Driven by insights and customer expectations, IVM ethical food policy is grounded in three pillars:

The first pillar is focused on portion control, balanced offerings and the use of natural ingredients prepared with nutrient-preserving cooking techniques. Examples include gluten-free, vegan and vegetarian options, organic produce, natural meat, reduced sodium & reduced additives.

The second pillar is focused on a the ever worrying climate change and identifying ways of implementing sustainable practices that will improve the long-term health our customers and our planet. Examples include sourcing sustainable seafood, naturally raised beef and pork, the use of compostable packaging, the abolition of single use plastics, recycling programs and the introduction of reusable containers and packaging.

The final pillar is intended to support healthy communities by sourcing from local suppliers as well as sharing knowledge and actively supporting farmers’ markets and other community events. Examples include encouraging our vendors to offer at least 1 local ingredient on their menus, partnerships with local culinary schools to participate in training and continually engaging with our customers to identify ways in which to improve our offering and social responsibility.