REPORT 2025Impact
INTRODUCTION
INTRODUCTION
Every meal tells a story, about where our food comes from, how it’s prepared and served, and the mark it leaves on our planet.
Our 2025 Impact Report, reflecting the calendar year 2024, highlights The Good Eating Company’s longstanding commitment to sustainability and the progress we're proud to share. Our sustainability strategy is rooted in four key pillars that guide our various initiatives. This report offers a clear snapshot of the progress we’ve made across each pillar.
CARBON REDUCTION:
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PROMOTING SUSTAINABLE DIETS:
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WASTE REDUCTION:
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SOCIAL IMPACT:
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IMPACT
In support of Sodexo’s science-based goal to achieve net zero greenhouse gas emissions by the year 2040, we are working to reduce emissions from our supply chain by offering low-carbon menu options and making more sustainable purchasing decisions. In 2024 we joined the NYC Mayor’s Office Plant-Powered Carbon Challenge, committing to reduce emissions by 25% by 2030 at one of our client sites.
Plant-based eating is a central part of our culinary identity. With partners like Greener by Default & Food for Climate League, we continue to make the sustainable choice the easy choice. And the delicious one, too.
With our Death to Plastics campaign, we are now promoting plastic free beverage coolers and, in some cases have cut plastic bottle use by more than 50%. At one site, swapping disposables for reusables kept over 23,000 single-use items out of the waste stream — enough to cover an entire football field. In our kitchens, we’ve collectively slashed food waste by 42.6% and prevented an additional 96 tons of surplus food from being discarded — the weight of a fully loaded freight train car. And through our food recovery program, we also donated over 17,475 meals to those in need.
In 2024 we increased our small and diverse spend by 4.5% year over year, exceeding our 20% target. Our investment in regenerative agriculture continues to grow, with over $1 million to date spent with regenerative farmers and ranchers. As our volunteer program expands, we’ve ensured all senior leaders volunteer on company time.
By combining culinary excellence with environmental stewardship, we're reducing our footprint and raising the bar for sustainable dining. Thank you for being a part of the journey.
REDUCING Carbon OVERVIEW
We’re cutting carbon across every aspect of our operations—menu design, sourcing, waste reduction, and supplier partnerships—so our day-to-day choices add up to measurable climate impact.
We’re proud to be a part of a larger movement: Sodexo has been recognized as the only company in the food services sector to achieve an “A” score in the CDP Climate Ranking, joining 346 top-rated companies out of 21,000 evaluated globally. This honor — awarded by the nonprofit that runs the world’s largest environmental database — acknowledges our progress toward ambitious climate goals.
At TGEC, reducing our carbon footprint is baked into how we source food, design menus, run kitchens and reduce waste. With 99% of our emissions falling under Scope 3*, our greatest opportunities for impact lie in energy use on-site and our supply chain, areas where partnership is key.
That’s why, in 2025, we’re sharpening our focus on low-carbon menus as a powerful strategy for lasting change.
OUR THREE KEY DRIVERS OF IMPACT:
Equip our teams with the knowledge and tools to deliver sustainable solutions across our food service value chain
Double down on efforts to minimize food waste
Partner with suppliers to reduce emissions through strategic product choices and sustainable operational practices
*Scope 3 emissions refer to indirect greenhouse gas emissions.
CHANGE ON A PLATE: How One College Is Reimagining Sustainable Dining
At Saint Mary's College of California, sustainability isn't just on the menu — it's woven into the culture of campus life. For the second year in a row, the college was recognized by the Association for the Advancement of Sustainability in Higher Education (AASHE) for its leadership in environmental stewardship and social impact, rising to No. 8 in the national rankings.
While the AASHE STARS rating celebrates campus-wide sustainability achievements, our work brings climate action to the plate. Through The Good Plate, our innovative dining initiative, we help students connect the dots between everyday food choices and environmental impact – transforming climate awareness into daily action.
Using advanced life cycle assessment (LCA) data, our chefs craft delicious meals that tread lightly on the planet while delivering balanced nutrition and ample protein. Every “Good Plate” dish delivers at least 15g of protein and emits less than 900g CO2e – making it easy for students to choose dishes that are nutritious, satisfying and climate-friendly.
