Next Door announces Total Transparency in Supply Chain with Good Food 100 Initiative
@NextDoorEatery expansion in the Heartland will work with American Farmers to ensure our customers know where their food comes from
Trust is the currency of our generation. So much trust has been lost in today’s food world, and it’s just not okay. Ingredient transparency — where our food comes from— is key to earning and maintaining trust. Even though many restaurants already purchase food from American farmers, it’s difficult — perhaps impossible — for guests to know how much actually comes from local farms and purveyors with the principles of #realfood behind them. There’s little to no transparency right now.
My co-founder Hugo Matheson and I strongly believe that restaurants have a role to play when it comes to supporting ingredient transparency. The Kitchen and Next Door are committed to working with American farmers to source real food — food we trust to nourish our bodies, our farmers, and our planet. We are proud of Colorado where alongside many restaurants like us, we have become major catalysts for the local food economy. Our restaurants alone serve real food to over 1 million guests a year and source several million dollars every year from American farmers in Colorado.
Ingredient transparency — where our food comes from — is key to earning and maintaining trust.
I’m so proud to say that The Kitchen and Next Door are participating in the newly launched Good Food 100 Restaurants — a third party rating system that reviews how chefs and restaurants are building a better food system and supporting state, regional, and national real food economies. Next Door’s expansion across America’s Heartland will now include full transparency in the supply chain, audited by an independent 3rd party.
Good Food 100 is a third party rating system that underscores how chefs and restaurants are building a better food system.
Good Food 100 was developed by Sara Brito who’s passionate about good food and facilitating change for the better when it comes to cuisine, chefs, and culture. By creating a reward system around good food practices, Sara is creating a movement, and chefs can be proud to wear a Good Food 100 rating as a badge of trust.
It’s remarkable to see how receptive the chef community has been to the Good Food 100. Our peers across the culinary community are already jumping on board to participate, and we hope you do too!
