Sustainably Sourced, Chef crafted

The Good Eating Company is dedicated to promoting sustainable diets and food systems literacy. With a 40% target for plant-based entrees, we spotlight whole, fresh ingredients and emphasize inclusivity. Our focus extends to upcycling ingredients to reduce methane emissions and food waste. We innovate with biodiverse, regeneratively grown produce, ensuring delicious, craveable dishes. 

Aligned with our parent company, Sodexo's SBTi (Science Based Target Initiative) validated net zero carbon target, we’re working to reduce carbon emissions within our operations. 99% of our emissions fall within Scope 3, with the two primary impacts being energy use on site and our supply chain. Therefore, our work to reduce our emissions relies heavily on external partnerships. 

We use Leanpath to measure, report, and mitigate kitchen and post-consumer waste. We leverage the culinary talents of our teams to embrace best practices such as crafting our own house-made products and implementing innovative upcycling methods. We pursue packaging reduction initiatives for single serve or take away items and collaborate with vendors to minimize waste throughout our supply chain. 

Recognizing that sustainable progress necessitates collaboration, we actively engage with stakeholders across the spectrum- including senior leaders, culinarians, suppliers, and clients-to propel our sustainability agenda forward. Through coordinated strategies and partnerships with local organizations and vendors, we magnify our impact, catalyzing a chain reaction of positive change.