SUSTAINABILITY PRACTICES
Farm to Fork
Through the Farm To Fork Program, our chefs strive to source at least 30% of their ingredients from small, owner-operated farms, ranches, and artisan producers within 150 miles of the Traverse kitchen. Partners include Capay Valley Farm Shop, Happy Boy, and FEED Sonoma.
Locally Crafted
We work with local artisans to support socially and environmentally responsible practices through community entrepreneurship. Partners include Progeny Coffee, Craftsman & Wolves, and Wildwonder.
Low Carbon Lifestyle
A sustained commitment to reducing the climate-changing impacts of our food choices is part of our operational “lifestyle.” We do this by prioritizing plant-based proteins, preventing and reducing food waste, using compostable disposables, and making purchasing decisions that trim transportation and decrease deforestation.
Organic
At Traverse, our commitment to culinary excellence starts with the freshest ingredients. We proudly prioritize organic produce sourced locally and seasonally, ensuring that each dish not only bursts with flavor but also supports sustainable farming practices.
Certified Humane Ground Beef
At Traverse, our dedication to quality goes beyond taste; it extends to our values. We proudly serve Certified Humane ground beef ensuring that every bite is not only delicious but also ethically sourced.
Cage-Free Eggs
The Traverse Kitchen exclusively uses cage-free eggs in all of our recipes. Our commitment to sourcing cage-free eggs ensures that each dish is crafted with the highest standards of animal welfare in mind.
Sustainable Seafood
For all seafood purchases, wild and farmed, we adhere to the sustainability guidelines of the Monterey Bay Aquarium’s Seafood Watch program.
LEED + Fitwell certifications
Traverse is LEED® Platinum certified and achieved a Fitwel 2 Star Rating in 2021 – specifically designed to support healthier workplace environments that help improve occupant health and productivity.
