ECPAR | Espace québécois de concertation sur les pratiques d'approvisionnement responsable

Catering services

Scope
Catering services provide ready-cooked dishes and meals to order and generally include delivery.
This information sheet details the sustainable purchasing criteria for catering services: 
  • Recommendations on best practices for the purchase of catering services, including estimations of the amount of food required, excess food management and meal selection. 
  • Recommendations on best practices for service suppliers, including:  
  1. Sustainable food purchasing criteria
  2. Sustainable work equipment (appliances) and cleaning products
  3. Best practices to reduce waste when preparing and storing dishes and meals 
  • Recommendations on best practices for meal packaging, accessories (utensils, napkins) and delivery.
 
This information sheet does not specifically address cafeteria services. However, many of the recommendations outlined herein are directly applicable.
 
Related information sheet(s)
The following ECPAR sheet(s) may provide complementary information on activities in the catering and food services sector:
 « Food products »
This information sheet was developed by life cycle assessment experts Quantis Canada and Groupe AGÉCO. The content was edited by the CIRAIG, RECYC-QUÉBEC and ECPAR members. It is important to note that similar information sheets, including those produced by Acheteur Durable, were taken into consideration. See the References section for further details.  
Main issues

Social issues

Health and hygiene
  • In Québec, restaurant and food service inspections are carried out by the city of Montréal (in Montréal) and the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ) (elsewhere in Québec).
  • Between April 1, 2011, and March 31, 2012, over 1 100 cases of foodborne outbreaks affecting 2 859 people were reported. They were caused by foods consumed:
  • In restaurants (603 cases, 50% of total cases)
  • At home (551 cases, 45.7%)
  • In other establishments (39 cases, 3.2%)
  • In institutions (14 cases, 1.2%)
  • Foodborne outbreaks were most often reported for the meats and poultry food group (32.1%). Most of the reported foods were sold in restaurants (56.1%) or by retailers (37.8%).
  • Pesticide residue on foods constitutes a serious source of contamination in light of the substances’ negative, cumulative effects, which act as endocrine disrupters in the human body.
Nutrition and allergies

A 2009 study on the eating habits and nutritional intake of Quebecers revealed that: 

  • Almost two-thirds of Quebecers consume less than two portions of dairy products per day and one-third do not consume the minimum number of portions of fruits and vegetables recommended in Canada’s Food Guide (five portions);
  • 35% of adults in Québec do not consume enough grain products;
  • Almost 9 out of 10 Quebecers consume between 100 and 300 grams of meat and alternatives each day, while the daily recommended intake is 187 grams;
  • Adult Quebecers do not meet all of their nutrient needs and are deficient in vitamin A, vitamin C, dietary fibre and calcium. 
  • According to the study, eating more fruits and vegetables, low-fat dairy products, whole grain products and lean meats would fill these nutritional gaps.
  • Sugar constitutes 21% of the average Canadian’s daily calorie intake: 31% is from fruits and vegetables but a high percentage (35%) is from other foods, including beverages, which are among the main sources of sugar. According to the Institute of Medicine, no more than 25% of a person’s daily calories should come from sugar. The WHO recommends no more than 10% of daily calories from free sugars.
  • Data released by Health Canada in 2013 confirmed that 5 to 6% of Canadian children and 3 to 4% of Canadian adults suffer from food allergies. Regardless of the causes, food allergies are no longer the exception and are here to stay. 
 
Product information
  • In Canada, a food product’s 13 core nutrients must be included in a table of nutritional values (fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fibre, sugar, protein, vitamin A, vitamin C, calcium and iron). However, retailers are not obligated to include the table on foods that are prepared or processed in store (e.g. bakery products, salads, etc.). 
  • In Canada, the standards for nutrition claims (health- and nutrient content-related) are set out in the Food and Drug Regulations. Even so, restaurants and food services may issue misleading statements, the most common of which pertain to the place of origin, quantities, preparation methods, falsification/substitution, quality and nutritional value and diet. 
 
Occupational health and safety
  • Food preparation and services involve a series of occupational health and safety risks, including lacerations (from knives, cutters, slicers, choppers and grinders), burns (from open flames, hot oil, steam, ovens, appliances and utensils), electric shocks (from cooking and cleaning equipment) and falls and back injuries (from slippery and cluttered floors, tense and repeated movements and vibrations). 
 
Pay and working conditions
Did you know
  • Without question, the main impacts of catering services are the life cycles of the foods: 60 to 70% of the impacts are generated by the agricultural activities involved in food production.  
  • According to the Association des restaurateurs du Québec (ARQ), the food services industry is responsible for 17 to 32% of greenhouse gas emissions in Québec. In addition, an average restaurant consumes over one million litres of water and generates 11.5 tonnes of waste annually. 
  • In Québec, the restaurants, hotels, institutions and businesses that process, manufacture and distribute food and beverages generate 20 to 50% of the organic residue that is actually edible food processed as waste. 
  • A 2014 Provision Coalition study revealed that 8% of the food waste in Canada is generated by food services, especially owing to dish compositions, menu options, portion sizes and inadequate food management and storage.
  • A 2010 study conducted by experts at Ohio State University revealed that there is a demand for greener restaurants and that consumers are willing to pay more for these services. In fact, 65% of respondents were willing to pay up to 10% more and 20% of respondents would pay an even higher price. 
  • As part of the Love Food Waste project, WRAP, an NPO in the UK, reduced London food waste by 14% as part of an intense six-month campaign. 
  • Menu composition is an important factor, since judicious food selection can help promote healthy eating habits and reduce environmental impacts. 
  • Producing 1 kg of veal generates approximately the same amount of GHG as 220 km of car travel.
  • In Canada, bad eating habits (junk food) lead to some 50 000 deaths each year. The average Canadian ingests twice the amount of salt recommended by Health Canada. 
  • As inspiration, the sustainable purchasing criteria set out for catering services by Acheteur Durable include a clause that suppliers must retain 5% of working hours for employees enrolled in work transition programs. 
  • As detailed in the following section on priority purchasing criteria, reusable and recyclable dishes are always a better choice than compostable options, which involve several end-of-life management challenges. In fact, compostable plastic dishes cannot be composted in a backyard composter. In addition, industrial composting facilities only rarely accept compostable plastic dishes since it is difficult to determine whether the material is actually compostable and differentiate it from standard plastic dishes.
  • Should an event choose to use compostable dishware, all of the items should be certified compostable (utensils, glasses, straws, trays, etc.). Otherwise, there is a significant risk that the dishes will be mixed with other plastics and contaminated. In addition, composting service suppliers may refuse the waste or require a significant supplementary cost in light of the material’s low potential and the necessary processing of contaminants. Also, some certified compostable products are very dense (e.g. utensils) and therefore require more time to compost. They generally end up eliminated by the screener along with the contaminants. For more information on the issues and challenges in the composting sector, please refer to:  
  1. The technical sheet on the impacts of packaging on the separate collection and recycling of PLA bottles by ÉEQ (in French) 
  2. RECYC-QUÉBEC’s notice on shopping bags, degradable bags section (in French) 
 

