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JC FOOD has a passion for green! We serve healthy greens to eat and emphasize sustainable, green initiatives. We encourage our schools to maintain healthy, environmentally sound practices in their kitchens. Implementing these practices is something we are committed to – it is not simply lip service. We have the experience and resources available to help you be greener each and every day.

In our food service operations we strongly promote and encourage:
  • Using local farm-fresh produce and local foods in our seasonal menus to reduce our carbon footprint
  • Serving as many organic products as each budget allows to minimize young children’s exposure to potentially harmful chemicals and pesticides
  • Serving only nitrite-free, lean meats in our salad bars & sandwiches
  • Serving locally raised antibiotic- and hormone-free chicken and turkey, as well as, antibiotic-free and hormone-free pork & grass-fed beef 
  • Using the Monterey Bay Aquarium’s "Seafood WATCH" guidelines when purchasing fish
  • Serving hormone-free and antibiotic-free milk
  • Serving fair-trade, organic coffee
  • Eliminating the use of bottled water and installing water filters at all water fountains
  • Conserving resources by using bulk-packed condiments instead of individual packets
  • Conserving resources by using bulk-packed natural fruit juices instead of individually packed juices
  • Being mindful and proactive in reducing landfill waste by using biodegradable “green” paper products and eliminating Styrofoam. Our expert consultants can review your practices and show you the “greenest” and most cost effective options.
  • Planting organic vegetable gardens, harvesting produce, and serving it in the lunchroom
  • Using the Department of Sanitation’s recycle program to its fullest
  • Conserving water by having water-limiting faucets in kitchens
  • Conserving energy by having air curtains on walk-in refrigerators & freezers
  • Conserving energy by turning off equipment and lights in the kitchen when not in use
  • Maintaining all kitchen equipment to ensure that it runs at maximum efficiency
  • Replacing outdated equipment with more energy-efficient pieces during kitchen renovations
  • Using china and stainless flatware instead of paper products
  • Using “green” chemicals which are environmentally friendly and more cost-effective
fatrabbit CREATIVE