Sodexo aims to eliminate gestation stalls in pork supply

Food management company says move meets clients' and industry's need for humane, sustainable purchasing solutions.

July 12—Sodexo annouced it has begun phasing out the use of gestation stalls in its pork supply chain. The food management company hopes to eleiminate the use of gestation stalls by 2022.

 “Sodexo is a company committed to strategically partnering with our clients to meet their consumers’ needs. We source products that meet stringent requirements for a wide range of factors, including value, nutrition, safety, quality, environmental impact and animal welfare,” said Deborah Hecker, vice president, sustainability and CSR, Sodexo. “Today we are taking a big step forward in meeting client needs, consumer interests and improving animal welfare by asking all of our pork suppliers for clear plans to remove gestation stalls from the production process by 2022.”
 
Sodexo has initiated a review process in its North American operations whereby it is asking all of its primary pork suppliers for their plans to not only eliminate gestation stalls from the farms that they own and operate, but also their contracted pork operations as well. Suppliers must provide Sodexo with actionable plans by 2017, detailing how they plan to achieve this.
 
“Gestation crates confine pigs to such an extreme state that the animals are virtually immobilized for nearly their entire lives,” said Wayne Pacelle, president and CEO of the Humane Society of the United States. “The impact of Sodexo’s announcement significantly advances the industry’s progress toward a more humane and sustainable food system.”
 

More From FoodService Director

Managing Your Business
hand selecting picture

According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?

“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire . “It...

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

FSD Resources