We’ve been celebrating our FarmSource program for almost 15 years.
FarmSource is our local purchasing program that allows us to offer our guests locally grown and produced foods. We use these foods not only on our Soup, Salad and Fruit Bar, but also in a variety of our menu items such as our hand cut, homemade coleslaw.
The idea of FarmSource was developed so that our guests can enjoy fresh, wholesome foods while also supporting the local agricultural community. Last year alone, Eat’n Park Hospitality Group spent more than $21 million on locally-sourced food.
Here are just a few quotes from our local farmers about our FarmSource program:
"What they do is amazing! If it wasn't for Eat'n Park, there wouldn't be another generation of Brenckle farmers."
- Don Brenckle, Brenckle's Farm and Greenhouse
"We here at Yarnick's Farm appreciate our friends at Eat'n Park. They are dedicated to local farmers and their families and understand the importance of buying fresh and local. They are an outstanding company to work with."
- Dan Yarnick, Yarnick's Farm
We partner with more than 200 farms and dairies in our Eat’n Park footprint. Learn more about our FarmSource partners on our sustainability blog.
We don't stop at just local farms, though - our partnerships extend to other local, family-owned producers. Partners like Parma Sausage, Coffee Tree Roasters, and Turner Dairy share our commitment to quality, and provide us with the finest ingredients to feature in our menu.
Other Sustainable Initiatives
Since the year 2002, our company has made significant steps towards more sustainable business practices through our EcoStepsSM program. This sustainability program includes initiatives such as:
- Our FarmSource Program
- Purchasing rBST–free dairy products such as sour cream, cottage cheese, milk, buttermilk, and yogurt
- Recycling bottles, cans, and cardboard across all of our restaurants
- Recycling nearly half a million pounds of used cooking oil annually
- Utilizing more energy-efficient light bulbs
- Switching to cloth rags rather than disposable rags to clean our tables
- Eliminating placemats from all of our restaurants
- Eliminating paper towels in our restrooms
- Incorporating induction cooking into newly remodeled restaurants and rebuilds
- Sourcing only chickens certified by Global Animal Partnership (GAP) and require all chickens to be processed using a pre-shackle, multi-step controlled-atmosphere processing system by 2024
- Sourcing cage-free eggs by 2025
Our LEED Gold-Certified Restaurant
In 2009, we decided we wanted to be a restaurant leader in sustainability and pursue a LEED Gold certification for our newest Eat’n Park Restaurant.
The restaurant, located in the Fox Chapel neighborhood of Pittsburgh, incorporates many unique sustainable elements including: energy star-rated kitchen appliances, rainwater barrels to water the restaurant landscaping, specially-designed skylights which amplify natural light, 12-watt LED lighting through the restaurant, and environmentally friendly and recycled construction materials.
The most visible sustainable element is the 40 foot wind turbine attached to the roof. This is Pennsylvania’s first wind turbine system for a restaurant and it generates 2,000 kwh of clean energy per year.
The next time you are in, make sure to look for our “touch points” which highlight the restaurant’s sustainable features.
Click here to see photos from our grand opening and turbine installation.
We continue to incorporate many of the new ideas that we learned from this special venture into all of our remodels.