Sysco’s sustainability path has taken us from our suppliers’ fields to our customers’ tables as we seek ways to influence the entire foodservice lifecycle. From advocating low-impact farming methods to using hybrid diesel delivery trucks to providing biodegradable takeout containers, we strive to do what’s right for our business and our planet.

WORKING WITH OUR SUPPLIERS

As the global leader in foodservice marketing and distribution, we recognize the opportunity we have to work with our suppliers, not just by setting standards but by sharing knowledge. In doing so, we encourage and empower farmers, ranchers and food processors to operate in more sustainable ways.

Setting standards
Engaging growers in sustainable practices
Working with local farms and producers
Advancing animal welfare
Working toward sustainable fisheries

IMPROVING OUR OPERATIONS

Over the past several years, Sysco has made significant efforts to reduce carbon emissions through improvements in its operations and distribution processes. In fiscal 2010 we continued these efforts. In some areas we added incremental progress; in others we forged new paths, such as an energy-efficient warehouse using 100 percent hydrogen-fuel-celled vehicles.

Reducing miles driven and fuel use
Creating warehouse efficiencies

SUPPORTING OUR CUSTOMERS

The sustainability path does not end at our customers’ delivery entrance. More and more, we are working with restaurant owners, schools and other customers to meet their sustainability goals as well as bringing our own values to their tables

Helping customers go green
Addressing nutrition concerns
Sustainable non-food products