We follow a Farm to Fork philosophy in all of our cafes, where we strive to buy as much as possible within 150 miles of our cafe location. Everything is made from scratch daily. Good Eating Company adheres to the Monterey Bay Aquarium's Seafood Watch Program standards to ethically and seasonally purchase seafood served in our cafes. To read more about the Seafood Watch program, click here. All of the meats served in the cafes are hormone and antibiotic free. We support local meat suppliers, including CreamCo Meats, Mary's Chickens, Mariposa Ranch, and Rancho Llano Seco. 

Shell eggs come from Glaum Ranch, a family-owned farm in the Santa Cruz Mountains. We frequently order from Frog Hollow Farm, Babe Farms, County Line Harvest, Faurot Ranch, Weiser Family Farms, Pie Ranch, and more. 

Dairy items come from local producers, such as Clover Stornetta Farms and Straus Family Creamery. Cheeses are a mixture of local and from around the world, strongly emphasizing local offerings such as Cypress Grove. We also support local food producers such as Hodo Soy in Oakland, McEvoy Ranch vinegar and oils, Community Grains, and more. Our culinary teams are familiar with their products, so feel free to ask any questions!

Our menu items are prepared fresh from scratch in our kitchens daily. Our chefs write their menus specific to your feedback and preferences and serve local and seasonal ingredients. We do not follow specific, standard recipes for weighing or measuring ingredients. In fact, menu items that do repeat may be slightly different each time they are served because of the seasonality and availability of the freshest ingredients. 

We cook as many people do at home, tasting and adjusting throughout preparation so that the final menu items meet our standards for flavor and quality. This is a huge perk for our chefs, as they can freely customize a dish and add their personal twist to a dish. It empowers them to be creative, think outside the box, and our guests never get bored with repetitive menus. 

Our kitchens are not certified gluten-free facilities, so the potential for cross-contamination will always be present due to flour particles that may be in the air. The Federal Drug Administration's definition standardizes the meaning of "gluten-free" claims across the food industry. It requires that, to use the term "gluten-free" on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. 

Because we share the kitchen space with our pastry department and other food stations using wheat ingredients, we cannot label items as "gluten-free." This is very important for Celiac guests to know. Instead of labeling the wide variety of foods we offer as "gluten-free" or foods that are made "without gluten-containing ingredients," it is best to label an item that contains wheat and/or gluten with the word "wheat." If you have any questions or doubts about a label or menu sign, please ask to speak with the Cafe Manager immediately.