 

 

Best practices
 
Requisitioners and purchasing agents can make a positive contribution to sustainable waste management by considering the 3R-R approach—reduction, reuse, recycling and recovery—before making a purchase. The 3R-R approach hierarchizes the strategies to ensure ecological waste management. 
The 3R-R approach is especially important and relevant when purchasing catering services, since food waste and the generation of packaging constitute significant sources of environmental impacts. 
The 3R-R recommendations set out in the ECPAR’s sustainable purchasing information sheet for food products also pertain to catering services, and requisitioners and purchasing agents should refer to it for further details.
In addition to the recommendations for food products, a series of 3R-R best practices specific to catering services has been set out: 

Rethink the need (buy less, buy better) 

  • Specifically consider menu composition: 
  1. Precisely define the need based on the type of event and its objectives (e.g. health break, full meal, cocktail, etc.);
  2. Select local products that are in season;
  3. Limit the amount of meat-based dishes and select other types of proteins, since studies reveal that animal protein production generates more environmental impacts (especially GHG) than other types of food production. 
  • Plan purchases with suppliers in advance so as to remain as flexible as possible with regards to menu options. 
  • Oversee catering services activities

Ensure compliance with regulations

In Québec, food hygiene and safety training is regulated and mandatory. Under the Regulation respecting food, operators that prepare foods for sale, regardless of whether they hold a permit from the MAPAQ, must ensure that at least one employee has received training and works to ensure food hygiene and safety. It is therefore important to require training certifications for the food establishment manager, food handler, food safety and food hygiene programs.
 

Consider the 3R-R approach

 THE 3R-R aproach

Reduction;
  • Carefully consider the amounts of food required. There are several strategies: 
  • Measure excess after every event so as to better estimate future needs.
  • Ask participants to confirm their attendance a few days before the event and inform the supplier of the exact amount of food that is required. 
  • To reduce the amount of containers and packaging at the source, choose bulk foods. However, for certain items (e.g. juices, soft drinks, etc.), individual containers are better options if the excess will not be donated to a food bank or association. For example, within an organization, it is simpler to keep and redistribute individual portions than large drink containers. 
  • With regards to water, pitchers of tap water are a better option than individual bottles.

Reuse
  • Use reusable, washable dishware and tableware in order to avoid the use of disposable options. 
  • When using disposable options, reuse the excess from an earlier order whenever possible. 

Recycle and recover
  • Donate excess food and beverages to food banks or community organizations such as Tablée des chefs. Click here for a complete list of sector organizations. These organizations collect quality food products, and it is therefore important to coordinate with the receiving organization prior to the event so as to ensure the optimal freshness of the food that will be delivered. The benefits of food redistribution are environmental (reducing waste), social (feeding the hungry) and economic (contributing to the social economy).
  • Recover organic waste through compositing whenever possible. When purchasing compostable dishware, contact a service that will recover the waste for processing in an industrial composting facility.
  • Recover and sort packaging for reuse or recycling. 

 

Economic issues

Cost overrun to purchase ecoresponsible catering services 

0 to 10% based on the amount of organic and fair-trade products included in the purchase. 

Running costs savings

According to Acheteur Durable, which released sustainable purchasing information sheets for the European market, implementing the sustainable purchasing criteria for catering services outlined herein will not lead to significant cost overrun at purchase, with the possible exception of the criteria related to organic foods. In fact, limiting the number of meat-based products, using reusable containers, tableware and dishware and reducing unnecessary packaging may lead to savings. Click here for a North American example. 
 
Priority criteria
In the following table, the priority sustainable purchasing criteria for catering services are listed in the first column. The criteria constitute priorities because they pertain to the most impactful environmental and social issues in the life cycles of the products and services.  
The information that should be required from suppliers to demonstrate that their product(s) and services meet these criteria is listed in the second column. 
For further details on the key sustainable development issues surrounding these products and services, see the Rationale and additional information section of this sheet. 
Please note that all the criteria are of equal weighting. No one criterion is more important than another.
 
Sustainable purchasing criteria information to be obtained form the supplier

Overall environmental performance and ecoresponsible practices of the service provider 

  •  Select certified restaurant and catering service providers that have implemented ecoresponsible practices that demonstrate their commitment and environmental performance.
  • LEAF certification (restaurants only)
 
 

Environmental performances of food products (refer to the ECPAR information sheet on food products) 

  • Select food products whose production generates fewer environmental impacts (e.g. seasonal fruits and vegetables, fewer meat products, etc.).
  • Select preferably organic products.
  • Select fair-trade products.
  • Select products derived from sustainable agriculture practices. 

Refer to the food products information sheet  (in french) for a complete list of certifications. 

Optimal waste management (at the supplier’s place of business and at the event site) 

  • Select a supplier that has implemented best practices in 3R-R: 
Reduce food waste at the source by: 
  1. Rigorously following up on inventory
  2. Optimizing food storage and conservation, in keeping with the standards set out by the Ministères des Pêches et de l’Agriculture du Québec (MAPAQ) and the Canadian Food Inspection Agency (CFIA)
  3. Applying adequate work methods to food preparation and packaging to reduce losses when foods are cut, cooked and stored
  4. Planning the amounts required (e.g. implementation of a just-in-time order system for product procurement)
Reuse and recover edible food leftovers for meals and containers and packaging within the organization
Recover waste by:
  • Distributing excess food to food banks and community organizations
  • Composting organic waste that cannot be recovered
  • Recycling packaging and containers
  • Recovering used cooking oils 
  • Information on the waste management plan and best practices in 3R-R
  • ICI ON RECYCLE! program 
     

Sustainable dishware, ustensils and table ware 

  • Select washable, reusable dishware and tableware.
  • When it is not possible to use reusable dishware and tableware, select (in this order): 
  1. Recyclable plastic dishware (ideally made from recycled content)
  2. Non-plasticized, compostable cardboard dishware (as long as the event site is equipped with composting facilities or has access to an organic waste recovery facility) 
  3. The cardboard must be made from recycled or certified fibres (sustainable forests: FSC, SFI or CSA/PEFC) 
  4. Certified, compostable plastic dishware (recognized certification such as BNQ, ok compost, etc.): 
  5.  In addition, the event site must be equipped with an industrial-type composting facility or have access to an organic waste recovery facility. It is important to confirm that the recovery service provider can ensure industrial composting. Ideally, organizers must identify a recovery option at the time of purchase. 
  6. Avoid the use of disposable dishware (polystyrene foam/EPS or rigid polystyrene). 
 
