Sustainability - Responsible Sourcing
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FLIK’s food philosophy aligns seamlessly with sustainable food purchasing practices. We have committed to the following purchasing standards:

  • All of our milk and yogurt are from cows that have been certified to be free of the artificial growth hormones rBGH/rBST.
  • All poultry is raised without the non-therapeutic use of human antibiotics. This means that medically important human antibiotics are not given to birds on a routine basis, decreasing the danger of antibiotic resistance. 
  • Our seafood purchasing follows the guidelines set by the Monterey Bay Aquarium’s Seafood Watch Program and only considers seafood that is rated ‘Best Choice' or ‘Good Alternative’ sustainable.
  • Because of our commitment to the humane care of farm animals, we offer only Humane Farm Animal Care (HFAC) certified cage-free shell eggs nationwide.
  • Coffee grown and harvested with responsible production methods certified in a variety of ways including Fair Trade, Rainforest Alliance, Shade Grown, Bird Friendly, Utz Kapeh, C.A.F.E, and Organic.
  • We source ingredients from local (within 250 miles) and regional (within 400 miles) sources as a first choice, to support small and mid-sized American family farms.
Sustainability - Reducing Waste
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 The FLIK team works closely with key stakeholders to develop a unique approach for each dining venue to divert as much waste from landfills as possible.

We implement waste, recycling, and compost programs that include easy-to-understand signage that helps guide you to dispose of your waste responsibly.

​We are committed to reducing waste at the source through raising awareness and promoting solutions that positively impact the areas where we operate. 

FLIK is committed to reducing food waste by 50% by 2030. Your cafe tracks all food waste on a daily basis in an effort to meet these goals. 

Looking to take action? CLICK HERE to learn how you can get involved.

CLICK HERE for recipes that utilize food waste in your home.
Sustainability - Minimizing Eco Footprint
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Food Service operations have historically been a very large consumer of natural resources. At FLIK we look at that history as an opportunity to effect change. 

These are our main areas of focus:
  • Reducing greenhouse gas emissions through menu engineering
  • Limiting the use of natural resources by mindfully using kitchen equipment
  • Creating waste reduction strategies