But The Good Plate is about more than what’s on the menu. Through tabling events, digital displays, and a hands-on flashcard-based carbon game, students learn how different food choices affect the planet – transforming the dining hall into a place of discovery and dialogue.
“I really love how The Good Plate makes it easy to navigate the most environmentally friendly options in the dining hall. It takes the guessing game out of making choices that are better for the planet—and I love that it also curates meals with enough protein, so that I know I’m eating something that’s both sustainable and satiating. Not to mention it’s always so tasty!”
- Saint Mary’s College Student
Looking ahead, we’re working behind the scenes to embed emissions data into every aspect of menu development. By connecting sustainability insights with ordering platforms and digital signage, we’re building an ecosystem where carbon impact is weighed just as thoughtfully as cost and nutrition.
With The Good Plate, we're not only reducing our carbon footprint – we're helping students act on their values and build mindful consumption habits they’ll carry with them long after graduation.
NYC’S PLANT-POWERED Carbon Challenge
A Good Eating Company site proudly joined the New York City Mayor’s Plant-Powered Carbon Challenge, a groundbreaking initiative to cut New York City’s food-related carbon emissions by 25% by 2030. As a Challenge partner, we’re serving up plant-rich menus that prove sustainability doesn’t mean sacrificing enjoyment or satisfaction. Here’s how we’re making it happen:
Making fresh, seasonal vegetables the centerpiece of the plate
Defaulting to plant-based desserts with smart swaps, like using cashew cream as a whipped topping
Increasing the share of plant-based and plant-forward dishes on our menus
Where sustainability meets culinary excellence, you'll find us at the table serving up change —one plant-powered dish at a time.
“Embracing a sustainable diet isn’t just a personal choice; it's a collective responsibility. This initiative has a long time horizon but even in the first few months, it’s been powerful to learn about the carbon footprint of our food and collaborate with our teams and partners. Together, we’re proving that thoughtful choices in the kitchen can help build a healthier future for our city."
- Sara Abbas, District Manager NYC
PROMOTING Sustainable DIETS
OVERVIEW
At The Good Eating Company, we’re committed to promoting sustainable diets and food systems literacy. We champion fresh and whole ingredients, upcycle instead of waste and source biodiverse, regeneratively grown produce. This approach reduces methane emissions and supports resilient food systems. We also apply behavioral science to make sustainable choices the standard. These strategic “nudges” make environmentally friendly selections easy and appealing.
In 2024, our 40% plant-based menu target became a meaningful benchmark in guiding sustainable menu development across our bespoke operations. It supported a culinary culture that celebrates plant-rich cooking as a cornerstone of climate-conscious dining.
In 2025, we’re harnessing advanced technology and lifecycle assessment data to evaluate the carbon footprint of every recipe in our system. With these insights, TGEC is reimagining what it means to design low-carbon, plant-rich menus — moving from broad intentions to data-driven decisions that align our operations with our climate-smart goals to bring measurable impact to the plate.
BUILDING A CULTURE OF Plant-based Eating
"Plant-based eating has always been a crucial element of our carbon reduction strategy. When we initially set our target of achieving 50% plant-based entrees by 2025, we recognized the need to embed plant-based innovation not only into our culinary culture but also into our chef recruitment process as we expanded our team to support our growing brand. As we shift our focus to low-carbon recipes, we continue to uphold plant-based eating as a fundamental part of TGEC's culinary identity."
– Claire Turner, Director of Sustainability
In our 2024 Impact Report, we shared our partnership with Greener by Default, an organization that applies behavioral science to food service operations to subtly nudge diners toward sustainable plant-based choices, without ever compromising their freedom to choose.
To reduce carbon and shift toward more plant-based menus, we needed to embed plant-forward innovation into our culinary culture. Together with Greener by Default, we developed training materials that have inspired our culinary teams to turn our kitchens into hubs where traditional techniques meet delicious creativity.
"The impact on chefs is remarkable. It created awareness and a sense that all our chefs are on a learning journey together,” says April Word, Sustainability Support Specialist for The Good Eating Company. “Whether we grew up vegetarian or eating meat, there's an opportunity for us all to be more mindful in our approach to plant-based eating. This has normalized the conversation and given everybody shared vocabulary and objectives, creating a real sense of camaraderie."
