Food For Thought has always been housed in “green” structures. Originally, Timothy’s house (the first production site!) was built from recycled materials and wood from trees taken from the building site. After 3 years, production for the growing business moved to a facility next door, following the same philosophy. Much of this facility was built with recycled materials and native Michigan wood. It’s also built to American Lung Association Health House standards to maximize sustainability and indoor air quality.
The current Food For Thought production kitchen is located inside the Long Lake Culinary Campus (LLCC) – a renovated and repurposed elementary school. The LLCC is a “Net Zero” building with heat recovery on the freezer compressor and ventilation hoods. There is 30% more floor space in the renovated building, yet it will use 40% LESS energy than when it was a functioning school.