For more than 30 years Jesse Cool, founder of CoolEatz Restaurants and Catering, has been dedicated to sustainable agriculture and cuisine. Her unique business philosophy places respect for food growers, farm workers, animals, plants, and the land before all other considerations.
Company restaurants Flea St. Café, JZCool Eatery & Wine Bar, Cool Café at Stanford, and CoolEatz Catering, serve only fresh, in-season, organic, and local ingredients that are free from artificial coloring, chemicals, pesticides, growth hormones, antibiotics and additives.
An impressive 94% of CoolEatz’s waste is composted, cooking oil is redirected for converting to bio-fuel, all to-go packaging is compostable, and all paper products are made from recycled materials. To reduce waste when catering food is offered on reusable platters and waste is hauled back to the restaurant for composting if no composting service is available on site. Green restaurant furnishings and design elements include bamboo floors and window coverings, recycled glass countertops, organic cotton uniforms, energy efficient appliances, and low voltage lighting.
Fair treatment of CoolEatz employees has garnered high loyalty and low turnover. All employees, from dishwashers up, are paid above minimum wage and offered medical and dental benefits. The company is also developing a method of profit sharing and women hold a large percentage of management positions, which is atypical in the industry. All employees are enthusiastic ambassadors of sustainability who work to educate themselves and share ideas that support the company’s commitment to the environment.
To further promote awareness of sustainable cuisine, CoolEatz provides ongoing informational and educational opportunities for their restaurants’ guests, community members and students of all ages.
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