Food Alliance Background
The Food Alliance Stewardship Council and Board of Directors use these guiding principles to inform and direct their governance. The guiding principles provide a detailed definition of how Food Alliance defines environmental and social responsibility in agricultural production. When considered altogether the guiding principles describe an ideal, comprehensive approach to agricultural production. In order to become Food Alliance certified, farmers and ranchers commit to improving their operations with respect to the guiding principles. Improvement efforts are evaluated over time by Food Alliance site inspectors (see the fixed standard for continual improvement on page 50). Each of the guiding principles has either a fixed standard or at minimum an individual evaluation item dedicated to it.

Food Alliance Guiding Principles

Protecting and conserving water resources
Food Alliance certified producers protect water resources by using methods such as: creating buffer zones along waterways, reducing chemical and sediment runoff, managing animal wastes to prevent ground and/or surface water contamination, and using tillage practices that conserve organic matter and soil aggregation. Food Alliance producers conserve water by encouraging infiltration and storage of rainfall in the soil. Additionally, they increase irrigation water efficiency through soil moisture monitoring and the use of new irrigation technologies.

Protecting and enhancing soil resources
Food Alliance certified producers reduce erosion and protect soils by optimizing plant cover throughout the year, by establishing permanent vegetative cover in orchards and vineyards, and by using pastures and management intensive grazing. Food Alliance producers use crop rotations that include cover crops in order to build soil organic matter and productivity. Finally, they select tillage technologies that minimize degradation of soil quality.

Conserving and recycling nutrients
Food Alliance certified producers conserve and recycle nutrients by converting organic wastes into productive uses and by seeking ways to generate nutrients on farm through such methods as cover cropping, on-farm composting, and integrating livestock into farm production.

Reducing the environmental and health impacts of pesticides by practicing Integrated Pest Management (IPM)
Food Alliance certified producers make informed decisions regarding pest management and pesticide use. They employ cultural and biological pest prevention strategies to reduce or eliminate the need for a pesticide application. When pesticides are needed, they select effective materials with fewer known environmental and health hazards. Food Alliance producers properly maintain application equipment to ensure precise applications and monitor weather conditions to prevent pesticide drift. When combined, these practices create an Integrated Pest Management strategy adapted to local farm/ranch conditions. As such, Food Alliance producers are able to deliver economically effective pest control while minimizing negative impacts to human health and the environment.

Conserving and enhancing wildlife habitat
Food Alliance certified producers foster vegetative cover, food, and water resources necessary for habitat by using methods such as establishing or maintaining biological corridors, managing mowing and grazing cycles, and restoring or protecting wetlands, prairies and woodlands. They take steps to provide habitat for beneficial insects in order to reduce the need for insecticides.

Providing safe and fair working conditions for our employees and our families
Food Alliance certified producers develop farm/ranch employment polices in order to establish open channels for communicating with employees about such issues as workplace safety and job satisfaction. They provide incentives and opportunities for the development of employee skills and incorporate quality of life issues into daily decision making for themselves, their families and employees.

Producing Food Alliance certified crops without the use of genetically modified organisms (GMO's)
Food Alliance certified producers focus on fulfilling consumer expectations, seeing this as essential to their success in the marketplace. A majority of consumers express an aversion to agricultural biotechnology, citing concerns over potential ecological impacts or effects on human health. Therefore, inputs containing transgenic, genetically modified organisms may not be used in the production of crops or livestock products that are sold as Food Alliance certified.

Provide healthy and humane care for livestock
Food Alliance certified producers raise livestock with the greatest respect for their needs and comfort. Food Alliance producers provide proper nutrition for excellent animal health and fitness, without excess fat. Living conditions and space allowances provide physical and thermal comfort, afford access to natural lighting and vegetated pasture (where appropriate), and enhance natural behaviors (including social contact among animals.) Food Alliance producers are trained and competent handlers, minimizing animal fear and stress during handling, transportation and slaughter. Use of hormone treatments is prohibited. Antibiotic use is restricted to treatment of occasional illness, and not as a substitute for healthy living conditions. Finally, alternatives to commonly used and unneeded surgical manipulations such as tail docking and branding are explored.

