From the farm to the table, sustainable agricultural practices are one of the hottest trends in the foodservice industry. Halperns’ is committed to helping our customers achieve their environmental objectives, as well as incorporating an ever-growing number of green initiatives into our own operations. On the seafood side, we are MSC and ASC Certified; we sell a tremendous amount of “Cleanfish” products and focus on sustainable species properly caught. Many of our fish come from day boat fleets whose practices reflect our corporate philosophy. On the meat side, we sell products from Niman Ranch, Harris Ranch, Naked Beef, as well as our own Southeast Family Farms line. Whether you focus is “All Natural”, or “Sustainably Raised” or “Local” or “Grass Fed”, we have one or more products for you and your guests.
Whenever possible, we buy from local farmers and producers. In addition, we partner with national companies who have devoted significant resources to practices that protect the environment. Halperns’ also contributes to the sustainability cycle through efficient transportation and fuel conservation. Our expansion into five facilities has created local distribution hubs reducing the miles driven back and forth. We also restrict fleet speed to reduce fuel consumption and provide financial incentives to drivers who further diminish fuel costs, returning a portion of the savings to them.
In addition, if you peek at the products inside those trucks, the packaging material is in keeping with the corporate environmental story. Our boxes contain a large portion of recycled content; we’re engaged in related recycling and composting efforts and we’ve instituted an impressive pallet recycling program.
Our green initiatives extend into our operations. A total energy conservation system in our primary production facility has achieved a 30 percent energy reduction. Motion sensors connected to our lighting system, along with condensed production schedules, have decreased related energy needs by 15 percent. And, we save tens of thousands of gallons of water annually by converting many cooling systems to efficient, closed-loop glycol-based equipment.
These combined efforts are not just good business practices; they are the wave of the future as we join others in the foodservice industry to reduce our impact on the world. As we move toward the future, we will continue to explore the path that leads to greener pastures.