The Sustainability Accounting Standards Board (SASB) is an independent organization of normalization that promotes the sharing of important information on sustainability, in order to satisfy investors’ needs. The table below refers to the norm as defined by the SASB, and highlights the Group’s references.
| Accounting Metrics | Code | Page | ||
|---|---|---|---|---|
| Energy Management | ||||
| (1) Total energy consumed, (2) percentage grid electricity, (3) percentage renewable | (1) Total energy consumed, (2) percentage grid electricity, (3) percentage renewable CodeFB-RN-130a.1 |
(1) Total energy consumed, (2) percentage grid electricity, (3) percentage renewable Page78 |
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| Water Management | ||||
| (1) Total water withdrawn, (2) total water consumed, percentage of each in regions with High or Extremely High Baseline Water Stress | (1) Total water withdrawn, (2) total water consumed, percentage of each in regions with High or Extremely High Baseline Water Stress CodeFB-RN-140a.1 |
(1) Total water withdrawn, (2) total water consumed, percentage of each in regions with High or Extremely High Baseline Water Stress Page80 |
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| Food & Packaging Waste Management | ||||
| (1) Total amount of waste, (2) percentage food waste, and (3) percentage diverted | (1) Total amount of waste, (2) percentage food waste, and (3) percentage diverted CodeFB-RN-150a.1 |
(1) Total amount of waste, (2) percentage food waste, and (3) percentage diverted Page80 |
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| (1) Total weight of packaging, (2) percentage made from recycled and/or renewable materials, and (3) percentage that is recyclable, reusable, and/or compostable | (1) Total weight of packaging, (2) percentage made from recycled and/or renewable materials, and (3) percentage that is recyclable, reusable, and/or compostable CodeFB-RN-150a.2 |
(1) Total weight of packaging, (2) percentage made from recycled and/or renewable materials, and (3) percentage that is recyclable, reusable, and/or compostable Page76, 80 |
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| Food Safety | ||||
| (1) Percentage of restaurants inspected by a food safety oversight body, (2) percentage receiving critical violations | (1) Percentage of restaurants inspected by a food safety oversight body, (2) percentage receiving critical violations CodeFB-RN-250a.1 |
(1) Percentage of restaurants inspected by a food safety oversight body, (2) percentage receiving critical violations Page75 |
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| (1) Number of recalls issued and (2) total amount of food product recalled | (1) Number of recalls issued and (2) total amount of food product recalled CodeFB-RN-250a.2 |
(1) Number of recalls issued and (2) total amount of food product recalled Page75 |
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| Number of confirmed foodborne illness outbreaks, percentage resulting in U.S. Centers for Disease Control and Prevention (CDC) investigation | Number of confirmed foodborne illness outbreaks, percentage resulting in U.S. Centers for Disease Control and Prevention (CDC) investigation CodeFB-RN-250a.3 |
Number of confirmed foodborne illness outbreaks, percentage resulting in U.S. Centers for Disease Control and Prevention (CDC) investigation Page75 |
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| Nutritional Content | ||||
| (1) Percentage of meal options consistent with national dietary guidelines and (2) revenue from these options | (1) Percentage of meal options consistent with national dietary guidelines and (2) revenue from these options CodeFB-RN-260a.1 |
(1) Percentage of meal options consistent with national dietary guidelines and (2) revenue from these options Page75 |
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| (1) Percentage of children’s meal options consistent with national dietary guidelines for children and (2) revenue from these options | (1) Percentage of children’s meal options consistent with national dietary guidelines for children and (2) revenue from these options CodeFB-RN-260a.2 |
(1) Percentage of children’s meal options consistent with national dietary guidelines for children and (2) revenue from these options PageSodexo does not currently track these indicators. |
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| Number of advertising impressions made on children, percentage promoting products that meet national dietary guidelines for children | Number of advertising impressions made on children, percentage promoting products that meet national dietary guidelines for children CodeFB-RN-260a.3 |
Number of advertising impressions made on children, percentage promoting products that meet national dietary guidelines for children PageSodexo does not currently track this indicator. |
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| Labor Practices | ||||
| (1) Voluntary and (2) involuntary turnover rate for restaurant employees | (1) Voluntary and (2) involuntary turnover rate for restaurant employees CodeFB-RN-310a.1 |
(1) Voluntary and (2) involuntary turnover rate for restaurant employees Page70 |
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| (1) Average hourly wage, by region and (2) percentage of restaurant employees earning minimum wage, by region | (1) Average hourly wage, by region and (2) percentage of restaurant employees earning minimum wage, by region CodeFB-RN-310a.2 |
(1) Average hourly wage, by region and (2) percentage of restaurant employees earning minimum wage, by region PageSodexo does not currently consolidate this information at Group level. |
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| Total amount of monetary losses as a result of legal proceedings associated with (1) labor law violations and (2) employment discrimination | Total amount of monetary losses as a result of legal proceedings associated with (1) labor law violations and (2) employment discrimination CodeFB-RN-310a.3 |
Total amount of monetary losses as a result of legal proceedings associated with (1) labor law violations and (2) employment discrimination Page81-84 |
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| Supply Chain Management & Food Sourcing | ||||
| Percentage of food purchased that (1) meets environmental and social sourcing standards and (2) is certified to third-party environmental and/or social standards | Percentage of food purchased that (1) meets environmental and social sourcing standards and (2) is certified to third-party environmental and/or social standards CodeFB-RN-430a.1 |
Percentage of food purchased that (1) meets environmental and social sourcing standards and (2) is certified to third-party environmental and/or social standards Page75 |
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| Percentage of (1) eggs that originated from a cage-free environment and (2) pork that was produced without the use of gestation crates | Percentage of (1) eggs that originated from a cage-free environment and (2) pork that was produced without the use of gestation crates CodeFB-RN-430a.2 |
Percentage of (1) eggs that originated from a cage-free environment and (2) pork that was produced without the use of gestation crates Page77 |
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| Discussion of strategy to manage environmental and social risks within the supply chain, including animal welfare | Discussion of strategy to manage environmental and social risks within the supply chain, including animal welfare CodeFB-RN-430a.3 |
Discussion of strategy to manage environmental and social risks within the supply chain, including animal welfare Page77 |
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| Activity Metric | ||||
| Number of (1) Company-owned and (2) franchise restaurants | Number of (1) Company-owned and (2) franchise restaurants CodeFB-RN-000.A |
Number of (1) Company-owned and (2) franchise restaurants PageSodexo does not currently track these indicators. |
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| Number of employees at (1) Company-owned and (2) franchise locations | Number of employees at (1) Company-owned and (2) franchise locations CodeFB-RN-000.B |
Number of employees at (1) Company-owned and (2) franchise locations Page70 |
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