Meat and cheese
- Reduce the amount of beef and cheese we purchase by 25% by April 2009
- Purchase 100% of our meats from North America and continue to take an active interest in improving production methods
- By April 2008, beef purchases will be reduced by 10%
Fruits and vegetables
- Source 100% of fresh vegetables and non-tropical fruits from North America by April 2008
- Reduce purchases of tropical fruits by 50% by April 2009
- Continue to actively promote and procure local and seasonal produce
Seafood
- Eliminate air-freighted species by April 2009
- Adopt a new standard for procurement that prefers “regionally-procured” or “frozen-at-sea” seafood for wild seafood
- Evaluate portion sizes and promote species, such as mussels and clams, that are flavorful, sustainable and low on the food chain
- Undertake a supply chain analysis to better understand the origin of our seafood supplies
Snacks and highly processed foods
- Reduce consumption of processed sweets, snacks and chocolate by 10% through consumer messaging, chef training and menu engineering by April 2009
Beverages
- Source all bottled water from North American sources by April 2008
- Reduce coffee purchases by 10% by April 2008
- Introduce more shade-grown and organic coffees in cafés by April 2009
Food waste
- Reduce food waste by 25% by April 2010
- Implement composting programs and alternative uses of food waste (such as bio-fuels) at every possible site
- Develop a “shared sense of responsibility” for food waste among staff and customers through staff training and marketing messages
Packaging
- Reduce the total usage of packaging by at least 10% by April 2008
- Reduce overall demand and expectation for unnecessary packaging through a consumer education campaign
- Define the best environmental options for each type of unit and implement changes, as needed, by April 2009
Energy usage
- Conduct equipment and operational audits of all accounts
- Reduce energy and water usage by at least 20% by April 2010
- Require all units to identify how they will achieve efficiencies in equipment and operations