At the heart of this initiative is an interactive guidebook, which in 2024 evolved into 12 training modules and daily huddle cards with new knowledge and tools empowering our teams to prepare nutritionally balanced and flavorful plant-based dishes.
Our chefs are digging deep into the art of building perfectly balanced plates, rethinking pantry staples like butter, dairy and eggs and exploring the rich history of plant-based ingredients.
Kitchens now buzz with creativity as culinary teams share discoveries, swap techniques and discover the possibilities of giving plants their rightful spotlight. "Deliciousness is our main design principle” says Chef Phil Saneski. “By putting creative plant-based options on our menus, we continue to explore all the possible ways we can craft flavor and mentor our Culinarians. It has been especially rewarding for our team to come up with globally inspired recipes with sustainable sourcing values."
Our chefs aren’t just following trends — they're setting them, honoring classic culinary traditions while blazing new trails in sustainable dining.
HERE ARE SOME CREATIVE WAYS OUR CHEFS ARE MAKING PLANT-BASED INGREDIENTS THE STAR OF THE PLATE:
Adding a spicy twist to a lunch favorite with Buffalo cauliflower hoagies
Reimagining the classic Reuben sandwich by substituting beetroot for the pastrami
Swapping out beef for a Caribbean black bean and sweet potato burger
Pairing jerk tofu with peach salsa for a flavorful, plant-based entrée
Enhancing salad bars with proteinrich alternatives like falafel, seasoned beans and marinated tempeh
Showcasing global stations through quinoa-stuffed peppers and Tuscan Israeli couscous salad
Highlighting guest favorites like Indian dishes, which are naturally more plant-forward
Using coconut milk and coconut palm sugar instead of granulated sugar and whole milk for vegan tapioca pudding
“The
collaboration
between chefs and dietitians is a powerful one—combining
culinary creativity with evidence-based nutrition to develop recipes that are both delicious and nutrient-dense. With most Americans falling short on the recommended fiber intake —a nutrient essential for long-term health—our menus help bridge that gap while inspiring guests to bring these nourishing, sustainable habits into their daily lives.
- Samuel Moll, MS, RD Manager, Nutrition & Wellness
Reducing WASTE
OVERVIEW
Reducing waste is fundamental to our sustainability efforts, and at The Good Eating Company, we embed waste reduction into every aspect of our operations.
Food waste prevention starts in the kitchen. WasteWatch powered by Leanpath — our real-time food waste tracking platform has gone from a tool to part of our culture. By tracking, analyzing and taking action against food waste, our sites are empowered to reduce pre-consumer food waste. Culinary innovation drives our impact. From root-to-stem cooking to clever ingredient repurposing, our chefs champion house-made products and upcycling techniques that minimize waste and maximize flavor and efficiency — that doesn’t stop at the plate.
Beyond the kitchen, packaging waste is another major focus. In 2024, we instated reusable to-go container programs, the reduction of single-use packaging and the elimination of plastic beverage containers at many of our accounts.
OUR DEDICATION EXTENDS TO:
Proper Waste Sorting
Prioritize Reusables
Bring Your Own Mug (BYOM) Programs
Food Recovery and Donation Programs
Reusable To-Go Container
STUDENTS TAKE TO Reusable Container Program
This year, we expanded our reusable container program across campus dining — making it easier, more convenient and more impactful than ever. Through a new partnership with Topanga and smarter system design, we made sustainability more accessible. We rolled out reusable cups at the campus coffee shop, made Green Boxes the default for late-night dining and installed outdoor return bins for 24/7 drop-offs.
Students embraced the shift. In just five months, participation quadrupled, and the return rate held strong at 98%, solving one of the biggest challenges of reuse systems.
As one student put it, “The Green Box Program has enabled me to manage my busy life as a student more efficiently and has provided a convenient way to make my lifestyle more sustainable.”
