We care a lot about the integrity of our food, so our network of over 35 independent chefs and restaurants buy premium, fresh ingredients from farmers and producers we trust. We read the fine print on the labels and pepper suppliers with questions. If we don’t like the answers, we don’t buy it. If an ingredient includes inflammatory oils, refined sugar, highly processed ingredients, or chemicals, we won’t use it.
We work with ranchers who raise animals with respect for their welfare and without antibiotics and added hormones. Nonprofit organization Animal Equality helps us align with the upcoming requirements of the Global Animal Partnership (GAP) Better Chicken Commitment. We’re working towards using only chickens that meet the breed and housing standards (space, light, litter, enrichment), and are processed in a more humane way using CAS (or an approved alternative) in all of our Territory kitchens by 2024. Our beef is grass-fed or grass-fed and grain-finished. Our pork is also never, ever sourced from CAFOs (concentrated animal feeding operations).
Our fish and seafood are wild-caught or sustainably raised. We follow the advice of the Monterey Bay Aquarium Seafood Watch, using only their Best Choices or Good Alternatives.
To us, fresh means never frozen. We use high-quality ingredients that are minimally processed, have no preservatives, no nitrates, no artificial flavors or colors, refined oils, and sugars, and are from reputable suppliers. We work with trained, professional chefs who receive and inspect each ingredient to ensure they meet their and our quality standards and expectations.