- Menus are written based on seasonality and availability of regional fresh product. Whenever possible, these are produced locally using sustainable and organic practices.
- Chicken and turkey breast are purchased free of non-therapeutic human antibiotics.
- Hamburgers are made with fresh ground chuck from beef raised on vegetarian feed without antibiotics or hormones.
- Other meats are raised without antibiotics as a first preference.
- Milk is free of antibiotics and artificial Bovine Growth Hormone as available
- Shell eggs are produced cage-free and Certified Humane.
- Vegetarian options are plentiful at every meal.
- Healthy menu items are a mainstream offering throughout our cafés.
- Salsas, Pizza, Marinara and other sauces are made from scratch.
- Stocks are made from scratch, the day before use to ensure the removal of fats.
- Turkey and beef are roasted in-house daily for deli scratch.
- Tuna is dolphin-safe, packed in water.
- Seafood should be purchased fresh when available locally. Salmon is wild caught. We support the Seafood Watch guidelines as recommended by the Monterey Bay Aquarium.
- Olive and canola oils are used for everyday salad dressings, specialty oils for other purposes (i.e. walnut oil or chili oil).
- Trans fats are not used in our kitchen.
- All salad dressings are made from scratch. Nonfat and low-calorie dressings may be purchased as necessary.
- Vegetables are prepared in batches at the last possible minute and served in the smallest possible batches. MSG and peanut oil are never used in the preparation of our food.
- Mashed potatoes are made from fresh potatoes.
- Fresh squeezed lemon juice is used for cooking and sauces.
- Cookies, muffins and breads (where possible) are baked fresh daily.