The environmental impact speaks volumes: by choosing reusables instead of disposables in 2024, students: PREVENTED
15,738 POUNDS OF SAVED
15,148 GALLONS KEPT OVER
23,000 SINGLE-USE ITEMS OUT OF LANDFILLS
BEYOND Single-Use Plastics
“Plastic packaging has become so common that it is now the default for the majority of food service operations. This has greatly contributed to increases in these products making their way to landfills and worse, oceans, despite claims of recyclability. There is also increasing research showing negative health consequences to inadvertent microplastic consumption in the food supply chain. To minimize this impact we made the decision to shift our bottled beverage strategy away from plastics while still providing tremendous variety to our guests. While a small step, promoting the wellbeing of our guests and our environment are measures we can stand behind.”
- Chris Burgess, VP Operations
Single-use plastics present one of today's most pressing environmental challenges. Used briefly but lasting for centuries,these items pile up in landfills. These plastics don't simply disappear — they break down into microplastics that infiltrate our soils, waterways and even our food chain, leaving a toxic legacy for generations to come.
At The Good Eating Company, we're tackling this crisis head-on with our Death to Plastic initiative.
Targeting beverage containers — one of the biggest sources of avoidable plastic waste — we've partnered with suppliers to transition to glass, metal and cardboard alternatives. The process is simple but effective: Our teams use up existing inventory and order plastic-free products.
But this isn’t just about swapping materials — it's about changing habits. We've rolled out clear educational signage to help guests understand why these changes matter, to help make sustainable choices second nature. The results speak for themselves. At one location, we eliminated plastic beverage containers entirely , when they previously made up over 50% of the retail mix. At another, we slashed the proportion of beverages in plastic bottles to just 5% — down from nearly 50%. And we’re just getting started. We're expanding Death to Plastic across more locations, strengthening supplier partnerships and refining our communication strategies to accelerate progress. By making plastic-free the norm, we’re proving that small changes — scaled up — can drive real environmental impact.
TURNING WASTE Into Impact
43% REDUCTION IN FOOD WASTE
96 TONS OF SURPLUS FOOD DIVERTED 6.2% OF ELIGIBLE SURPLUS FOOD DONATED
17,475 MEALS PROVIDED TO LOCAL COMMUNITIES
In 2024, our kitchens cut food waste by 43% through a focused combination of smart production, real-time tracking and creative reuse. This adds up to 96 tons of surplus food diverted — the equivalent of a fully loaded freight train car. By combining sustainability practices and waste-reduction techniques, our culinary teams are proving that every kitchen can make a meaningful environmental impact.
Batch cooking plays a central role in our waste reduction strategy. Our teams prepare versatile base ingredients in bulk that can be transformed throughout the week — reducing spoilage, conserving energy and improving efficiency. Waste Watch powered by Leanpath supports this with real-time food waste data, helping teams spot patterns, adjust portions and fine-tune production.
Upcycling has become another exciting creative opportunity for our chefs. By turning overlooked ingredients into inventive dishes, chefs not only reduce waste — they celebrate it. Chef Thuy Phung, for example, turns day-old croissants into bread pudding. “They are a huge hit, more than the croissants!”
We continue to expand our impact beyond the kitchen. In 2024, we donated 6.2% of eligible surplus food — providing 17,475 meals to local communities through partners like Food Connect, Food Rescue US and Chefs to End Hunger. Our food donations reflect our commitment to social responsibility and our role in reducing food insecurity.
Our approach isn't just about tracking pounds saved — it's about building a kitchen culture where every ingredient has purpose, and every team member plays a role in reducing waste.
IMPROVING Social IMPACT
OVERVIEW
At The Good Eating Company, social impact is part of who we are. We believe meaningful change happens through collaboration.
We actively engage senior leaders, culinarians, suppliers and clients to drive progress. Through strategic partnerships with local organizations and vendors, we extend our impact well beyond the kitchen.
We remain deeply committed to supporting regenerative, small, diverse and locally sourced suppliers, ensuring that our procurement choices support environmental resilience and equitable food systems.
Community engagement is embedded in our company culture. Our teams actively volunteer with local nonprofits and food security initiatives, turning sustainability goals into tangible benefits for the communities we serve.
GROWING A NETWORK OF Regenerative Farms
The path to a sustainable food system starts from the ground up, and our growing partnerships with regenerative farms are helping us get there.
