We’ve made real progress. In our menus at colleges, universities, workplaces, health facilities and businesses, we’ve achieved an 8 percent reduction in calories, sodium and saturated fat. We’re also taking action to increase fruits, vegetables and whole grains.
Enriching and nourishing lives is more than our mission, it’s our purpose. We focus on initiatives that support our workforce, protect our environment, strengthen communities and advance health and wellness. As a company that serves more than 2 billion meals each year and employs more than 270,000 people we have the scale and reach to help address critical social issues and affect millions.
Traditionally, companies have responded to social needs through their philanthropy programs. To address today’s complex challenges, we need a more comprehensive and holistic approach that includes philanthropic resources - but also expertise, employee talents and innovation - to create sustained impact.
In 2015, we took a bold step forward to address health and wellness challenges. We joined forces with the American Heart Association (AHA) with the goal to improve the health of Americans 20 percent by 2020 through improved diet and nutrition. By combining our nutrition and culinary expertise with AHA’s research and nationwide volunteer network, we can create a culture of health.
We’ve made real progress. In our menus at colleges, universities, workplaces, health facilities and businesses, we’ve achieved an 8 percent reduction in calories, sodium and saturated fat. We’re also taking action to increase fruits, vegetables and whole grains. More than 50 percent of the entrees or sandwich items on these menus are now 500 calories or less. We’ve developed new, original recipes and updated others, finding ways to use ingredients and products that make a healthier menu: whole grain pizza crusts, brown rice instead of white, and kale instead of iceberg lettuce.
Our progress extends into our communities. Working with AHA, we developed, tested and implemented a novel community health engagement model with a highly interactive curriculum. We tested it in five community centers in Chicago, Houston and Philadelphia, and found that 69 percent of the program participants increased their fruit and vegetable consumption, and 48 percent increased their whole grain consumption.
This year, we’re continuing to advance our menus with innovative approaches, like plant-forward/vegetarian options. We’re also introducing a consumer education and awareness campaign - Feed Your Potential 365 – to inspire not only our consumers and communities but also our own employees to discover how healthy food can help people accomplish their best.
Yes, we have a big vision and big goals. Our passion for health and wellness is just as big, and we think we’ve found the right formula, and the right partner, to succeed.