Green practices

Susan Gage Caterers is committed to being a responsible environmental steward while delivering the highest level of catering services. Sustainable practices have long been a priority for us and starting in 2007 we began making significant changes to our business to integrate green practices into our operations and our event offerings. Every year look for new ways to be even more sustainable in all aspects of our business – even going as far as to construct our own compost bin, build our own herb and vegetable garden at our main commissary, and partner with a local farmer to provide the best in local and seasonal ingredients.

Green Events & Menu Offerings

If greening your event is a priority, we have the expertise and resources to create an event for you that is of the highest quality while minimizing your environmental impact. Whether you desire a menu of local or seasonal foods, all organic, or just want to green-up specific parts of your menu or event, our comprehensive green checklist will allow you to select which elements of your event you want to “greenify” that also fall within your event budget. Susan Gage Caterers has partnered with D.C. area farmer Georgia Ravitz of East Lynn and Fair Oaks Farms to design our event menus in conjunction with Georgia’s year-round harvesting schedule so that we might offer our clients truly local ingredients at the moment of optimal freshness and availability. For more information on how to green your event, contact info@susangage.com

What Makes Susan Gage Caterers Green?

In 2008 we began working with DC-based environmental consulting firm Green Living Consulting and received a Silver Rating for our green efforts based on their certification, which looked at how sustainable we were in the areas of Energy, Water, Waste, Air Quality, Transportation, and promoting Eco-Awareness.

Some of our green accomplishments include:

  • Reducing our total greenhouse gas emissions by packing our delivery trucks full and routing them to make the least number of trips for each event.
  • Installing a programmable thermostat to better control our energy consumption at our main offices.
  • Installing water-conserving fixtures in our commissary and a rain barrel outside to be able to reuse gray water for watering our garden.
  • Adding an in-house water filtration system that allows us to fill our own bottles and provide still and sparkling water at almost every event – reducing the number of bottles we recycle by about 25,000 a year (not to mention the reduced carbon footprint from not having to buy and ship glass bottles every week).
  • Buying paper and other products that contain recycled content or renewable content as well as reducing the need for paper products. We installed hand dryers in our bathrooms to eliminate the need for paper towels, which has saved money and trees!
  • Composting a significant amount of our food waste into our on-site compost bin. We use the compost to fertilize the soil in our herb and vegetable garden.
  • Using green cleaning products in many parts of our warehouse, and continuing to work with vendors to switch over to as many green cleaning supplies as possible, while also meeting safety regulations.
  • Educating our employees through green orientations and through special training on seasonal foods and sustainable growing techniques in our on-site garden.