  • Information on the type of tableware and dishware that will be used
  • FSC, CSA/PEFC or SFI certification for cardboard dishware
  • Information on the type of plastic and its recycled content
  • Compost certification : okCompost, BPI, BNQ

Health and hygiene

  • Select HACCP-certified (Hazard Analysis Critical Control Point) suppliers to ensure the implementation of systematic preventive food safety processes. 
 

 

  • HACCP certification

Nutrition

  • Select suppliers that are enrolled in the MELIOR program (in August 2014, no food service providers were enrolled in the program, which was only implemented very recently).
 
 Go to the web site of the MELIOR program or request proof of program enrolment. 

Product information

  • Select suppliers who adhere to the Health Check program of the Heart and Stroke Foundation. 
Go to the Health Check web site or request proof of program enrolment.
 

Local purchasing

The compliance of the following criteria with the regulations that apply to public bodies was not verified. Readers must carry out the necessary research. 
 
In order to maximize the socioeconomic benefits of purchases and potentially reduce the greenhouse gas (GHG) emissions generated by transport (for an equivalent mode), it is best to purchase local products. 
 
Catering services:
  • According to the Canadian Food Inspection Agency (CFIA), a local food product is produced and sold in the same community or in its immediate vicinity (radius of 50 km).
  • With regards to labelling, a product may be designated product of Canada if 1) its most recent substantial processing occurred in Canada and 2) all or most (98%) of its main ingredients, its processing and the labour force that carried out the processes are Canadian. A product may be designated made in Canada if 1) its most recent substantial processing occurred in Canada and 2) at least 51% of direct production or manufacturing costs were incurred in Canada.
  • A product may be designated Aliment du Québec if 85% of its ingredients were produced in Québec. 
  • A product may be designated Préparé au Québec if is is entirely processed and packaged in Québec. When a product’s main ingredients are available in sufficient amounts in Québec, these local ingredients must be used. 
  • The use of short marketing channels (i.e. those that include no more than one intermediary between the producer and the consumer) may also contribute to local economic development since eliminating the intermediaries should enable producers and consumers to negotiate lower product sale/purchase prices. 
 
  • Origin of the food product
  • Type of transport from the production site to the place of use
  • Number of intermediaries 

Purchasing from social economy entreprises

  • Select products from recycling training centres, adapted companies and social economy enterprises (membership organizations, cooperatives and associations) or call upon these organizations for waste disposal services.
 Refer to the list of social economy enterprises in the Rationale and additional information section 

 

Additional criteria
The additional criteria  allow taking into account issues that are important but not the most significant from the life cycle perspective. Part of a sustainable purchasing approach, these criteria are aimed at purchasing agents and requisitioners who want to take further steps in the consideration of sustainable development.
 
Sustainable purchaising criteria Information to be obtained from the supplier

Energy-efficient cooking and cleaning equipement

  • Select catering service providers with energy-efficient cooking equipment
  • Select catering service providers with low water consumption
 
  • ENERGY Star certification for electrical and gas equipment and dishwashers (water consumption criteria considered in the certification) 
 

Overall environmental performances of cleaning products 

  • As a minimum, select suppliers that meet the priority sustainable purchasing criteria for their cleaning product purchases, as set out in the ECPAR information sheet on cleaning products. 
Priority criteria: Overall environmental performance – biodegradable, non-toxic, non-irritant, VOC-free products (less than 0.05% weight percentage) 
Refer to the cleaning products information sheet for a complete list of applicable certifications:
  • EcoLogo
  • Green Seal
  • US EPA DfE
  • Cradle to Cradle 
 

Ecoresponsible work clothes

  • As a minimum, select suppliers that meet the priority sustainable purchasing criteria for work clothes purchases, as set out in the ECPAR information sheet on work clothes. 
Priority criteria: Overall environmental performance—organic, recycled content and life cycle certification 
 
 
Refer to the work clothes information sheet for a complete list of applicable certifications

 Sustainable delivery service

  • As a minimum, select suppliers that meet the priority sustainable purchasing criteria set out in the ECPAR information sheet on courier services (and company fleets). 
Priority criteria: Overall environmental performance – carbon-neutral (GHG offsetting) and low-emissions vehicles 
 
 

Refer to the courier services information sheet for a complete list of applicable certifications. 

Ecoresponsible packaging

  • Select suppliers that minimize the use of packaging by buying in bulk.
  • As a minimum, select suppliers that meet the following priority sustainable purchasing criteria applicable to packaging: 
    Packaging made from a single material (monolayer)
  • Cardboard and paper packaging made from at least 50% recycled content or certified fibres (FSC, SFI, CSA) 
  • Recyclable packaging 
  • Type of packaging: bulk or not, monolayer or not, recycled content or not, certified content or not, recyclable or not
 

Health and hygiene

  • Select suppliers that have implemented preventive food safety systems (not certified), as recommended in the Guide to Food Safety published by the Canadian Food Inspection Agency.
  • Attestation of the implementation of a preventive food safety system 

Allergies

  • Select suppliers whose employees have followed training by the Association québécoise des allergies alimentaires  (AQAA)
     
 
  • Training certificate

Product information
  • Tables of nutritional values
  • Name of the professional service used to develop the nutritional labelling program 

Occupational health and safety

  • Select suppliers that have developed an occupational health and safety checklist and produce inspection reports, as recommended in the Food Service Workers Safety Guide published by the Canadian Centre for Occupational Health and Safety
 
  • Check list and inspection reports

Pay and work conditions

  • Select suppliers that have implemented an employee pay scale.
  • Select suppliers that take part in work reintegration programs. 
  • Pay scale
  • Employees re-entering the labour force

 

Life cycle
The following table describes the environmental ( )hot spots (critical aspects) and social issues ( )in the life cycles of activities in the catering services sector. It constitutes a summary analysis of the main environmental and social impacts.
 
The determination of the hot spots is based on a literature review of life cycle analyses of the products considered here as well as figures from the ecoinvent database, which compiles environmental information on the life cycles of several thousand industrial products and processes. 
 
 When in the life cycle do the issues arise?
Description food products other products and equipement transport operations delivery end of life
The agricultural activities required to produce food generate approximately 60 to 70% of impacts. 
The manufacturing of the other products and supplies used by service providers generate close to 10% of impacts.
 
