Cura and Parkhurst's local buying program reaches $13 million

Local purchases have increased by 13%.

April 5—Eat’n Park Hospitality Group, which includes Cura Hospitality and Parkhurst Dining Services, has increased its local purchasing by 13% over 2010 local purchases.

Local purchases for Eat’n Park now total $23 million. Cura and Parkhurst accounted for $13 million of the local purchases.

“Our success is made possible by a commitment that Eat’n Park Hospitality Group made over 12 years ago to enhance the freshness of its food by creating an innovative local purchasing program it calls FarmSource, recognized in the industry as one of the top local purchasing programs,” Jeff Broadhurst, CEO and President of Eat’n Park Hospitality Group, said in a press release.

With the help of Jamie Moore, director of sourcing andsustainability for Eat’n Park, the company has partnered with more than 200 local growers within a 125-mile radius of the organization’s service areas.

“The increase in awareness of how far food travels from harvest to table is certainly driving local sourcing,” Moore said in the release. “This decreases air pollution and the need for oil. The other is the education and training we provide to our workforce on the benefits of buying local, whether it’s through our work with PASA, Slow Food USA, tours of farms [or] local producers of food. We also encourage our suppliers to focus their purchasing efforts on procuring from local food producers.”

More From FoodService Director

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources