Painting the operation green
While the specific goals vary, the overall aim at Memorial Sloan Kettering Cancer Center in New York City is to increase sustainability throughout the operation, says Timothy Gee, executive chef for food and nutrition. That includes reimagining food waste and in-house composting; furthering the local/sustainable mix after moving to 100% grass-fed beef and poultry without antibiotics in 2016; and zeroing in on the so-called “dirty dozen” by moving those specific produce types to organics.
Patterson is looking to go greener, but recognizes the challenges Wexner may hit along the way. “We are also working to come up with more creative ways to offer more local and sustainable products to our guests,” he says. “We are just like everyone else—balancing rising costs, but guests are not always willing to pay more.”