Culinart

About Culinart

In January 2006, the CulinArt Regional Chef's Network (CRCN), led by director of culinary development Roger Beaulieu, issued the following "Commitment to Sustainability". CRCN believes that we must act as responsible members of the food community. We must take a stand on food supply issues that impact our customers, our clients, our company and the world. We will make food decisions with the understanding that our actions can have a positive impact on the environment. We are committed to preparing and presenting great food, understanding that seasonal, fresh and locally grown foods taste better than foods harvested early and shipped great distances. We will hire, retain, educate and cultivate talented local people who will maintain our commitment to great food through sustainable resources. As members of the local community, within all CulinArt regions of service, coast-to-coast, state-by-state, we will support local producers and manage our business in a socially responsible manner.

Understanding that making a transition to sustainable agriculture is a process, CulinArt´s initiative will continue to research ideas and solutions, educating managers and chefs along the way. We will continue to work with our suppliers to garner products, and we will continue to educate our customers about the sustainable products we are offering, and why.