Our Global ESG Strategy
Our global ESG strategy prioritizes social and environmental changes that support the large-scale objectives of our clients and customers, and it is defined by three key priorities:
- Health & Well-Being | Better nutrition choices, mental health, total well-being
- Environmental Game-Changers | Food waste, single-use plastics, plant-forward meals
- Better for the World | Sourcing responsibly, partnerships for big change, enriching local communities
Our Canadian ESG Strategy
Our Canadian targeted commitments related to our global categories focus on areas in which we know we can make the greatest impact and where we know supply chains require a shift to become more sustainable, including:
- 100% cage-free shell and liquid eggs by 2025
- 50% reduction in food waste by 2030
- 100% GPA std for broiler chickens by 2026
CARBON EMISSIONS
We know the global food supply chain represents 33% of greenhouse gas (GHG) emissions – of which agricultural production, transportation, kitchen facility energy usage, and landfill-related food and packaging waste are key contributors. By focusing our attention on these aspects, whether increasing our plant-forward options or ensuring our chefs use root-to-stem culinary practices, we are looking at where we can reduce our emissions.
These commitments are supported by our Foodbuy purchasing team, enabling our chefs to select sustainable ingredients and products as default when submitting food supply orders.
While we work toward the above supply chain goals, our Menus of Change (MOC) philosophy puts more plant-forward meals at center of plate. This is how we increase the amount of delicious, healthy, and sustainable foods on our menus – where meat moves to the side of the plate, letting produce and grains take centre stage.
ELIMINATING FOOD WASTE
Food is our business and our passion. Every step, from the ingredients we order to how we serve and present our food, is through the lens of managing its waste. We work with suppliers to ensure we have the right sizes and volumes of ingredients at the right time for the freshest and most delicious results.
Our most impactful action incorporates waste reduction strategies into a menu and production planning program that includes proper forecasting, culinary techniques, kitchen processes and use of leftovers in a way that ensures we simply are not wasting food.
