100% of our cod and canned tuna comes from sources that meet our Sustainable Seafood Policy.
Aramark’s purchasing decisions make a considerable impact on people, animals and the environment. That is why it is so important to us, our clients and consumers that we consider environmental and social impacts through our focus on sustainable sourcing. Our long-standing commitment is demonstrated through our priorities and the progress we've made over the years.
Of the world’s fisheries, 90% are threatened by practices that stress the environment and marine life. Guided by our Sustainable Seafood Policy, we strive to buy seafood from sources, whether fished or farmed, that maintain healthy marine life and ecosystems, and respect seafood workers and communities throughout the supply chain.
Since 2014, our contracted frozen finfish purchases in the U.S. meet Monterey Bay Aquarium Seafood Watch recommendations. Since 2016, all contracted canned skipjack and albacore tuna in the U.S. is sustainably sourced from Marine Stewardship Council-certified fisheries. Sustainable seafood programs are also underway in Canada, Germany and the United Kingdom.
Our Animal Welfare Policy addresses the treatment of animals for egg, meat and dairy products. With guidance from leading animal welfare organizations, we are acting on commitments to purchase group-housed pork by 2022, humanely-raised broiler chickens by 2024 in the U.S., and cage-free eggs by the end of 2020 in the U.S. and globally by the end of 2025. We’ve eliminated foie gras purchasing since 2011.
We’ve also made a commitment to reduce greenhouse gas emissions by implementing a No-Deforestation Policy by 2025. The conversion of tropical forests for agricultural products such as palm oil, soy, beef and paper (timber) is a leading cause of deforestation, which is a significant contributor to climate change. We're completing our transition to sustainably sourced soy and palm oils. As part of our broader strategy, we’re assessing our supply chain to better understand and address forest-related risks across all geographies.
Our innovative move to more plant-forward menus is better for people’s health—and it is also good for the planet. Our plant-forward menu options meet consumer tastes and also reduce greenhouse gas emissions, minimize demand for water and land resources and preserve natural habitats. As part of our efforts to create climate-healthy menus, 30% of our main dishes are now vegan or vegetarian. We’ve also created over 200 new plant-based recipes, and reduced red meat in our recipes by 5% on average.
These efforts build on a long-standing commitment to advancing sustainable sourcing practices and we are proud of the industry-leading work that has been completed, in the ongoing work underway, and the opportunities ahead.