Why Work With Us
At Little Mushroom, we are committed to supporting the United Nations’ Sustainable Development Goals (SDGs) and making a positive impact on our community and the planet. The UN’s Sustainable Development Goals are the blueprint to achieve a better and more sustainable future for all. They address the global challenges we face, including those related to inequality, climate change, environmental degradation, peace and justice. We recognize that our business operations have the potential to influence social, economic, and environmental outcomes.
Little Mushroom is committed to reducing food insecurity and hunger. We donate overproduction to Second Harvest. In addition, our staff volunteer at a Food Bank or with the Gleaners every year helping to feed those in need both at home and around the world. At events, we try to limit food waste by using calculated yields and providing expert advice.
We offer vegan, vegetarian and gluten-free options for our clientele. We accommodate allergies and dietary restrictions to ensure the health and safety of our community. Everything we can is made from scratch in our nut-free kitchen to guarantee the freshness and integrity of our food. We avoid deep-frying in our kitchen and promote healthy options in an our array of menus.
Little Mushroom proudly operates under the leadership of talented women. We are certified through the Safe Space Alliance and employ folks of all genders. We believe that true progress is achieved through diversity, equal opportunities and gender equality. Our goal is to create an environment that fosters growth and innovation but also contribute to the United Nations’ Sustainable Development Goal of gender equality.
Little Mushroom supports decent work and economic growth. We have been a Certified Champion with the Ontario Living Wage Network since 2017. This means that every time there is a change in the living wage for our province, we ensure that our employees’ wages either meet or exceed that wage. We are also part of the Better Way Alliance, offering flexible, predictable work schedules, paid sick days and benefits to all of our permanent employees. We take on Co-op students and our CEO speaks to Colleges, Universities, and at Industry conferences about training and retaining the next generation of chefs and event professionals.
We buy the majority of our products from locally based farmers, which reduces transportation costs and the amount of C02 released into the environment. In congruence with the transportation process, we order our products in bulk and use reusable shipping containers for our products. We offer china service, as opposed to disposables, but when disposables are required, we use all compostable or recyclable materials.
We support the use of affordable and clean energy. We have installed LED lights in our offices that save energy by using motion detectors. We have Energy Star equipment in our kitchen, which lowers energy consumption. Our current fleet of 6 vehicles includes 3 small vans that take care of any of our in-town deliveries. We carpool whenever possible and plan routes to be the most energy efficient. We are part of the Impact Network with Sustainable Waterloo Region, working to measure our waste, water and energy consumption to find ways to reduce our usage.
