Foodservice takes on animal welfare

Major companies are making commitments to meet demand for cage-free eggs and more.

chick egg

When Boston University students lobbied the school in 2012 to serve only cage-free eggs in campus dining facilities, the university agreed to change its buying practices. But because Aramark, BU’s longtime provider, didn’t buy exclusively cage-free eggs, BU Dining Services had to enlist the company to procure the right suppliers.

Similar scenarios have played out on college campuses across the country in recent years as students make their voices heard. And it appears foodservice providers are listening.

In March, in partnership with the Humane Society of the United States, Aramark announced it would purchase only cage-free eggs for all of its U.S. foodservice operations by 2020—a key component of the company’s comprehensive animal-welfare policy that addresses the treatment of animals for egg, pork, veal, beef, poultry and dairy products. Josh Balk, senior director of food policy at the Humane Society, calls the policy “the most overarching of any foodservice company—even any food company.”

Aramark isn’t alone in embracing change, especially when it comes to eggs. Nearly 30 of the top 40 foodservice distributors have made commitments to go cage-free, Balk said, including Sodexo and Compass Group.

“The top three alone switching to cage-free affects more than 3.5 million animals and a billion eggs a year,” he says. “The foodservice sector really is leading the way.”

Despite that progress, some operators, such as Holly Emmons, foodservice manager at Union Hospital in Elkton, Md., prefer to retain more control over their food supply. While the 122-bed hospital buys its dry goods and condiments from a distributor, Emmons sources more than 60 percent of her food—beef, chicken, cage-free eggs, organic produce and more—directly from local farmers and growers. She took pork off the menu years ago when she couldn’t find a sustainable source.

Emmons believes local sourcing has increased the hospital’s food safety—her biggest concern.

“When animals are treated better, it’s a healthier environment for them and for us as a consequence,” she says.

Although the majority of Emmons’ purchases do cost more, she’s managed to remain “budget neutral” by implementing small changes, such as buying off-brand cereal, that
allow her “to purchase the quality of food I want,” she says.

Craig Hill, associate vice president for Auxiliary Services at BU, is optimistic that socially responsible food will keep becoming even more accessible.

“Foodservice providers play a big role in making these changes not only ecologically sound and socially responsible, but also economically viable,” he says. 

More From FoodService Director

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

Industry News & Opinion

School districts in Jefferson, Oswego, and St. Lawrence counties in New York will be expanding their farm-to-school programs as the result of new funding, Watertown Daily Times reports.

The expansions will be made possible by the Seeds for Success program, which awarded grants to seven school districts last year to begin farm-to-school programs. This year, it will provide $5,000 grants to an additional 19 districts to either start or expand their local food efforts.

One of the grant recipients said it will use the funds to add additional gardens and expand its composting...

Industry News & Opinion

Aramark has begun using a new system to track, purchase and report on its sustainable practices.

The system, named Open Fields, allows foodservice vendors to create and monitor their own sustainability programs. Users can run their own metrics on various sustainability initiatives based on factors such as location, product, spend, attribute, farm/vendor, miles to location and distributor. Managers can also generate reports on their organization’s sustainable purchases.

Aramark says it’s using the software to track its sustainable purchases of products that are Fair Trade...

Industry News & Opinion

Columbia Public Schools in Columbia, Mo., has introduced a farm-to-school coordinator position for its new farm-to-school program , the Missourian reports .

The district partnered with the Columbia Center for Urban Agriculture to create the role, which is intended to help about 1,000 third- through fifth-graders eat more fruits and vegetables. The coordinator will be in charge of arranging student field trips to the Center’s farm as well as writing and planning a curriculum and activities for students.

The Center will provide around $42,000 for the position, and the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code