Press Releases

Parkhurst Supports Baltimore Integration Partnership

Offering the local flavors of our communities are a common practice for Parkhurst Dining, the food service provider at the Maryland Institute College of Art (MICA). In fact, the students at this Baltimore school are enjoying fresh ice cream from Prigel Family Creamery in Glen Arm, MD; locally roasted coffee from Zeke’s in Baltimore and homemade breads, cookies and cakes from Perfections by Allan.

Buying local is a growing trend among Baltimore institutions in their efforts to support the Baltimore Integration Partnership (BIP), a collaboration of educational and healthcare institutions focused on local hiring, purchasing and community reinvestment.

According to Robert Loconsole, Parkhurst director of retail operations at MICA, BIP and MICA approached Parkhurst to join them in their efforts to increase spending in local small businesses. “In our search for a premium ice cream supplier for MICA’s retail cafes, we were impressed by the quality of Prigel Family Creamery, which processes milk from Bellevale Farm. Fresh, nutrient-dense dairy foods from cows that graze on the grass grown from organically balanced soil are located just 20 miles outside of Baltimore.

Prigel delivers freshly made ice cream and certified organic yogurt weekly to the college, where students are happy to purchase because their dollars support sustainable, local agriculture – and above all, the ice cream is extremely delicious!”

Purchasing from locally-based businesses and producers also appeals to Parkhurst, which continues to source more than 20% of its food locally in communities like Baltimore. “Our success at MICA and at Loyola University Maryland, where Parkhurst also manages dining services, is made possible by a commitment that Parkhurst made over 15 years ago to enhance the freshness of its food through FarmSource, recognized in the contract food service industry as one of the top local purchasing programs,” said Loconsole.

The benefits of partnering with local businesses also provide opportunities to create brands unique to the organization. Zeke’s Coffee, a family-owned, certified organic, fair trade coffee roaster from Baltimore, created blends just for Parkhurst’s dining venues.

Other Baltimore-area food producers such as Perfections by Allan, a small bakery in Owings Mills, MD, have also partnered with MICA. “Spending our purchasing dollars with locally-owned and operated companies that meet our made-from-scratch, high-quality gold standards -- especially those that support local agriculture and economic growth-- is a great community investment,” said Loconsole.

About Parkhurst Dining
A member of Eat'n Park Hospitality Group, Parkhurst Dining provides authentic culinary experiences to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and team members every day. Join us for a farm-fresh and sustainable dining experience. www.parkhurstdining.com

MEDIA CONTACT

Grace Hoyer, Public Relations Manager
Parkhurst Dining
610-349-0844, cell
ghoyer@parkhurstdining.com

Parkhurst Supports Baltimore Integration Partnership

Offering the local flavors of our communities are a common practice for Parkhurst Dining, the food service provider at the Maryland Institute College of Art (MICA). In fact, the students at this Baltimore school are enjoying fresh ice cream from Prigel Family Creamery in Glen Arm, MD; locally roasted coffee from Zeke’s in Baltimore and homemade breads, cookies and cakes from Perfections by Allan.

Buying local is a growing trend among Baltimore institutions in their efforts to support the Baltimore Integration Partnership (BIP), a collaboration of educational and healthcare institutions focused on local hiring, purchasing and community reinvestment.

According to Robert Loconsole, Parkhurst director of retail operations at MICA, BIP and MICA approached Parkhurst to join them in their efforts to increase spending in local small businesses. “In our search for a premium ice cream supplier for MICA’s retail cafes, we were impressed by the quality of Prigel Family Creamery, which processes milk from Bellevale Farm. Fresh, nutrient-dense dairy foods from cows that graze on the grass grown from organically balanced soil are located just 20 miles outside of Baltimore.

Prigel delivers freshly made ice cream and certified organic yogurt weekly to the college, where students are happy to purchase because their dollars support sustainable, local agriculture – and above all, the ice cream is extremely delicious!”

Purchasing from locally-based businesses and producers also appeals to Parkhurst, which continues to source more than 20% of its food locally in communities like Baltimore. “Our success at MICA and at Loyola University Maryland, where Parkhurst also manages dining services, is made possible by a commitment that Parkhurst made over 15 years ago to enhance the freshness of its food through FarmSource, recognized in the contract food service industry as one of the top local purchasing programs,” said Loconsole.

The benefits of partnering with local businesses also provide opportunities to create brands unique to the organization. Zeke’s Coffee, a family-owned, certified organic, fair trade coffee roaster from Baltimore, created blends just for Parkhurst’s dining venues.

Other Baltimore-area food producers such as Perfections by Allan, a small bakery in Owings Mills, MD, have also partnered with MICA. “Spending our purchasing dollars with locally-owned and operated companies that meet our made-from-scratch, high-quality gold standards -- especially those that support local agriculture and economic growth-- is a great community investment,” said Loconsole.

About Parkhurst Dining
A member of Eat'n Park Hospitality Group, Parkhurst Dining provides authentic culinary experiences to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and team members every day. Join us for a farm-fresh and sustainable dining experience. www.parkhurstdining.com

MEDIA CONTACT

Grace Hoyer, Public Relations Manager
Parkhurst Dining
610-349-0844, cell
ghoyer@parkhurstdining.com