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The Future is In Our Hands Sodexo Campus Dining

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MPH, Public Health Policy & Administration, University of Michigan ... Past recipient of a national Food and Society Policy Fellowship ... – PowerPoint PPT presentation

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Title: The Future is In Our Hands Sodexo Campus Dining


1
The Future is In Our Hands Sodexo Campus Dining
2
What is Sustainable Development?

Development that meets the needs of the present
without compromising the ability of future
generationsto meet their own needs. -Brundtland
Report, 1987 United Nations World Commission on
Environment and Development

3
Sustainable, the Triple Bottom Line
  • The simplest way to think about being sustainable
    is in terms of a triple bottom line
  • environmental sustainability,
  • economic sustainability,
  • and social sustainability.
  • The ultimate goal behind the triple bottom line
    is to preserve, or even enhance, resources for
    future generations.

4
Our three pillars of sustainable development

5
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6
Growing Social Conscience to be More Than Just a
Consumer
Understanding the Impactof Individual Choices
onOur Collective Wellbeing
Moving from SimpleConsumption to
SociallyResponsible Purchasing
  • Seeking Something Greater
  • Purpose Driven Consumption

7
Future View 2010 How to respond to the market
place?
Early Indicators
Brand Aides
From Brand as Cause Marketer to Brand as Social
Service Provider
8
Rising Concerns Over The Results of Our Actions
Prompted in part by rising awareness of global
warming, there is a renewed concern for the
environment
Saying Worry About the Environment a Great Deal
Source Gallup, cited in Crashing the Culture,
January 2007
9
Which is Translating to a Greater Concern About
Where Our Food is Coming From
Source National Restaurant Association Survey,
October 2006
10
Our 3-Year Priorities
  • Fighting malnutrition worldwide
  • Developing and promoting healthy eating offers to
    fight obesity
  • Implementing and expanding our STOP Hunger
    program
  • Improve the quality of life of our people
  • Ensure safety and protect the health of our
    people
  • Provide employees with professional personal
    development
  • Protect the environment
  • Creating a global waste management program
  • Creating a global energy conservation program

11
Sodexos Act as a Corporate Citizen Report
  • Comprehensive report featuring Sodexos global
    efforts in
  • Human Rights
  • Labor Standards
  • Environment
  • Anti-Corruption
  • Available online at Sodexo.com

12
Sodexo and BSR Creating our Carbon Footprint Plan
  • BSR Business for Social Responsibility
  • Non profit business association that serves 250
    member companies and Global 1000 enterprises
  • Leading global resource for the business
    community
  • Equips companies with expertise to design and
    implement successful socially responsible
    business practices.
  • Sodexo and BSR
  • Evaluate Sodexos global environmental footprint
  • Create and benchmark specific KRIs
  • Will publish in our Corporate Citizenship report
    2008
  • Will be incorporated into our 2015 goals

13
Sodexos Environmental Sustainability Efforts
  • Environmental Sustainability
  • Global Executive sponsor CEO George Chavel
  • New VP of Corporate Citizenship starts November
    5, 2007
  • Cross Divisional Cross Functional Task Force
  • Supplier Code of Conduct
  • So Ethics Captures over 190 local environmental
    sustainability initiatives globally for our
    sustainability report, best practices and speed
    to market Results are in the CC report
  • Development of a branded program with product
    offerings PLANit!
  • Using a branded approach for fair trade-certified
    coffee, organic produce, sustainable seafood,
    green chemicals, recycling.
  • Increased communication, education and awareness
    building with clients and with employees

14
Introducing Arlin Wasserman, VP of Corporate
Citizenship
  • Education
  • MPH, Public Health Policy Administration,
    University of Michigan M.S., Natural Resources,
    University of Michigan B.A., Political Economics
    Creative Writing, University of Michigan
  • Founder and principal of Changing Tastes
  • Brand and business strategy, community
    development and sustainability consulting to
    private and nonprofit sectors.
  • Past recipient of a national Food and Society
    Policy Fellowship
  • Sponsored by the W. K. Kellogg Foundation
  • Former Policy Director and founding President of
    the Michigan Land Use Institute
  • Directed Solid Waste and Environmental Services
    for several Michigan communities

