Timothy S. Hopkins Catering

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Sustainability is very important to us.  We have tried to be eco-friendly in every way we can, while remaining profitable. We do not own our building so our decisions about building sustainability are subject to our lease.  However, this is what we have been practicing for many years and we are continually looking for new ways to improve.

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• Our food is purchased locally, when available and in season, from companies and farms that believe in sustainable practices.

• We have a 20 year relationship with Marini Farm in Ipswich.

• We grow our own herbs and some of our vegetables hydroponically in pallet gardens at our kitchen.

• We compost our food scraps.   Chef Dave uses the food scraps to feed his chickens and Chef Greg uses the compost to fertilize his flower and vegetable gardens.

• We recycle everything we can in-house, including cardboard.

• Our packaging is almost all reusable.

• At the client’s  request, we will facilitate off-site recycling by coordinating pick-up and drop-off of recyclables.

• We encourage our staff to car pool and we make sure they are trained to recycle.

• We encourage the use of our own glassware, plates and silverware which is reused.   If a client would like disposable, biodegradable dinnerware, we can provide it as well.

• We recycle all beverage containers at the bar.

• Our leftover cooking oil is converted into biodiesel.

• Our catering kitchen is fully lighted with LED bulbs.

• Net zero emissions is our goal.