Fresh Start Catering's Contract Foodservice Goes Green!

06.03.2009 --

Fresh Start Catering is making environmental improvements a top priority. In addition to using more local and seasonal food, Fresh Start Catering is also using Taterware as disposable ware. Taterware makes compostable knives, forks, spoons and other kitchenware from potato starch.

Fresh Start Catering's Contract Foodservice at Washington Jesuit Academy, led by Executive Sous Chef Allison Sosna and cooks Trintonia Cole and Duane Drake, goes green with the following improvements:

1-Chemical Makeover

All of the dish soaps, detergents and floor cleaners used in the kitchen at Washington Jesuit Academy have been converted to products from Eco Solutions, a company that sells only non-hazardous, non-toxic and non-polluting formulas.

2-Reducing Our Carbon Foot Print

Through new sourcing, Fresh Start Catering is providing the students at WJA with food that is more locally and seasonally obtained. In addition, more meals are made in-house as opposed to being ordered pre-made and ready-to-heat. The cooks Trintonia and Duane make everything from scratch, including muffins, pizza, pancakes, cookies and lasagna. Good home-cookin' decreases food costs and delights the faculty and student body.

3-Composting and Gardening

Two faculty members at WJA, as well as Executive Sous Chef Allison Sosna from Fresh Start Catering, formed a partnership to begin WJA's first kitchen-to-garden composting system. The compost from the scraps of the WJA kitchen will be used in the school's garden. Some of the vegetables and herbs produced in the garden will be used in meals for students, creating a full-circle sustainable food cycle.

Congratulations to the Fresh Start Catering staff at WJA for beginning these new GREEN Initiatives!

Interested in using Fresh Start Catering for your event? Please contact Ama Blankson-Wood, Catering Sales and Events Manager for Fresh Start Catering & Contract Foodservice at 202.234.0707 x125 or ablanksonwood@dccentralkitchen.org.