At the root of all our food programs lie the following values that guide our culinary team. Each value becomes a cornerstone for the food programs we recommend for Boeing.

• Menu Innovation: Menus are written based on seasonality and availability of regional fresh product. Whenever possible, these menus are procured from local sources, and produced using sustainable practices. Simple, honest preparations are our standards for preserving the natural flavors of the food, such as vegetables prepared fresh and in small batches to retain their nutrients and composition.
   
• Menu Health: Healthy food and balanced cookery are culinary values that we embrace and instill into our culinary team. Healthy food preparation is now part of our culture, and healthy items are offered throughout our menus. Our stations offer Healthy Course™ options that meet the following nutrition criteria: under 600 calories, less than 30% calories from fat, zero trans fat, no more than 3 g saturated fat, less than 100 mg of cholesterol, less than 1,000 mg of sodium, and at least 3 grams of fiber. Vegetarian options are ample at every meal.
   
• True Food = Respect for the food supply + honest food preparation. We teach our associates about the importance of responsible farming practices and the value of obtaining and preparing quality ingredients. The components of True Food:
  • Cage Free Shell and Liquid Eggs: GSI has been working with the Humane Society of the United States and their farming outreach director to create a policy that will establish better farming practices. We encourage our clients to adopt our egg program and serve eggs that are Certified Humane and cage-free.
     
  • Trans Fat Free Cooking Oils: We use only non-hydrogenated canola oil in our fryers to minimize the presence of trans fatty acids in our food. In addition, heart-healthy olive and canola oils are used for everyday salad dressings, with specialty oils reserved for other purposes, e.g., sesame oil for Chinese cooking. Frozen and bakery products are offered trans-fat free.
     
  • Sustainable Seafood: Our seafood is purchased in accordance with the Monterey Bay Aquarium’s Seafood Watch guidelines for sustainability. Supporting sustainable seafood has become more than a food standard for Guest Services -- it is part of who we are. For example, our tuna is dolphin-safe, packed in water.
     
  • Antibiotic Reduction: As a socially responsible company, GSI is committed to helping address the public health threat from antibiotic resistance. We encourage our clients to adopt our responsible protein program and serve turkey breast and chicken that has been raised without antibiotics as a routine feed additive, and hamburgers made from natural beef.
     
  • rBGH (recombinant bovine growth hormone) Free Milk: This issue of artificial bovine growth hormones is complex. The F.D.A. has stated that no significant difference has been shown and no test can now distinguish between milk from rBGH treated and untreated cows; however, the subject is still under review. Our first concern is the potential effect on the health of our guests. So, in 2009 Guest Services started a program to introduce rBGH free milk, soy milk, and lactose-free milk in our beverage cases.
     
  • Allergens: Information is posted at our stations for common allergens. Our associates are trained in understanding the importance of allergen awareness. Peanut oil and MSG are never used in the preparation of our food.
     
  • Grower Compliance: Our corporate True Brew coffee program is Rainforest Alliance Certified™. Farms have met rigorous environmental and social standards including biodiversity conservation, worker protection, and healthcare and education for children of farm workers. Coffee is shade grown.
     
  • Go Local: Our Go Local program is about investing in the health of our communities and the future of our food supply. As a company that owns and operates a produce wholesaler, we understand what it means to support local farmers and their crops. Our produce buyers not only know what every local farmer is growing from Pennsylvania to South Carolina, but have purchasing contracts with all of them. We know that a tomato grown without pesticides and ripened on the vine tastes unbelievably better than one sprayed with chemicals, picked while still green, trucked untold miles and force-ripened in a warehouse. Our Go Local program obligates all our chefs to be conscientious stewards by buying local, sustainable products.