Chef Paul and Dana Buchanan are leaders in Sustainability. They founded their catering business over 20 years ago on the ethos of seasonal, sustainable, and local. They buy directly from local farms and ranches whenever possible. When they say ‘Farm to Table’ they mean it. Zero waste events are always the goal for their team. Because of their reputation, they have attracted clients with like minds; The TED Conference, Greenpeace, Quicksilver, United States Green Building Council, The Green Port of Long Beach as well as couples looking for ‘green’ weddings. They bring their passion for the environment into their business every day.