Our Commitment At Sifted, observing our environmental impact is rooted in everything we do. We work to minimize food waste at every turn, to eat eat mindfully, and to appreciate all those involved in growing and preparing our food. We believe every day is earth day, and we’re happy to share our journey with each of you. - Jess + Kimberly // Sifted Co-Founders
At Sifted, we pride ourselves on being a company committed to protecting the health and wellness of the environment and communities we serve. We are the first catering company to launch a national, portfolio wide food donation program that feeds thousands of people in need through our partnership with Copia. With Copia’s help, we are able to safely and easily deliver 100% of our uneaten food to nearby nonprofits who need it. Not only does this meet the needs of underserved communities, but this also benefits the environment by eliminating food waste!
Meet our Denver Head Chef, Kevin! When you meet Kevin Barthelemy you will quickly find out that he is extremely passionate about life… and food. I had the opportunity to chat with Kevin and talk to him about his experience as a chef. What was evident, even over the phone, was that Kevin has an exuberant attitude towards life and has a desire to put his all into everything he does - including being Sifted’s Denver head chef!
It’s 2019! This year we are making daily changes to live more environmentally friendly. Since we do spend a significant portion of our time at the office, it's important that we bring our “green” efforts into the workplace too.
Ashwin Kannan is the head chef at Sifted’s Atlanta kitchen! He leads a team of amazing cooks and is responsible for some of the fantastic menus you’re enjoying today, such as the new Jamaican Jerk Chicken menu.
At Sifted, we care about the bigger picture. Providing amazing service and delivering delicious lunches is important, but we also care about our impact on the health of our eaters and our environment around us. To do our part, we’ve made it our resolution to offer healthy and environmentally friendly policies to our partners. The first program we are offering is a Meatless Monday option for the month of February. Let your lunch coordinator know if you are interested in joining us.
It’s early January. People are ready to work. They’re thinking about clean-eating and staying “on the grind.” But as February comes around, the hype and motivation tend to dissipate. The congestion of morning commutes leads to hunched shoulders bent over a computer screen and stress eating Cheese-It’s at the desk for lunch.