Sustaining Our Futures

RESPONSIBLE, THOUGHTFUL AND SAFE PROCUREMENT

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A responsible, thoughtful procurement strategy is key to sustainable food service delivery. We have corporate product specifications that include sustainability attributes. This means that in addition to looking at price and quality, we also consider the sustainable attributes of an ingredient, product or supplier.

Our Canadian food supply chain is regarded as one of the safest in the world. As a national food services company, our core sourcing goal is to primarily source Canadian foods as we celebrate ‘locally grown’, ‘Canadian grown’ and ‘scratch made’ every day. Fresh ingredients get from farms to our kitchens faster, fresher, and safer.

LOCAL AND CANADIAN SOURCED

ANIMAL PROTEINS

Canadian and locally sourced proteins are available year-round. We target a minimum of 90% Canadian meat, poultry and dairy by sourcing through both federal and provincially inspected suppliers that meet rigorous third-party verified quality, safety, traceability and animal treatment standards. This allows us to build sustainable relationships with smaller producers across Canada.

Inspected suppliers that have to meet third party verifications:

  • Quality
  • Safety
  • Traceability
  • Animal treatment standards

PLANTS

Canadian and local produce is critical to our ability to celebrate our ever-changing seasonal menus. We capitalize on locally grown mushrooms and cold storage produce in the colder months. Our fresh-cut fries and mashed potatoes are made fresh from Canadian grown potatoes.

Regional harvested produce is not only incorporated in the current menu, but Our culinary teams also freeze and preserve produce for sauces, pickles and jams for future use.

BEYOND OUR KITCHENS – CELEBRATING LOCAL PARTNERSHIPS

Supporting Canadian farmers, local businesses and community-based food initiatives is important to us because it enriches the community’s food experience and makes a difference you can taste. We partner with local businesses that are processing global and Canadian ingredients into quality locally-made food products from bakeries and coffee roasters. We also promote local farmers and vendors with seasonal Farmer’s markets in our cafes.

USING OUR EXPERTISE

We can use our culinary expertise and challenge ourselves to:

  • Menu engineer for tomorrow – today!
  • Feature delicious scratch foods without animal-based ingredients being the ‘star’ of the dish.
  • Meet our goal of reducing the use of animal-based proteins by 20%
  • Share our stories, knowledge and delicious sustainable foods with our guests.
  • Provide fun sampling events for new plant forward options enticing guests to try something new.
  • Be flexible and let our guests decide. Will it be a little less meat or no meat? Once a week or every day? No matter, all changes in the right direction have a positive impact on people and planet.

SHIFTING TO MORE SUSTAINABLE FOOD CHOICES

  • For many years, we have celebrated fresh, local and seasonal produce and quality meats and poultry on our menu.
  • Our guests have always valued ‘protein’, typically the most expensive component(s) on the plate.
  • While meat is not going away, guests are increasingly seeing it as a luxury item. Some choosing a smaller portion of “better” meats as they understand this dietary change is more healthy, satisfying and sustainable.
  • This personalized, food first approach will support a more sustainable food environment and food system.

CANADIANS ARE READY TO EAT MORE PLANTS

Overall, it’s not vegans and vegetarians that are driving the demand for more plants, its people reducing their meat consumption. But just like for vegetarians, reasons for making this change may be based on health, environment and/or animal welfare values and beliefs. In Canada:

  • 22% – of us consider ourselves ‘Flexitarians’ Especially those under 35 yrs old.
  • 40% – of us are trying to incorporate more plant-based foods in our diet.
  • 50% – of us want to reduce our meat intake.
  • 56% – of us have reported trying lentils; 36% report they like them more than all other foods.
  • 0.9% – of us are ‘Vegan’ + 2.3 % are ‘Vegetarian’. Save
22%
of us consider ourselves ‘Flexitarians’ Especially those under 35 yrs old.
40%
of us are trying to incorporate more plant-based foods in our diet
50%
of us want to reduce our meat intake.
56%
of us have reported trying lentils; 36% report they like them more than all other foods.
0.9%
of us are ‘Vegan’ + 2.3 % are ‘Vegetarian’

PLANT FORWARD EATING AND GREENHOUSE GAS EMISSIONS (GHGE)

  • There are various ways to evaluate the impact of specific foods in relation to their impact on the environment. One key measurement is GHGe
  • Overall, the idea is to reduce our intake of the foods that are the biggest producers of greenhouse gases…mainly animal products.
  • We do need to reduce our animal consumption, as the amount we currently eat, is not sustainable long term.
  • The good news is GHGe can be reduced or improved based on agricultural practices, processing and transportation. So, there are positive changes that can be made to reduce the overall impact of any food category.

TERMINOLOGY

PLANT FORWARD / PLANT FOCUSED / PLANT CENTRIC:

  • “Style” of cooking or eating that celebrates plants.
  • Food is made primarily from plants but can include small amounts meat, poultry, fish, seafood, dairy, or eggs.

