Today’s consumer is more aware and interested than ever in issues that affect them, their communities and our world.
Sourcing products responsibly -- in a way that minimizes impacts to people, animals and the environment -- has a direct affect on our local and global economies, our health and wellness, and the environment. We work closely with our suppliers and our clients to provide options to meet a variety of sustainability objectives.
We buy locally sourced fruits and vegetables, humanely-raised meats and sustainably caught seafood. And our efforts extend to products like fair-trade certified coffee, and reusable, recyclable and compostable plates, cups, cutlery and paper products. Working with our suppliers, we’ve taken important steps on responsible sourcing:
We recognize the increasing pressure on our food systems due to global issues such as resource scarcity, volatile commodity markets, and labor inequalities. We have an opportunity to address myriad environmental, social and economic issues while reducing risk and driving innovation.
Our University of Minnesota Dining Services team is a great example of how we address these issues in an innovative way. The team works with multiple hyper-local suppliers that are part of the University of Minnesota community:
Through our FarmLogix partnership, fresh foods are more accessible to the communities we serve. FarmLogix connects farms with schools and other institutions and has been crucial to our partnership with Chicago Public Schools in serving over 400,000 students daily.
In the largest, single-day, farm-to-school procurement ever, FarmLogix helped Aramark serve fresh carrots from a small, urban farm in Milwaukee to the students of Chicago Public Schools. The farmer—a former NBA player—visited schools and talked to hundreds of students about the importance of eating fresh fruits and vegetables.
FarmLogix assisted with all aspects of the process and works with Aramark’s local culinary team to incorporate local foods into menus and provide classroom tools to reinforce the value of eating healthy food.
Our partnership offers the opportunity to implement the program in other parts of the country and through other lines of business. In the Chicago region alone, services have already extended to the Field Museum, creating unique local culinary offerings for its consumers.
Through our Animal Welfare Principles and Policy we’re impacting the treatment of animals for egg, meat and dairy products in the U.S.
Through engagement with suppliers, academia and NGOs such as the Humane Society of the United States (HSUS), Compassion in World Farming (CIWF), Global Animal Partnership (GAP) and many others, our industry-leading policy continues to expand on commitments we’ve made over the last several years to:
We have high expectations for our suppliers. We’re working with them to address issues such as painful procedures, rapid growth and other practices and we work only with suppliers that show progress in animal welfare practices. In fact, we ask them for progress reports and require third-party documentation of their efforts.
To view our recent Animal Welfare Progress Report, click here.
Of the world’s ocean fisheries, 90 percent are at risk—threatened by fishing practices that stress the environment and marine life1. We strive to buy seafood from sources that sustainably and ethically procure seafood without damaging ecosystems and endangering workers.
We are on a journey to keep improving through responsible practices, local sourcing, innovative seafood menus, and resources for our employees, clients, and customers.
Since October 2014, all of our contracted frozen finfish purchases in the U.S. meet Seafood Watch “Best Choice” and “Good Alternative” recommendations.
As of April 2016, all of our contracted canned skipjack and albacore tuna in the U.S. is sustainably sourced from Marine Stewardship Council-certified fisheries.
Sustainable seafood programs are also underway for our clients in Canada, Germany, and the United Kingdom.
Visitors at the national parks we serve are interested in knowing where their food comes from. For our guests at scenic treasures like Olympic National Park, knowing the story behind the meal becomes part of their travel experience.
Our partnership with Key City Fish Company supports the local sourcing commitment of the National Park Service. Key City provides products from the shellfish beds of the Hood Canal, remote fishing port of Neah Bay, and a community of small, local family farms, including Mount Townsend Creamery and Spring Rain Farm. Our teams at Lake Crescent Lodge, Sol Duc Hot Springs Resort, and Lake Quinault Lodge and Log Cabin Resort all collaborate to procure local foods with Key City.
By working with vendors like Key City, our team can describe to customers the source of our seafood, talk about the short route food traveled to the Lodge, or discuss a particular farmer’s belief in raising organic food.
Global Proteins Director Prasanna Shetty
In cattle ranches in Kansas, pork houses in Idaho, chicken farms in North Carolina, and all places in between, Prasanna Shetty is visiting Aramark’s food sources.
Shetty is director of global procurement–proteins for Aramark. For every category of protein, and ensures Aramark’s top suppliers are upholding the animal welfare policies Aramark has committed to while also managing costs to get the best prices for clients.
“I am fortunate to see what is going on at the top level and I see that as a corporation, Aramark is always trying to do the right thing,” Shetty said.
“There are challenges to change, and Aramark is doing its best to drive positive change in this nation and in the industry as a whole.”
In his first year with Aramark, Shetty traveled around the U.S. and Canada to see suppliers’ plants and note needs for improvement.
Shetty said the key to his role is developing a long-term sustainable supply chain.
He earned his bachelor’s degree in engineering in India and an M.B.A. in management at The University of Akron in Ohio. He’s been in supply chain management for more than 20 years.
May 18, 2018 - Our dietitians and chefs have collected their favorite tips and tricks to help put a new twist on summer favorites, and offer a fresh and healthy way to enjoy the best of the season.