Chefs At Produce Truck

Sustainability & FLIK

Our clients and our and your cafés partner on sustainability practices because we care about the environment, but also because we care about YOU. If we all work together, we have the ability to make a vast difference.

  • We are committed to a Sustainability Platform: 
  • We’ve got milk free of any artificial hormones.
  • Our produce is sourced locally during the harvest months to support local family farms.
  • There are no artificial trans fats in anything we make.
  • Our eggs come from humanely raised cage-free hens.
  • All of our ground beef, including our hand-formed burger patties, is fresh, all natural, and antibiotic- and hormone-free.
  • We do not purchase poultry that has been raised with routine use of antibiotics or growth hormones.
  • We avoid using seafood that is threatened or endangered.
  • Our kitchen uses processes that minimize our eco-footprint.
Chefs In Field

Sustainability Tips YOU Can Use 

Practice sustainability


…napkin at a time.

Did you know, each American uses six napkins per day. If we all took just one fewer napkin, more than a billion pounds of napkins couple be saved from landfills each year.

…to-go box at a time.

Join us in reducing our use of paper and plastic in the café. Take a reusable café tray and use china plates (when available) to lessen your environmental impact.

…paper cup at a time.

Fill your reusable mug or top off your water bottle when dining in the café to help reduce waste.

…animal at a time.

Occasionally replace meat proteins with vegetarian proteins. Raising and transporting livestock requires large amounts of food, water, land, and energy.

…bag of garbage at a time.

Plan your meals, only buy the groceries you need, and think of ways to use leftover scraps. 95% of food waste enters landfills and turns into harmful greenhouse gases.

Chefs At Produce Truck

A Vision for 2020. Just like you have long-term goals, so do we!

GOAL 1: Purchase 20% of our produce and livestock from local sources. (Our 2015 goal was 10%.)

GOAL 2: Double our volume of animal protein purchases raised with certified humane practices. (2014 baseline: 1.3 million pounds)

GOAL 4: Serve only wild caught and aquaculture seafood from environmentally responsible sources or from sources that are on a clear path to improvement.

GOAL 5: Reduce our purchases of red meat by 30%. (2014 baseline: 18.5 million pounds)

Written by Danielle Cushing, RD, LDN, CNSC.

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