OUR CURRENT STORIES ON SUSTAINING THE ENVIRONMENT
Our Restaurants and Coffee Bars
Local, Healthy and Eco-Friendly
Looking for a restaurant that features both fresh, healthful ingredients and environmentally-friendly practices? You don't have to look too far. Nordstrom's restaurant division continues to raise the bar on how to incorporate sustainability into a great customer experience.
"Our guests are very savvy and passionate about food and they're also concerned about the planet," says Vincent Rossetti, national director of Restaurants for Nordstrom. "We want to drive a superior food and beverage experience that's commensurate with the Nordstrom experience – in quality, service and sustainability."
Farm fresh, healthier products
In an effort to offer healthy options, our restaurants aim to locally source products when they are available and in season. Less time on the truck means a much fresher product and also reduces our carbon footprint.
We want to drive a superior food and beverage experience that's commensurate with the Nordstrom experience – in quality, service and sustainability.
Vincent Rossetti, national director of Restaurants
"We've featured more fresh produce and simpler, healthier ingredients in our menus. Preparing food with processed ingredients affects the flavor and can also be bad for the environment," says Michael Northern, Nordstrom corporate chef.
We offer organic produce (baby lettuce, baby spinach, arugula and tomatoes are always organic) and other items when possible. We serve organic iced tea and organic, fair trade coffee selections. Animal welfare is also an important focus. Our eggs are from cage-free hens and the turkey we serve comes from suppliers that use the most animal-friendly processing method.
We serve products that are free of hydrogenated and partially hydrogenated fats and oils. All the milk we serve is Bovine Growth Hormone or rBGH-free, except in Hawaii where that milk is unavailable.
Managing waste is also a priority. All Nordstrom restaurants participate in our stores' recycling programs and maintain organic recycling programs where local composting facilities exist.
In our packaging and paper products, we've transitioned to 100% compostable coffee cups, 100% post-consumer waste (paper that's previously been used, recycled and made into new paper) napkins with no bleaches or dyes, and recyclable paperboard carryout containers. Our menus also now contain a minimum of 30% post-consumer waste.
More to be done
In spite of their accomplishments, the team continues to look for new ways to serve customers that will satisfy their taste for good and sustainable food options. "We receive a lot of feedback from our guests and we look at every comment to better serve our customers' needs," says Rossetti.
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