Context
For several years, Sysco France, a distributor of food products to the restaurant industry, has been undertaking a global review of its social and environmental impact and has made sustainable development one of its priorities via a dedicated team.
As part of a four-year sustainable food partnership signed in October 2018, Sysco France and the WWF France are working together to bolster the company's approach to sustainably sourcing land-based and seafood ingredients. Their shared ambition is to get the whole foodservice industry to adopt sourcing and consumption practices that are more environmentally-friendly and better maintain natural equilibriums.
Project
Implementation:
As part of its sustainable development policy, Sysco France is putting in place practical measures to reduce its ecological footprint.
Practical initiatives:
- Conserve resources Sysco France is working with its suppliers on responsible sourcing, for instance by offering a range of over 100 organic products (starters, protein-based products, vegetables, carbohydrates, desserts) and vegetarian products, making for planet and people-friendly menus. Historic partnerships have been forged with marine resources protection organisations in order to have the best possible knowledge of fish stocks.
- Use less energy Our delivery trucks are multi-temperature refrigerated trucks, i.e. they can deliver all the products ordered by clients while keeping the products at different temperatures. This type of truck reduces the number of deliveries and optimizes delivery rounds. Furthermore, eco-driving software helps optimize fuel consumption and evaluates driving events.
Refrigeration makes up a significant share of greenhouse gas emissions and is also a major consumer of electricity at our facilities. Remote temperature monitoring and management systems are used on a daily basis on the ground in order to keep the cold rooms at an optimum temperature. 77% of electricity was also purchased from green sources in 2018.
- Encourage the circular and social economy Similarly, the principles of the circular economy are included in Sysco's day-to-day operations. As logistics experts, employees optimize delivery rounds and manage stock, limiting food waste with a low proportion of products being rejected (0.2%). On the company's logistics sites, still-good foodstuffs have been donated to local charities for over 15 years. In 2018, 68.5 tonnes of products were donated to food banks, and this is the equivalent of 137,000 meals being served to the most deprived people. Biowaste also becomes a new resource, as methane generation converts it into biodiesel.
Outcomes:
Key facts and figures:
- Over 60% of the products sold are made or produced in France, and we work with over 430 French suppliers, artisans and producers.
A few more facts and figures...
Seafood:
- 270 responsibly-fished and fish-farmed product lines. The product lines are environmentally certified or meet "species guide" sustainability criteria, guaranteeing that fish stocks are in a good state, and 130 different species are sold in order to more effectively spread out demand and protect the most at-risk species.
- Involvement in three projects to improve fisheries. These projects seek to help fisheries to improve their standards and obtain certification (New England skate, Argentinian shrimps, and Newfoundland and Labrador cod).
Eggs:
- Phasing out of ranges of eggs and egg products from caged hens by 2025.
Written by Claire Caillaud, LFC volunteer - June 2019.
Last modification : 31 Mar 2020.
Sysco
As part of its sustainable development policy, Sysco France puts in place concrete measures to reduce its environmental footprint.