"Our industry is facing rapid demand for services that have a meaningful sense of environmental and social responsibility. Study after study consistently reinforces that the American consumer is engaging sustainable values into their daily lifestyle. "
- On Campus Hospitality Magazine
Thompson Hospitality is committed to offering foods that are earth, body and community friendly.
Ways we support this position:
Buying Local to Support Family Farms
We actively seek local growers and encourage our units to support them whenever possible. Our efforts to "buy local" have strengthened more than 1000 family farm operations across the US. Our Goal is to develop partnerships with 2013 American Family Farms by 2013
Serving Seafood that comes from sustainable sources
We are committed to protecting the threatened global fish supply.
Annually we have purchased over 10 million pounds of sustainable seafood. Our work with the aquaculture supply chain and the Monterey Bay Aquarium has resulted in the first sustainably certified farmed salmon and shrimp. Our goal is to remove 500,000 pounds of unsustainable aquaculture by the year 2013.
Promoting Certified Humane cage-free eggs
In 2007, we implemented a cage-free shell egg policy which requires all units to offer shell eggs that are certified by the Humane Farm Animal Care Program. Our cage-free shell egg policy will significantly improve the welfare of over 175,000 chickens per year.
Purchasing poultry produced without the routine use of human antibiotics.
We prohibit the purchase of non-processed chicken products in which antibiotics have been used for growth promotion purposes. Our purchasing policy was developed in partnership with The Environmental Defense Fund.
Provide milk that is free of artificial growth hormones
The medical community has expressed concerns that artificial growth hormones in dairy cows may be harmful to human health. Due to these concerns, we only serve milk that has been certified to be free of the artificial growth hormones, rBGH and rBST.
Implementing waste reduction practices to minimize environmental impact
Food waste is a major contributor to the methane gas formation found in
landfills. Methane gas is 23 times more potent than carbon dioxide in trapping heat close to the earth's surface. We are working extensively to reduce food waste matter by implementing proprietary waste reduction programs, like Trim Trax.
Featuring social and ecological certified coffee
Starbucks Coffee is committed to sustainability of the environment and of communities, both locally and globally. Along with their direct-sourcing practices, they also work with Rainforest Alliance and Organic-certified estates and cooperatives. Above all, they work with small farmers to develop the best coffees possible, to support and promote sustainable farming, and to provide a healthy standard of living for farm employees.
Once we've found good people, we have to retain them. We have one of the lowest turn-over rates in the industry, precisely because we recognize that "Our people are our greatest asset", and we treat them as such. We pay employees above minimum wage which encourages them to settle in the local community.
Thompson Hospitality has gone tray-less to reduce waste and conserve energy. By going tray-less we have saved gallons of water and saved on chemicals normally used on trays. We have also seen a reduction in food waste!