Culinary innovation serving the most vulnerable
In France, with the launch of Mixons moins, mangez mieux (Mixing less and eating better), Sodexo is offering a comprehensive approach to improving the meal experience for people with disabilities. Developed together with a committee of paramedical experts, this innovative initiative is designed for live-in medical facilities and specialized care homes. With a new food texture suited to their particular motor skills and sensory capacities, residents fully enjoy their meals, rediscover certain flavors and develop autonomy safely. This comprehensive approach includes a training and monitoring program for teams of cooks and assistants as well as the on-site organization of a multi-disciplinary monitoring committee.
Hyperlocal production for the benefit of all
To support the transformation of the global food system, hyperlocal production – in other words producing food right where it will be consumed – has been developed as one sustainable solution. In Finland, the teams of the Sodexo restaurant on the Keilalahti campus in Espoo have designed an on-site production space which reinvents the supply of vegetables for the preparation of a high-quality offering of vegetarian and vegan dishes. Similar initiatives are being rolled out by other Sodexo chefs around the world, like at the Blue Bear Farm in Denver, created by Sodexo Live! and its local partners to serve visitors to the Colorado Convention Center.
GOAL
33%
OF PLANT-BASED DISHES
IN MENUS BY 2025
5402
DIETITIANS EMPLOYED
BY SODEXO WORLDWIDE
Promoting changes in eating habits
To support its commitment to propose 33% plant-based dishes in our menus by 2025, Sodexo has launched the Future Food Collective; a collaborative research initiative bringing its chefs together with industry experts and key suppliers to reshape consumption habits. By partnering with NGOs such as the Food for Climate League, the Future Food Collectiveis gathering insights to develop new plant-based innovative solutions that encourage consumers to prefer healthy, sustainable foods that are more respectful of the environment.
Wan MaK,
Head of Nutrition and Dietetics, Sodexo UK & Ireland
Health and well-being are priorities that have been gaining popularity for consumers. At Sodexo, those subjects have always been top of mind, particularly with our 5,400+ dietitians worldwide who work to create a healthy and meaningful offer to suit a range of consumer profiles. The newly launched Better Choices campaign provides meals that are scientifically researched and evidence-based; they’re created to support consumers achieve a healthy lifestyle and combat rising global obesity. We’ve conducted numerous studies and worked closely with several medical professionals to deliver what the consumer wants and what their health demands in a clear and informative way. We want to help facilitate their healthy lifestyle journey and that starts with the right nutrition and education.
