We take our responsibility to the environment seriously.  In the past two years we have moved to reduce our impact on the environment in the following ways:

Greening our Operations:

Operations and Events:

  • Disposables are re-usable, biodegradable and compostable items.
  • Disposables are from renewable energy resources such as bamboo and sugarcane.
  • Vehicles are carefully maintained and serviced for optimal efficiency. Food and paper waste from events are composted.
  • Leftover food from events is donated to the Old Savannah City Mission.

Kitchen:

  • Comprehensive recycling program for paper, glass, cardboard, metal and plastic containers.
  • We recycle all our cooking oil with the assistance of US Foodservice.
  • Food waste is composted at the Trustees Garden on a weekly basis. We currently compost approximately 400 pounds per week.

In the community:
As an organization, we are fully committed to giving back to the community that has contributed to our success. Cynthia Creighton-Jones is a long time participant of America’s Second Harvest Chefs Table, which raises money for the Kid’s Cafe Program.

In partnership with our social and corporate clients, Cape Creations contributes goods in kind and attractive live auction packages to a variety of charities, fundraisers, arts groups and community and military organizations.

In 2010 Cynthia Creighton-Jones was invited to be the Catering Coordinator for Extreme Makeover-Home Edition Savannah. Cynthia coordinated the Catering Service, which included 25 meals for an average of 300 volunteers per meal period, for a community which came together to build a house in 106 hours.

Cynthia is an active participant in the US Navy’s Adopt-a-Ship program, which places Culinary Professionals on board Navy ships to provide additional education for the Cook Specialists.



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