THE NOURISH

where flavor meets sustainability

A plate with asparagus, greens, and a poached egg on a white sauce, garnished with seeds and herbs, on a rustic table.

SUSTAINABILITY

At Nourish, we actively minimize the overall environmental impact associated with food production and consumption in order to promote a healthier planet for all.

By choosing us as your caterer, you not only support our eco-friendly practices but also reinforce our commitment to sustainability.

Your choice ultimately benefits both the environment and our business, fostering a better future for generations to come.

Local and ecological sourcing of produce and ingredients

By buying locally grown and/or ecological produce we reduce the carbon footprint associated with transportation and supports local economies. It also ensures fresher ingredients, which can enhance the quality of the catered meals. We at Nourish try to source as many local ingredients and produce as possible including locally sourced vegetables and fruits, cheese, eggs and diary.

A bowl of fresh salad with leafy greens, a sliced boiled egg, nuts, and crumbled blue cheese, garnished with herbs and spices.

Seasonal Ingredients

Using ingredients that are in season plays a significant role in helping us to effectively reduce the overall environmental impact of food production.

By choosing to focus on seasonal produce, we not only support local farmers but also minimize the energy required for transportation and storage. This thoughtful approach encourages a more sustainable food system.

Plate of mixed salad with greens, roasted chickpeas, crumbled cheese, pumpkin seeds, and herbs on a stone table surface.

Reducing Food Waste

Implementing strategies to minimize food waste is critical for us.

This can include accurate portioning, composting leftover scraps and designing menus in a way so no leftovers are left behind.

We are in the beneficial position of knowing exactly how many people we will be catering for prior to an event and after years of experience, we have great accuracy with portion control meaning little to no food waste.

Colorful dish with roasted cauliflower, hummus, chickpeas, pomegranate seeds, microgreens, and herbs on a white plate.

Plant-Based Menus

Offering plant-based meals significantly reduce the environmental impact, as plant production typically requires less water and land than animal farming and produces fewer greenhouse gases.

Eco-Friendly Packaging

At nourish we are primary using biodegradable or reusable packaging materials and avoid using plastic at all costs.

Assorted desserts and dips in paper trays on a table. Meringue desserts with whipped cream, berry sauce, and blueberries in the foreground. Various dips or spreads, including green, orange, and beige ones garnished with herbs or seeds in the background. Vegetables and cheeses are also visible in some trays.