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 Escoffier School of Culinary Arts treads lightly and acts responsibly.
Escoffier School of Culinary Arts works to reduce its impact on the environment in a variety of ways:
- All paper to-go boxes, paper towels and a myriad of other paper products are made from 99.9% pre-or post-consumer recycled paper. 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, Escoffier School of Culinary Arts shops 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.
Escoffier School of Culinary Arts also believes in ensuring everyone has enough food on the table. Over the years Escoffier School of Culinary Arts has donated thousands of dollars to Community Food Share, the local food bank, and other local organizations.