Know Your Source

We are passionate about food. We believe that the decisions we make regarding where our food comes from and how it’s prepared has a direct impact on the health of our communities, environment, and guests. Because of this, our Know Your Source purchasing philosophy is critical to the way we do business.

Through the Know Your Source program, we seek to partner with growers and producers within our operating region who share our passion for food, our commitment to excellence and who foster diversity and inclusion within their company and in their community.  And, of course, each must align to our company’s Core Values. We recognize that in order to be effective, we must create lasting and authentic relationships based on trust and two-way communication. We visit our suppliers regularly to understand how they grow, create, or manufacture the products we purchase. We vet each potential partner’s business processes and production to ensure that they are safe and sustainable. We also engage in knowledge transfer in sharing best practices and connecting resources to strengthen small businesses and support our communities.

DEVELOPED NEW HOMETOWN MAKERS PROGRAM

PARKHURST WORKS WITH NEW PARTNER, BARD COLLEGE, ON STUDENT-RUN FARM INITIATIVE

KYS REPORT CREATED

PARKHURST COMMITS TO BROILER CHICKEN WELFARE

PARKHURST PARTICIPATES IN BALTIMORE INTEGRATION PARTNERSHIP

ENPHG PARTICIPATES IN JAMIE OLIVER’S FOOD REVOLUTION DAY

ENPHG DEVELOPS FARMER/CHEF COLLABORATION TRACK FOR 21ST ANNUAL PASA “FARMING FOR FUTURE” CONFERENCE

KNOW YOUR SOURCE PROGRAM INTRODUCED TO PARKHURST

ENPHG RECEIVES GLYNWOOD HARVEST AWARD FOR INNOVATION AND LEADERSHIP IN THE SUSTAINABLE FOOD MOVEMENT

PARKHURST BEGINS COMPOSTING/ORGANIC RECYCLING

ENPHG SENDS REPRESENTATIVE TO EUROPEAN UNION ORGANIC FOOD WASTE TOUR

PARKHURST BEGINS WORKING WITH COMMUNITY-SUPPORTED PROGRAMS

FARMSOURCE PROGRAM DEVELOPED

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BUCKNELL UNIVERSITY DEVELOPS NEW CAMPUS FARM

COMMITTMENT TO LIMITING ANTIBIOTICS IN POULTRY PRODUCTS

PARKHURST LAUNCHES FORGED PARTNERS PROGRAM

PARKHURST SERVES CHATHAM EDEN HALL, MOST SUSTAINABLE CAMPUS IN WORLD

GARDEN PRIMER STARTS FOR NEW CAMPUSES

PARKHURST DINING HITS GOAL OF 20% OF ALL FOOD PURCHASES FROM LOCAL SOURCES

GROWER’S MANUAL INTRODUCED FOR BACKYARD GARDENS

PARKHURST TRANSITIONS TO CAGE-FREE EGGS

ENPHG RECOGNIZED BY PITTSBURGH MAGAZINE FOR BEST GREEN OPERATIONS

ENPHG'S DIRECTOR OF SOURCING AND SUSTAINABILITY CERTIFIED AS AN ORGANIC CROP INSPECTOR

LOCAL & SUSTAINABLE REPORT CREATED

PARKHURST SWITCHES TO ONLY rBGH/rBST-FREE MILK

2021
DEVELOPED NEW HOMETOWN MAKERS PROGRAM

The Hometown Makers program celebrates the local small businesses that we partner with everywhere that we serve.

2020
BUCKNELL UNIVERSITY DEVELOPS NEW CAMPUS FARM

With the help of Parkhurst Dining, Bucknell developed a farm food safety plan to enable us to serve campus-grown foods in our dining locations 

PARKHURST WORKS WITH NEW PARTNER, BARD COLLEGE, ON STUDENT-RUN FARM INITIATIVE

Located on the northern edge of Bard College’s Hudson Valley campus, the 1.25-acre Bard Farm provides sustainably grown produce to the campus community through Parkhurst Dining. Local Bard Farm produce is used in all dining locations, and is sold at the on-campus market.

2019
COMMITTMENT TO LIMITING ANTIBIOTICS IN POULTRY PRODUCTS

Parkhurst commits to knowing the source of all meat products, and never using poultry treated with antibiotics at a subtherapeutic level.

KYS REPORT CREATED

The Local and Sustainable Report was redeveloped into the Know Your Source (KYS) Report, which breaks down KYS spending into FarmSource, Forged Partner, and Sustainably Sourced

2018
PARKHURST LAUNCHES FORGED PARTNERS PROGRAM

By involving ourselves within the communities we serve, we form personal relationships with new and creative artisans that are producing unique, high-quality goods.  Our Forged Partners are food makers and farmers that are looking to venture into new geography.  They are family-owned and operated, they share our values, and, most importantly, they share our high culinary standards and passion for food.  We love that we are able to help these businesses expand their distribution and bring their exciting and creative products to the guests across our region, in turn offering our client partners a specialized retail product mix that stands apart from their competition.

