SEPTEMBER 2020 WHITE PAPER:

FOOD SERVICESUSTAINABILITY

EFFORTSCOMPLICATED

BY COVID-19

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ABSTRACT

January 2020 marked the beginning of the first reportedcases of COVID-19 in the United States, followed bysweeping government-enforced shut-downs, fourteen-day quarantine mandates, mask protocols and six-feet-apart social distancing measures. With these precautionsensued panic buying and stockpiling, resulting in supplychain instability – making it increasingly difficult forconsumers and businesses to obtain essential items. TheCOVID-19 pandemic draws harrowing similarities to theongoing sustainability crisis.

Eight months after the first cases of COVID-19 werereported in the United States, the world continues tograpple with the pandemic and its effects. The U.S.economy alone contracted by 9.5% in the second quarterof 2020, along with record-high unemployment andthousands of bankruptcy filings.[i] Coming out on theother side of the pandemic as a proponent for diversity,equality and sustainability, will be essential indemonstrating stakeholder allyship and maintainingdemand. The compounding threats of climate changehave the capacity to similarly undermine the planet andthe economy’s ability to survive. Sustainable efforts willspeak for themselves in terms of risk management,corporate reputation, vendor qualification and socialresponsibility

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The first celebrated Earth Day was held on April 22,1970.[ii] Now, fifty years later, amidst anunprecedented global pandemic, sustainability andcorporate social responsibility issues are conflatedbeneath the endless news cycle. As the rampanteffects of COVID-19 come into focus, it is apparentthat many organizations are ill-prepared and lackcontingency protocols to lessen the aftermath ofsuch unexpected turbulence.

Future-proofing businesses for financial stabilityand normal business operations entails building asustainable-focused recovery with plans andpolicies to ensure economic security. Unlike theunexpected COVID-19 pandemic, the climate crisishas long given warning signals that the planet isheading towards environmental collapse, withconsequences beginning with an economicrecession and many other scenarios that have thecapacity to surmount that of a global pandemic.[iii]

Without immediate and sizable efforts to reducecarbon emissions, the planet is on track for a3.2-degree global temperature rise at low estimates.Higher-than-normal temperatures link to anincreased likelihood for similarly severe pandemicoutbreaks, extreme weather events, droughts,flooding and widespread destabilization of globalfood, economic and security systems.

Organizations need to commit to multifacetedsustainability measures within a broader globaleffort towards waste avoidance, waste reductionand renewable procurement to ethically do theirpart for a sustainable future. Sustainability in foodacquisition, supply chain and overall methods andmanagement can come together to collectivelymake a difference in maintaining the world as weknow it – and a future we do not.

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INTRODUCTION:

Sustainability takes form in many dimensions within the environment, nutrition and the economy. TheUnited Nations Food and Agriculture Organization (FAO) defines sustainable diets and sustainable food as:

"Sustainable diets are those with low environmental impacts that contribute to food and nutrition securityand a healthy life for present and future generations. Sustainable diets are protective and respectful ofbiodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable, nutritionallyadequate, safe and healthy while optimizing natural and human resources. [iv]"

Sustainability is ingrained in every aspect of society because there are a finite and interconnected numberof resources on the planet creating more of a complex issue to resolve. Sustainability exists in the “foodmileage” it takes for produce to reach your kitchen counter. It exists in the packaging of your favorite bag ofchips, whether it is recyclable, compostable or single-use. It exists in the type of vegetables that youpurchase and whether they contribute to biodiversity, organic demand and soil fertility.

Foodservice businesses that promote diverse, seasonal, local and plant-forward options act to empowertheir clients with food that is both nourishing for the environment and their health.

Ellen Lowre, the Senior Director of Nutrition, Wellness, andSustainability at Unidine, asserts,

Whole, minimally processed foods are typically slow to metabolize,preventing sharp increases in blood sugar while increasing satiety to aidin achieving and maintaining healthy body weight. At Unidine, we have aprogram called The Fresh Food Pledge that promotes sustainability bychoosing healthy fresh foods and ingredients vs. processed,prepackaged and precooked ingredients. When working with thisfoundation, the ingredients are typically higher in micronutrient valueand less likely to contain high levels of added sugars, saturated or transfats and sodium. All of which act to promote overall health andwellness.

SUSTAINABLE FOOD AND DIET:

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Some of the negative environmental impacts of growing, processingand transporting food come from the massive quantity that goesuneaten and ultimately wasted. A 2016 study done by ReFed foundthat the United States spends over $218 billion or 1.3% of GDP onfood that is never eaten.[v] That amount of food waste is anopportunity to reduce cost expenditure and divert food from landfillsto hungry mouths. Even more alarming, it is estimated that by 2050,the agri-food sector will produce half of all greenhouse gas emissions,along with a high-carbon, water and ecological footprint.[vi]

While disposable single-use products are not considered food wastein silo, they are associated with food consumption. Adoptingcompostable, biodegradable products and on-site processing will aidin diverting waste and increase its life cycle. Restaurants, hospitals andmany senior living communities are embracing disposable single-useproducts to lessen the risk of transmission. Disposable items likeplastic bags, face masks, gloves and plastic cutlery are potentiallyhazardous during COVID-19 and are filling municipal waste systems atunprecedented rates. Some estimates of to-go type materials stateincreases of over 25% since the beginning of the pandemic.[vii] Suchhazardous waste puts both municipal workers and the supply chain indanger.

Unidine Dining Services Director Kerry Gold of New Milford Hospitalutilizes a “Plow to Plate” model to grow his own vegetables on-site.Gold uses aeroponic growing towers on the roof of New Milford togrow everything from herbs to fresh fruits and vegetables.

