Sodexo always pays close attention to the world's major transformations with a view to understanding them and more effectively supporting them. In a highly competitive environment, analyzing demographic, social, environmental, economic and technological changes allows Sodexo to fine-tune its strategy and take advantage of the many opportunities for future growth that come its way.
Several of the major global trends that influence its business model are directly linked to its markets and its activities, requiring adaptation to its services and generating new opportunities.
At a time when employees are returning to the office after the Covid-19 pandemic, hybrid work methods and flexible work hours (with an average of two to three days of working from home per week for white collar workers) are having a large impact on office occupancy, encouraging companies to have their workspaces redesigned and adapt the workplace experience.
Employees are expecting personalized services and flexible solutions for individual and multichannel Foodservices, and are now making the quality of meals and of physical and mental well-being at the workplace the leading criterion of their demands. Some 72% of them want premium Foodservices*.
The aging of the population and the explosion of healthcare expenses are driving the growth of the markets of care. By 2030, these expenses are expected to reach 10% of GDP in OECD countries. By 2050, 25% of the population in Europe and North America will be 65 or older*. In addition to the interest of adapting Foodservices to the specific needs of these populations, opportunities to support healthcare facilities are increasing, in terms of improving the patient experience, thanks in particular to data analysis, and also in the areas of healthcare technology management.
With 30% of children in OECD countries suffering from obesity, young people’s diets have become a major public health issue, requiring specific responses and reinforcing opportunities at schools and universities.
Schools and universities, both public and private are currently facing investment choices and must make decisions in the area of Foodservices that need to be supported by the right services.
At a time when individuals are becoming more aware of the importance of protecting natural resources, an acceleration in legislation is driving businesses to incorporate GHG reduction commitments into their business models.
These new strategies addressing climate issues are stimulating the demand for expert solutions and value-added services designed to reduce GHG emissions.
New ultra-connected and multigenerational consumers from the middle classes are devoting a growing share of their budget to recreation and culture, and they have new expectations: having unforgettable experiences and meaningful social interactions, and better controlling their ecological footprint. In fact, 77% of consumers* consider the climate emergency to be their main concern.
Whether placing an order for a meal, interacting with colleagues or optimizing production and distribution chains, we are encountering technological change everywhere. For some companies, these changes are profoundly transforming the realities of work.
New offers and new services are being developed as well as existing services optimized by technology, for the benefit of people, and with relevance to needs and operational effectiveness.
*Organisation for Economic Co-operation and Development (OECD) and Sodexo internal sources.
