As end users, food service programs carry a tremendous responsibility for our entire food system — from agricultural production, packaging/processing, distribution, preparation, consumption and finally, to disposal.

The Sustainable Food Systems’ approach for addressing change within an institutional food service program begins with your specific goals for integrating sustainability practices.

We offer a three-fold service.

Contact us for additional information on our work with educational programs and health care facilities, review our client list and case studies that describe our results.