Sanitarium’s kitchen caters for city

0
11
SHARE

Local businesses in Brisbane’s CBD can now enjoy great tasting and convenient workplace catering, while at the same time reducing their environmental footprint.

Kitchen Sanitarium’s new workplace catering menu was launched on July 14 in Brisbane, with special guest, Australian cricketing legend Brett Lee. The breakfast launch event gave local business people the opportunity to sample the tasty meals on offer from Kitchen Sanitarium, while hearing Lee speak about his approach to health and fitness.

Chef Steve Warden-Hutton and his team proactively identified opportunities to reduce energy and water consumption, solutions for composting food scraps, ensuring the use of environmentally friendly consumables...

Sanitarium CEO Kevin Jackson, and general manager— Health and Wellbeing Services, Cathy McDonald, also shared with guests a brief background of Kitchen’s philosophy of wholesome, delicious food.

Kitchen’s chef Steve Warden-Hutton was presented with Green Table certification from the Restaurant and Catering Association in recognition of his team’s efforts to make sustainable environmental choices in their everyday practices.

“Chef Steve Warden-Hutton and his team proactively identified opportunities to reduce energy and water consumption, solutions for composting food scraps, ensuring the use of environmentally friendly consumables and continue their commitment to buy fresh local produce,” said Charlotte Toxward, Brisbane membership consultant for the Restaurant and Catering Association.

Additionally, the Kitchen Sanitarium team decided to take energy reduction a step further.

 
 The kitchen team with Brett Lee-Australian cricketing legend, at the launch.  

“Through the purchase of credible carbon offsets we were able to support sustainable projects in New Caledonia, where 31 windmills spread across six small wind farms supply the island with electricity, reducing reliance on imported energy supplies, and employing local people,” said Kitchen Sanitarium manager Dale Williams.

“While the carbon credits give us a 20 per cent offset we are pleased to be part of something that really makes a tangible difference in the lives of people.”

The Kitchen team is committed to preparing wholesome and delicious plant-based foods, with good health the key to menu choices, and is excited about the opportunity workplace catering represents to give more of Brisbane’s residents opportunities to sample Kitchen meals.

The new catering menu includes hot and healthy breakfast selections, gourmet sandwich platters and celebration cakes.

Order workplace catering online at <www.kitchensanitarium.com.au> and it will be delivered free to Brisbane’s CBD workplaces.

SHARE