The GHG emissions of supply transport for food products, materials and packaging lead to impacts.
 
 Meal preparation operations (refrigeration, freezing, cooking, etc.) generate almost 10% of impacts.  

Impacts liés au transport des repas et leur livraison jusqu’au lieu de consommation (si applicable)

 Waste management activities generate almost 10% of impacts. 
Agricultural production, livestock production and agri-food processing require significant labour forces and are often associated with considerable occupational health and safety and labour law risks. The extent of the risks and the quality of the working conditions depend on the product and its origin. Excluded from the system The main social issues are associated with health and hygiene, nutritional quality and product information. Issues related to occupational health and safety and working conditions have also been documented. The main social issue associated with the end-of-life phase is food waste.
Voici un tableau decrivant les enjeux plus en détails:
  food products Others products and equipement Transport and delivery Operations end of life
Description Agricultural activities and production Manufacturing plant Transport Kitchen equipement Recovery, transport, recycling od landfilling
Contribution to the issues
(E) Very significant
(60 % to 70 %)
(S) Very significant
 
(E) Minor (1 %)

(S) Not applicable

(E) Significant (10 % to 20 %)

(S)Significant
Minor to significant (5 % à 10 %)
(S) Minor
Explanations
  • Land development for agricultural and livestock production
  • Unsustainable development of controversial food products (fish and seafood, palm oil, etc.)
  • Biodiversity and ecosystem impacts
  • Air, water and soil pollution caused by the use of chemical fertilizers and pesticides
  • Consumption of non-renewable energy resources and other fossil fuels by farming equipment
  • GHG emissions caused by agricultural production
  • Effluents containing toxic compounds generated by the manufacturing of synthetic inputs (fertilizers, pesticides, etc.)
  • Consumption of non-renewable natural resources to manufacture plastic packaging
  • Occupational health and safety of workers in the agricultural sector and plant employees (equipment, plant protection products, etc.)
  • Working conditions (salaries, schedules, benefits, etc.) of workers in the agricultural sector and plant employees
  •  Work relations with agricultural workers (collective bargaining, right to unionization, work contracts, etc.)
  • Labour rights for migrant workers in the agricultural and agri-food processing sector
 
 

 

  • GHG emissions generated by the supply transport of food products and their packaging
  • GHG emissions generated by meal/finished product delivery prior to consumption (if applicable)
 
 

 

  • Significant energy consumption (electricity and natural gas) by conservation equipment (refrigerators, freezers) and kitchens (ovens, warming trays, etc.)
  • Significant water consumption to wash food products, dishware and tableware
  • Nutritional value of products
  • Availability, accuracy and transparency of product information
  • Health and hygiene in ingredients conservation, handling and preparation
  • Occupational health and safety of employees
  • Working conditions, specifically with regards to remuneration

 

  • Food waste
  • GHG emissions generated by collection transport
  • Impacts of recycling and landfilling
  • Food waste by the consumer 
 

 

List of social economy enterprises
coming soon
 
 
 
 
 
Certifications
Overall environmental performance and ecoresponsible practices of the service provider
LEAF                                                                  
 
Equipment certification
 ENERGY STAR                                     
Compost certification

 

 Biodegradable Products Institute (BPI)

 

 

Compostable BNQ

 
Waste management program
 
Health and hygiene certification
 

 

Paper certifications
      

 

  SFI certified sourcing 

 

 

 SFI certified chain of custory (x% certified forest content,x%certified sourcing,x% post consumer recycled)

 
 

 

FSC 100% from well managed forest
 
 FSC Mix (Mix and/or recycled fiber)

   

 FSC 100% recycled 

 

 

 

 PEFC recycled 
Cleaning product certifications: overall environnemental performance
 
 

 

Social analysis

Product origin

Many fresh and processed food products are used in meal preparation. While certain items, such as grain and meat products, are abundant in Canada, others must be imported.  This is especially the case for nuts, certain fruits and vegetables, sugar, etc. The United States are the main supplier of these products (58%), followed by Mexico and other Latin American countries, depending on the product. 

 

 
Source : Industrie Canada, Données sur le commerce en direct et Statistique Canada, Recettes monétaires agricoles, Cansim 002-0001.
References
Manuel Procura + : le guide pour un achat public responsable et économiquement avantageux , accédé en mai 2014
Acheteur Durable, accédé en mai 2014
Guide des achats professionnels responsables : accédé en mai 2014
Répertoire des produits biologiques certifiés au Québec, accédé en mai 2014
Guide de Greenpeace des produits avec ou sans OGM : accédé en mai 2014
Exemple des prestations des traiteurs responsables en Rhône-Alpes : accédé en mai 2014
Certification Projet sans OGM : accédé en mai 2014
Exemple d’engagement en matière de développement durable d’un traiteur/restaurateur , accédé en mai 2014
Dossier sur les restaurants verts et les tendances au Québec, accédé en mai 2014
Guide des Campus Responsables (France), accédé en mai 2014
Critères du référentiel Restaurant Durable ® (France), accédé en mai 2014
Article sur l’écoresponsabilité dans le secteur de la restauration à Montréal : accédé en mai 2014
Informations sur les pratiques vertes en restauration, accédé en mai 2014
Étude de l’Ohio State University sur le comportement des consommateurs pour des restaurants plus verts (Diners may be willing to
Certification environnementale dans la restauration : Projet Resto-Vert,accédé en mai 2014
Certification environnementale dans la restauration : Projet Resto-Vert,accédé en mai 2014
Certification environnementale dans la restauration : Projet Resto-Vert,accédé en mai 2014
Certification environnementale Canadienne pour les établissements alimentaires : LEAF, accédé en mai 2014
Certification environnementale Canadienne pour les établissements alimentaires : LEAF, accédé en mai 2014
Certification environnementale Canadienne pour les établissements alimentaires : LEAF, accédé en mai 2014
Certification relative à la restauration aux États-Unis : Green Restaurant Certification 4.0 ®, accédé en mai 2014
Green Seal Pilot Standard for Sustainable Chicago Restaurants and Food Services :, accédé en mai 2014
Exemple d’un restaurant américain qui ne produit aucun déchet : accédé en mai 2014
Certification ICI ON RECYLE!, accédé en mai 2014
Guide Déchet zéro au boulot de RECYC-QUÉBEC, accédé en mai 2014
Comment réduire l’empreinte carbone d’un restaurant : accédé en mai 2014
Identifier les restaurants "écoresponsables" : accédé en mai 2014
Exemples de pratiques écoresponsables dans le secteur de la restauration : accédé en mai 2014
Répertoire d’Équiterre pour manger local au Québec, accédé en mai 2014
Articles sur le gaspillage alimentaire, accédé en mai 2014
Articles sur le gaspillage alimentaire, accédé en mai 2014
Articles sur le gaspillage alimentaire, accédé en mai 2014
Étude de Solinov sur le portrait du gisement de résidus alimentaires de l’industrie agroalimentaire au Québec , accédé en ami 20
Certification Energy Star, accédé en mai 2014
Fiche produit pour les marchés publics écologiques (MPE) – Alimentation et services de restauration, Commission européenne : , a
Fiche-conseil pour la restauration écoresponsable : accédé en mai 2014
Fiche sur l’approvisionnement responsable en vaisselle – Université Laval : accédé en mai 2014
Critères de durabilité pour diverses catégories de produits – Jeux d’hiver du Canada 2015 : , accédé en mai 2014
Réduire et valoriser les déchets en restauration et commerces alimentaires : accédé en juin 2014
Service de courtage de nourriture (redistribution alimentaire)
Une étude sur le gaspillage alimentaire, accédé en août 2014
WRAP, une OSBL de la Grande-Bretagne travaillant sur la question des déchets accédé en août 2014
Un article d’actualité sur l’encadrement de l’apport des aliments en calories et en sel , accédé en août 2014
Agriculture, Pêcheries et Alimentation, accédé en août 2014
Agence canadienne d’inspection des aliments, accédé en août 2014
Une publication sur la consommation alimentaire et les apports nutritionnels des adultes québécois , accédé en août 2014
Center for Science in the Public Interest accédé en août 2014
Magazine spécialisé sur le secteur des Hôtels, Restaurants et Institutions, accédé en août 2014
Page Web du gouvernement du Canada expliquant ce qu’est le tableau de la valeur nutritive , accédé en août 2014
Ministère du travail de l’Ontario, accédé en août 2014
Guide de salubrité des aliments de l’Agence canadienne d’inspection des aliments, accédé en août 2014
Association québécoise des allergies alimentaires, accédé en août 2014
Centre canadien d’hygiène et de sécurité au travail, accédé en août 2014
Guide santé sécurité des services alimentaires, accédé en août 2014
Association Santé et Environnement France,Les perturbateurs endocriniens, des substances toxiques. accédé en septembre 2014
Statistique Canada Consommation de sucre chez les Canadiens de tous âges, accédé en septembre 2014