Continually improving farming/ranching practices
Food Alliance certified producers set goals and assess their progress toward these goals by monitoring for impacts of decisions on their farm, family, employees and the environment. Food Alliance producers seek out new and innovative management techniques to integrate into their farm and ranch management. They respect their neighbors and take steps where possible to prevent agricultural production from being a nuisance. When possible they take leading roles in their communities by participating in community groups and industry associations, sharing information and expertise and serving as mentors to others.

Please visit the Food Alliance website for more information regarding these and many other partnership and volunteer opportunities available in your area: http://www.foodalliance.org/

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The average American produces 3.5 pounds of garbage every day. This equates to 1,300 pounds of garbage per year for every man, woman and child in the U.S. And we're running out of places to put that garbage. Sodexho is committed to working together with our customers, clients and manufacturers to reduce that waste and to build a better environment for ourselves and our future generations.

Our most successful and generous support comes with our national Recycle Mug program. Not only does use of this mug substantially reduce waste, but every sale of the mug directly benefits the health of our nation's fish and wildlife and their respective habitats. We market this Recycle Mug program to colleges and universities across North America in partnership with the National Fish and Wildlife Foundation.

"The National Fish and Wildlife Foundation relies upon public and private support to fund conservation projects. We applaud Sodexho and those who have purchased the Refill Mug for becoming active partners in our conservation efforts," said Amos Eno, Executive Director of the Foundation.

"Purchasing a Refill Mug takes just a minute, but the funds raised through each sale support projects that will preserve and protect the environment for years to come. Sodexho's Refill Mug program is an exemplary partnership because it facilitates the involvement of many individuals in environmental protection and provides the seed money necessary for conservation projects across the country."

Our Manufacturing Partners
Sodexho has been an active member of industry coalitions which encourage legislators, manufacturers and consumers to jointly develop rational, not reactionary, strategies to today's environmental needs. We select our manufacturing partners watchfully. Fort Howard, our largest contracted supplier of paper, napkins, tissue and towels, uses recycled fiber exclusively in the manufacturing process. Mobil Chemical, our primary contracted source for plastic can liners, uses from 30% to 90% recycled materials in their plastic liners.

Sweetheart Cup, Solo Cup, Amoco, Dart and Mobil all use pre-recycled material in the manufacture of foam plates, bowls and food containers. Sodexho will continue to form alliances with business organizations that are ecologically sound and responsible. We will continue to work with consumer organizations, governmental agencies and industry groups to implement new strategies and tactics as they evolve. We will actively participate in the long-range planning process at the local and national levels to ensure that our environment and economy are protected for future generations to come.

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Environmental Awareness Policy
Sodexho's Environmental Action Program is complex and multifaceted, offering solid information and tools to make our customers, clients, employees, and society at large aware of environmental problems and how they can help. This is a "living program" with an open-door policy: We will add to, amend, update and keep our programs current through publications, posters, newsletters and similar marketing and communication materials. Our program will be enhanced as new information is discovered and as we hear suggestions from our customers and clients.The following are key steps we follow to maximizing the impact we can make with our environmental programs:

1. Use a Waste Stream Audit to identify the key campus opportunities.
2. Review the audit summary with our customers and ask for your direction.
3. Solicit campus support. Develop an action plan to focus on the initial issues.
4. Draw together a task force of interested parties and delegate tasks.
5. Meet with the task force and review progress as necessary.
6. Support the objectives of the task force as needed.

How You Can Help...
You can help us help the environment in a number of ways:

1. Take only the number of napkins you need per meal.
2. Take only one cup for each beverage purchase.
3. Use paper bags for carryout, where provided.
4. Join our Recycle Mug Program or bring your own mug from home for beverage purchases.
5. Recycle aluminum cans throughout campus at the designated recycling stations as well as at home.
6. Dine in rather than carrying out.
7. Get involved with your school and the Food Service Recycling Program.

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