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The Future is
In Our Hands
Sodexo
Campus Dining
What is Sustainable Development?
Development that meets the needs of
the present without compromising the
ability of future generationsto meet their own needs.
-Brundtland Report, 1987 United Nations World Commission
on Environment and Development
“”
Sustainable, the Triple Bottom Line
The simplest way to think about being sustainable is in terms of a “triple bottom line”:
- environmental sustainability, - economic sustainability, - and social sustainability.
The ultimate goal behind the triple bottom line is to preserve, or even enhance, resources for future generations.
Our three pillars of sustainable development
Growing Social Conscience to be More Than Just a Consumer
Seeking Something Greater
Purpose Driven Consumption
Understanding the Impactof Individual Choices onOur Collective Wellbeing
Moving from SimpleConsumption to SociallyResponsible Purchasing
Future View 2010 How to respond to the market place?
From Brand as Cause Marketer to Brand as
Social Service Provider
Early IndicatorsBrand Aides
Rising Concerns Over The Results of Our Actions
“It’s a pity those awful people were right about the environment”
62%
77%
2005
2007
% Saying Worry About the Environment a Great Deal
Source: Gallup, cited in Crashing the Culture, January 2007
Prompted in part by rising awareness of global warming, there is a renewed concern for the environment
Which is Translating to a Greater Concern About Where Our Food is Coming From
62%
63%
76%
84%
FreeRangeItems
GrassFed Items
Organic
LocallyGrown
% Chef’s Saying Item is “Hot”
Source: National Restaurant Association Survey, October 2006
Our 3-Year Priorities
Fighting malnutrition worldwide • Developing and promoting healthy eating offers to fight
obesity• Implementing and expanding our STOP Hunger program
Improve the quality of life of our people• Ensure safety and protect the health of our people• Provide employees with professional & personal
development
Protect the environment• Creating a global waste management program• Creating a global energy conservation program
Sodexo’s Act as a Corporate Citizen Report
Comprehensive report featuring Sodexo’s global efforts in:
• Human Rights• Labor Standards• Environment• Anti-Corruption
Available online at Sodexo.com
Sodexo and BSR; Creating our Carbon Footprint Plan
BSR: Business for Social Responsibility• Non profit business association that serves 250
member companies and Global 1000 enterprises• Leading global resource for the business community• Equips companies with expertise to design and
implement successful socially responsible business practices.
Sodexo and BSR• Evaluate Sodexo’s global environmental footprint• Create and benchmark specific KRI’s• Will publish in our Corporate Citizenship report 2008• Will be incorporated into our 2015 goals
Environmental Sustainability
• Global Executive sponsor: CEO George Chavel
• New VP of Corporate Citizenship starts November 5, 2007
• Cross Divisional Cross Functional Task Force
• Supplier Code of Conduct
• So Ethics: Captures over 190 local environmental sustainability initiatives globally for our sustainability report, best practices and speed to market Results are in the CC report
• Development of a branded program with product offerings: PLANit!- Using a branded approach for fair trade-certified coffee, organic
produce, sustainable seafood, green chemicals, recycling.
• Increased communication, education and awareness building with clients and with employees:
Sodexo’s Environmental Sustainability Efforts
Introducing Arlin Wasserman, VP of Corporate Citizenship
Education • MPH, Public Health Policy & Administration,
University of Michigan M.S., Natural Resources, University of Michigan B.A., Political Economics & Creative Writing, University of Michigan
Founder and principal of Changing Tastes• Brand and business strategy, community
development and sustainability consulting to private and nonprofit sectors.
Past recipient of a national Food and Society Policy Fellowship
• Sponsored by the W. K. Kellogg Foundation Former Policy Director and founding
President of the Michigan Land Use Institute Directed Solid Waste and Environmental
Services for several Michigan communities
The Future is in Our Hands
Sustainable Food offer•Dairy & Eggs•Meat & Poultry•Locally Grown & Sustainable Produce•Sustainable Seafood•Sustainable Coffee
Reduce, Reuse & Recycle
Environmentally Sound Chemicals
New Warewashing System Apex uses a unique combination of detergents, rinse
additives, equipment and consultative services The Apex management approach uses a PC and wireless
technology to establish each foodservice operation’s “rack-to-guest ratio.”
The system reduces the amount of water and energy used at each facility, and improves total operational efficiency.
Supports Sodexo’s sustainability initiatives with non-caustic chemistry
It uses 95 % less packaging material than current methods. Apex products come in a compact solid form that reduces
transportation shipments compared to liquid detergents Installed at the Dining Center on April 23rd.
Xpress Napkin Program
Hundreds of our accounts have switched to a single serve dispensers
This simple change has saved:
10 million gallons of water
23,000 Trees
Half a Million gallons of oil
Five Million Kilowatts of Energy
Drexel made the switch April 1st.
Earth Day at Sodexo
Leave the car at home: carpool, use public transportation, walk to work
Skip a Trip – using Webinars and Conference Calls instead of driving/flying to meetings
Trayless program at hundreds of our food accounts
Community Service projects
Features & Benefits of Sodexo Program
Comprehensive & consistent
Training modules for all staff
Marketing collateral created
Supported by Sodexo supply management
Safety controls & support in place
Costing & pricing worksheets
Standards and recipes
Education and resources
Approved by Sodexo leadership
Carries Indemnification
Regional Distribution Network 100% of our regional vendors participate in locally
grown product list Purchasing Locally Grown Produce from well over
600 community farms Reduces Food Miles and Carbon Footprint Reduces the need for more trucks on the road, the
numbers of drops by trucks Insures:
• Proper handling• Packing• Food safety• Insurance
100% of our distributors report out buy local!
Sustainable Programs – Drexel
Travel Mugs that can be used for a 99cent refill at most retail locations
New “one at a time” Xpress napkin dispensers in the resident dining center
Trayless Tuesdays during April – saves 480 gallons of water and over 200 pounds of food waste each day we are tray less
Sustainable Programs – Drexel
5 cent discount when you opt out of using a plastic bag at Northside Market
Recycle Cardboard at all dining locations Batch cooking to reduce food waste at the
resident dining center Organic and Vegan grocery products available at
Northside Market Fair Trade coffees at Starbucks, Creese Café and
Bookmark Café
Sustainable Programs – Drexel
Catering Brochures are now available on line to reduce printing and paper usage
Low Flow nozzles used in the dish room Zero Trans Fat oils Waste Oil is refined and used for industrial
lubricants and biofuels Local produce company – J Ambrogi
(Thorofare, NJ)
Sustainable Programs – Drexel
Dairy Company – Balford Farms all milk comes from Pennsylvania cows
Specialty Foods – Peartree Specialties (Easton, PA) and BK Enterprises (Philadelphia, PA)
Sodexo was the title sponsor for the Philadelphia Walk Against Hunger 2007 and 2008
Sustainable Programs – DrexelFuture Initiatives
Resident Dining Center Recycling – add plastic and
aluminum can recycling programs Food Salvage Program Controlled portion sizes 100% of waste oil converted to
biofuels
Sustainable Programs – DrexelFuture Initiatives
Catering Zero waste catering service Catering Composting Compostable disposable service ware
standard Sustainable menus
Sustainable Programs – DrexelFuture Initiatives
Retail Restaurant Dining Humane-certified cage free eggs Food Composting PLA and compostable “Grab & Go”
packaging