Scope

Catering services provide ready-cooked dishes and meals to order and generally include delivery.
This information sheet details the sustainable purchasing criteria for catering services: 
  • Recommendations on best practices for the purchase of catering services, including estimations of the amount of food required, excess food management and meal selection. 
  • Recommendations on best practices for service suppliers, including:  
  1. Sustainable food purchasing criteria
  2. Sustainable work equipment (appliances) and cleaning products
  3. Best practices to reduce waste when preparing and storing dishes and meals 
  • Recommendations on best practices for meal packaging, accessories (utensils, napkins) and delivery.
 
This information sheet does not specifically address cafeteria services. However, many of the recommendations outlined herein are directly applicable.
 
Related information sheet(s)
The following ECPAR sheet(s) may provide complementary information on activities in the catering and food services sector:
 « Food products »
This information sheet was developed by life cycle assessment experts Quantis Canada and Groupe AGÉCO. The content was edited by the CIRAIG, RECYC-QUÉBEC and ECPAR members. It is important to note that similar information sheets, including those produced by Acheteur Durable, were taken into consideration. See the References section for further details.  

Main issues

Social issues

Health and hygiene
  • In Québec, restaurant and food service inspections are carried out by the city of Montréal (in Montréal) and the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ) (elsewhere in Québec).
  • Between April 1, 2011, and March 31, 2012, over 1 100 cases of foodborne outbreaks affecting 2 859 people were reported. They were caused by foods consumed:
  • In restaurants (603 cases, 50% of total cases)
  • At home (551 cases, 45.7%)
  • In other establishments (39 cases, 3.2%)
  • In institutions (14 cases, 1.2%)
  • Foodborne outbreaks were most often reported for the meats and poultry food group (32.1%). Most of the reported foods were sold in restaurants (56.1%) or by retailers (37.8%).
  • Pesticide residue on foods constitutes a serious source of contamination in light of the substances’ negative, cumulative effects, which act as endocrine disrupters in the human body.
Nutrition and allergies

A 2009 study on the eating habits and nutritional intake of Quebecers revealed that: 

  • Almost two-thirds of Quebecers consume less than two portions of dairy products per day and one-third do not consume the minimum number of portions of fruits and vegetables recommended in Canada’s Food Guide (five portions);
  • 35% of adults in Québec do not consume enough grain products;
  • Almost 9 out of 10 Quebecers consume between 100 and 300 grams of meat and alternatives each day, while the daily recommended intake is 187 grams;
  • Adult Quebecers do not meet all of their nutrient needs and are deficient in vitamin A, vitamin C, dietary fibre and calcium. 
  • According to the study, eating more fruits and vegetables, low-fat dairy products, whole grain products and lean meats would fill these nutritional gaps.
  • Sugar constitutes 21% of the average Canadian’s daily calorie intake: 31% is from fruits and vegetables but a high percentage (35%) is from other foods, including beverages, which are among the main sources of sugar. According to the Institute of Medicine, no more than 25% of a person’s daily calories should come from sugar. The WHO recommends no more than 10% of daily calories from free sugars.
  • Data released by Health Canada in 2013 confirmed that 5 to 6% of Canadian children and 3 to 4% of Canadian adults suffer from food allergies. Regardless of the causes, food allergies are no longer the exception and are here to stay. 
 
Product information
  • In Canada, a food product’s 13 core nutrients must be included in a table of nutritional values (fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fibre, sugar, protein, vitamin A, vitamin C, calcium and iron). However, retailers are not obligated to include the table on foods that are prepared or processed in store (e.g. bakery products, salads, etc.). 
  • In Canada, the standards for nutrition claims (health- and nutrient content-related) are set out in the Food and Drug Regulations. Even so, restaurants and food services may issue misleading statements, the most common of which pertain to the place of origin, quantities, preparation methods, falsification/substitution, quality and nutritional value and diet. 
 
Occupational health and safety
  • Food preparation and services involve a series of occupational health and safety risks, including lacerations (from knives, cutters, slicers, choppers and grinders), burns (from open flames, hot oil, steam, ovens, appliances and utensils), electric shocks (from cooking and cleaning equipment) and falls and back injuries (from slippery and cluttered floors, tense and repeated movements and vibrations). 
 
