Each day, we prepare and deliver over 20,000 made from scratch breakfasts, lunches, snacks and suppers. That's 20,000 servings of freshly chopped produce and all the rinds, peels and seeds that come with serving fresh foods. Last year, we conducted an audit of our company practices around waste management in our kitchen. Our goal was to track how much organic and non organic waste our kitchen produced daily, so we could implement more sustainable methods for waste management. In honor of Earth Day, we'd like to share our findings with you as we get one step closer to our goal of becoming a Zero Waste to Landfill facility.Read More
We're participating in the Earth Day celebrations by committing to composting, recycling and reducing the waste that we produce in our Harlem kitchen. At Red Rabbit, all of our organic waste is composted daily. Composting involves recycling organic materials, such as food scraps, paper, leaves and branches, by encouraging decomposers to break them down in a controlled environment. When they're done, they leave a fertile soil that can be used in local farms, school gardens or classroom plantings. Read on for ways that you can start a composting program in your school, community garden or neighborhood.Read More
This harmless-looking little guy has worn many hats over the years. It started as humble staple of baking and hearty breakfasts for decades - until we hit the fat-free craze of the 80’s, when it was vilified by the fad diet of the day. It came back into favor recently as an efficient protein source rich in nutrients, and now that it is touted as a smart addition to a well-balanced diet, conscientious consumers across the country have brought it back into high demand.
Enter the 2014-15 Avian Flu outbreak. The largest one ever in the United States.Read More
Finding a way to blaze our own trail by creating a sustainable business has long been a part of the quintessential American success story. For generations, the agriculture business has been a major factor in the success of many American families. While our country took a turn to the industrial for the past several decades, there has been an upswing in the establishment of smaller, family-run farms that eschew what has become the conventional, pesticide-laden industrial way.
Even though these small farmers are devoting their land to producing what are, by definition, organic crops, they are not able to use the “organic” label. To be able to market their crops as organic, they must embark on what can be a lengthy, expensive certification process through the U.S. Department of Agriculture.Read More