Here are some key components of our current program:

In an alliance with Earth Pledge, a nonprofit organization dedicated to promoting sustainable practices that protect the environment, SAVOR integrates farm-to-table initiatives into all of our operations. Sourcing produce locally not only assures our customers of the freshest and most naturally flavorful ingredients, it allows us to help the local economy by supporting regional growers.

Whenever possible, SAVOR avoids plastics and Styrofoam products made with petroleum-based chemicals and additives that contribute to pollution, toxicity and land fills. Increasingly, we are adopting eating utensils made from renewal resources, like corn and potato starch, and plates and bowls molded from the fiber that remains after the juice from sugar cane is extracted.

For select facilities, we have begun a composting program to send food and green waste for composting. This is a farm-to-table-to-farm effort designed to enrich the soil for local farmers and help reduce waste collection costs for our facilities.

Simply put, whatever is recyclable is recycled.

We believe that acting responsibly must begin at the source, which is why we actively seek out suppliers and vendors who make green initiatives a part of their everyday operations.

SAVOR has partnered with the Aquarium of the Pacific in Long Beach, California, to provide customers with healthy seafood choices that are clearly identified and documented as coming from both sustainable wild stock and sustainable aquaculture sources. Menus for all of our facilities include sustainable seafood choices to make it easy for meeting planners to select this option. Stewardship of the ocean and the natural environment is an important consideration in everything we do.