Local, Healthy and Sustainable


Offering healthy options in today’s world is a responsibility all food service providers should take seriously. Gone are the days where healthy food is the least appetizing item on the menu. TCM has worked tirelessly to perfect and balance our healthy menu items to not only provide a nutritious alternative, but an appetizing, exciting choice for patrons. Our healthy selections typically feature a flavorful, light cuisine choice with less than 600 calories. Less than 10% of the calories come from saturated fat and under 30% of the calories from total fat. All of our items are prepared from scratch, utilizing the freshest ingredients.


Our focus is "Operationally Green." We believe it is necessary for all to understand that the typical food service operation impacts our ecosystem in more ways than just the consumption of environmentally unfriendly products. In our opinion, sourcing environmentally safe chemicals, green products, and utilizing traditional china and smallwares is only a first step. Additionally, we focus on the core processes that drive efficiency and limited environmental impact:

  • Limited food waste
  • Water and energy management
  • Intelligent product sourcing


Along with the global movement toward sustainable practices and green products, TCM recognizes a growing national trend to utilize locally grown and sustainable foods. Today, we source local dairy products, breads, seasonal produce and beef when available.

We believe sourcing local foods is a sound social approach that offers superior freshness to the way food is produced, cooked and shared. We define locally sourced as not having traveled more than 250 miles.


  • Invest in and reinforce people and practices that value and care for the earth, the workers and the food.
  • Utilize biodegradable and recycled products where appropriate.
  • Continually refine operating practices to minimize our environmental impact.
  • Support recycling efforts within our organizations.
  • Promote china and glassware first, in all situations.
  • Practice composting in capable facilities.

"There’s a 'food revolution' going on at Skagit Valley Hospital under TCM’s new chef. Instead of reheating frozen food, the new chef, Chef Peter, and his staff make most menu items from scratch. Chef Peter also is building a network of local farms to provide locally grown produce to the hospital year-round."

Skagit Valley Hospital