The Ongoing Search for “Greener” Pastures
By Amy D. Brooks and Jennifer Heth, Senior Recruiters

From left: Anne Van Osdol and Paul Komelasky

“Going Green,” Corporate Responsibility, Corporate Sustainability. We hear and see these phrases every day, but what do they really mean in today’s corporate world? What started off years ago as basic ideas to recycle cans and bottles has evolved into a far more complex world of creating alternative fuels and energy sources. While we once focused on fossils and where we come from, we now look to “emission footprints” and where we are going.

Why “Go Green?”

With the ongoing climatic changes, all major industries will eventually be affected. In an article in Forbes.com entitled “Carbon with That Latte?” Environmental Affairs Manager for Starbucks Jim Hanna stated, "We're facing environmental risks posed by climate change that could negatively affect many aspects of our company, including our ability to procure coffee." Business impact aside, it is becoming the personal preference of many consumers to live a “green” lifestyle. In a September 1, 2007 article in Restaurants and Institutions (rimag.com), one-third of consumers agrees or strongly agrees with the statement, "Living a ‘green’ lifestyle is important to me and my family.”

Many industries have realized the necessity for establishing or further developing their various “green”/sustainability programs. The hospitality industry is undergoing several changes in this area. Rimag.com reported that some food service establishments are forming “green” committees among their executive team members, building restaurants with “zero-waste streams” including paper products that are 100% combustible and/or recyclable, and finding more efficient ways to reduce energy and water usage, as well as decrease packaging materials.

What is Sodexo Doing to Lead the “Green” Charge?

Working closely with its various vendors and business partners, Sodexo is providing environmentally friendly products to its customers and clients. Examples include cups and lids that are produced with poly lactic acid (PLA), a derivative of corn; paper that is either manufactured according to the EPA guidelines or compostable and bio-degradable; napkins, paper towels and tissues that are produced using 100% recycled materials; and garbage can liners that are 100% compostable. We also have a partnership with Ecolab to produce environmentally friendly chemicals for use in Sodexo’s food service and custodial/housekeeping operations. Additionally, Sodexo is on the forefront with a revolutionary washing chemical platform that is currently in the testing phase. This new technology will reduce the overall chemical impact to our environment and ultimately reduce plastic packaging by 97%.

Also, the increasing use of micro-fiber applicators for floor care chemicals in our custodial/housekeeping accounts has resulted in a decrease in chemical usage, packaging and water usage.

Sodexo has seen a 20% annual increase in the number of its client accounts desiring food that is local, sustainable and organic. We have taken steps to meet this demand and also build awareness of the importance of green initiatives and corporate responsibility. By partnering with local growers in Minnesota, California, New Jersey, Maine, Oregon, Vermont and elsewhere in the U.S., we have been able to provide sustainable and organic food options to many of the colleges, schools and corporate accounts we serve.

At Colby College in Waterville, Maine Sodexo implemented a salad bar composed entirely of Maine-grown produce. At California State University, Long Beach, Sodexo replaced all plastic utensils with Spudware – forks, spoons and knives that are made entirely from a biodegradable blend of potato starch and soy oil. Sodexo has sponsored numerous “green” awareness and educational events such as “A Day of Change” at Western Illinois University, where organic and/or sustainably-produced food as well as biodegradable/compostable utensils, cups and plates were utilized in the dining halls; “Taste the Bounty,” an annual local foods dinner attended by local students, faculty members and community members in Meadville, Pennsylvania; and “Farm to Market” an event at Tulsa Public Schools aimed at educating students on how the agricultural industry works.

These Sodexo initiatives have not gone unnoticed. Sodexo’s food service program at Northwestern University in Chicago, IL has been recognized as the “most vegan-friendly college” in America by PETA2 (the student branch of PETA). The Dow Jones recognized Sodexo as a supersector worldwide leader on sustainability in 2007. Additionally, Sodexo won a Gaithersburg Environmental Award from the city of Gaithersburg, Maryland for its AgrAbility Recycling Program and was presented with the 2007 Corporate Social Responsibility Award from The Montgomery County Maryland Chamber of Commerce.

The Future of Corporate Citizenship

As George Chavel, President and CEO of Sodexo North America, said, “Corporate responsibility can encompass a broad range of issues. Currently, we have chosen to focus on business ethics, human rights, diversity, community outreach and environmental soundness.” In the coming months, plans are underway to offer a series of training modules to Sodexo managers in the area of corporate citizenship. Moving forward, Sodexo will continue to stay on top of innovations and trends that will enhance its mission of creating and offering services that contribute to a more pleasant way of life for people whenever and wherever they come together.