PLANT-BASED / VEGAN

  • Plant-Based and Vegan are interchangeable terms.
  • Is a dietary pattern of eating that includes only plant based foods.
  • Food does not contain any ingredients that come from animals. There is no meat, poultry, fish, seafood, dairy, eggs or honey.
  • We encourage the use of the term ‘Plant-Based’. It is perceived as modern, positive and enticing to a broader range of guests than the term ‘vegan’.
  • Goal is to NOT make guests feel like something is ‘taken away’ or ‘missing’, which will reduce its perceived value.
  • Instead need to promote value by sharing what it contains – quality/premium plants & culinary techniques.
  • 2021 Partnership with Humane Society (HSI). Dana has committed to reduce animal proteins by 20% by Dec 2021 in a minimum of 7 designated locations.

FLEXITARIAN / REDUCEATARIAN / PART TIME VEGETARIAN:

  • Is a dietary pattern of eating that includes more plant-based foods and less animal-based foods.
  • It’s flexible and based on individual goals.
  • It’s not all- or-nothing. Celebrates the small changes in individual attitudes and behavior that collectively makes a difference.

CLIMATARIAN

  • Is a dietary pattern focused on choosing low carbon food options and reducing food waste.
  • Aim is to select food that has generated the least environmental impact during production, transportation and storage.
  • Eat more local, seasonal and fresh less packaged products.
  • Eat less or avoid red meat, unsustainable fish/seafood, foods from long distances, ultra processed foods, etc.

SUSTAINABLE FOOD – GLOBAL

Canada does not provide all the ingredients we need to support our globally inspired menus. We support suppliers whose products and solutions fit our sustainability ecosystem and satisfy the changing needs of our clients, guests, communities and the planet. We support global efforts by manufacturers and suppliers who take actions that ensure the wellbeing of farmers and their communities by sourcing Fair Trade, Rainforest Alliance or other ethically certified coffee and tea. This also extends to chocolate, sugar and palm oil.

SUSTAINABLE FISH AND SEAFOOD

Fish and seafood are an important component of the proteins we serve. There have been huge strides made by our suppliers to better manage the system to protect the wellbeing of the oceans, rivers and lakes. We source MSC (Marine Stewardship Council), or BAP (Best Aquaculture Practices) certified sustainable fish and seafood.

SUSTAINABLE NON-FOOD PRODUCTS

Dana procures non-food items including packaging, cutlery and napkins that are widely used in food services for safety, speed of service and convenience. We offer reusable, compostable and recyclable options for all applications. We do focus on reusable as the most sustainable option, however, it is not always feasible.

SINGLE USE PLASTICS AND CANADA-WIDE STRATEGY OF ZERO PLASTIC WASTE

Although plastic packaging helps improve food safety, it is also the biggest contributor of waste in landfills, oceans and lakes as it has not been collected and recycled properly. The practice of not recycling it properly, has meant we have not captured its value and are not supporting a circular economy. To continue working towards a circular economy we all need to take responsibility to properly recycle plastic to enable the recovery and repurposing of the plastic materials into other goods and products. Our actions are aligned with the Canada – wide strategy of Zero Plastic Waste.

We are purchasing from manufacturers and suppliers that are following Sustainable Materials Management practices; such as

  • Clean Energy in their Manufacturing Plants
  • Reducing Plastic Content and Increasing Recycled Plastic/Paper Content
  • Zero Waste and Extended Producer Responsibility Initiatives including R&D
  • Some plastic resins in packaging are more desirable in the recycled plastic loop, such as PET/PETE. We are switching to products using rPET as they are available, to encourage better recycling practices.
  • We source comparable ‘recyclable’ and ‘compostable’ options available for each packaging application to meet the needs of our guests.
  • We have “banned” plastic straws and takeout bags. We offer paper straws and bags as required.
  • We source reusable containers to reduce single use plastics.

Overall, we support the communities we serve in achieving their sustainability goals with detailed action plans

Example: We source from Canadian companies like Ice River icerivergreenbottleco.com, who are using 100% recycled plastic in their bottles and supporting a circular economy. We also support global partners like PepsiCo, who use their ‘Sustainability from the Start’ program to ensure environmental impacts are considered in the development of their products.

SUSTAINABLE NON-FOOD PRODUCTS

Dana procures non-food items including packaging, cutlery and napkins that are widely used in food services for safety, speed of service and convenience. We offer reusable, compostable and recyclable options for all applications. We do focus on reusable as the most sustainable option, however, it is not always feasible.

Although plastic packaging helps improve food safety, it is also the biggest contributor of waste in landfills, oceans and lakes as it has not been collected and recycled properly. The practice of not recycling it properly, has meant we have not captured its value and are not supporting a circular economy. To continue working towards a circular economy we all need to take responsibility to properly recycle plastic to enable the recovery and repurposing of the plastic materials into other goods and products. Our actions are aligned with the Canada – wide strategy of Zero Plastic Waste.