Evolution Camp Services, considers protection of our local environment, while operating remote camp services essential to our community and corporate responsibility. Our stance on environmental care is a primary focus, for which we uphold considerable training protocols to ensure all levels from management to on site crews reach a common goal. Developing a broader spectrum sustainability program that reaches our catering division and extends throughout our camp installation and maintenance programs is an integral aspect of all our operations and is constantly evolving to ensure we are leading to ensure a minimal environmental footprint. Evolution takes pride in the steps we have taken to offer healthy and sustainable foods and food service products that can be sourced fresh, locally to serve our diverse range of clients.

​

The dietary requirements of an active and diverse camp workforce can vary greatly, especially given the trend toward health-conscious food consumers. Evolution Camp Services meets the challenge of ensuring a varied menu that simultaneously appeals to the health conscious client, the comfort food seeker and the active worker. We take strides to source local, fresh and seasonal products that assist in supporting our local communities and ensuring a strong sustainable market.

 

Preferences are progressively changing with remote camp crews becoming increasingly focused on the benefits of high quality, nutritious food as part of a healthy, active lifestyle that can be sourced fresh locally.

​

Some of our culinary commitments to our green initiative are listed below.

​

• Incorporation of non-GMO food products.

• Sourcing fresh, local products whenever possible based on each camp location.

• Sourcing Canadian grass-fed beef when accessible based on location.

• Only Ocean Wise fish choices are used in our culinary menus.

• Only fair trade Rainforest Alliance certified coffee is offered in our camps.

• Evolution has a farm to table mantra and maintains a 'scratch' cooking policy to avoid the use of any processed foods, including such products as pastries, soups, entrée’s, sauces, and salads.

• The use of whole grains whenever possible.

• Our menu focus is based on fresh ‘seasonal produce’ rather than sourcing out of season products

• Making our indulgent menu choices or ‘comfort foods’, fresh, with quality ingredients rather than using heavily processed ready-made items

• Preference for antibiotic free poultry and beef choices

 

Recycling and composting programs are implemented at all camps whenever permitted by the location. The proceeds of recyclable bottle returns are donated to local charities on a regular basis. Cardboard and paper products are separated and recycled.  Kitchen waste is reduced by the use of compost and by separating out such items as used fat and cooking oils to ensure rapid decomposition while minimizing waste. Some oils can be recycled and used to make other products.

 

ECS is constantly evolving to stay ahead of industry trends in sustainability by continuously incorporating new green initiatives into our program.  
 

Our commitment extends to our food service products and we exclusively provide glassware and china, with re-usable cutlery rather than disposable dishware.  Environmental biodegradable take-away, and meal packaging is provided and we ensure there is no use of polystyrene food service products.  

 

​

​