A key driver towards our success is the degree of autonomy which is afforded to local management teams, allowing them to serve local markets in the most appropriate manner. To support their activities, we have developed an environmental policy supported by a minimum operating standard and a set of behaviours that are being introduced into all our operations.
In October 2007, we introduced a web-based reporting tool to track and report globally in a consistent manner on our CO2 emissions within our ‘Top Ten’ countries, which forms the baseline data for our future reporting and target setting. This has been a challenging data collection exercise for us but we are committed to the programme and will continue to work with our country teams, energy and waste contractors to improve our performance and collect accurate data.
In the majority of our locations where we are not directly responsible for the procurement of utilities, equipment, fuel etc, we are working closely with our clients to consider how best to improve the environmental performance of our operations. Initiatives to support this activity include the launch of Environmental Handbooks for unit and office-based employees and another for employees responsible for support services, featuring practical steps that employees can take to reduce their impact on the environment.
In the US, our specialist vending business has undertaken a number of environmental efficiencies concerning their fleet of commercial vehicles, including the introduction of alternative fuel vehicles such as hybrid and electric lorries.
In October 2008, our US team were delighted to be awarded joint winner of the Environmental Award in the 2008 Microsoft Vendor Programme Excellence Awards. We were recognised for our exceptional service including a Green Restaurant Association accreditation.
The ‘Low Carbon Diet’ is a ground-breaking programme created by our US business, Bon Appétit Management Company, to reduce greenhouse gas emissions from foodservice operations. Encompassing over 20 procurement initiatives to reduce greenhouse gas emissions in the highest impact areas of our Bon Appétit business by 25%, the ‘Low Carbon Diet’ programme also consists of an extensive marketing campaign to educate our employees and customers about how food contributes to climate change. We are the only foodservice company that has developed (and implemented) such a comprehensive programme about food and climate change.
