We all know the experience of gathering with friends and family around a table of good food. It inspires meaningful connection, and encourages you to take time to pause and be present. Sifted’s cofounders, Kimberly and Jess know this too - and five years ago it was this universal experience that inspired them to reinvent the office lunch and start Sifted.
As companies look ahead to the coming decade, they will confront the complexity of a workforce that expects more from their employer than ever before. Workers are retiring later, spending less time on average working for a single employer, and come from an increasingly diverse population. Today's workers place a high value on workplace perks. Forward-thinking employers will work to create atmospheres that prioritize employee happiness by offering benefits and perks aimed at “win-win” solutions. Employees who feel valued will perform better, and the resulting corporate culture of an employee-focused workplace will benefit everyone.
Throughout history, the accomplishments of African Americans have been erased from the dominant cultural narrative and this extends to the culinary world too. This February, in honor of Black History Month, we are highlighting and learning about the influence that African Americans have had on the culinary arts, from the dishes they’ve created to the important role that African American owned restaurants played during the civil rights movement.
The holidays are here and we couldn’t be more excited! (I mean, what’s better than Thanksgiving dinner?) In honor of the season, we decided to ask our Sifted chefs for their favorite holiday recipes. Without further ado here is Chef Dylan’s recipe for Maple Glazed Sweet Potatoes.
#WORLDFOODDAY World Food Day on October 16, is a UN holiday that exists to shine a light on food insecurity and hunger, promoting the idea that access to nutritious food is a human right. Food insecurity is defined as, “the state of being without reliable access to a sufficient quantity of affordable, nutritious food.”* In America, 28 million people face food insecurity each year. This crisis is especially troubling with the knowledge that ⅓ of the food produced in the US goes to waste each year.
This morning, Inc. Magazine released its 38th annual Inc. 5000 list, the most prestigious ranking of the nation’s fastest-growing private companies. Sifted is thrilled to announce that our company has made it onto the Inc. 500 at #188 and will be featured in the print issue that hits newsstands on September 1st. Outpacing our competition, Sifted has ranked at the #7 position in the national Food & Beverage category.
Inclusivity is part of our fabric at Sifted, from how we hire and work with our staff to the food we serve. We are so proud of our team, and appreciate and love your uniqueness and individuality. Today on the 50th anniversary of Stonewall, we wanted to take the time to celebrate Pride.
At Sifted, we take pride in our dedication to sustainability and making a positive impact on the environment. One of the top ways we are doing this is through becoming a zero food waste company. This means that none of the food we serve gets thrown away. By locally sourcing produce, composting in our kitchens, and donating uneaten food to people who need it through our partnership with Copia, we are able to eliminate food waste and benefit the environment!
The Springtime has us carrying iced lavender lattes in our hands, out in parks with perfect weather and high pollen counts, and of course, passionately re-organizing our kitchen cabinets. We’re cleaning out our desks, reducing our closet size, and finally un-clogging our drains, but what about our fridges? Yes, actual cleaning of the appliance is always a good idea (here are some tips from the cleaning Queen herself, Martha Stewart). But what about the food itself?