Catering
Sustainably sourced farm-to-fork offerings
![Chef Scott tending to plants in a garden](/sites/1hotels.com/files/styles/card/public/brandfolder/gc9v6624cn8fvj935c5vtbnz/1SF_Chef_Scott_in_Chef_Garden_2w1620.png?h=b8aa45f6&itok=QGYJdIsr)
Food Sustainability Facts
Our onsite rooftop chef's garden supplies our restaurant and bar and grows a seasonal selection of crops including herbs, edible flowers, peppers, and pollinator perennials. The rooftop is also home to apiaries which host our colony of bees producing local honey.
![Organic beets set out for purchase, a sign reads Organic Beets three dollars per bunch](/sites/1hotels.com/files/styles/card/public/brandfolder/kqqb9mhz395bsf59pqvpskv/1_Hotels_SFO_Walkabout_01_0223w720.png?h=0539f431&itok=HK6UIZzs)
Farm-To-Table Menus
The recipes at Terrene highlight the bounty of Northern California's seasonal produce and our kitchen adheres to stringent compost and zero-waste practices.
![Person tending to plants in a field](/sites/1hotels.com/files/styles/card/public/brandfolder/vt4fm55w6gswknw94qr444/1SF_Iacopi_Farms_Photo_Credit_Conor_Hagen_7w720.png?h=c9c235a4&itok=y9oqmE1F)
Sourcing Local
Our culinary team takes pride in their relationships with the local farmers and purveyors who supply our kitchen with high-quality, sustainably-made products. Farmers across the region provide us with quality, fresh produce so our guests can savor the seasons while we work to preserve the environment by purchasing local.