Listening to consumers to best meet their changing expectations, Sodexo continues to transform its food offering. In keeping with its historical approach focused on quality, nutrition and health, Sodexo strengthens the use of local, seasonal, healthy and sustainable food to make every meal a tasty experience that also supports consumer health and well-being, wherever they are and whatever their environment and habits.
Convinced that quality of life requires a varied and balanced diet, Sodexo’s teams offer every day a wide range of products and recipes specifically designed for consumer needs to ensure that its meals are tasty, enjoyable and healthy.
As a quality label illustrating the approach, the Mindful program is now available at over 2,500 sites in 13 countries to guide consumers' daily meal choices with the support of dietitians and nutritionists. Thanks to its expertise in clinical nutrition, Sodexo has for example been selected by the Penn State Health hospital complex in Pennsylvania to provide a varied, nutritional and healthy food offering to be implemented in conjunction with an innovative technology for ordering meals and monitoring the diet of each patient as well as Experiencia, its exclusive real-time data-analysis platform. In Madrid, the Awaken the Senses program, which focuses on sensory stimulation for seniors needing long-term care at the Los Robles retirement home, has helped reduce malnutrition risks by 70%(1).
All around the world, Sodexo’s food offerings are designed to satisfy consumer needs and preferences. FoodiE Café, a new culinary experience designed around enjoyment, engagement and exploration, offers a wide range of sustainable and healthful alternatives at North American middle schools. The Circuit, an offering for U.S. university campuses, supports the physical and mental performances of student athletes and their supporters.
Since information and education are essential, Sodexo is rolling out more and more initiatives aimed at encouraging consumers to follow 10 golden rules for better nutrition, health and well-being at its restaurants and on its apps and websites.
Whether they’ve graduated from culinary school, trained in-house, at the new Lenôtre Culinary Arts School or come from prestigious kitchens, recognised as Meilleur Ouvrier de France or by Michelin stars, Sodexo’s chefs all have one thing in common: they put their talent and passion for food at the service of consumers to ensure a tasty and enjoyable food experience. At companies for example, the contemporary and varied cuisine of the Modern Recipe offering, rolled out in 9 countries and associated with new space layouts, offers a variety of food options throughout the day, facilitating contacts and collaboration while boosting employee well-being and performance.
To cultivate their creativity and encourage the sharing of culinary cultures, Sodexo offers dedicated training programs such as the Chef Academy and international exchange programs like Global Chef. The spirit of sharing is also central to the online cooking classes given by Sodexo chefs during and after the Covid-19 pandemic to help consumers during these unprecedented times.
Sodexo teams also draw inspiration from discussions with suppliers, researchers, food experts and partners to invent the food of tomorrow with consideration for issues including sustainable supply. Sodexo demonstrates it again with the Future Food Collective initiative and the Group’s membership in the European Code of conduct on responsible business practices and marketing aimed at obtaining a collective commitment to transitioning to a sustainable food system.
Culinary expertise and commitment to initiatives such as “Future 50 Foods” ensure that Sodexo is part of the necessary food transition. As a change-maker and in accordance with its ambitious goals, especially in terms of fighting climate change and promoting animal welfare(2), Sodexo strives to ensure that its meals offer both quality and enjoyment. With its ability to support changes in the food choice behaviors of millions of people, Sodexo encourages the consumption of varied, healthful and responsible foods in all its activities. Businesses, schools and healthcare facilities are enjoying more and more local, organic and seasonal offerings as well as options for special diets. Sports fans and visitors to convention centers can now find new plant-based options, such as the ImpossibleTM Burger, prepared with care by the Sodexo Live! teams in the U.S.
To better satisfy consumers and improve its practices, Sodexo is introducing new sustainable supply solutions, such as its partnership with Vertical Harvest in the state of Maine, an urban hydroponic farm and the first vertical greenhouse in the United States, which will supply 80% of the lettuce needed at Sodexo’s university campuses and partner sites.
This strong commitment to responsible culinary innovation can also be found in the new delivery offerings, such as FoodChéri in France, whose nutritionally balanced dishes are made from mainly organic and local ingredients, The Good Eating Company, a flexible model for local meal preparation and delivery, and Nourish Inc., which offers seasonal, organic and GMO-free plant-forward dishes in 25 different culinary styles to ensure optimal consumer satisfaction.
1 A study conducted by Sodexo and the University of Ottawa’s LIFE Research Institute.
2 Sodexo is a founding member of the Global Coalition for Animal Welfare (GCAW).