15
The Future is in Our Hands
  • Sustainable Food offer
  • Dairy Eggs
  • Meat Poultry
  • Locally Grown Sustainable Produce
  • Sustainable Seafood
  • Sustainable Coffee
  • Reduce, Reuse Recycle
  • Environmentally Sound Chemicals

16
New Warewashing System
  • Apex uses a unique combination of detergents,
    rinse additives, equipment and consultative
    services
  • The Apex management approach uses a PC and
    wireless technology to establish each foodservice
    operations rack-to-guest ratio.
  • The system reduces the amount of water and energy
    used at each facility, and improves total
    operational efficiency.
  • Supports Sodexos sustainability initiatives with
    non-caustic chemistry
  • It uses 95 less packaging material than current
    methods.
  • Apex products come in a compact solid form that
    reduces transportation shipments compared to
    liquid detergents
  • Installed at the Dining Center on April 23rd.

17
Xpress Napkin Program
  •  Hundreds of our accounts have switched to a
    single serve dispensers
  • This simple change has saved
  •   10 million gallons of water
  • 23,000 Trees
  • Half a Million gallons of oil
  • Five Million Kilowatts of Energy
  • Drexel made the switch April 1st.

18
Earth Day at Sodexo
  •  Leave the car at home carpool, use public
    transportation, walk to work
  • Skip a Trip using Webinars and Conference Calls
    instead of driving/flying to meetings
  • Trayless program at hundreds of our food accounts
  • Community Service projects

19
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20
Features Benefits of Sodexo Program
  • Comprehensive consistent
  • Training modules for all staff
  • Marketing collateral created
  • Supported by Sodexo supply management
  • Safety controls support in place
  • Costing pricing worksheets
  • Standards and recipes
  • Education and resources
  • Approved by Sodexo leadership
  • Carries Indemnification

21
100 of our distributors report out buy local!
  • Regional Distribution Network
  • 100 of our regional vendors participate in
    locally grown product list
  • Purchasing Locally Grown Produce from well over
    600 community farms
  • Reduces Food Miles and Carbon Footprint
  • Reduces the need for more trucks on the road, the
    numbers of drops by trucks
  • Insures
  • Proper handling
  • Packing
  • Food safety
  • Insurance

22
Sustainable Programs Drexel
  •  Travel Mugs that can be used for a 99cent refill
    at most retail locations
  •  New one at a time Xpress napkin dispensers in
    the resident dining center
  • Trayless Tuesdays during April saves 480
    gallons of water and over 200 pounds of food
    waste each day we are tray less

23
Sustainable Programs Drexel
  • 5 cent discount when you opt out of using a
    plastic bag at Northside Market
  • Recycle Cardboard at all dining locations
  • Batch cooking to reduce food waste at the
    resident dining center
  • Organic and Vegan grocery products available at
    Northside Market
  • Fair Trade coffees at Starbucks, Creese Café and
    Bookmark Café

24
Sustainable Programs Drexel
  • Catering Brochures are now available on line to
    reduce printing and paper usage
  • Low Flow nozzles used in the dish room
  • Zero Trans Fat oils
  • Waste Oil is refined and used for industrial
    lubricants and biofuels
  • Local produce company J Ambrogi (Thorofare, NJ)

25
Sustainable Programs Drexel
  • Dairy Company Balford Farms all milk comes from
    Pennsylvania cows
  • Specialty Foods Peartree Specialties (Easton,
    PA) and BK Enterprises (Philadelphia, PA)
  • Sodexo was the title sponsor for the Philadelphia
    Walk Against Hunger 2007 and 2008

26
Sustainable Programs DrexelFuture Initiatives
  • Resident Dining Center
  • Recycling add plastic and aluminum can
    recycling programs
  • Food Salvage Program
  • Controlled portion sizes
  • 100 of waste oil converted to biofuels

27
Sustainable Programs DrexelFuture Initiatives
  • Catering
  • Zero waste catering service
  • Catering Composting
  • Compostable disposable service ware standard
  • Sustainable menus

28
Sustainable Programs DrexelFuture Initiatives
  • Retail Restaurant Dining
  • Humane-certified cage free eggs
  • Food Composting
  • PLA and compostable Grab Go packaging
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