Chosen as one of Canada's Greenest Employers for 2012:
By Richard Yerema and Julien Gagnier, Mediacorp Canada Inc. staff editors
(
Apr 19, 2012)
Some of the reasons why Sodexo Canada Ltd. was selected as one of Canada's Greenest Employers (2012):
established a ten-year plan (called the "Better Tomorrow Plan") in 2009 to guide the company towards integrating sustainable business practices into day-to-day operations -- the plan includes company-wide commitments to reducing its carbon footprint, water consumption, waste diversion and composting, and engaging its customers and suppliers to do the same
head office employees manage their own green team that meet regularly and manages a number of initiatives, including recycling awareness campaigns, the elimination of disposal plates and cutlery, an energy awareness campaign (to encourage employees to turn-off unnecessary lighting and monitors) and a commuter challenge
the company has also committed to sourcing local, seasonal or sustainably grown and raised food products for its food service operations and through a joint-venture with Queen's University, the company demonstrates a commitment to sustainable farming -- the "My Farm" program is a 76 acre property that features a fully operational kitchen, classroom seating and an outdoor garden with a large organic vegetable and fruit plot
in response to over fishing (with some ocean species nearing extinction due to over fishing), the company has committed to sourcing only sustainable fish and seafood by the year 2015 and eliminating "at risk" species from its menus
the company continues to address it procurement policies, introducing green cleaning products, FSC-certified paper products and eco-friendly disposable products
the company also manages the "Fresh, Innovative, Environmental, Local, Dining" (FIELD) certification program for the next generation of chefs -- the program educates chefs about how to develop a greater local food presence in their kitchens -- the program encompasses a range of subject areas including the identification of the local foodshed, sourcing and promoting local food and the sustainable benefits of local foods
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