Blog

June 28, 2013

Sustainable Food Service: Strategies and Standards

As discussed during the SBER Q2 Executive Symposium, a growing number of SBER Member Executives are focusing on creating healthier and more sustainable workplaces.

As companies embrace the strategic mandate to pursue sustainability throughout their operations, leaders increasingly focus on food service as it relates to employee health and wellbeing. Leaders recognize that more sustainable food offerings can offer greater operational efficiency and improved employee recruiting and retention.

SR Inc is pleased to have recently released a new SBER-ELC Member Briefing: Sustainable Food Service- Strategies & Standards which responds to a Member-Client request for guidance on best practices in food service sustainability, particularly on which third-party standards have the greatest impact on overall sustainability performance in food service.

Key Issues Highlighted at the Executive Discussion:

• Executives seek visibility over industry standards for employee food subsidies and pricing.
• Member-clients report that employees regularly list food sustainability as a top concern in employee satisfaction surveys.
• Multiple companies have built a strong business case for reusable dishware.
• Food service providers offer valuable expertise and tools to help advance sustainability.
• Universities offer valuable case studies in effective food service management.

Selected SBER Executive Guidance:

• SBER-ELC Briefing: Sustainable Food Service: Strategies & Standards
• SR Inc Report: Occupant Engagement for Sustainability
• Sustainable Facility Management (FM) Contracting: Guidance & Tools

 

 

Is your company exploring ways to make your workplace more sustainable? We’d love to hear from you. Tell us about it in the comments section below. Please check out our Digital Library for full reports of the above research, or reach out to your SR Inc advisor directly. To find out about SR Inc membership, please contact us.