The US discards the equivalent of ~40% of the country’s entire food supply annually – around 60 million tons. Companies like Elior North America, a B2B food service company, is trying to fix the problem to enhance food systems and community well-being. We caught up with Kelly Myers – Vice President of Marketing & Responsibility at Elior North America – to discuss their work to combat food waste.
Please tell us about Elior North America and their mission
Elior North America is a B2B foodservice and hospitality group of 13 companies and 16,000 team members that serve millions of meals a day in schools, universities, hospitals, senior living communities, senior congregate dining sites, correctional facilities, cultural attractions, corporate offices, and more, across the U.S.
How do the achievements in food waste reduction, plant-based initiatives, and responsible sourcing contribute to Elior NA’s overall sustainability strategy?
Elior North America’s achievements in food waste reduction, plant-based initiatives, and responsible sourcing are integral to our overarching sustainability strategy. These efforts minimize environmental impact, enhance operational efficiency, and meet client demand for sustainable choices. By reducing food waste, promoting plant-based options, and sourcing responsibly, we support sustainable agriculture, ethical labor practices, and fair trade, contributing to long-term business success and resilience.
How do you engage stakeholders, including employees, clients, and the community, in your sustainability efforts?
At Elior, we engage stakeholders in our sustainability efforts through inclusive practices that involve employees, clients, and the community. We provide employees with training and resources to adopt sustainable practices and recognize their contributions. We develop customized sustainability programs with clients that align with their values and goals, maintaining regular communication to keep them informed. We also participate in local community programs and partnerships to support broader environmental and social goals. This inclusive approach fosters a shared commitment to sustainability, driving meaningful change.
What standards or criteria does Elior NA use to ensure responsible sourcing, and how do you verify that suppliers meet these standards?
We ensure responsible sourcing through standards and criteria focused on sustainability, ethical labor practices, and quality. We also ask our supply partners to align with our Responsible Sourcing Charter which outlines this commitment to environmental stewardship and social responsibility.
Can you discuss the nutritional and environmental benefits of increasing plant-based options in your menus?
Increasing plant-based options in our menus offers significant nutritional and environmental benefits. Nutritionally, plant-based foods are often rich in vitamins, minerals, fiber, and antioxidants while being lower in saturated fats and cholesterol, promoting better heart health and overall wellness. Environmentally, plant-based diets have a lower carbon footprint, requiring less water and land and producing fewer greenhouse gases compared to animal-based diets. This shift supports biodiversity, reduces deforestation, and helps combat climate change. By offering more plant-based options, we meet growing consumer demand for healthier, sustainable food choices and contribute positively to environmental conservation.
Over the past year, Elior NA served more than 1 million pounds of local produce. How has this impacted local farmers and the broader community?
Elior North America’s focus on sourcing locally has had a positive impact on local farmers and the broader community. Through increasing our local purchases and improving visibility, we traced one million pounds of produce to sources within 200 miles of where they were served in 2023. By purchasing locally, we support sustainable agricultural practices and provide farmers with consistent and reliable demand, boosting their income. Our commitment to local produce ensures fresher, more nutritious food for our segments, fostering a stronger connection between clients and their food sources. This approach supports local agriculture and enhances community well-being and sustainability.
