A colleague of mine recently had me meet Pete Pagano of Green Planet Catering here in Raleigh, NC.

NBC 17 covered the company recently.  The catering company has only been catering for about half a year, but the concept has been growing much much longer.

I have to admit, the “greenie” in me is deeply suspicious anytime someone mentions to me a business claiming their “greenness”. I agreed to meet and told myself I would keep an open mind, but truthfully, I expected very little as we met at Tir Na Nog’s “The Cottage” room.

Pete quickly wowed us, however, with sharing that Green Planet Catering uses as much local and/or organic produce as possible. They use spudware and compostable materials. They create their own bio-diesel and work with a farm, headed by Ben and Charles Keefer here in Raleigh. “We work to be as sustainable as possible,” Pete says.

Green Planet Catering, a team comprised of six members with over a 100 cumulative years of restaurant experience (at least a decade under each of their belt’s), also collaborates with other area partners for composting events. Partnerships for composting and events they’ve covered include Burt’s Bees (headquartered in Durham), NCSU, UNC, Matchbox 20, the Cary Wine Experience, Southern Energy, weddings and private parties.

While the company is already taking impressive strides to show their dedication to a healthy environmental philosophy, Pete’s own education and passion is what sold me.

Referencing Native American philosophy, the Weston A. Price Foundation and movement toward traditional food and knowledge of pesticide and chemical use in mainstream American food industries, I found myself enthralled with Pete’s passion and mission. And I liked that he was not one to put down other companies and their efforts, or arrogantly praise all of their own implemented environmentalism. He is about encouraging the movement by spotlighting positive steps of each company.

Pete explained the importance of educating yourself and making your own decisions for your health and beliefs, saying that eating better and taking care of the environment can go together beautifully. “You’re not twisting your arm. It’s not a New Year Resolution. It’s a way of life.”

“Some people say ‘green’ is a fad. It’s not a fad. It’s a necessity,” Pete says. “We have to do something. We have X amount of resources, and we have a growing population.”

Pete furthers his point, explaining “Seventy-thousand new chemicals have been added to our daily lives in the last 50 years.” Put that together with dramatic increases in unexplained diseases such as autism, ADD and Alzheimer’s, and I myself am asking with so many others, ‘what is causing this?’

I finally ask Pete what inspires him to be a part of this enthusiastic, dynamic team. He tells me about growing up in West Virginia and seeing the occasional soda can in the woods. “[West Virginia is] so beautiful, and why should we contribute negatively to our environment?”

Pete explains that he grew up respecting how the Native Americans used the environment fully, using every piece of the animals they hunted and left no trace or waste behind.

Pete shares an example of how wasteful our society can be by explaining how if the few of us had gone to a fast food outlet, we each would have our own bag with our own orders in it. We would each have a disposable cup, ketchup packets, packaged spork and napkins, etc… all for a meal we would be consuming in five minutes. Pete urges us to consider working to “simplify the process” by, for instance, turning down having our packet of gum bought at the convenient store placed in its own disposable plastic bag.

Even at Tir Na Nog, Pete’s other business (perhaps you’ve heard of it, eh?), sustainable practice is a focus. From weekly composting, recycled paper goods in the bathrooms and a tankless waterheater, Pete includes the growing understanding that we all have a responsibility to each other and the planet in his business model.

We ask Pete what is next for Green Planet Catering. He replies they hope to acquire 50 acres more to farm and greenhouses. Beyond that, the team is taking it one day at a time to provide the absolute best quality along with credibility when growing in the Triangle.

I personally am sold on the integrity of this company, but check out their website for more information on the team, their philosophy, what they are working toward, and how you can have Green Planet Catering cover your affair.

One final tip from Pete… open your refrigerator, pull out your ketchup and mustard containers, and read the ingredients. After seeing how many ingredients it contains, and how most of which you likely have no idea what it is (or, as I found, you know but are horrified by, like High Fructose Corn Syrup), throw them away and purchase new ketchup and mustard from Wholefoods, Harmony Farms or another local healthy living grocer. Condiments are no reason to add unknown chemicals and preservatives to your diet.

Sustainably yours,
Ashley Sue