Sustainable|Kitchens Comprehensive On-site Training Implementing Sustainable Practices Complete Operational Support


Sustainable Kitchens specializes in the growth and transformation of commercial and non-commercial food service operations from institutional to full scratch!

Comprehensive On-site Training

Sustainable Kitchens will nurture you through change as we build a one-of-a-kind food service operation together.

Implementing Sustainable Practices

Sustainable Kitchens will help you implement an onsite farm from the beginning steps of turning the land and testing the soil through planting, harvesting and writing HACCP plans to help integrate the crops into your operation in a safe and sustainable way.

Complete Operational Support

In addition to developing menus, recipes and staff, Sustainable Kitchens will implement operational systems and standards to ensure lasting success.


WISN 12 Milwaukee

Wisn (1) For the past 4 years, Sustainable Kitchen's Justin Johnson has been a regular contributor to WISN 12 Milwaukee's Making Meals segment every other Saturday morning. Watch some of our favorite segments here.


Free Site Visit

Call 414.640.3774 to schedule a FREE site visit and consultation to create a development plan designed specifically for your operation. Justin Johnson will spend a day in your operation free of charge to draft a site report detailing the kitchen's greatest strengths and weaknesses. From there, we will create a transformation plan tailored specifically to you. LogoColorNoText


Food Service Director of the Month

FSD_Print Tab_banner Sustainable Kitchen's Justin Johnson was honored in 2014 as one of Food Service Director Magazine's Food Service Director of the Month for March. This was the inspiration for the launch of Sustainable Kitchens. It is our hope to provide onsite training, menu development and the implementation of sustainable practices at food service operations around the country.


Edible Milwaukee

Sustainable Kitchens and Justin Johnson have been pioneering change in the food service world for the past seven years. Read more here about our trailblazing efforts in the Fall 2014 issue of Edible Milwaukee Magazine, Milwaukee's leading food publication. milwaukeeLogoRed

21st Jan 2013

The Engine Room: An Evening at c.1880

From out of the ashes of early morning violence, has risen the post-modern, industrial-chic, hipster haven known as Walker’s Point. A hard-bitten bird with once broken wings now soars below...

15th Nov 2012
NuGenesis Farms

NuGenesis Grows

On a perfect Autumn afternoon, with the mercury sitting at an, almost absurdly perfect seventy-two degrees, my wife and I rolled over crunching gravel and crackling leaves along a sun-dappled...

10th Oct 2012
Kimchi Slider with Bacon and Gojugong Mayo

Fall Menu Preview at Anaba Tea Room

Chef Gregg Des Rosier does not necessarily want you to conjure up thoughts of hibiscus or camomile; nor perfectly triangular prosciutto and avocado tea sandwiches on tiered wrought-iron display stands...

02nd May 2012
Chef Jan looks over her completed plates at Meritage.

The Engine Room: An evening at Meritage

For some reason, the world of the culinary arts has always been a boys club. Puzzling as it may be, refined and thoughtful dishes are created in professional kitchens by louts that...

08th Apr 2012
Chef Dan and line cook Ryan discuss last minute menu changes.

The Engine Room: An Evening at Hinterland

It’s an unnerving time inside the world of food. With restaurants closing at a record clip and the beleaguered economy still gasping for air, I’ve had to accept– with bemused...

07th Mar 2012

The Engine Room: An Evening at Sanford

Since the legendary John Ernst Cafe opened in 1878 on east Ogden Avenue in downtown Milwaukee, cream city cuisine has been definitive. Flavors, recipes and preferences have been passed down...

05th Mar 2012
Capitol Square from my room at the Madison Concourse Hotel.

Casual and Cool Draws a Crowd: Brasserie V

As a Madison outsider, little more than Tory Miller and E’ltoile came to mind when conjuring up thoughts of our state capitol’s cuisine. But, over the past year or so, I’ve...

04th Oct 2011
crab cakes

Top 10 Foods That Changed My Life. (and where I go to get them)

From a teenager who was typically only interested in cheeseburgers and pizza to a chef with an extensive list of ‘foods-tried’, I thought it was high time I consolidated that...

25th May 2011
I'm being considered as the "featured chef" for a national food site called In the event that this doesn't come to fruition or my interview never sees the light of day, I thought I'd share it here. Interview

I recently had the dizzying honor of being contacted by a national food website called for an opportunity to be one of their featured chefs. I thought I’d share...

20th May 2011

Peggy Magister Moves Mountains at Crazy Water

Sitting in a dining room that once housed a German bar and watching James Beard nominated chef, Peggy Magister direct a busy service on a Sunday night (of all things),...