Auguste Escoffier School of Culinary Arts is committed to being as “green” as possible. In addition to sourcing whenever possible local, fresh products and ingredients for our programs and classes, we are dedicated to providing a healthy and sustainable school and work environment. Recycling, composting and energy savings are just some of the steps we have taken to ensure that our school treads lightly and acts responsibly.
We work to reduce our impact on the environment in a variety of ways:
- We are committed to purchasing seasonal produce through local Community Supported Agriculture (CSA) programs.
- All paper to-go boxes, paper towels and numerous other paper products are made from 99.9% pre- or post-consumer recycled paper. Auguste Escoffier School of Culinary Arts is a Styrofoam-free zone.
- A unique, compostable plastic made from corn is the base for our sample cups at the Farmers’ Market.
- In an effort to encourage sustainability, we shop locally whenever possible. Local Farmers’ Markets and organic farms supply regionally grown, seasonal produce for several of our classes.
- Our recycling program includes cardboard, plastic and glass. Even the cooking grease is recycled for bio-diesel.
- We are participating in an exciting new composting program that combines animal, vegetable and paper/cardboard.
- We educate our students on how to create clean, safe and environmentally friendly work places.
Auguste Escoffier School of Culinary Arts also believes in ensuring everyone has enough food on the table. Over the years we have donated thousands of dollars to Community Food Share, the local food bank and other local organizations.