Michel Adams, Executive Chef of the Menlo Circus Club (Atherton, Calif.), describes himself as “a hippie at heart.”
“We source the majority of our ingredients locally,” he says. “We are 80% organic, and we only use compostable plastics.”
But the California club’s focus on sustainability extends beyond its foodservice program.
“Sustainability of community is about taking care of your people—making sure that they can sustain themselves, that they can sustain their family,” says Adams. “When you can do that on that level, that spreads to the rest of society.”