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Made-to-order omelets, Mediterranean flatbreads and “sustainable” seafood — those are just some of the choices that will be offered in House cafeterias starting in December.
New York City-based Restaurant Associates (RA) won the $17 million contract in August and is planning on revamping the menus in the Members’ Dining Room, Cannon Carryout, Capitol Market, Rayburn Cafeteria, Rayburn Deli, Scoops and the Longworth Food Court.
Some vendors will even have a new look, with remodeled interiors and environmentally friendly paint and lighting.
In the Members’ Dining Room, sustainable, local ingredients will be used to craft three-course state-themed meals served on American-made china.
“The changes will be sweeping and exciting,” said House Chief Administrative Officer (CAO) Daniel Beard. “After two years of evaluation, RA emerged as the contractual victor because they are determined to considerably enhance the dining experience of all our employees.”
The changes are a part of the broader Green the Capitol Initiative, which aims to make the House carbon-neutral by the end of the 110th Congress.
Food waste is responsible for half of the waste produced by the House complex, Beard said. The goal of Restaurant Associates is to reduce significantly the estimated 250 tons a month of waste produced by food services.
The CAO’s office is also working with RA to reduce or eliminate the use of Styrofoam and non-recyclable plastics.
The company currently operates the cafeteria in the National Museum of the American Indian and will also provide food service for the Capitol Visitor Center when it opens. The Ford House Office Building is expected to become a Restaurant Associates-run eatery in February 2008.
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