Aramark is dedicated to reducing inequity, supporting and growing local communities, promoting diversity, and protecting the planet while continuously strengthening the long-term value proposition of its business.
The company crystallizes this dedication in a platform called Be Well. Do Well, and reports on progress being made each year. Read more in the Be Well. Do Well. 2023 Progress Report.
The company’s environmental sustainability commitments focus on four core pillars: Sourcing sustainably, operating efficiently, minimizing food waste, and embedding circularity.
Embedding Circularity at Aramark
Generally, embedding circularity means keeping materials in circulation and out of the environment. Aramark’s embedding circularity strategy is framed around the Zero Waste International Alliance (ZWIA) Zero Waste Hierarchy.
Specifically, Aramark focuses the strategy on the following directives:
- Reducing single-use plastics and other items;
- Expanding opportunities to reuse, recycle, and compost;
- Rethinking, redesigning, and delivering food and facilities operations with circularity in mind; and
- Partnering with suppliers, accounts, clients, and third-party organizations to address opportunities and challenges.
The company has established internal, five-year targets to:
- Eliminate the use of plastic straws, plastic stirrers, and plastic to-go bags;
- Eliminate or otherwise substantially reduce expanded polystyrene foam (e.g., Styrofoam) containers;
- Reduce the use of plastic containers, cutlery, and cups;
- Expand reusable containers and utensils programs; and
- Partner with suppliers to continuously improve the environmental profile of consumer packaged goods.
“We have worked to establish and implement our circularity-related targets to challenge ourselves and the industry. This space, like most sustainability issues, cuts across our value chain,” said Alan Horowitz, Vice President of Enterprise Sustainability. “We have also developed an internal Circularity Council to drive progress at Aramark and continue to explore and expand partnerships with clients and third-party organizations.”
Highlights: Ways Aramark Is Delivering
- Pursuing opportunities to reduce the use of plastics in consumer package goods such as beverage bottles across operations. A success story includes Aramark Destinations’ work at Yosemite National Park.
- Identifying the right compostable products and getting them to composters in a way that closes the circularity loop.
- Teaming up with companies that allow Aramark to introduce and expand reuse options, including Aramark Collegiate Hospitality’s tech partner at Boston University, which tracks reusable container use and return.
- A robust recycling and composting program at Colorado’s Red Rocks Amphitheatre has been in place for nearly 20 years. In the 2023 concert season, Red Rocks reported a waste diversion rate of 53 percent—and results from 2024 are looking even more promising.
- At Seattle’s Lumen Field, the Aramark Facilities Management team helped achieve a 90% waste diversion rate.
- Working with the Ocean Plastics Leadership Network (OPLN) to explore and incorporate consumer product goods that can be reused and/or refilled.
- Exploring ways Aramark-managed accounts can partner with Oscar Sort, an AI-powered waste-sorting system that helps users recycle properly—and includes important metrics for operators.
- Working with Aramark businesses to minimize food waste from the loading dock to the serving line. In addition to waste minimization efforts, teams are exploring new ways to find uses for food scraps—and partnering with local food donation programs.
- Collaborating internally and with industry leaders including ReFED, WWF, and the U.S. Food Waste Pact to minimize food waste from Aramark’s suppliers to the serving line.
What’s Next?
Aramark continues to track progress against company sustainability commitments, partnering with suppliers to identify environmentally preferable solutions, and leveraging technology that promotes waste reduction and circularity.
The company is also championing innovative training and education programs for staff and guests alike.
“We continue to reimagine how we can provide food service through this lens of circularity,” said Marie Davis, Program Development and Engagement Director, Enterprise Sustainability. “We’re committed as a company but understand we can’t do it alone. It’s a systemic challenge requiring collective action in partnership with our suppliers, clients, and guests.”
