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Aligning Sustainability and Food for Momentous Environmental Impact

Unparalleled workplace dining is our mission; environmental stewardship is our mandate.

ISS Guckenheimer drives maximum impact in environmental sustainability by focusing on the reduction of greenhouse gas emissions and food waste in food programs at client workplaces and in our own direct and indirect operations.

Implementing tangible solutions, sharing global best practices, applying new technologies and AI, tracking performance, and continuously innovating to develop better solutions help us mitigate food waste, divert waste from landfills, reduce emissions from unused food, and tackle single-use waste.


Waste Reduction

ISS Guckenheimer serves tens of millions of meals per year in North America. Understanding the opportunities and responsibilities presented by this volume, we vowed to reduce food waste in client and company facilities by 50% by year-end 2024. 

How we will achieve reducing food waste by 50% in 2024?

  • Balancing production and population to eliminate overserving and underconsumption
  • Technologies such as Winnow and LeanPath that track volume of waste produced
  • Tapping AI, including Oscar Sort, to gamify waste sorting


  • Community partnerships with Goodr, Second Harvest, Copia, and Chefs to End Hunger to distribute surplus food
  • Composting for on-site gardens
  • Promoting, communicating, and engaging to raise awareness and change behavior

Our methods work!

For one client, ISS Guckenheimer helped:


total food waste reduced per employee


of overproduction reduced per employee

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Reduced Emissions and Carbon Footprint

ISS Guckenheimer’s parent ISS has committed to reaching net zero for scopes 1 and 2 emissions by 2030 and full-scope by 2040. In addition, ISS committed to a near-term, science-based emissions reduction target which has been validated by the Science Based Targets initiative (SBTi). This target directs ISS countries and entities worldwide to reduce carbon by 46.5% across Scopes 1 and 2 and 27.5% for Scope 3.

Many of our clients have equally aspirational goals. How is ISS Guckenheimer acting on those ambitions?

  • First among corporate caterers to sign the Coolfood Pledge, which committed us to reducing greenhouse gasses from food by 25% by 2030
  • Pledge to develop 500+ low carbon recipes earning a Coolfood Meal badge from the World Resource Institute
  • Kitchen and procurement integrity through sustainable, organic, and local sourcing

  • Driving our culinary culture to make 55% of our menus plant-based by 2025
  • Partnering to found the Beans is How coalition to expand use of pulses as hero ingredients
  • Reduction of single-use packaging, equipment, and other everyday items, and training for proper use of gloves

  • Application of environmentally friendly, LEED-standard cleaning materials and supplies
  • Fleet electrification by 2030
  • Greater sustainability in packaging and shipping materials and practices


The Humane Society of the United States (HSUS) ranks the ability of food services companies to offer climate-friendly, plant-based foods in its annual scorecard. To inform that ranking, the HSUS evaluates food service providers across three areas: transparency, goals, and a plan of action. 

ISS Guckenheimer has achieved the top rank in this annual protein sustainability scorecard for two consecutive years. We additionally partner with the HSUS to train chefs for HSUS Plant Powered Ambassador certification and develop plant-based cuisine.  

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Explore our Story

Read more about our commitment to the planet and its people in our latest Sustainability Report.

ISS 2023 Sustainability Reporthttps://brand.issworld.com/m/76e003348fd904a0/original/Sustainability-Report-2023.pdf

Interested in understanding how a workplace food program can amplify your social and environmental sustainability initiatives — and help reach your goals?  

Talk to one of our solutions experts.mailto:marketing@guckenheimer.com?subject=Inquiry

Insights into Environmental Sustainability