WasteLess - Flipbook - Page 7
purchase what is locally grown and
support
local
vendors
whenever
feasible to keep dollars in the local
economy and reduce their carbon
footprint.
I
Supported by owners Dr. John Hutton
and Sandra Gross, CEO and Executive
Chef Frances Kroner is endeavoring to
convince larger vendors and fellow
chefs
to
re-evaluate
their
procurement of goods to factor in
their carbon footprint. Director of
Operations Emma Cotter worked with
the team to ensure their work
family has been taken care of during
the pandemic. With the shuttering of
restaurants
due
to
COVID,
they
provided ongoing health care for their
employees before any government
assistance was made available. They
have guaranteed that each staff
member makes a living wage through
their willingness to supplement if the
minimum of $15/hour is not met
through tips, which is especially
important when faced with social
distanced dining and take-out.
Using their commissary, they are also
instrumental in providing food to
those that need it the most, those
faced with food insecurity. Partnering
with the non-profit La Soupe, they
create
nutritious
salads
to
be
dispersed to different pick up sites
convenient to neighborhoods of need.
Thus, like the bees that we depend
on, the Sleepy Bee model emulates
caring for not just the hive but their
community and the environment.
Thank you to the Sleepy Bee for
leading the way to a sustainable
future.
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