If one were to survey 20 operators on what “sustainability” means, they may get 20 different responses. The focus can range from using recyclable packaging, to eliminating single-serve plastics, to managing food waste, to community composting and more.
Sustainability challenges for foodservice operators vary significantly, depending on their audience, the goals of upper management and geographical location. These are the primary conclusions from discussions with IFMA’s Foodservice Leadership Councils (FLCs)—made up of over 130 operators from five segments: College & University (C&U), K-12, Healthcare, Business & Industry (B&I) and Restaurants.
One common theme continued to rise to the top for all the groups. Dan Henroid, Director of Nutrition & Food Services & Sustainability Officer at UCSF Health System, said, “This needs to be an overall industry conversation to communicate the needs of the operators and still satisfy the objectives of others in the supply chain.”
College & University (C&U)
The C&U segment is notably driven to address sustainability, as it is a focus for both administrations and students alike. After all, Generation Z—the the generation currently enrolled in colleges and universities—is more concerned with sustainability than prior generations. Dustin James Cutler, Sr. Executive Director of Cornell Dining at Cornell University, drew attention to the Sustainable Cornell Council where he has a seat at the table. Cornell combats food waste by better purchasing to reduce the university’s carbon footprint. And Jeffrey Palmer, Sr. Director of Retail & Dining at UC San Diego,, explained that their sustainability efforts are driven by the Office of the President.
Business & Institutions (B&I)
The B&I segment, driven by corporate goals, was an early adopter of sustainability practices and continues to lead in this area. For instance, The World Bank has set sustainability goals to be met by 2030, according to their Sr. Project Manager, Sharon Eliatamby; and at the global commercial real estate company JLL, Nathan Phillips, the Category Lead for Workplace Experiences says making sustainability into a viable commercial model is a focus of their corporate agenda.
Healthcare
Geography can play a significant role for the healthcare segment. Erica Block, Sr. Director of Food and Nutrition Services at Rush University Medical Center, noted that sustainability is a high priority for the RUSH system in Chicago, but it often runs into budget constraints despite having a dedicated sustainability department. There is a lot more happening in the western U.S., especially in California, on this issue according toAmanda Goldman, System VP of Food and Nutrition Services at CommonSpirit Health, which operates 140 hospitals in 20 states.
K-12 Education
The influence of geography is most apparent in the K-12 segment. Child and school nutrition leaders from Mississippi and Atlanta public schools noted that sustainability goals are not active in their areas and the use of Styrofoam and disposables continues. However, Karen Luna, the Nutrition Services Director at Santa Clara (CA) Unified School District must follow state, countyand city laws in four different cities. The district is required to track and upload food waste data to a government website. And sustainability is part of the curriculum in Colorado with K-12 dining considered a retail food establishment subject to all state laws—including the banning of Styrofoam—according to Danielle Bock, Director of Nutrition Services at Greeley Schools.
Restaurants
Members of the Restaurant FLC face the most challenges with sustainability. Often, the goal is to maintain profitability without increasing consumer prices, which can place sustainability on the back burner. But again, geography can make a difference. Rebecca Hurst, Director of Distribution and Logistics at The Cheesecake Factory, says that sustainability is high on their priority list. The Cheesecake Factory must follow California state and local laws and her suppliers are required to meet sustainability goals to do business with them.
Overall, the challenges of achieving sustainability remain in flux throughout foodservice. IFMA plans a new cross-industry initiative to bring together manufacturers, operators, suppliers, and other stakeholders to find solutions and build best practices for achieving sustainability and food waste goals. Through collaborative programs, educational webinars, and innovative solutions, IFMA aims to drive significant improvements in how food is produced and distributed across the food chain. More details on this initiative will be made available in the coming months.
Visit ifmaworld.com to learn more about how the industry is uniting to tackle these important issues. And to learn more about getting involved with the Foodservice Leadership Councils, contact programs@ifmaworld.com.
This post is sponsored by IFMA