Pay and working conditions

Did you know

  • Without question, the main impacts of catering services are the life cycles of the foods: 60 to 70% of the impacts are generated by the agricultural activities involved in food production.  
  • According to the Association des restaurateurs du Québec (ARQ), the food services industry is responsible for 17 to 32% of greenhouse gas emissions in Québec. In addition, an average restaurant consumes over one million litres of water and generates 11.5 tonnes of waste annually. 
  • In Québec, the restaurants, hotels, institutions and businesses that process, manufacture and distribute food and beverages generate 20 to 50% of the organic residue that is actually edible food processed as waste. 
  • A 2014 Provision Coalition study revealed that 8% of the food waste in Canada is generated by food services, especially owing to dish compositions, menu options, portion sizes and inadequate food management and storage.
  • A 2010 study conducted by experts at Ohio State University revealed that there is a demand for greener restaurants and that consumers are willing to pay more for these services. In fact, 65% of respondents were willing to pay up to 10% more and 20% of respondents would pay an even higher price. 
  • As part of the Love Food Waste project, WRAP, an NPO in the UK, reduced London food waste by 14% as part of an intense six-month campaign. 
  • Menu composition is an important factor, since judicious food selection can help promote healthy eating habits and reduce environmental impacts. 
  • Producing 1 kg of veal generates approximately the same amount of GHG as 220 km of car travel.
  • In Canada, bad eating habits (junk food) lead to some 50 000 deaths each year. The average Canadian ingests twice the amount of salt recommended by Health Canada. 
  • As inspiration, the sustainable purchasing criteria set out for catering services by Acheteur Durable include a clause that suppliers must retain 5% of working hours for employees enrolled in work transition programs. 
  • As detailed in the following section on priority purchasing criteria, reusable and recyclable dishes are always a better choice than compostable options, which involve several end-of-life management challenges. In fact, compostable plastic dishes cannot be composted in a backyard composter. In addition, industrial composting facilities only rarely accept compostable plastic dishes since it is difficult to determine whether the material is actually compostable and differentiate it from standard plastic dishes.
  • Should an event choose to use compostable dishware, all of the items should be certified compostable (utensils, glasses, straws, trays, etc.). Otherwise, there is a significant risk that the dishes will be mixed with other plastics and contaminated. In addition, composting service suppliers may refuse the waste or require a significant supplementary cost in light of the material’s low potential and the necessary processing of contaminants. Also, some certified compostable products are very dense (e.g. utensils) and therefore require more time to compost. They generally end up eliminated by the screener along with the contaminants. For more information on the issues and challenges in the composting sector, please refer to:  
  1. The technical sheet on the impacts of packaging on the separate collection and recycling of PLA bottles by ÉEQ (in French) 
  2. RECYC-QUÉBEC’s notice on shopping bags, degradable bags section (in French) 
 

 

 

Best practices

 
Requisitioners and purchasing agents can make a positive contribution to sustainable waste management by considering the 3R-R approach—reduction, reuse, recycling and recovery—before making a purchase. The 3R-R approach hierarchizes the strategies to ensure ecological waste management. 
The 3R-R approach is especially important and relevant when purchasing catering services, since food waste and the generation of packaging constitute significant sources of environmental impacts. 
The 3R-R recommendations set out in the ECPAR’s sustainable purchasing information sheet for food products also pertain to catering services, and requisitioners and purchasing agents should refer to it for further details.
In addition to the recommendations for food products, a series of 3R-R best practices specific to catering services has been set out: 

Rethink the need (buy less, buy better) 

  • Specifically consider menu composition: 
  1. Precisely define the need based on the type of event and its objectives (e.g. health break, full meal, cocktail, etc.);
  2. Select local products that are in season;
  3. Limit the amount of meat-based dishes and select other types of proteins, since studies reveal that animal protein production generates more environmental impacts (especially GHG) than other types of food production. 
  • Plan purchases with suppliers in advance so as to remain as flexible as possible with regards to menu options. 
  • Oversee catering services activities

Ensure compliance with regulations

In Québec, food hygiene and safety training is regulated and mandatory. Under the Regulation respecting food, operators that prepare foods for sale, regardless of whether they hold a permit from the MAPAQ, must ensure that at least one employee has received training and works to ensure food hygiene and safety. It is therefore important to require training certifications for the food establishment manager, food handler, food safety and food hygiene programs.
 

Consider the 3R-R approach

 THE 3R-R aproach

Reduction;
  • Carefully consider the amounts of food required. There are several strategies: 
  • Measure excess after every event so as to better estimate future needs.
  • Ask participants to confirm their attendance a few days before the event and inform the supplier of the exact amount of food that is required. 
  • To reduce the amount of containers and packaging at the source, choose bulk foods. However, for certain items (e.g. juices, soft drinks, etc.), individual containers are better options if the excess will not be donated to a food bank or association. For example, within an organization, it is simpler to keep and redistribute individual portions than large drink containers. 
  • With regards to water, pitchers of tap water are a better option than individual bottles.

Reuse
  • Use reusable, washable dishware and tableware in order to avoid the use of disposable options. 
  • When using disposable options, reuse the excess from an earlier order whenever possible. 

Recycle and recover
  • Donate excess food and beverages to food banks or community organizations such as Tablée des chefs. Click here for a complete list of sector organizations. These organizations collect quality food products, and it is therefore important to coordinate with the receiving organization prior to the event so as to ensure the optimal freshness of the food that will be delivered. The benefits of food redistribution are environmental (reducing waste), social (feeding the hungry) and economic (contributing to the social economy).
  • Recover organic waste through compositing whenever possible. When purchasing compostable dishware, contact a service that will recover the waste for processing in an industrial composting facility.
  • Recover and sort packaging for reuse or recycling. 

 

Economic Issues

Cost overrun to purchase ecoresponsible catering services 

0 to 10% based on the amount of organic and fair-trade products included in the purchase. 

Running costs savings

According to Acheteur Durable, which released sustainable purchasing information sheets for the European market, implementing the sustainable purchasing criteria for catering services outlined herein will not lead to significant cost overrun at purchase, with the possible exception of the criteria related to organic foods. In fact, limiting the number of meat-based products, using reusable containers, tableware and dishware and reducing unnecessary packaging may lead to savings. Click here for a North American example. 
 

Priority criteria

In the following table, the priority sustainable purchasing criteria for catering services are listed in the first column. The criteria constitute priorities because they pertain to the most impactful environmental and social issues in the life cycles of the products and services.  
The information that should be required from suppliers to demonstrate that their product(s) and services meet these criteria is listed in the second column. 
For further details on the key sustainable development issues surrounding these products and services, see the Rationale and additional information section of this sheet. 
Please note that all the criteria are of equal weighting. No one criterion is more important than another.
 
