SPOTLIGHT ON SUSTAINABILITY

Here are some news highlights on sustainability issues, from the changing policy landscape around school food to a campaign to reduce food waste to an examination of Apple’s global supply chain. Also, exciting news from Sodexo like the launch of our online Recipes for a Better Tomorrow Culinary Competition.  Remember to follow the link, watch the videos and VOTE for your favorites.

“Schools Told to Lighten Up Lunches: New Rules for Federally Subsidized Meals Set Limits on Calories, Saturated Fat; Pizza, Fries Survive,” Wall Street Journal (January 26, 2012)

The Wall Street Journal reports on new nutrition rules for school meals developed to combat the nation’s high rate of childhood obesity. Schools will have to offer students more fruits, vegetables and whole grains — a shift they worry will raise meal costs. And for the first time, the Department of Agriculture is setting calorie limits on school-cafeteria meals.

“New Guidelines on School Vending Machines,” New York Times (February 20, 2012)

This New York Times article covers upcoming guidelines for school vending machines that would limit the availability of unhealthy snacks and drinks. According to the article, American children eat between 19 and 50 percent of their daily food at school — much of which is fatty and sugary snacks readily available in vending machines.

“Unilever Calls on Companies to Cut Food Waste,” Greenbiz.com (February 29, 2012)

Unilever launched the new United Against Waste campaign. GreenBiz.com covered Unilever’s call for other companies to sign up for the initiative. Since the launch of United Against Waste in September 2011, Unilever has formed a panel to identify measures to help reduce food waste and save operating costs, such as planning system changes and altering portion sizes. Unilever maintains that education is the most effective means of curbing waste.

“Apple Asks Outside Group to Inspect Factories,” New York Times (February 13, 2012)

Recently, Apple has come under scrutiny for working conditions in its overseas factories. An article in The New York Times covers Apple’s recent announcement to have the Fair Labor Association (FLA) audit working conditions at factories that manufacture Apple products such as iPhones and iPads. Apple’s choice of auditor has been met with both praise and criticism. Some believe Apple’s efforts will push the technology industry toward greater transparency, while others feel that FLA is not sufficiently independent, and that more intense auditing and employee empowerment are needed for real change.

Here is a selection of announcements from Sodexo in the last few months:

Recipes for a Better Tomorrow, Sustainable Seafood Challenge voting opens April 9

For the second year in a row, our Recipes for a Better Tomorrow Culinary Competition will bring together Sodexo’s best and brightest chefs. During the competition, Sodexo chefs will showcase their talent by creating great-tasting, healthy and sustainable seafood recipes that are easily replicable and appeal to customers in all our markets. A winner will be selected after three rounds of judging, with the final cook-off at the James Beard House in New York. Cast your vote to help choose which semi-finalists will make it to the cook-off here starting April 9!

Sustainable Asset Management recognizes Sodexo for sustainability commitments

For the fifth consecutive year, Sodexo has been included in the prestigious Sustainable Asset Management (SAM) Sustainability Yearbook 2012. SAM recognizes Sodexo’s commitment to economic, social and environmental responsibility and awarded us two sustainability distinctions: “SAM 2012 sector leader” and “SAM 2012 Gold Class.”  Presented at the World Economic Forum in Davos, Switzerland, the Yearbook commends internationally recognized sustainability leaders in 58 industry sectors.

Sodexo chef featured in American Association of Museums cookbook

Chazz Alberti, national director for culinary development of Sodexo’s Leisure Division, contributed to The Feeding Spirit Cookbook: A Resource and Discussion Guide of Museums, Food and Community — a publication by the American Association of Museums’ (AAM) Center for the Future of Museums initiative. The cookbook offers tips on planning museum menus that contribute to health and wellness, food equity and sustainability. Chazz’s “Recipe for Success” provides a framework for collabora­tion between museums and dining services providers to implement the site’s values and mission through menu planning. Chazz references the Indianapolis Museum of Art, the National Aquarium in Baltimore and Phipps Conservatory in Pittsburgh as Sodexo sites that successfully accomplish this sort of collaboration. This blog by the AAM’s Center for the Future of Museums features a video interview with Chazz.