Social & Environmental Responsibility

Guckenheimer has long recognized the connection between food, health, and the environment, and we have a longstanding commitment to responsible practices in all our operations – from sustainably produced food and service ware to waste and energy management. We know most of the farmers whose fresh produce we buy, and prioritize purchases from those who practice water conservation, integrated pest management, good labor practices, and crop rotations to promote good soil health and biodiversity.

 

We impose strict standards for the meat we procure, emphasizing excellent animal welfare protocols and the use of antibiotics only to treat sick animals. We only buy seafood from sources that are rated “best choice” and “good alternative” from Seafood Watch. We won’t serve species that have a risk of methyl mercury contamination, a dangerous neurotoxin present in many larger wild fish species.

 

In addition, we ensure that our cleaning chemicals meet platinum LEED standards, and our staff uniforms are sewn from sweatshop- and slavery-free sources. Our highest priority now is to reduce food waste, which contributes 8% of global greenhouse gases, and attract a diverse workforce, training women for culinary leadership positions historically unavailable to them in our industry.