We select vendors through a structured process that assesses not just technical and professional requirements but also ESG – Environmental, Social and Governance – criteria. Monitoring vendors’ level of ESG maturity is essential for guaranteeing consistency and accountability throughout the supply chain. In order to be qualified, vendors must undertake to comply with our Vendor Code of Conduct and our Code of Ethics. The Code of Conduct is based on international standards, including the provisions of the International Labour Organization (ILO) and the Universal Declaration of Human Rights. Checks also continue after selection, by means of sample audits during which documentary and visual evidence is collected. Any nonconformities identified are formally recorded and correct actions are requested. In order to support local economies and reduce the environmental impact related to logistics, we encourage procurement from local vendors. Moreover, during the selection process we prefer organic, fair trade, controlled origin or low environmental impact products. To raise the safety threshold during food preparation, we have obtained ISO 22005 certification, which guarantees food traceability in meal production at the main centralised kitchens. Moreover, in 2010 we adopted the ISO 22000 Food Safety Management System in the main production facilities. In addition, we have obtained Regulation (EU) 2018/848 organic certification, guaranteeing the correct use of organically produced food.

Partners are required to comply with the principles set out in our code of ethics and vendor code of conduct. The qualification process on our vendor portal requires compilation of a section on social accountability, which assesses aspects relating to working conditions and human rights.

We check our vendors’ conformity by means of regular sample audits. In 2024, we performed 24 audits on our vendors’ premises, 5 of them with a specific focus on the requirements of the SA8000 standard.

We believe that promoting a healthy, balanced diet is a part of our social accountability. We express this commitment starting from the construction of our menus, but it does not stop there because catering, especially in schools, is an effective vector of values that interconnect in various ways with sustainability issues, from food waste to social inclusion. A team of more than 100 dieticians and nutritional biologists works every day to develop balanced nutritional offerings. We invest in nutrition education awareness-raising projects, especially in school catering.

To engage with nutritionists and encourage the spread of new ideas and good practices, we have launched a competition for Camst nutrition professionals that asks them to invent innovative, exciting educational activities for children.