Aramark’s purchasing decisions make a considerable impact on people, animals, and the environment. That is why it is so important to us, our clients, and consumers that we consider environmental and social impacts through our focus on sustainable sourcing. Our long-standing commitment is demonstrated through our priorities and the progress we've made over the years.
We’re reducing greenhouse gas emissions through our No-Deforestation Policy (part of our Sustainable Sourcing Policy). Converting tropical forests for agricultural products such as palm oil, soy, beef, and paper (timber) is a leading cause of deforestation, and a major contributor to climate change.
In 2021 we ensured that the soy used in all our contracted soy oils, as well as soy used in our contracted margarines and shortenings, is sourced from regions with no deforestation risk. We ensure that the palm oil in all our contracted margarines and shortenings is responsibly sourced. In FY2021, 85% of our contracted beef is sourced from areas with no deforestation risk. We also increased supplier engagement around beef sourcing; soy as feed for beef, pork, poultry and fish; general climate and forestry policies and procedures.
See our CDP Forestry response for additional context on this topic.
Our Animal Welfare Policy (part of our Sustainable Sourcing Policy) addresses the treatment of animals for egg, meat, and dairy products, incorporating guidance from leading animal welfare organizations.
While supply chain disruptions related to COVID have affected the status of our cage free egg progress, we continue to drive towards cage free egg shell, liquid and processed egg products. In 2021 we put particular focus on our global operations and purchases, with each region setting a plan towards our global cage-free egg goal by the end of 2025. We continue to report publicly through Global Coalition for Animal Welfare and Egg Track.
We plan to transition 100% of our U.S. contracted pork to group-housed by the end of 2022. Aramark maintains our commitment to eliminate gestation crates from our supply chain and continue to work with suppliers towards this goal. As of October 2021, we are at 71% reduced-crated pork and we’re on track to be at nearly 100% reduced-crated pork by the fall of 2022.
We are continuing our efforts towards transitioning to more humanely raised broiler chickens in the U.S., Canada and Europe including engaging our suppliers and the general market as well as participating in cross industry working groups.
Guided by our Sustainable Seafood Policy (part of our Sustainable Sourcing Policy), and our Supplier Code of Conduct we buy seafood from sources that maintain healthy marine life and ecosystems and respect seafood workers and communities throughout the supply chain. In addition to its applicability in the U.S. sustainable seafood programs are also underway in Canada, Germany, and the United Kingdom. In FY 2020 (our most recent available data), 98% of our contracted frozen finfish purchases in the U.S. meet Monterey Bay Aquarium Seafood Watch recommendations.
In 2021, we committed to prioritize New England seafood purchases of whitefish species that are local Gulf of Maine Research Institute (GMRI) Responsible Harvest-designated species across our Higher Education, Healthcare, and Business Dining businesses.
Our innovative move to more plant-forward menus is better for people’s health—and it is also good for the planet. Our plant-forward menu options meet consumer tastes and also reduce greenhouse gas emissions, minimize demand for water and land resources and preserve natural habitats. As part of our efforts to create climate-healthy menus, many of our main dishes are now vegan or vegetarian. We’ve also created hundreds of new plant-based recipes, and reduced red meat in our recipes.
These efforts build on a long-standing commitment to advancing sustainable sourcing practices and we are proud of the industry-leading work that has been completed, in the ongoing work underway, and the opportunities ahead.
August 9, 2018 - We are introducing new sustainability commitments, healthier menu items and innovative programs, to fit Gen Zers’ desires.