FFC #Podcast 139 - Sustainability And Transparency In The Food Industry Real Food Takes The Lead

In this episode, we sit down with Alison Patt, President and CEO, and Chris Nicholson, VP of Thomas Cuisine, to discuss the Real Foods Initiative. They share insights on their efforts to drive local sourcing, sustainability, and food as medicine in all their operations, and control the waste stream. We also delve into their diversified client mix, including healthcare, corporate, and education, comparing and contrasting their catering in all verticals. We discuss their mission of transparency and sustainability, as they strive to be a sustainability leader in the contract food services space, both in sourcing and food waste. The team also shares the challenges they've faced with supply, causing menu replacements, and how they're working to stabilize the situation. Finally, we touch on the issue of waste, looking at ways to improve production and divert it, as well as reducing post-consumer waste through correct portion sizes, before redirecting it to composting or other options. Tune in for an insightful conversation on how Thomas Cuisine is leading the way in sustainable food services.