Making Our Mark

Local sourcing at the institutional level is highly complex. By leveraging our extensive data, technology, and supply chain relationships, we can overcome common challenges to make local sourcing successful at scale.

While convenient, single-use plastics and other disposables are a major threat to our oceans. Learn how we are capturing the moment to change consumer mindsets and reduce waste across our operations.

As the world continues to reopen, operating the buildings where we work, learn, and gather will require a new approach. We’re helping our clients focus on the health of people and our planet through innovations in energy and safety.

We’ve pledged to reduce our greenhouse gas emissions by 15% by 2025. From the food we serve to the vehicles we drive, we’re minimizing our impact on the environment.

Take a look at how we sought to create a better world through our environmental, economic, social, and ethical practices in 2020 while meeting the demands of the COVID-19 pandemic.

Last year, we saw the first zero-waste edition of the biggest night in American football. This large-scale effort resulted in key learnings that any size dining location can use to score waste reduction touchdowns.

University of Kentucky students can enjoy food that comes from just down the road. Find out how our approach to sustainability is helping cut food waste from what’s planted to how it’s prepped, and more.

When it comes to waste, we leave nothing to chance. See why our holistic approach to sustainability is helping to cut food waste and earning recognition from the EPA and USDA.

How do you minimize single-use plastics when they are so commonplace? Our plan will result in a 60% decrease in plastic straws by 2020—or nearly 100 million fewer annually in the U.S. alone.

Consumer-facing businesses account for 40% of food waste. Learn about our approach as we share tips for successfully reducing food waste at your location.