A decade ago Milwaukee-based Chef Justin Johnson launched Sustainable Kitchens, a business focused on elevating food service operations.
Among the goals for Sustainable Kitchens was to assist commercial and non-commercial businesses in evaluating their practices and subsequently building systems, processes, recipes, menus, branding and training to improve quality and increase their revenue.
Johnson also hoped to build on his work with Watertown Regional Medical Center to assist other healthcare-based kitchens in transitioning to scratch-cooking, implementing onsite farms, and training existing staff to give them the skills to succeed in a "real" food-focused operation.
As his business took off, he earned business working with a variety of businesses including The Lutheran Home and Harwood Place.
Celebrating a milestone
Ten years later, what began as a one-man consulting service has grown into a statewide organization the reach of which has also touched businesses from Arizona to New York City.
“Reaching this milestone is really a testament to the importance of this work and the commitment of our clients and partners who see what a difference great food can make in places that historically are not known for great food,” says Johnson.
As a result, Johnson and Co-owner and Vice President Dan O’Hearn are celebrating the success of Sustainable Kitchens and its work in assisting schools, hospitals, retirement homes, restaurants and corporate cafeterias in their efforts to part ways with processed convenience food and make better use of local ingredients.
“We are incredibly proud of what we’ve achieved over the past 10 years," notes O’Hearn, "And we are excited about what the future holds as we continue to innovate the industry and spread this mission."
The public is invited to raise a glass to the work of Sustainable Kitchens at the organization's 10th-anniversary celebration, which will be held on the production floor at Great Lakes Distillery, 616 W. Virginia St., on Saturday, Jan. 25 at 7 p.m. The event is free and open to the public and will include live music and a cash bar. Guests are asked to RSVP for the event on Facebook.
For more information about Sustainable Kitchens, visit them online.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
