Who is Headwaters Café  
Headwaters Café was established in 2000 by head chef Jason Robertson. Trained by the well-renowned Bruce Goldberg of BG&C, Jason brings a solid commitment to producing high quality food using the finest ingredients. Jason guides the Headwaters team to seek local farm fresh ingredients and to establish relationships with local farms and specialty purveyors.

Inspired by his mother who led the family catering business in Portland for 20 years, Jason learned first hand the importance of building community through food and knowing your neighbor. Born and raised in Portland, Jason is a well-respected community member who has brought success to many celebrations and events.

Previous and current clients include:

· Portland State University Dean of the School of Business
· GBD Architects
· Heritage Adoption Agency
· Ball Janik LLP
· Title One
· Mt. Tabor Middle School Auction
· The Mercury
· At Large Films


Photo credit: Wanda Benvenutti

 
 

 

At the core of my philosophy is carbon neutrality. Achieving this goal requires a holistic review of the lifecycle of resources required to run my business. This includes energy consumed for transportation and cooking, as well as the source extraction of raw materials and production of food and service ware. My mobile kitchen is a model of this philosophy. It is a repurposed 1968 Streamline trailer.

 

Fuel:

I am committed to using waste cooking oil as a diesel replacement to power my vehicles. I have spoken with Operation Reach, a social entrepreneurship based in NOLA. Their Gulf South Youth Bio-diesel Project is a vocation development program that collects and filters cooking oil that would otherwise be discarded for resale. I will source my oil from them as well as local restaurants.

 

Compostable Goods:

My approach is twofold:

1. Use durable dishware and utensils for all sound stage activity, and on location shoots that are stationary for more than one day. I will have inventory, and will supplement when necessary with rentals.

 

2. Compostable disposable goods will be used in very limited quantities, such as short-term location shoots. Disposables, even if compostable, are not preferable because of their lifecycle. My research has determined that while Polylactic Acid is produced in the United States, the actual molded product is produced in China, generating a large carbon footprint.

 

Local Procurement:

75% of produce and meat will be purchased at New Orleans farmer’s markets. Local organic dairy products will be purchased when budget and availability allow.

 

Food/Waste Management:

Production will pay for trash service and I will strive to reduce my solid waste by buying in bulk, composting food waste and donating food scraps to local chicken farmers. Recycling bins will be kept organized and appropriately sorted.

 

Water:

My goal is to reduce water waste and dependence on disposable water bottles. Sustainable water consumption requires that both the vendor and client make an effort. Each crewmember will be supplied with one aluminum water bottle for the entirety of the shoot. If bottles are lost, compostable cups will always be available by each water station. I will purchase filtered water from Kentwood Springs.

 

Example: (based on a sample 40 day shoot, 100 person crew)

Aluminum water bottle = $2.00

16 oz. filtered water = $.05

64 oz. filtered water = $.20

Per person per day, 64oz. (cost of water + water bottle averaged out over 40 days) = $.25

Total cost (per person including paper cups due to lost bottles) for 40 days = $12.40

Total cost = $1,240.00

 

Using plastic throw away bottles:

16 oz. bottled water = $.14

64 oz. water (pp/pd)= $.56

Total cost per person for 40 days = $22.40

Total cost = $2,240.00

 

We intend to recycle these bottles, but 69% of them end up in the trash. Even if crew

looses their water bottles and we give them another one and some paper cups, the first

option is best. We need to help people change their habits.

 

Environment. Economy. Equity