Reduce, Reuse, Recycle
When we started Chowgirls in 2004, we noticed there weren’t any organic caterers in the Twin Cities. Our decision to use organic ingredients not only made us stand out — it set us on a pathway to sustainability.
As we’ve grown, so has our commitment to environment and community. We started working with local farmers, like Larry Schultz, Hope Creamery, and Thousand Hills, in 2006. A couple years later, we participated in a pilot program with Eureka Recycling to bring commercial compost services into local restaurants, pioneering a trend that’s now commonplace in homes and businesses. Over the years, we’ve partnered to find new ways to reduce waste, including plastic film recycling through Merrick and a food rescue program with Second Harvest Heartland that paved the way for Minnesota Central Kitchen.
We’re always scouting innovative ways to make a difference and model how businesses can successfully integrate environmentally conscious practices into the workplace.