Since 2021, we’ve expanded our network of regenerative growers from Northern California across the country, strengthening our environmental impact and ethical sourcing practices nationwide. Regenerative agriculture goes beyond sustainable farming. It actively rebuilds soil health, restores, biodiversity and improves water cycles. These practices create a system that grows healthier and more productive over time, leading to a more secure supply chain.
Our first local partnerships in Northern California helped strengthen regional food systems and bring fresh, sustainably grown ingredients to our kitchens. That successful model laid the groundwork for for new collaborations, including our latest with Hearty Provisions in Colorado.
“With
REGENERATIVE INITIATIVE PROGRAM GROWTH
The Good Eating Company, we have a lot of standards, especially around food safety and procurement,” explains one of our Colorado-based chefs, Joel Ryan. “It’s easier for us to work with an organization that can bring all these small farms together under a single distribution umbrella — one that has liability insurance and third-party safety inspections. Hearty Provisions can give us access to small farms that provide seasonal, local, sustainable and oftentimes regenerative products.”
This model has been so successful that The Good Eating Company is expanding these efforts to the East Coast. Here we’re learning more about the farming practices of existing producers and onboarding new additions to our robust network of regenerative suppliers.
"It takes passionate chefs who are willing to put in the extra work," Chef Joel notes. "You need to have a vested interest in building relationships not just with distributors, but with the farmers and ranchers themselves. But passionate chefs get excited about these opportunities."
COMMUNITY ENGAGEMENT & VOLUNTEERISM
Social impact at TGEC means rolling up our sleeves. The Good Eating Company hosts quarterly volunteer events that connect our teams with organizations making a real difference in the food system. In 2024, we partnered with Deep Medicine Circle, Glide’s Daily Free Meals Program and Second Harvest Food Bank — addressing food insecurity, promoting regenerative agriculture and nourishing communities. These experiences deepen our understanding of the broader food system and our role in creating positive change. In 2024, all senior leaders at The Good Eating Company participated in at least one volunteer event. In total we had over 30 participants in the program and dedicated over 90 hours of volunteer time.
SECOND HARVEST
DEEP MEDICINE CIRCLE
GROWING HOPE: A Day of Volunteering at the Farm
When our team arrived for a volunteer day in November 2024 at the Farm on Ogden in Chicago's Lawndale neighborhood, we discovered more than just an urban farm — we found a thriving model for community wellness, where food, health and employment opportunities grow together.
Windy City Harvest is a local nonprofit organization that has created a unique approach to community health in partnership with the Lawndale Christian Health Center. Across 13 urban farms, they cultivate over 100,000 pounds of produce annually, most of which stays in the local community. Their Veggie Rx program prescribes and distributes produce boxes to patients at risk for diet-related diseases while providing nutrition education and cooking classes that contribute to healthier lifestyles.
Our tour revealed the scope of their work: a state-of-the-art aquaponic farm with a 50,000-gallon system, bustling greenhouses, a teaching kitchen and a year-round indoor market that makes fresh produce accessible to all.
The day's highlight came when we rolled up our sleeves to pack produce boxes for 100 families. Our team huddled together, elbow to elbow, in a massive walk-in cooler where we filled each box with nutritious produce like broccoli, squash, peppers, kale and apples.
Teeth chattering, we turned teamwork into tangible support for community health. Every pepper and onion we packed represented our organizations’ shared commitment to ensuring all families have access to nutritious, affordable food.
Through their comprehensive approach to nutrition education and workforce development, Windy City Harvest cultivates more than just produce — they're growing stronger, more
WE BELIEVE THE FUTURE TASTES BETTER WHEN IT’S ROOTED IN SUSTAINABILITY.
It’s good for business, great for our guests and even better for the communities we call home.
This year’s Impact Report tells a story we’re incredibly proud of. It shows what happens when responsible sourcing, crave-worthy plant-rich menus and a relentless focus on reducing waste all come together. You serve something truly meaningful.
At TGEC, we’re rethinking the future of food and reshaping the future of dining. Together with our partners and teams, we’re paving the way for a dining experience that’s more sustainable, more inclusive, and a whole lot more delicious.
- The Good Eating Company
