When you think of Epicurean Group and the word local, your mind might first go to the food we serve and the people we partner with – and for good reason.

• At least 25% of our ingredients are organic
• Whenever possible, they’re grown within 150 miles of our kitchens
• We proudly collaborate with local food advocates like Greentown and Slow Food
• And our chefs celebrate “local” daily sharing dishes inspired by their own cultures and heritage, especially during the holiday season.

But what if local could go further – beyond our kitchens and onto the road?

Epicurean Group is proud to announce the addition of an electric vehicle into our service at Abbott Diabetes Care in Los Altos, CA – a bold and meaningful step toward a more sustainable future.

This initiative reflects our ongoing commitment to manage, measure, and improve our environmental impact across every facet of operations – from sourcing and supply chains to how we deliver and serve.

The final stretch of a meal’s journey – that “last mile” from kitchen to client – is often the least sustainable part of food service. Delivery vans guzzle gas, emit fumes, and undercut the very values of fresh, healthy eating. Epicurean Group is flipping that script. With the quiet arrival of our first electric vehicle, we are bringing clean energy directly into the last mile, turning routine drop-offs into daily action!

Unlike traditional delivery trucks, our EV produces zero tailpipe emissions, cut down on air pollution and greenhouse gases, and reduce noise pollution in the communities we serve. Powered by increasingly cleaner energy, the benefits will only grow as the grid becomes greener. With transportation playing a vital role in connecting kitchens to our clients and our principles, EVs offer a smarter, more responsible solution.

“We’ve seen remarkable growth with Abbott Diabetes Care, expanding from a single main campus into five bustling locations within just four years. Needing a more practical way to transport food to satellite offices, an electric vehicle seemed like an important next step. It was a practical investment – meeting the needs of an operation that had grown from 350 to 1,700 employees – but it was also strategic, aligning two companies both highly committed to sustainability. I’m excited to introduce our next goal – putting EV food carts into service!”  – Nume Chaiyakul, District Manager, Epicurean Group

 Cooking “locally” has always been part Epicurean Group, and these days, we’re driving the concept forward. Together with our partners, clean transportation is our next step toward building a food system that is truly fresh. honest. local.