Green Standards

In 2007, Cura’s Culinary Advisory Green Committee developed Green Standards so that our food professionals may incorporate them into the dining service offerings and, in turn, help to reduce Cura’s environmental footprint.

To ensure our dining locations are adhering to our Green Standards, chefs and managers are asked to complete at least one of our Green initiatives below and a Cura “green” questionnaire to test their knowledge on the benefits of sustainable food, greening our dining operations and environmental awareness.

Once these requirements are met, a Green Standards plaque is presented to our dining team so that our guests know the steps we are taking to be a more socially responsible organization, all while delivering an exceptional hospitality experience to our guests. 

• Biodegradable containers used in our “on the go!” program
• Our spent fryer oil is converted into bio-diesel fuel
• FarmSource: supporting local farmers
• Produce – seasonal produce sourced within 125 miles of your facility
• Dairy – produced without the use of rBST
• Purchased from local family farms
• Meat – purchased from regional farms when available
• Partnering with Seafood Watch to increase our use of sustainable seafood
• Recycled paper used for a majority of marketing materials
• Use of washable, reusable service ware and utensils where applicable
• Fair Trade coffees offered at all Cura locations
• Napkins made from recycled paper