Centre County catering company keeps zero-waste focus while pandemic changes business model

Benjamin’s Catering has built a name for itself as central Pennsylvania’s only zero-waste caterer, but according to co-owner Heather Benjamin, who runs the family operation along with executive chef Michael Benjamin, they didn’t set out pursuing a 100% green business.

“To begin with, it was just about the food,” she said. Michael has local culinary experience at places such as Centre Hills Country Club and Toftrees Resort, but his work also takes him further afield.

“In 2016, he was part of the culinary Olympic team that represented the United States; they won three gold medals. He was one of two chefs in the country chosen by the executive chefs competing on the team to come as their support chefs,” Heather said.

However, Benjamin’s Catering has always boasted a strong stewardship mission, which Heather said. stems partially from her grandfather.

“My grandfather, Richard Riddle, not a wealthy man, backed us financially,” she said. “His lifelong commitment to service and volunteerism was taught to me and is why we use this business as an opportunity to help others.”

So, when the Benjamins had the opportunity to participate in a zero-waste teaching event with Centre County Solid Waste Authority, and the two saw the potential in taking their catering company zero-waste, they jumped at what they felt was the right choice.

“It was kind of like no turning back. We looked at what the traditional alternatives are — Styrofoam, plastic, paper — and it’s all very harmful. It’s not just filling up the landfill, but also the manufacturing of those products is very terrible environmentally,” Heather said. “We sat down with ourselves and decided we should do the right thing and go 100% green.”

Now, Benjamin’s Catering doesn’t even offer non-green products at events and the products used in casual catering events, like those that include boxed lunches, are made from sustainable, renewable resources.

“Anything that looks paper, is actually made from sugar cane. Anything that looks like plastic, like a fork or cup, is actually made from cornstarch,” Heather said.

The business immediately saw the result of its efforts, she said, as the team moved from using a commercial dumpster emptied regularly, as most restaurants and caterers might, to using a single kitchen trash can, filled once per week. The Benjamins continued to expand their efforts, auditing their waste and reducing in other areas, such as electricity usage.

“When someone hires us to do a job, if we’re serving 800 people, the amount of waste that is accrued during that entire process, is going to end up in one trash can, instead of a commercial dumpster filled with Styrofoam stuff that’s never going anywhere,” Heather said.

The past year, though, has looked different for Benjamin’s Catering, as the team has moved from 800-person events to pick-up meals, as well as focusing on continual donations and support of some of their favorite charities, including Out of the Cold, Centre Safe and Centre Volunteers in Medicine.

“We miss the large events so much and all the opportunities to do the finer foods,” Heather said. “Michael is tremendously talented and there aren’t a lot of calls right now for anyone to come in and do something center of the plate or wedding functions, things like that. But more than anything else right now, all we can think about is how awful it is for people who are looking forward to their celebrations to not be able to have them.”

As she looks to 2021, she’s somewhat trepidatious. “Who knows what comes next? We’d love to see people be able to come together ... but at the same time, what is safest and best for everyone? In our line of work, it’s hard to root for our business to thrive, when what we truly want is for everyone to be safe and healthy. What we’re hoping is that, if we continue to put these pick-up menus out, people will respond and allow us the pleasure of cooking for us.”

Benjamin’s Catering offered Thanksgiving and Christmas menus for families of various sizes, featuring options such as rosemary garlic prime rib and applewood smoked turkey for Christmas and roasted turkey dinners with chorizo cornbread and ginger sweet potatoes for Thanksgiving, among others. Plans are in the works for Valentine’s Day pick-up menus, and Heather notes that she’s always open to new pick-up ideas for any size or type of group.

“They’ve gone so well. People have been just amazing and there are so many more orders than we could’ve ever imagined. We’re so grateful and it’s nice to be able to still make food for people,” she said.

For more information, visit www.benjaminscatering.com.