Most US Food Service Giants Still Failing on Plant-Based Protein, Annual Scorecard Finds

Why It Matters

The scorecard spotlights a widening sustainability gap, pressuring lagging operators to accelerate plant‑based transitions and offering institutions a data‑driven tool to choose greener food‑service partners.

Key Takeaways

• Guckenheimer, Elior NA, Metz, HHS, Fresh Ideas earn A grades.
• Aramark and Sodexo USA rank just below top performers.
• 22 companies receive F grades, including HMSHost and OVG Hospitality.
• Top seven could cut 1 M metric tons CO₂ yearly.
• Only 38% pledge more plant‑based foods; 16% cut animal purchases.

Pulse Analysis

The 2026 Protein Sustainability Scorecard marks the fifth year Humane World for Animals has quantified how food‑service operators influence climate outcomes. By benchmarking menu composition, animal‑protein procurement, and fiber‑rich alternatives, the scorecard provides a rare, comparable metric across a sector that feeds millions daily in schools, hospitals, and corporate campuses. This transparency aligns with broader ESG reporting trends, giving investors and procurement officers a clear signal of which vendors are translating sustainability rhetoric into measurable action.

Results reveal a stark divide. While a handful of firms earned top grades and together could eliminate roughly one million metric tons of CO₂ each year, nearly half of the evaluated companies earned grades below B, and 22 fell to an F. The low adoption rate—only 38% of firms committing to expand plant‑based offerings and a mere 16% pledging to cut animal‑product purchases—underscores persistent greenwashing concerns. The emissions savings projected for the top performers illustrate the tangible climate leverage of menu redesign, especially as animal agriculture remains a major driver of greenhouse gases.

For the industry, the scorecard functions as both a warning and an opportunity. Institutional buyers increasingly demand evidence of sustainable sourcing, and companies lagging behind risk reputational damage and lost contracts. Moreover, policymakers may look to such data when shaping procurement standards for public institutions. As consumer preferences shift toward plant‑forward diets, firms that embed these options into core menus are likely to capture market share, attract ESG‑focused capital, and meet emerging regulatory expectations, positioning themselves as leaders in a rapidly evolving food‑service landscape.