Aligning with the client’s sustainability mission: garden addition 

Guckenheimer food services team wanted to better align with our client and their employees’ focus on sustainability. They did this through the development of an onsite garden on the client’s campus property. The garden and its locally grown produce offered a two-fold solution: an environmentally friendly food source and a healthier produce solution.   

Daniel Vercher, Executive Chef at ISS Guckenheimer: “We use all of the plant, from root to stem, in our cooking in our mission to create a sustainable solution for our own team and the client.” 

From waste to produce solution 

Our team started the garden by using their root trimmings and peels from produce to create a compost. Every year they plant produce based on the season and what the chef has in mind for future menu creations.   

Over the next two years following the initial development in 2018, the team has designed and built two seasonal gardens that now produce a wide variety of produce and herbs from cucumbers, potatoes, romaine, celery, carrots, peppers, arugula, radish, basil and more. In addition to being able to enjoy the seasonal, organic produce in the café, the customer’s employees are also able to purchase produce and dry herbs to help avoid oversupply and waste.