Only Half of US Caterers Have Commitments to Shift to Climate-Smart Proteins

While most foodservice companies have outlined climate commitments that involve a protein shift, only some caterers are walking the talk, finds new analysis.

Only half of the US’s leading foodservice providers have commitments to reduce animal proteins or increase the share of plant-based food, despite many companies touting ambitious sustainability goals.

The gap between intention and action remains wide in the country’s catering sector, an influential cog in the transition towards low-carbon proteins and food systems transformation, according to the Humane World for Animals (formerly the Humane Society of the United States).

“It’s essential that companies be open about their sustainability goals and the progress they’re making towards meeting them,” said Kate Watts, director of foodservice innovation at the non-profit. “Customers increasingly value transparency and want to understand which businesses align with their values and which do not.”

The organisation’s latest Protein Sustainability Scorecard ranks 52 of America’s leading foodservice providers based on their food-related sustainability commitments, the impact of those promises, and the real progress being made. It found that only 27 companies have goals related to the protein transition, while 20 failed to report on their targets.

Who are the US’s most sustainable caterers?

Guckenheimer topped the scorecard for the fourth consecutive year, banking an A+ grade for its ambitious goal of making 55% of its menu plant-based by the end of this year, with a 2027 target to reduce animal protein purchases too.

In addition, the caterer aims to reduce its foodservice emissions globally by at least 25% by the end of the decade. Apart from the above measures, it is doing so by making plant proteins the default choice, with the option to opt for meat and dairy if diners wish. Guckenheimer will soon begin adding carbon labels to its menus to allow people to see the impact of their lunches.

Metz Culinary Management and Sodexo USA had an identical score and an A+ grade. The former has a goal to make half its meals vegan by this year and cut animal protein purchases by 5% by 2027. It includes one plant-based menu option at each concept for each meal served. Sodexo, meanwhile, is progressing well on its overall goal to make a third of its entrées vegan globally, rising to 50% in the campus segment.

Rounding out the A+ list is HHS, which has pledged to make half of its retail dining meals plant-based and reduce meat and dairy purchases by 25% by 2027. “The company has one of the strongest plant-based menu commitments and the strongest goal to reduce animal protein purchases over the next several years,” the report states.

Fresh Ideas (with a goal of 50% plant-based menus by this year) and Elior North America (50% plant-based in new programmes, and 30% in higher education, healthcare and professional dining by 2025) were the only other caterers to get an A grade.

These top six are identical to last year’s ratings, indicating that the leading foodservice providers continue to do well, though others haven’t quite made the leap yet.

Who can do better?

Four companies received a B+ grade. Whitsons retained its ranking from last year, but it was joined by Aramark, Epicurian Feats Cafés, and Southwest Foodservice Excellence, all of which improved from last year’s B grade. The latter set a new goal to reduce animal protein purchases by 2028.

A few others also improved their performance to reach a B grade. The world’s largest foodservice company, Compass Group, was elevated from a C+. Pomptonian Food Service, which had a C grade last year, set a new goal to have 30% plant-based meals available in its menu management system by 2027.

Meanwhile, SLA Management and AVI Foodservice made big jumps from their F grade last year, achieving a B in the latest report. Quest Food Management Services retained its B grade after achieving its goal of 36-40% plant-based offerings.

On the flip side, a lack of participation or shared supplemental data meant that Creative Dining Services lost its B+ grade and fell to C+, while Epicurean Group dropped from a B to C.

Like last year, the largest share of companies fell in the F grade category, with 20 providers receiving a score of zero and failing to report on their sustainability goals. These included Brock & Company, Healthcare Services Group, Sage Dining Services, Trinity Services Group, and Zest Culinary Services.

“In an era where greenwashing is all too common, honesty around sustainability is paramount – food companies must show, not just tell, how they are making a positive impact on animals, the environment and society,” said Karla Dumas, VP of farm animal protection at Humane World for Animals.