Sustainable purchasing criteria information to be obtained form the supplier

Overall environmental performance and ecoresponsible practices of the service provider 

  •  Select certified restaurant and catering service providers that have implemented ecoresponsible practices that demonstrate their commitment and environmental performance.
  • LEAF certification (restaurants only)
 
 

Environmental performances of food products (refer to the ECPAR information sheet on food products) 

  • Select food products whose production generates fewer environmental impacts (e.g. seasonal fruits and vegetables, fewer meat products, etc.).
  • Select preferably organic products.
  • Select fair-trade products.
  • Select products derived from sustainable agriculture practices. 

Refer to the food products information sheet  (in french) for a complete list of certifications. 

Optimal waste management (at the supplier’s place of business and at the event site) 

  • Select a supplier that has implemented best practices in 3R-R: 
Reduce food waste at the source by: 
  1. Rigorously following up on inventory
  2. Optimizing food storage and conservation, in keeping with the standards set out by the Ministères des Pêches et de l’Agriculture du Québec (MAPAQ) and the Canadian Food Inspection Agency (CFIA)
  3. Applying adequate work methods to food preparation and packaging to reduce losses when foods are cut, cooked and stored
  4. Planning the amounts required (e.g. implementation of a just-in-time order system for product procurement)
Reuse and recover edible food leftovers for meals and containers and packaging within the organization
Recover waste by:
  • Distributing excess food to food banks and community organizations
  • Composting organic waste that cannot be recovered
  • Recycling packaging and containers
  • Recovering used cooking oils 
  • Information on the waste management plan and best practices in 3R-R
  • ICI ON RECYCLE! program 
     

Sustainable dishware, ustensils and table ware 

  • Select washable, reusable dishware and tableware.
  • When it is not possible to use reusable dishware and tableware, select (in this order): 
  1. Recyclable plastic dishware (ideally made from recycled content)
  2. Non-plasticized, compostable cardboard dishware (as long as the event site is equipped with composting facilities or has access to an organic waste recovery facility) 
  3. The cardboard must be made from recycled or certified fibres (sustainable forests: FSC, SFI or CSA/PEFC) 
  4. Certified, compostable plastic dishware (recognized certification such as BNQ, ok compost, etc.): 
  5.  In addition, the event site must be equipped with an industrial-type composting facility or have access to an organic waste recovery facility. It is important to confirm that the recovery service provider can ensure industrial composting. Ideally, organizers must identify a recovery option at the time of purchase. 
  6. Avoid the use of disposable dishware (polystyrene foam/EPS or rigid polystyrene). 
 
  • Information on the type of tableware and dishware that will be used
  • FSC, CSA/PEFC or SFI certification for cardboard dishware
  • Information on the type of plastic and its recycled content
  • Compost certification : okCompost, BPI, BNQ

Health and hygiene

  • Select HACCP-certified (Hazard Analysis Critical Control Point) suppliers to ensure the implementation of systematic preventive food safety processes. 
 

 

  • HACCP certification

Nutrition

  • Select suppliers that are enrolled in the MELIOR program (in August 2014, no food service providers were enrolled in the program, which was only implemented very recently).
 
 Go to the web site of the MELIOR program or request proof of program enrolment. 

Product information

  • Select suppliers who adhere to the Health Check program of the Heart and Stroke Foundation. 
Go to the Health Check web site or request proof of program enrolment.
 

Local purchasing

The compliance of the following criteria with the regulations that apply to public bodies was not verified. Readers must carry out the necessary research. 
 
In order to maximize the socioeconomic benefits of purchases and potentially reduce the greenhouse gas (GHG) emissions generated by transport (for an equivalent mode), it is best to purchase local products. 
 
Catering services:
  • According to the Canadian Food Inspection Agency (CFIA), a local food product is produced and sold in the same community or in its immediate vicinity (radius of 50 km).
  • With regards to labelling, a product may be designated product of Canada if 1) its most recent substantial processing occurred in Canada and 2) all or most (98%) of its main ingredients, its processing and the labour force that carried out the processes are Canadian. A product may be designated made in Canada if 1) its most recent substantial processing occurred in Canada and 2) at least 51% of direct production or manufacturing costs were incurred in Canada.
  • A product may be designated Aliment du Québec if 85% of its ingredients were produced in Québec. 
  • A product may be designated Préparé au Québec if is is entirely processed and packaged in Québec. When a product’s main ingredients are available in sufficient amounts in Québec, these local ingredients must be used. 
  • The use of short marketing channels (i.e. those that include no more than one intermediary between the producer and the consumer) may also contribute to local economic development since eliminating the intermediaries should enable producers and consumers to negotiate lower product sale/purchase prices. 
 
  • Origin of the food product
  • Type of transport from the production site to the place of use
  • Number of intermediaries 

Purchasing from social economy entreprises

  • Select products from recycling training centres, adapted companies and social economy enterprises (membership organizations, cooperatives and associations) or call upon these organizations for waste disposal services.
 Refer to the list of social economy enterprises in the Rationale and additional information section 

 

Additionnal criteria

The additional criteria  allow taking into account issues that are important but not the most significant from the life cycle perspective. Part of a sustainable purchasing approach, these criteria are aimed at purchasing agents and requisitioners who want to take further steps in the consideration of sustainable development.
 
Sustainable purchaising criteria Information to be obtained from the supplier

Energy-efficient cooking and cleaning equipement

  • Select catering service providers with energy-efficient cooking equipment
  • Select catering service providers with low water consumption
 
  • ENERGY Star certification for electrical and gas equipment and dishwashers (water consumption criteria considered in the certification) 
 

Overall environmental performances of cleaning products 

  • As a minimum, select suppliers that meet the priority sustainable purchasing criteria for their cleaning product purchases, as set out in the ECPAR information sheet on cleaning products. 
Priority criteria: Overall environmental performance – biodegradable, non-toxic, non-irritant, VOC-free products (less than 0.05% weight percentage) 
Refer to the cleaning products information sheet for a complete list of applicable certifications:
  • EcoLogo
  • Green Seal
  • US EPA DfE
  • Cradle to Cradle 
 

Ecoresponsible work clothes

  • As a minimum, select suppliers that meet the priority sustainable purchasing criteria for work clothes purchases, as set out in the ECPAR information sheet on work clothes. 
Priority criteria: Overall environmental performance—organic, recycled content and life cycle certification 
 
 
Refer to the work clothes information sheet for a complete list of applicable certifications

 Sustainable delivery service

  • As a minimum, select suppliers that meet the priority sustainable purchasing criteria set out in the ECPAR information sheet on courier services (and company fleets). 
Priority criteria: Overall environmental performance – carbon-neutral (GHG offsetting) and low-emissions vehicles 
 
 

Refer to the courier services information sheet for a complete list of applicable certifications. 

