Agricultural products are local if it is:

• Exclusively grown or trapped in Massachusetts

• Derived from an animal that was raised for at least one-third of its life in Massachusetts (except milk)

• For milk, a majority was produced from Massachusetts animals

• Honey produced by Massachusetts colonies located exclusively in Massachusetts when all nectar was collected

Processed foods are local if:

• 50% or more of all product ingredients by volume (excluding water) are raw agricultural products that are local to Massachusetts and

• Either processed or the food manufacturer is headquartered in Massachusetts Unique food products are local if two or more of the following are true:

• 50% or more of all ingredients by volume (excluding water) are raw agricultural products that are local to Massachusetts

• Substantial transformation of the ingredients in the product occurred in Massachusetts

• The headquarters of the company that manufactures the product is in Massachusetts

Food grown, raised, or harvested within the six New England states (+50 mile radius)

Agricultural products are regional if:

• Vendor of the product is a regional food business and 100% of the ingredients were grown, raised, or harvested on farms within the six New England states plus 50 miles.

Processed and unique foods are regional if:

• Vendor of the product is a regional food business and at least 50% of the ingredients were grown, raised, or harvested on farms within the six New England states plus 50 miles (for example: broccoli soup, in which the broccoli and dairy were sourced regionally and equal 50% or more of the ingredients).

Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2. (www.epa.gov) Our first priority is to reduce food waste. We compost food waste that is unavoidable which reduces greenhouse gas emissions and can also be used to amend soil thereby increasing drought tolerance, improving soil structure and health and reducing need for water and fertilizers.

• Recycling reduces waste sent to landfills and incinerators.

• Recycling prevents pollution.

• Recycling conserves natural resources.

• Recycling conserves energy.

• Recycling creates jobs, producing economic benefits.

Sodexo is firmly committed to reducing waste through comprehensive composting and recycling practices as part of its Better Tomorrow 2025 sustainability strategy. Globally, Sodexo implements robust recycling programs accepting paper, cardboard, plastics, glass, and metals and leverages reusable dishware, trayless dining, and digital communication tools to minimize disposable materials . Composting is prioritized for unavoidable food waste: Sodexo partners with vendors in various regions (e.g., Suez Group, Les Alchimistes, Blue Earth Compost) to divert organic waste to composting or biogas conversion, significantly cutting methane emissions and enriching soil health . Additionally, Sodexo deploys its proprietary WasteWatch® by Leanpath program to measure and reduce kitchen food waste in real time, facilitating food recovery, donation, and process improvements to dramatically lower waste and carbon impact.

Our kitchens use WasteWatch powered by Leanpath systems. This allows our culinary teams to monitor and track our food waste while we prepare your meals. By using Leanpath, we are able to easily identify causes of food waste in real-time and make necessary adjustments to our procedures to help combat food waste.

Sodexo’s Harvest of the Month program highlights seasonal, locally sourced produce each month, helping students connect with where their food comes from while supporting regional agriculture. Through this initiative, Sodexo is projected to source over 25,000 pounds of produce during the academic year—directly from local farms. This predictable, planned purchasing helps farmers build crop plans with confidence, ensuring stable demand and reducing food waste. By prioritizing local procurement, the program strengthens our regional food system, supports small and mid-sized farms, and reinvests in the local economy, while offering fresh, nutritious options to the campus community.

Sodexo is deeply committed to fighting food waste and hunger through strong food recovery partnerships across all of our accounts in the Northeast. By working with trusted organizations like Haven’s Harvest, Rescuing Leftover Cuisine, Food Rescue US, and the Food Recovery Network, we ensure that surplus, safe-to-eat food is redirected to local communities in need. These collaborations not only help reduce our environmental footprint but also make a meaningful social impact, ensuring that nutritious meals reach individuals and families facing food insecurity.

Link to CSR