2017
PARKHURST COMMITS TO BROILER CHICKEN WELFARE

Parkhurst commits to sourcing only chickens certified by Global Animal Partnership (GAP) and requiring all chickens to be processed using a pre-shackle, multi-step controlled-atmosphere processing system by 2024.

2016
PARKHURST SERVES CHATHAM EDEN HALL, MOST SUSTAINABLE CAMPUS IN WORLD

A 388-acre farm/campus and home to the Falk School of Sustainability, Chatham University is the first academic community in the world built from the ground up for the study of sustainable living, learning, and development. Parkhurst is proud to be the university's dining partner to support the sustainability and environmental education of this program.  

2015
PARKHURST PARTICIPATES IN BALTIMORE INTEGRATION PARTNERSHIP

The Baltimore Integration Partnership is a coalition of 10 anchor institutions and local foundations and nonprofits that promote job creation through local hiring and buying.

2014
GARDEN PRIMER STARTS FOR NEW CAMPUSES

Through a collaboration with Grow Pittsburgh, the “Garden Primer” is a teaching class for Parkhurst Chefs showcasing how to grow organic gardens

2013
ENPHG PARTICIPATES IN JAMIE OLIVER’S FOOD REVOLUTION DAY

Food Revolution Day is a global day of action to raise awareness about the importance of good food and better food education for everyone by focusing on three simple actions – cook it, share it, live it.  Parkhurst Dining participated by highlighting dishes featuring fresh ingredients, and with every order, included a recipe book and spice pack to encourage guests to do their own healthy cooking.

2012
PARKHURST DINING HITS GOAL OF 20% OF ALL FOOD PURCHASES FROM LOCAL SOURCES

ENPHG, including member company Parkhurst Dining continues to source more than 20% of its food locally by procuring $23 million in food and beverage purchases from local companies in 2011, a 13% increase over 2010 local purchases.

ENPHG DEVELOPS FARMER/CHEF COLLABORATION TRACK FOR 21ST ANNUAL PASA “FARMING FOR FUTURE” CONFERENCE

During this track, chefs were introduced to local producers and their products; they discussed preparation techniques and learned how others are using local foods. In addition to organizing the session, 20 of our chefs from Parkhurst were among the attendees.

2011
GROWER’S MANUAL INTRODUCED FOR BACKYARD GARDENS

At many of our Parkhurst locations, guests enjoy fresh produce, vegetables and herbs that are grown in containers, greenhouses or college-based farms located right on our clients' property. On-site gardening provides a fresh and consistent food source to dining and helps our clients become more sustainable. Our Grower’s Manual assists our accounts in creating and maintaining these gardens.

At the Lion’s Den Rooftop Terrace of Reed Smith, a Pittsburgh global relationship law firm, Parkhurst Dining Executive Chef Jeff Shaffer grows four different kinds of tomatoes including beefsteak, speckled Roma, tigerella, and banana legs, an heirloom variety that produces so many tomatoes late in the season you can barely make out foliage amongst the tightly clumped fruits! 

2010
KNOW YOUR SOURCE PROGRAM INTRODUCED TO PARKHURST

Through our “Know your Source” program, we have physically identified the sources where our products originated. We visit with these farms and/or manufacturers to fully understand their growing practices, sustainable accomplishments and their social commitment to their employees and the communities where they do business.

Farm tours are abundant during the growing season.  Parkhurst chefs and managers have toured Susquehanna Mills of Montoursville, PA, a provider of natural cooking oils pressed from locally grown crops. Susquehanna presses an assorted variety of oil crops such as canola, sunflower and soybean to name a few.  Parkhurst purchases their GMO Free canola oil as the primary ingredient in making their house-made salad dressings.  Going to the source of our supply is an awesome way for Parkhurst team members to tell the story behind the product!

PARKHURST TRANSITIONS TO CAGE-FREE EGGS

100% of Parkhurst’s shell eggs are a cage-free organic product. 

Parkhurst’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.

Parkhurst also commits to using 100% cage-free liquid eggs by 2025.  

2009
ENPHG RECEIVES GLYNWOOD HARVEST AWARD FOR INNOVATION AND LEADERSHIP IN THE SUSTAINABLE FOOD MOVEMENT

Glynwood, a not-for-profit organization whose mission is to save farming in the Northeast, awarded Eat’n Park Hospitality Group the 7th Annual Harvest Award. This award highlights innovative work being done to increase access to fresh, locally-produced food, and recognizes leaders across the country who support regional agricultural systems.

ENPHG RECOGNIZED BY PITTSBURGH MAGAZINE FOR BEST GREEN OPERATIONS

Pittsburgh Magazine recognized us for the steps we’ve taken across all divisions to reduce our environmental impact, including:

  • Reducing paper waste by eliminating paper placemats and paper towels at Eat’n Park Restaurants
  • Establishing sustainability committees within the educational institutions and businesses that we serve through our Parkhurst division
  • Developing composting and waste recycling programs at our Parkhurst locations
2008
PARKHURST BEGINS COMPOSTING/ORGANIC RECYCLING

Parkhurst develops and implements composting programs that recycle organic waste, such as food and yard wastes, into humus, a soil-like material that can be used in vegetable and flower gardens, landscaping and many other applications.

