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

     

Zero Food Waste

30-40% of the food supply in the U.S. is wasted. At Sifted we avoid this through our pledge to be zero food waste in all 6 of our markets. Each city works closely with waste services + Sifted employees to help keep this commitment. Make the pledge to be zero food waste in your office, + reach out for best practices!

5 ways Sifted reduces impact

• Reduce - We only order exactly what we need through data-driven menu planning
• Recycle - We clean and recycle aluminum pans and plastic containers
• Local -  We source locally and regionally to support small farms and shorter supply chains
• Compost - We compost all food scraps and leftovers unsuitable for donation
• Donate - We collect leftovers on behalf of clients and donate through Copia

Thoughtful Partnerships

Copia - 100% of Sifted Leftovers are donated - We have partnered with Copia to become the 1st national caterer to donate 100% of leftover food to local non-profits.

‍

‍

‍

‍

‍

‍

‍

‍

Eco-Products - By funding methane recapture projects, Eco-Products helps offset their carbon footprint with 4,000 greenhouse gas emissions reduced per year.

City donation locations

We work with various composting services in each of our markets such as Compost Now in Atlanta, Compost Nashville in Nashville, Break It Down in Austin, Alpine Waste in Denver and Boulder, and Cedar Grove in Seattle and Phoenix.

‍

‍

‍

‍

City vendor locations

Our Culinary teams sources from a number of local vendors in each city. Some of our favorites include: Engelman's + Yellow Blossom Tamales in Atlanta, Dozen Bakery,+ Brightside Bakery in Nashville, Togo Co + Johnson’s Backyard Garden in Austin, Olive & Finch + Gluten Free Things in Denver and Boulder, and Macrina Bakery + Charlie's Produce in Seattle. Our culinary team is currently working to find local vendors to partner with in our newest city, Phoenix.

‍

Our recent impact

Donation impact  —  Over the past quarter, we’ve donated 40,000 lbs. of food + 34,000 meals to local nonprofits.

Compost impact  —  3,000 lbs. have been composted across all 6 of our markets which equals 320 full pans.

‍

‍

Heading 1

Heading 2

Heading 3

Heading 4

Heading 5

Heading 6

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.

Block quote

Ordered list

1. Item 1
2. Item 2
3. Item 3

Unordered list

• Item A
• Item B
• Item C

Text link

Bold text

Emphasis

^Superscript

_Subscript

About the Authors

‍