Gold exemplifies just one of the many ways kitchens can adjust to bemore healthful and sustainable. Jill Kuntz, District Manager at Unidine,explains, “Many of our partners are already composting leftover scrapsand sourcing products locally. They are finding ways to repurposefood trimmings into things like salad dressing and getting rid of plasticstraws and other disposable items like Styrofoam.”

WASTE REDUCTION:

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Unidine Dining Services Director, Kerry Gold

SUSTAINABLEMANAGEMENT:

The Department of Agriculture reports that foodwaste is already tracking above its staggering 30-40% per year with universities, schools andrestaurants shutting their doors, leaving supplierswith thousands of pounds of food and nowhere todivert it. [viii] The nation’s largest dairycooperative, Dairy Farmers of America, estimatesthat farmers are dumping as many as 3.7 milliongallons of milk each day.[ix] Efficient foodmanagement practices can take shape in manyways, including reducing plate waste, unusedbyproducts like kitchen trimmings, instances ofspoiled food and repurposing excess food.

Long-term commercial viability cannot existwithout social and environmental sustainability.Suppliers and their clients must practice properfood storage, meal planning and general educationsurrounding how to minimize food waste so theycan ultimately “feed people, not landfills,” as theEPA touts. A collection of simple actions like date-stamped food labels, proper preservation of food,and a detailed inventory can aid in both climateefforts and minimize costs.

 

No large organization within foodservice andconsumer-packaged goods can operateindependently. Getting products and servicesinto the hands of clients requires navigatingthe complex web of the supply chain,procurement and transportation networks.Developing a supply chain with bothsustainable distribution and procurementsystems based on renewable forms ofagriculture is vital in creating long-termresiliency.

Like sustainability itself, supply chains areconstituted with many different touchpoints. Asustainable supply chain envelops locallysourced and seasonal goods to support theviability and diversity of urban economiesand sourcing goods from land with sustainablemanagement for optimal usage of resourceslike soil, water and biodiversity.[x] Seasonal andlocally sourced food ensures freshness, optimalnutrient quality andreductions in produce waste.            Sustainable supply chains and sustainablefood procurement – when done right – can aidboth the bottom line and the environment. Asconsumerscontinue to demand sustainable businesspractices, a sustainable supply chain will beinvisible to consumers but aid in the largerpicture of resilience.

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SUSTAINABLE SUPPLY CHAINS:

As many organizations step away from sustainability effortsamidst this adverse economic landscape, it is increasinglyparamount to buckle-down and internally restructure tolean into sustainability. Climate change poses significantand looming risks for our environment, health and society.The climate phenomena and global pandemic arestrikingly similar. Intentional efforts to both prevent andminimize waste will build stakeholder trust, build resiliencyfor your organization and reduce cost expenditure.

The opportunity presented to foodservice organizations tocontribute to climate change is both ethically andeconomically vital. A combination of responsible foodmanagement, sustainable supply chain procurement andwaste reduction through recycling will act to form amultifaceted front against the sustainability crisis.

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C O N C L U S I O N :

A B O U T U N I D I N E :With operations in over 400 facilities, Unidine Corporationis a leading provider of food and dining managementservices for clients throughout the United States. Since2001, Unidine’ssuccess derives from consistent execution in four keyareas: an exclusive focus on food and dining managementservices; a commitment to scratch cooking with fresh,seasonal, responsibly sourced ingredients; exceptionalcustomer service;and a corporate culture enlivened by each team member’spassion for culinary and service excellence. It is ourcompany standard to create menus that include a minimumof 25% plant-forward recipes. Through this initiative, we areorganically decreasing the usage of animal proteins.Through plant-forward choices, we are promoting bothsustainability while increasing the health and wellness ofour customers. Unidine’s network of nutritionists andculinariansleverage the latest research to support cultural enrichmentand wellness strategies for senior living residences,hospitals and behavioral health facilities, and corporations.For more information, visit https://www.unidine.com.

[i] ABI (American Bankruptcy Institute). 2020. “Total April BankruptcyFilings Fall 46 Percent over Last Year, Commercial Chapter 11sIncrease 26Percent.”https://www.abi.org/newsroom/pressreleases/total-april-bankruptcy-filings-fall-46-percent-over-last-year-commercial. [ii] The History of Earth Day. (2020, April 18). Retrieved fromhttps://www.earthday.org/history/ [iii] Xinhua, P. B., & Gardiner, B. (2020, July 02). Why COVID-19 willend up harming the environment. Retrieved fromhttps://www.nationalgeographic.com/science/2020/06/why-covid-19-will-end-up-harming-the-environment/#close [iv] Dietary Guidelines and Sustainability. (n.d.). Retrieved August 15,2020, from http://www.fao.org/nutrition/education/food-dietary-guidelines/background/sustainable-dietary-guidelines/en/ [v] Rethink Food Waste. (n.d.). Retrieved from https://www.refed.com/?sort=economic-value-per-ton [vi] An Economic Analysis of Food Waste. (n.d.). Retrieved August 15,2020,from https://www.refed.com/analysis?sort=economic-value-per- [vii] Transcript for the CDC Telebriefing Update on COVID-19. (2020,February 26). Retrieved fromhttps://www.cdc.gov/media/releases/2020/t0225-cdc-telebriefing-covid-19.html [viii] Food Waste is a Massive Problem-Here's Why. (2020, April 15).Retrieved from https://foodprint.org/issues/the-problem-of-food-waste/ [ix] Dairy Industry Struggling with Wasted Product. (2020, April 26).Retrieved from https://www.asas.org/taking-stock/blog-post/taking-stock/2020/04/26/struggling-with-wasted-product

[x] Verónica H. Villena and Dennis A. Gioia. (2020, February 19). AMoreSustainable Supply Chain. Retrieved from https://hbr.org/2020/03/a-more-sustainable-supply-chain

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R E F E R E N C E S :