Major the Gourmet’s philosophy and advocacy for social responsibility is

demonstrated in our environmental initiatives and our adaptation of

sustainable practices. Raising the standards in food quality goes beyond preparation,

service and management; it encompasses ethics and eco-friendly relationships that lead to

sustainability not only within the catering industry, but also within the community.

 

Major’s green initiatives have grown tremendously since it began in 1990.

From our offices and commissary, to our off site events, Major is taking every

action in implementing practices that uphold our mission for a greener future.

Our latest green push includes not only composting onsite but also composting at

all off site events. All waste is brought back to our location for composting.

 

Major thrives on using local, wild and free run products as our first

choice in commitment to support our local suppliers and adhering

to our promise of only serving the highest quality food and supplies.

 

We are members of the Green Table Network, which develops innovative

programs that effectively reduce the impact the companies in our industry have on the

environment. We are also members of Ocean Wise, which is a Vancouver Aquarium

conservation program, created to help businesses and their customers make environmentally

friendly seafood choices. We will continue to grow and endorse new sustainable

practices that will help minimize our carbon footprint.

]]> http://www.majorthegourmet.com/blog/2009/12/major-the-gourmets-commitment-to-sustainability/feed/ 0 http://www.majorthegourmet.com/blog/2009/12/major-the-gourmet-is-thinkin%e2%80%99-green/ http://www.majorthegourmet.com/blog/2009/12/major-the-gourmet-is-thinkin%e2%80%99-green/#comments Wed, 09 Dec 2009 00:02:53 +0000 admin http://www.majorthegourmet.com/blog/?p=6 Ongoing Best Practices:

 

• We are committed to continually sourcing out suppliers that have similar “GREEN” goals.
• We are committed to increasing our use of sustainable food sources.
• We are committed to sourcing the best biodegradable products for daily catering orders.
• We are committed to educating our clients, suppliers, and staff about our efforts in going green.
• We are committed to always using wild, free run, locally grown and produced products whenever possible.

 

Future goals to conserve energy and water:

 

• To change all exit sign lights to LED lights at our company
• To have occupancy sensors installed in all hallways and corridors
• To replace our fridge lights to cold lamps
• To replace existing toilets to low flush toilets

 

Green Initiatives implemented at MTG:

 

May 1990                      A full recycling program was implemented in our kitchen and office.  Blue bins were purchased for the kitchen to separate tin, glass, and hard plastics.

 

Office area made a huge effort to reduce paper by reusing pads of scrap paper.

 

June 1990 –                   Took first steps to replacing disposable trays with

January 2000                 reusable trays for all corporate deliveries.  An effort mush appreciated by our clients.

 

October 2001                 Office paper was again reduced with incoming faxes being sent through an online system; therefore, printing only necessary faxes.

                                   

                                    Kitchen decreases the use of disposable trays by 95%.

 

November 2001              Made the change from delivering bottled drinking water to our own reverse osmosis water coolers.

 

June 2008                      Began powering off ALL computers and screens and shutting down our all in one photocopier at night.

 

July 2008                       BC Power Smart conducted an audit of entire facility.

 

October 2008                Began the process of replacing traditional fluorescent light tubes to energy efficient LED light tubes. This project is currently ongoing.

 

November 2008              Converted all cleaning products to eco-friendly products.

 

January 2009                 Purchased specially designed beetle wood serving trays.

 

April 2009                      100% of compostable materials on and off site

                                     are collected and composted, reducing our

                                     garbage by 75%.

January 2010                  Reducing our garbage by another 20% by recycling

                                     soft plastics such as bubble wrap, saran wrap,

                                     and plastic bags.