In the latest annual assessment conducted by the Humane Society of the United States (HSUS), ISS Guckenheimer has secured the number one rank for protein sustainability for the third consecutive year. The evaluation reviews the efforts of leading US food service companies aimed at minimizing their environmental impact and promoting animal welfare through purchasing and menu strategies.
“Guckenheimer continues to lead the way […] with the strongest plant-based goal in the food service industry to date”
ISS Guckenheimer, a prominent food services provider in the US, secured the top spot in HSUS’s annual protein sustainability scorecard. The company offers a range of food services, including cafes, catering, and executive dining. It also provides integrated facilities management services encompassing food, technical, workplace, and cleaning services across various industries such as life sciences, healthcare, technology, manufacturing, banking, professional services, and aviation.
Highlighted in the accompanying report by HSUS are ISS Guckenheimer’s initiatives in adopting new plant-based recipes as standard, monitoring greenhouse gas emissions associated with protein foods, and its significant plant-based and sustainability commitments.
The report commends ISS Guckenheimer’s leadership in setting robust plant-based goals within the food service industry. It states, “Guckenheimer continues to lead the way among the top 50 food service management companies, with the strongest plant-based goal in the food service industry to date.” The report further praises the company for consistently elevating standards with ambitious plant-based and sustainability endeavors, encouraging other entities to emulate its approach.
Sustainability targets
In the previous year, ISS Guckenheimer became a signatory to the Cool Food Pledge, aiming for a minimum 25% reduction in greenhouse gas emissions by 2030 through its plant-forward commitment.
The company intends to achieve its plant-based and sustainability targets through its collaboration with HSUS on recipe development, culinary training, and greenhouse gas assessments and has pledged to make 55% of its menu options plant-based by 2025. It also plans a global rollout of PowerPlant, a culinary toolkit emphasizing seasonal, regional vegetable, and plant-based alternatives to reduce reliance on animal protein.
Food impact reduction
Vice President of Culinary for ISS Guckenheimer, Pete Rukule, stated in a press release, “Achieving the very top rating for the third consecutive year, amid so much competition, is a testament to the focus, drive, and determination of our culinary, procurement, and operations teams to deliver really meaningful outcomes to our clients and Placemakers.”
Rukule continued, “By offering more climate-friendly, plant-based menu choices across our dining facilities we are providing highly nutritious, flavorful meal choices while at the same time reducing the impact and overall environmental footprint of the food we provide.”
