At Chef Freddy Money’s St. Regis Restaurants, The Garden Room and Atlas, quality is everything and every detail matters.

Sustainable sourcing, establishing strong local partnerships, and avoiding single-use plastic are just some of the ways Chef Money lessens his establishments’ environmental impact while elevating guests’ dining experience.

In conversation with Better Earth, Chef Freddy Money explains, “The care and attention that goes into creating our dishes and sourcing our ingredients must also go into our packaging.”

The Garden Room’s Lobster Roll featured in 9×6 Sugarcane Collection Clamshell

Sustainable packaging can heighten the customer experience and advance an organization’s sustainability goals. For example, The Garden Room uses Better Earth’s Sugarcane Collection, which is made from bagasse, a byproduct of the sugar extraction process. The Sugarcane Collection also offers a clean white backdrop for the brand’s colorful designs and dishes.   

Sustainable packaging can continue to play a critical role in addressing consumer needs and our mounting environmental crises. In order to do so, we must all thoughtfully coordinate with partners across our value chains—from field to fork to field.