Several Parkhurst locations are composting pre- and post-consumer food waste.  Compostable waste is picked up by local composters who provide sustainable waste management solutions to our accounts.

ENPHG'S DIRECTOR OF SOURCING AND SUSTAINABILITY CERTIFIED AS AN ORGANIC CROP INSPECTOR

The International Organic Inspectors Association (IOIA) is a non-profit, professional association of organic farm, livestock, and process inspectors dedicated to verification of organic production practices. The mission of IOIA is to address issues and concerns relevant to organic inspectors, to provide quality inspector training and to promote integrity and consistency in the organic certification process.  Jamie Moore, Director of Sourcing and Sustainability, manages our relationships with local farmers. Jamie sought IOIA certification so he would be knowledgeable about the growing practices of the farmers and producers that we purchase from.

2007
ENPHG SENDS REPRESENTATIVE TO EUROPEAN UNION ORGANIC FOOD WASTE TOUR

In 2006 and 2007, two groups of Pennsylvania professionals, under a USDA-sponsored project and assembled by The Pennsylvania State University, traveled to Germany and Austria to investigate the structures, operations, and sustainability of the organic recycling systems that have been developed and implemented in these two countries. The purpose of the trip was to analyze these systems and their applicability to organic recycling for Pennsylvania.

LOCAL & SUSTAINABLE REPORT CREATED

Developed a report to send to each partner client yearly tracking all local spend for each partner location we serve. 

2006
PARKHURST BEGINS WORKING WITH COMMUNITY-SUPPORTED PROGRAMS

From a handful of farms 15 years ago, the community-supported agriculture (CSA) concept has grown to as many as 5,000 nationwide.  People sign up for CSA, pay a regular fee and receive a weekly box of farm goods, generally delivered somewhere in their own neighborhood.

Parkhurst takes it one step further by creating opportunities for smaller farms to sell and deliver fresh produce to our clients’ associates and other guests – while Parkhurst chefs prepare and present recipe ideas using the fresh food harvested from the CSA farms.

The University of the Arts in Philadelphia (UArts) and Parkhurst started a CSA that gives Delaware Valley FarmShare, a partnership of local family farms in PA, NJ and DE, an opportunity to sell and deliver pre-purchased shares of their harvest to university staffers and faculty. To date, over 30 University staffers and faculty members have purchased shares from the CSA program which starts in May, and will receive a box of farm goods every other week through the end of October.  This is a great opportunity to have these farmers receive a dependable source of income, while creating opportunities for our clients’ employees to receive fresh fruits, vegetables and dairy products, far fresher than anything you can get at the store!

2005
PARKHURST SWITCHES TO ONLY rBGH/rBST-FREE MILK

We only purchase fluid milk that comes from independently owned family farms that do not use rBST/rBGH to increase their cows’ milk production. We purchase from these dairies because we believe in preserving the natural milk supply for our locations. 

Recombinant bovine somatotropin hormone, sometimes referred as BGH, rBGH and BST, is a genetically engineered copy of a naturally occurring hormone produced by cows. The naturally occurring hormone regulates the amount of milk a cow can produce; the genetically engineered copy of the hormone is used specifically to boost those amounts, in turn producing more milk. According to the FDA, no significant difference has been shown and no test can distinguish between milk from rBGH-treated and untreated cows.

2002
FARMSOURCE PROGRAM DEVELOPED

The introduction of our FarmSource program in 2002 pioneered the creation of the infrastructure needed to get local products into the hands of our suppliers and onto the plates of our guests. Today, we work with more than 250 local farmers and producers, all within a 150-mile radius of our locations.

This program greatly reduces the distance food travels from harvest to table. This decreases air pollution, water pollution, traffic congestion and the need for oil. 

Because of FarmSource, our guests enjoy fresh, wholesome foods, including:

  • Produce that is selected through farmer-based organizations
  • Dairy products that come from independently owned and operated local farm families that choose not to treat their herds with rBGH/rBST
  • Meat that is produced at USDA-inspected facilities, which source their animals from farms that are within the region and ensure high standards of animal care, well-being and nutrition
  • Products from local artisans who devote their time, energy and passion to a limited line of products and emphasize high quality and unique flavors
 
FarmSource
 

Our FarmSource program is an initiative to find and partner with some of the finest local growers, family-owned farms and producers of food in our communities. This program greatly reduces the distance food travels from harvest to table.

Learn more 
Forged Partners
 

By involving ourselves within the communities we serve, we form personal relationships with new and creative artisans that are producing unique, high-quality goods.  Our Forged Partners are food makers and farmers that are looking to venture into new geography.  

Learn more