Press Releases

Parkhurst Dining Transitions to Cage Free Eggs
Begins featuring Cage-Free eggs in its contract dining division; focuses on responsible procurement and purchasing.

PITTSBURGH, PA, July 29, 2010, – Parkhurst Dining has transitioned 100% of its purchases of shell eggs to a cage-free organic product.  As a part of Eat’n Park Hospitality Group, the purchases from Parkhurst account for almost 20% of the company’s total shell egg purchases.

“We understand that this is a small step, but it’s a meaningful step,” says Jamie Moore, Director of Sourcing and Sustainability.  “Ethical, responsible practices in procuring quality products are an important part of our business. We are committed to serving great food and, as part of that, we care about where it’s coming from and how it’s being produced.  We continue to look at all of our purchases to see how we can provide the best food to our guests.”

Parkhurst Dining’s cage-free eggs come from a producer who allows hens to engage in natural behaviors like nesting, perching and dust-bathing.  Cage-free hens live in large flocks that are able to walk, spread their wings and lay their eggs in nests.   

Stemming from this commitment to responsible purchasing, Eat’n Park Hospitality Group maintains an innovative local purchasing program it calls FarmSource.  It is an initiative to find and partner with local growers and food producers that started in 2002.  Eat’n Park Hospitality Group now purchases 20% of its food in-season within 125 miles, works with more than 120 local farmers and producers, and last year spent more than $12 million in local food purchases.  In 2009, the company was awarded the Business Ethics Award for its responsible business decisions and sustainable business practices.  Eat’n Park Hospitality Group was nominated for this award by the Pennsylvania Association for Sustainable Agriculture (PASA) for its ongoing support of local agriculture through the FarmSource program.

FarmSource is just one of the innovative sustainability programs comprising the company’s EcoSteps sustainability initiative.  Ecosteps represents the company’s continued efforts towards sustainable business practices.  The move to cage-free eggs is just one of many initiatives the company is working on to provide the highest quality food for its clients and guests.

Eat’n Park Hospitality Group embraces other green and sustainable practices through EcoSteps, including purchasing rBST-free dairy, reducing paper waste by eliminating paper towels and placemats in all restaurant locations, recycling fryer oil into bio-fuel, and utilizing more energy-efficient light bulbs.  In July of 2010 the restaurant division, Eat’n Park Restaurants, opened the first LEED built restaurant in the city of Pittsburgh.  The company was also awarded the Glynwood Harvest Award for Connecting Communities, Farmers, and Food in 2009.

The Eat’n Park Hospitality Group is a portfolio of foodservice concepts focused on personalized dining. The company consists of two divisions: a restaurant division, which includes Eat'n Park Restaurants and Six Penn Kitchen; and a contract foodservice division, including: Parkhurst Dining Services – providing contract dining services to businesses, higher education institutions, and cultural centers; and CURA Hospitality – enhancing life around great food by providing contract dining and management services for hospitals and senior living communities.

Contact:

Kevin O’Connell
Eat’n Park Restaurants
412-461-2000

Brian Tedeschi/Kirstian Druschel
Think Inc.
412-281-9228 – office
412-638-5981 – cell (Brian)

Parkhurst Dining Transitions to Cage Free Eggs
Begins featuring Cage-Free eggs in its contract dining division; focuses on responsible procurement and purchasing.

PITTSBURGH, PA, July 29, 2010, – Parkhurst Dining has transitioned 100% of its purchases of shell eggs to a cage-free organic product.  As a part of Eat’n Park Hospitality Group, the purchases from Parkhurst account for almost 20% of the company’s total shell egg purchases.

“We understand that this is a small step, but it’s a meaningful step,” says Jamie Moore, Director of Sourcing and Sustainability.  “Ethical, responsible practices in procuring quality products are an important part of our business. We are committed to serving great food and, as part of that, we care about where it’s coming from and how it’s being produced.  We continue to look at all of our purchases to see how we can provide the best food to our guests.”

Parkhurst Dining’s cage-free eggs come from a producer who allows hens to engage in natural behaviors like nesting, perching and dust-bathing.  Cage-free hens live in large flocks that are able to walk, spread their wings and lay their eggs in nests.   

Stemming from this commitment to responsible purchasing, Eat’n Park Hospitality Group maintains an innovative local purchasing program it calls FarmSource.  It is an initiative to find and partner with local growers and food producers that started in 2002.  Eat’n Park Hospitality Group now purchases 20% of its food in-season within 125 miles, works with more than 120 local farmers and producers, and last year spent more than $12 million in local food purchases.  In 2009, the company was awarded the Business Ethics Award for its responsible business decisions and sustainable business practices.  Eat’n Park Hospitality Group was nominated for this award by the Pennsylvania Association for Sustainable Agriculture (PASA) for its ongoing support of local agriculture through the FarmSource program.

FarmSource is just one of the innovative sustainability programs comprising the company’s EcoSteps sustainability initiative.  Ecosteps represents the company’s continued efforts towards sustainable business practices.  The move to cage-free eggs is just one of many initiatives the company is working on to provide the highest quality food for its clients and guests.

Eat’n Park Hospitality Group embraces other green and sustainable practices through EcoSteps, including purchasing rBST-free dairy, reducing paper waste by eliminating paper towels and placemats in all restaurant locations, recycling fryer oil into bio-fuel, and utilizing more energy-efficient light bulbs.  In July of 2010 the restaurant division, Eat’n Park Restaurants, opened the first LEED built restaurant in the city of Pittsburgh.  The company was also awarded the Glynwood Harvest Award for Connecting Communities, Farmers, and Food in 2009.

The Eat’n Park Hospitality Group is a portfolio of foodservice concepts focused on personalized dining. The company consists of two divisions: a restaurant division, which includes Eat'n Park Restaurants and Six Penn Kitchen; and a contract foodservice division, including: Parkhurst Dining Services – providing contract dining services to businesses, higher education institutions, and cultural centers; and CURA Hospitality – enhancing life around great food by providing contract dining and management services for hospitals and senior living communities.

Contact:

Kevin O’Connell
Eat’n Park Restaurants
412-461-2000

Brian Tedeschi/Kirstian Druschel
Think Inc.
412-281-9228 – office
412-638-5981 – cell (Brian)