Sustainability (or We’re Green)
Since its inception, Art of Catering practices has focused on the highest quality product and environmentally responsible business practices. We uphold our sincere commitment to environmental beliefs and values in the following ways:
» We use organically grown, local produce, whenever it is available. We do not serve Chilean sea bass or swordfish, and our salmon is line-caught, Oregon wild. Our poultry, if unavailable locally, is always hormone and antibiotic free, and our beef and pork come from the esteemed local farms Painted Hills and Carlton Farms.
……………………………………………………………………………………………………………………………………………………………………….
» Art of Catering recycles all glass, plastic bottles, paper, and cardboard and avoids products made with excessive, hard-to-recycle materials, such as Styrofoam and plastics. We do not use disposable service ware at our events.
» In 1998, Larry Grimes catered the initial fundraising event for Ecotrust, a Portland-based environmental nonprofit. Larry has also been a member of the Chef’s Collaborative, a network of chefs, restaurants and culinary professionals who promote sustainable cuisine, since 1998.
» The 2005 annual Oregon Pinot Camp wine dinner’s focus was sustainability. Art of Catering produced the event, which brought together over 250 wine and restaurant trade people from around the nation. These wine and food lovers traveled here not just to experience the amazing Oregon wines, but also to see firsthand the innovative ways that Oregon and its businesses promote environmental responsibility.