La Saison joins Zero Foodprint
Photo courtesy of La Saison
A New Season for La Saison
La Saison, a farmer-focused catering company, has joined the community of Zero Foodprint Members. Founder and Executive Chef Natalie Niksa says it was a “no-brainer” to make the commitment, citing that chefs have a responsibility to be “stewards of the land.” After 17 years of sourcing locally and building relationships with farmers around Napa, CA, she’s ready to increase La Saison’s positive impact on the agricultural community and environment. Through their ZFP Membership, La Saison’s contributions will provide funding for farmers and ranchers to implement carbon-smart practices that help restore the climate and yield nutritious, delicious ingredients.
“La Saison is French for 'The Season'. Our Farm to Table menu changes monthly and is based on what our farmers are harvesting. We are lucky to live in an abundant environment where every month is a new season. Farmers help us make magical menus, it's that simple. We are honored to have a hand in creating food memories while supporting the earnest work of farmers.”
Chef Natalie Niksa
About La Saison
“La Saison is a farmer-focused catering and provisions company based in Napa Valley that marries exquisite artistry and taste with a soulful, people-first approach to everything we do. Just as our namesake implies, we are all about celebrating the season – by sourcing what is available locally, keeping meals vegetable-forward, and partnering with the best wineries, companies, and people. While our mission has always been to create unforgettable memories for our guests, we are also committed to setting a new precedent for how hospitality thoughtfully sources. Instead of having a negative impact on the planet, team, local communities, and the food itself, our approach models how to honor the circle of life by deeply respecting local farmers and nurturing everyone and everything our food touches.”
“Joining Zero Foodprint was a no brainer as we believe it is our responsibility as Chefs to be stewards of the land.
We have a say for where our food is coming from and how it is returned to the land.”
Natalie Niksa,
Founder & Executive Chef
About Chef Natalie Niksa
“Natalie Niksa started her culinary journey destined for Napa Valley. After graduating at the top of her class from The Culinary Institute of America Hyde Park where she was President of the campus’s wine society, she was serendipitously paired with a chef based in California wine country – and two years later she landed a coveted apprenticeship at The French Laundry. At just 24 years old, she was inspired to launch La Saison where she set out to create extraordinary culinary experiences that left a lasting imprint on her guests while also prioritizing the health and happiness of her team. Her people-first approach is the heart and soul of the La Saison brand; something that can be felt in every collaboration and creation. Today, La Saison remains a top-tier catering and provisions company that has partnered with 100-point wineries across Napa Valley and with corporations like Google, LinkedIn, and Netflix.”
-
Zero Foodprint is all about this thing called Collective Regeneration.
We’re convinced that we can fight climate change and grow better food with better farming practices. These practices take time, labor, and resources to establish, and historically farms have been expected to bear the brunt of the financial risk to change their practices. After decades of climate initiatives, it’s become clear that nobody can make this transformation on their own.Zero Foodprint pools contributions from all different parts of the food system to make dollars go further. We then equitably distribute those funds via grants to farmers. By directly funding better farming practices, your business’ contributions can help solve the climate crisis while attracting climate-conscious customers and increasing employee satisfaction.
Explore ZFP Membership
Photo courtesy of La Saison
Zero Foodprint (ZFP) is a nonprofit organization restoring the climate, one acre at a time. We believe that by regenerating soil, local food economies can play a critical role in reversing the global climate crisis. We work with food and beverage businesses, philanthropy, and government to bring the next dollar to implement the next regenerative practice on the next acre. This regenerative economy benefits every person who grows food, every person who sells food, and every person on this planet who eats food.
