Carnegie Hall

Carnegie Hall and Constellation Culinary Group are partners of which you can be proud.

Carnegie Hall is committed to:

• Sharing the transformative power of music education. Our Weill Music Institute creates innovative, free, or low-cost music education and social impact programs for young people, families, students, aspiring artists, and educators that reach hundreds of thousands of people in New York City, across the US, and around the world. To support music educators, families, and students of all ages during the pandemic, we converted our education resources to digital assets and made them available on our website free of charge.
• Reducing our carbon footprint. Our 10,000-square-foot Weill Terrace was designed with reflective pavers and live plantings to reduce the heat-island effect. The building’s 450 original windows allow us to maximize natural light, and use LED bulbs and occupancy sensors to reduce electricity use. Low-flow plumbing fixtures reduce the building’s water consumption. In 2014, Carnegie Hall was awarded a LEED Silver Certification from the US Green Building Council, making it one of the oldest and most notable buildings to achieve such distinction.
• Recycling. We undertake an active recycling program, including recycling of all concert programs and refuse from concessions and catering operations. We work closely with our waste-management vendor and our staff to facilitate single-stream recycling with the goal of increasing recycled material and reducing refuse sent to landfills.

 Constellation Culinary Group is committed to:

• Helping the community. To support those in need during the pandemic, we repurposed our commissary facilities in Philadelphia, New York, Miami, and Washington, DC to produce thousands of meals each week for in-home delivery—a total of more than 8.6 million meals to date.
• Healthy menu standards. Our menu options focus on scratch cooking with whole foods and minimally processed ingredients, the use of healthy fats in the cooking process, and the inclusion of fresh fruits and vegetables as well as whole grains. Creative alternatives to high-calorie, sugary drinks and desserts—in addition to plant-based and lean protein options—are always available.
• Sustainable and local sourcing. We purchase ingredients from regional farms and mills whenever possible to provide a superior product and significantly reduce transport emissions and our carbon footprint.
• Protecting our oceans. We purchase all seafood in accordance with the Monterey Bay Aquarium’s Seafood Watch guidelines for sustainability.
• Reducing food waste. In addition to participating in New York City’s composting program, we educate all chefs and kitchen staff to ensure proper portioning and food preparation techniques, and closely monitor food waste in our kitchens.