Aligning for MomentousEnvironmental Impact

Unparalleled workplace dining is our mission; environmental stewardship is our mandate.

Guckenheimer drives maximum impact in environmental sustainability by focusing on the reduction of greenhouse gas emissions and food waste at client workplaces and in our own operations.

Implementing tangible solutions, sharing global best practices, applying new technologies and AI, tracking performance, and continuously innovating to develop better solutions help us mitigate food waste, divert waste from landfills, reduce emissions from unused food and tackle single-use waste.

Employee serves themselves a variety of colorful, ethnic dishes, prepared with sustainable locally sourced ingredients.

Waste Reduction

Guckenheimer serves millions of meals every year. Understanding the responsibilities presented by this volume, we vowed to reduce food waste in client and company facilities by 50% by year-end 2024. We’ve already surpassed this commitment by achieving a 64% reduction in food waste — or an estimated 983,000 meals diverted each year and 1,500 metric tons of CO₂e emissions avoided!

How did we do it?

Balancing production and population to eliminate overserving and underconsumption
Use of technology to track volume of waste produced
Chef-led innovation in food preparation, menu engineering and re-purposing of leftovers

But that’s not all. Other initiatives undertaken to further our commitments include:

Gamifying waste sorting through AI

Introduction of reusable and responsibly disposable service ware and packaging

Composting for on-site gardens

Community partnerships to distribute surplus food

Collaborating on food waste reduction pilots with peer organizations to shape strategy across our supply chain as part of the U.S. Food Waste Pact

A Community of Excellence

In recognition of our achievements in waste reduction, Guckenheimer has become a member of the Champions 12.3 coalition, which celebrates companies that meet the United Nations Sustainable Development Group’s (UNSDG) goals around food waste and loss in production and supply chains.

Chef weighs vegetable trimmings on a scale in a workplace dining kitchen to reduce food waste and practice sustainability.

I am delighted to see Guckenheimer’s commitment to tackling the global challenge of food waste. There is increasing recognition of the importance of reducing global food loss and waste — and the potential to reduce global greenhouse gas emissions and other environmental pressures as well as deliver economic and social benefits. The organization is to be congratulated for the progress made so far and the fact it has surpassed its 50% food waste reduction goal.

Liz Goodwin OBE, Senior Fellow and Director, Food Loss and Waste, World Resource Institute

Reducing Emissions and Carbon Footprint

As an ISS company, we have committed to reaching net zero for scopes 1 and 2 emissions by 2030 and full-scope by 2040. Our near-term, science-based emissions reduction target has been validated by the Science Based Targets initiative (SBTi).

How are we acting on those ambitions?

Signing of the Coolfood Pledge, which committed us to reducing greenhouse gasses from food by 25% by 2030

Pledge to develop 500+ low carbon recipes to earn a Coolfood Meal badge

Sustainable, organic and local sourcing

Conversion of 55% of our menus to plant-based cuisine by 2025

Reduction of single-use packaging, equipment and other everyday items

Application of environmentally friendly, LEED-standard cleaning materials and supplies

The Humane Society of the United States (HSUS) ranks the ability of food services companies to offer climate-friendly, plant-based foods in its annual scorecard. To inform that ranking, the HSUS evaluates food service providers across three areas: transparency, goals, and a plan of action.

Guckenheimer has achieved the top rank in this annual protein sustainability scorecard for three consecutive years.

We additionally partner with the HSUS to train chefs for HSUS Plant Powered Ambassador certification and develop plant-based cuisine.

Guckenheimer continues to raise the bar with its industry-leading, plant-based and sustainability commitments. The Humane Society of the United States is proud to work with a company that’s clearly committed to reducing its environmental impact through concrete and measurable actions, such as increasing the amount of delicious, plant-based meals it offers companywide, contributing to the well-being of people, animals, and the planet.

Karla Dumas, Vice President of Farm Animal Protection, HSUS, 2024

Insights into Environmental Sustainability

The Power of Plant-Forward Eating (Part 2)

Plants provide a vast and delicious variety of flavors while also helping us create a more sustainable planet.

The Power of Plant-Forward Eating

Eating more plants not only improves individual health, but also helps mitigate some of the worst impacts of climate change.

Why Focus on Whole-Person Health?

Whole-person health helps provide a holistic framework for the varying aspects of individual well-being.

View all insights

Social sustainability and sustainable sourcing done right — because it’s the right thing to do.

Social Sustainability

Curating memorable food experiences is the end goal of everything we do; serving people is the foundation for every action.

Find out more

A diverse group of chefs discuss creative menus that support social sustainability and foster a collaborative environment.

Sustainable Sourcing

Spanning the full lifecycle of each element of every meal, our food solutions speak to our commitment to a better, cleaner and stronger world.