Farm-to-fork catering

August 19, 2009 at 10:14 pm Leave a comment

Imagine a caterer who grows the food, cooks it up, serves it on bio-degradable or recyclable products and delivers it in a vehicle fueled by recycled vegetable oil? I haven’t tried their fare yet, but it sure sounds like Green Planet Catering is catering to every aspect of farm-to-fork, low-carbon-footprint ideals.

The company is co-owned and operated by: Pete Pagano (owner of the Raleigh Irish restaurant/ bar Tir Na Nog), Daniel Whittaker (who does the marketing), and Aaron Vaughen (an experienced chef). They are growing some of their food on 1.5 acres on a 20-acre farm east of Raleigh.

“With over 100 years combined experience in the food industry, we take pride in farming, buying locally grown foods, hormone free meats, fresh catch NC seafood, recycling, donating to food banks & worthy causes, using trade-free products, and choosing eco-friendly goods whenever possible,” states their website.

Read more about them in Andrea Weigl’s fine feature in the News and Observer. Andrea has also written recently about Steve McCalla’s 30-acre hazlenut, fruit and veggie farm near Bunn, and Amber Nimocks wrote about Murray and Esta Cohen’s grass-fed beef and organic grain farm near Silk Hope. You can keep up with Triangle area food news on Andrea’s new blog, Mouthful.

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Entry filed under: Sustainable Farming, Sustainable Food, Uncategorized. Tags: , .

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