Ecoresponsible packaging

  • Select suppliers that minimize the use of packaging by buying in bulk.
  • As a minimum, select suppliers that meet the following priority sustainable purchasing criteria applicable to packaging: 
    Packaging made from a single material (monolayer)
  • Cardboard and paper packaging made from at least 50% recycled content or certified fibres (FSC, SFI, CSA) 
  • Recyclable packaging 
  • Type of packaging: bulk or not, monolayer or not, recycled content or not, certified content or not, recyclable or not
 

Health and hygiene

  • Select suppliers that have implemented preventive food safety systems (not certified), as recommended in the Guide to Food Safety published by the Canadian Food Inspection Agency.
  • Attestation of the implementation of a preventive food safety system 

Allergies

  • Select suppliers whose employees have followed training by the Association québécoise des allergies alimentaires  (AQAA)
     
 
  • Training certificate

Product information
  • Tables of nutritional values
  • Name of the professional service used to develop the nutritional labelling program 

Occupational health and safety

  • Select suppliers that have developed an occupational health and safety checklist and produce inspection reports, as recommended in the Food Service Workers Safety Guide published by the Canadian Centre for Occupational Health and Safety
 
  • Check list and inspection reports

Pay and work conditions

  • Select suppliers that have implemented an employee pay scale.
  • Select suppliers that take part in work reintegration programs. 
  • Pay scale
  • Employees re-entering the labour force

 

Life cycle

The following table describes the environmental ( )hot spots (critical aspects) and social issues ( )in the life cycles of activities in the catering services sector. It constitutes a summary analysis of the main environmental and social impacts.
 
The determination of the hot spots is based on a literature review of life cycle analyses of the products considered here as well as figures from the ecoinvent database, which compiles environmental information on the life cycles of several thousand industrial products and processes. 
 
 When in the life cycle do the issues arise?
Description food products other products and equipement transport operations delivery end of life
The agricultural activities required to produce food generate approximately 60 to 70% of impacts. 
The manufacturing of the other products and supplies used by service providers generate close to 10% of impacts.
 
The GHG emissions of supply transport for food products, materials and packaging lead to impacts.
 
 Meal preparation operations (refrigeration, freezing, cooking, etc.) generate almost 10% of impacts.  

Impacts liés au transport des repas et leur livraison jusqu’au lieu de consommation (si applicable)

 Waste management activities generate almost 10% of impacts. 
Agricultural production, livestock production and agri-food processing require significant labour forces and are often associated with considerable occupational health and safety and labour law risks. The extent of the risks and the quality of the working conditions depend on the product and its origin. Excluded from the system The main social issues are associated with health and hygiene, nutritional quality and product information. Issues related to occupational health and safety and working conditions have also been documented. The main social issue associated with the end-of-life phase is food waste.
Voici un tableau decrivant les enjeux plus en détails:
  food products Others products and equipement Transport and delivery Operations end of life
Description Agricultural activities and production Manufacturing plant Transport Kitchen equipement Recovery, transport, recycling od landfilling
Contribution to the issues
(E) Very significant
(60 % to 70 %)
(S) Very significant
 
(E) Minor (1 %)

(S) Not applicable

(E) Significant (10 % to 20 %)

(S)Significant
Minor to significant (5 % à 10 %)
(S) Minor
Explanations
  • Land development for agricultural and livestock production
  • Unsustainable development of controversial food products (fish and seafood, palm oil, etc.)
  • Biodiversity and ecosystem impacts
  • Air, water and soil pollution caused by the use of chemical fertilizers and pesticides
  • Consumption of non-renewable energy resources and other fossil fuels by farming equipment
  • GHG emissions caused by agricultural production
  • Effluents containing toxic compounds generated by the manufacturing of synthetic inputs (fertilizers, pesticides, etc.)
  • Consumption of non-renewable natural resources to manufacture plastic packaging
  • Occupational health and safety of workers in the agricultural sector and plant employees (equipment, plant protection products, etc.)
  • Working conditions (salaries, schedules, benefits, etc.) of workers in the agricultural sector and plant employees
  •  Work relations with agricultural workers (collective bargaining, right to unionization, work contracts, etc.)
  • Labour rights for migrant workers in the agricultural and agri-food processing sector
 
 

 

  • GHG emissions generated by the supply transport of food products and their packaging
  • GHG emissions generated by meal/finished product delivery prior to consumption (if applicable)
 
 

 

  • Significant energy consumption (electricity and natural gas) by conservation equipment (refrigerators, freezers) and kitchens (ovens, warming trays, etc.)
  • Significant water consumption to wash food products, dishware and tableware
  • Nutritional value of products
  • Availability, accuracy and transparency of product information
  • Health and hygiene in ingredients conservation, handling and preparation
  • Occupational health and safety of employees
  • Working conditions, specifically with regards to remuneration

 

  • Food waste
  • GHG emissions generated by collection transport
  • Impacts of recycling and landfilling
  • Food waste by the consumer 
 

 

Certifications

Overall environmental performance and ecoresponsible practices of the service provider
LEAF                                                                  
 
Equipment certification
 ENERGY STAR                                     
Compost certification

 

 Biodegradable Products Institute (BPI)

 

 

Compostable BNQ

 
Waste management program
 
Health and hygiene certification
 

 

Paper certifications
      

 

  SFI certified sourcing 

 

 

 SFI certified chain of custory (x% certified forest content,x%certified sourcing,x% post consumer recycled)

 
 

 

FSC 100% from well managed forest
 
 FSC Mix (Mix and/or recycled fiber)

   

 FSC 100% recycled 

 

 

 

 PEFC recycled 
Cleaning product certifications: overall environnemental performance
 
 

 

Social analysis

Product origin

Many fresh and processed food products are used in meal preparation. While certain items, such as grain and meat products, are abundant in Canada, others must be imported.  This is especially the case for nuts, certain fruits and vegetables, sugar, etc. The United States are the main supplier of these products (58%), followed by Mexico and other Latin American countries, depending on the product. 

 

 
Source : Industrie Canada, Données sur le commerce en direct et Statistique Canada, Recettes monétaires agricoles, Cansim 002-0001.

List of social economy enterprises

coming soon
 
 
 
 
 

References