Guckenheimer, the culinary division of workplace experience and facility management leader ISS, earned the number one ranking and A+ rating on Humane World for Animals’ 2026 Food Service Industry Protein Sustainability Scorecard for the fifth consecutive year, announced May 12. The corporate dining provider achieved 56% plant-based meals in 2025, exceeding internal targets while advancing greenhouse gas emissions reduction goals.
The annual scorecard evaluates the largest U.S. food service companies on progress toward climate-friendly, plant-based menus and reduced reliance on animal-based proteins, a key driver of food-related greenhouse gas emissions. Among companies evaluated, only 32% earned a B rating or higher, and just 16% have committed to reducing animal product purchases.
“Our approach has been to make plant-forward dining delicious and practical at scale and make a tangible impact on community, whole-person health and care for the planet,” said Rene van Camp, principal of Guckenheimer. “That means empowering chefs with the tools to build menus differently while giving diners options that feel familiar, not restrictive.”
Plant-forward menu composition and emissions targets
Guckenheimer has committed to lowering greenhouse gas emissions associated with corporate dining operations by at least 25% by 2030 through the Coolfood Pledge. The approach centers on integrating plant-forward strategies into menu design, procurement, and kitchen operations as part of ISS’s broader climate strategy.
The 56% plant-based meal achievement in 2025 reflects continued menu composition shifts over time, positioning plant-based options as default offerings rather than specialized alternatives. The strategy reduces reliance on animal proteins, which generate substantially higher greenhouse gas emissions per gram of protein compared to plant-based alternatives including legumes, grains, nuts, and vegetables.
Food-related greenhouse gas emissions primarily originate from agricultural production, with animal agriculture contributing disproportionate emissions through methane from ruminant digestion, manure management, feed crop cultivation, and land use change. Reducing animal protein consumption represents the most impactful dietary intervention for emissions reduction, surpassing transportation, packaging, and food waste considerations in climate impact.
“Guckenheimer’s number one ranking on the Protein Sustainability Scorecard in the U.S. is a testament to the passion, dedication and innovation of their entire team,” said Alicia Bell, director of culinary innovation for Humane World for Animals. “The company continues to set the standard for what’s possible in our industry, proving that meaningful change is driven by both vision and execution.”
PowerPlant toolkit and chef training programs
PowerPlant, Guckenheimer’s proprietary toolkit, guides chefs in using plant-forward ingredients as the foundation of meals while reducing reliance on animal proteins. The operational framework provides menu development resources, recipe formulations, and ingredient substitution strategies enabling chefs to maintain flavor profiles and culinary appeal while shifting protein sources.
Guckenheimer has invested in training and capability building, with 31 chefs completing Humane World for Animals’ Plant Powered Ambassador certification. Ongoing culinary workshops support implementation across accounts, addressing technical skills including plant-based protein preparation, flavor development without animal fats, and menu engineering for mainstream appeal.
The company monitors greenhouse gas impacts tied to food served, incorporates plant-based defaults into menu design, and continues expanding use of new recipes and product innovations across programs. Operational tracking enables data-driven menu adjustments while demonstrating emissions reductions to corporate clients increasingly prioritizing sustainability performance.
Public health alignment and dietary gap
The shift toward plant-forward menus aligns with broader public health needs. According to the CDC, roughly 90% of Americans do not consume enough fruits and vegetables, underscoring a significant gap between current diets and recommended nutrition patterns.
Expanding access to plant-forward options in everyday dining environments addresses both environmental and health outcomes simultaneously. Corporate dining programs reach millions of employees daily, providing consistent exposure to vegetable-forward meals in settings where convenience and accessibility remove common barriers to dietary pattern change.
Plant-based meal offerings in workplace cafeterias normalize vegetable-centric plates while demonstrating flavor profiles and preparation techniques employees can replicate in home cooking. Repeated exposure to satisfying plant-forward meals challenges the perception that sustainable eating requires sacrifice, while building familiarity with ingredients and dishes that fall outside typical American dietary patterns.
Zero waste and food waste reduction initiatives
Guckenheimer’s sustainability strategy extends beyond protein sourcing. In 2025, the company launched its first Zero Waste Cookbook, developed by chefs to highlight low-waste, climate-conscious recipes. The publication provides operational guidance for reducing waste generation through menu planning, ingredient utilization, and preparation techniques maximizing edible portions.
The company is a signatory of the U.S. Food Waste Pact and has participated in pilot programs to reduce supply chain waste, including testing use of imperfect produce in cafés. Cosmetically imperfect produce meets food safety and nutritional standards while often facing rejection from conventional retail channels, creating surplus product available at reduced cost.
Guckenheimer partners with AI technology providers including Winnow to track and reduce food waste in kitchens. Computer vision systems photographing waste bins enable granular tracking of discarded food items, providing data identifying overproduction patterns, unpopular menu items, and opportunities for portion optimization or preparation adjustments.
Corporate dining sector context and industry benchmarking
While many organizations have introduced sustainability goals, the report finds that many companies lag in measurable progress and implementation of commitments. The scorecard evaluation reveals substantial performance variation across the food service sector, with only a minority demonstrating concrete action beyond aspirational statements.
Guckenheimer operates nearly 250 facilities across North America, serving thousands of meals daily through 2,500 culinary professionals. The company has supported corporate dining programs for more than 60 years, transforming traditional cafeteria models into destination dining experiences featuring restaurant-quality cuisine and chef-crafted menus.
The full 2026 Food Service Industry Protein Sustainability Scorecard is available at HumaneWorld.org/FoodReport.
