that practice sustainable farming
  • use non-toxic cleansing agents
  • use biodegradable, compostable or recycled products
  • work with facility grounds management to utilize all ASU grown citrus, produce and herbs
  • actively compost

Strategies:

  • partnership with suppliers and vendors to utilize direct shipping
  • purchase food that is in season, locally grown, pesticide free
  • evaluate menu changes or service changes prior to implementation to ensure they will fit within our goals
  • decisions regarding disposable or cleansing products used will be reviewed prior to implementation to ensure they meet our standards
  • work with suppliers and vendors who share our goals and commitment to the environment
  • conserve resources by utilizing our staff at optimal times

GREEN TRANSPORTATION PLAN
*limit number of deliveries from vendors and suppliers
*utilize direct shipping
*encourage employees to carpool
*hire within the community to promote walking or biking to work
*be aware of our vendor and supplier’s transportation plans

To ensure each decision made and its result will not only complement our goal and mission but help further our success in living up to our standards, we use the following audit check list.

ENVIRONMENTAL AUDIT

  1. Are the vehicles used for off premise catering being regularly serviced to meet inspection standards?
  2. Are cleansing agents being used non-toxic and bio-degradable?
  3. Is every effort made to keep cleansing agents out of the water?
  4. Is recycling being done on all levels? Paper, plastic, glass, etc
  5. What is the life of the disposable products?
  6. Are efforts being made to utilize non-disposable products?
  7. Is the water usage being evaluated to curb waste?
  8. Has the temperature in the dish machines been evaluated to ensure energy reduction while maintaining health standards?
  9. Are new equipment purchases evaluated by their company’s environmental policy and the product’s impact on the environment.
  10. What is the ratio of employees that carpool or walk to work versus those who drive separately?
  11. Has the composter been evaluated to ensure all that can be included into it is?
  12. Is the compost being donated or used in a farm supporting the restaurant?
  13. Have the vents, filters and hoods been cleaned and tested for maximum usage?
  14. Have the grease interceptors/traps been cleaned and have the contents been turned over to a company which turns it into a gasoline alternative fuel?
  15. Are food items being sourced from local farms?
  16. Are food items being sourced from organic farms?
  17. Are food items being sourced based on seasonality?

Using local and organic foods from farms that employ sustainable farming is of paramount importance.  In addition to the environmental and health benefits SRCC also feels strongly that supporting our community with in which we live is essential.