SUSTAINABILITY

Culinary Capers is a member of the Green Table Network, a Vancouver-based social enterprise with a simple yet innovative program to help restaurants and food service operators do more for the environment by: reducing environmental impacts by using less energy and creating less waste; utilizing local foods, green products and services; and building support from our clients and the community.

We are proud to be a founding caterer and event partner with the Vancouver Aquarium’s Ocean Wise program in providing sustainable and ocean-friendly seafood choices. As a company dedicated to sustainability, we decided years ago to stop serving farmed salmon to support our local fishing industry.

Greening our Operations

Operations and Events

• Deliveries are on re-usable equipment unless otherwise requested by the client.
• Disposables have been replaced by re-usable, biodegradable and compostable items.
• Vehicles are carefully maintained and serviced for optimal efficiency.
• Food and paper waste from events are composted.
• Leftover food from events is donated to the Greater Vancouver Food Bank.

Kitchen

• Comprehensive recycling program for paper, glass, cardboard, metal and plastic containers diverted 977 cubic yards of recyclables and sequestered 161 tonnes of carbon emissions.
• Recycle 200 gallons of cooking oil annually.
• Installed a new high efficiency hot water tank and re-circulating pump.
• Replaced pre-rinse water sprayers with low flow heads and reduced water consumption by 80%.
• Installed low flow aerators in kitchen and washroom sinks.
• Cleaning products are biodegradable and ammonia and phosphate free.
• Food, paper and floral waste are composted, reducing landfill waste by 66%.
• Paper towels are 100% recycled paper.

In the Community

As an organization, we are fully committed to giving back to the community that has contributed to our success. Debra Lykkemark was invited to join the Organizing Committee of the British Columbia Cancer Foundation Gala from 2007 through 2010 and was instrumental in helping to raise a record breaking amount of funds for cancer research. In 2010 the event raised 2.69 million dollars for lymphoma research.

Culinary Capers is the largest and most frequent contributor to the Greater Vancouver Food Bank, and in partnership with our social and corporate clients, contribute goods in kind and attractive live auction packages to a variety of charities, fundraisers, arts groups and community organizations.

For the last 12 years our Executive Chef Margaret Chisholm has donated her time to the RainCity Housing and Support Society. She organizes cash and food donations, cooks and hosts professionally prepared meals for low-income individuals in Vancouver’s downtown Eastside. Last September, Chef Margaret along with volunteers from Culinary Capers’ kitchen team cooked and served over 1,000 meals. 

The managers, event planners and chefs of Culinary Capers are active with many local organizations, charities and boards, and the company fully supports their involvement. Company President Debra Lykkemark has always encouraged our team to get involved with public speaking and our team has all been involved with speaking at local, national and international events and education forums. Participation is not merely encouraged, the company also grants time off work and pays expenses.