Environmental stewardship is core to CCCL’s culture; we have adopted a leadership role of our services delivery.

CCCL takes a comprehensive approach to its environmental program that includes creating sustainable menus unique to each operation.  As much as possible we source local food products and promote healthy, low-carbon foods as a standard feature of our food service operations.

A key element of the program is to engage customers and create a deeper consciousness around local and global sustainability issues.  Understanding the centrality of food in our daily lives and interactions is critical in recognizing that our food choices can have a significant impact on our health and culture, the environment, and on the local and global economy.
 
In addition to providing more sustainable choices, we have developed sustainable supply chains.  This includes purchasing foods that are raised, grown, harvested and produced locally and in a sustainable manner wherever possible; to celebrate cultural traditions and flavours through diverse menu options and ingredients; and to partner with new and existing suppliers to increase the availability of such foods.

Waste is a major issue, in our food service operations, our homes, our businesses and our communities.  Over one third of all municipal waste is made up of packaging. As a result, CCCL has developed a Supplier Program that supports an environmentally responsible food service and packaging program that helps to support a zero waste goal. All packaging items should be either recyclable and/or biodegradable, and contain recycled content wherever feasible.  Suppliers are encouraged to ship product in reusable containers and eliminate unnecessary boxing/wrapping in the delivery process.