70% of “low carbon“ main dishes by 2030
#Create
Sodexo is gradually transforming its offering by developing sustainable, healthy and desirable recipes.
Throughout the world, Sodexo’s experts are rethinking the recipes offered to consumers. The goal is to rebalance the portion of plant-based proteins in food while maintaining the nutritional qualities and taste of recipes.
With guidances from its partner WWF, Sodexo has developed its definition of a “low-carbon” meal, one whose production generates 0.9kg CO2e or less. Based on this definition, chefs and dietitians work hand-inhand to develop tasty menus that encourage new eating habits while also contributing to the client's environmental ambitions.
In an effort to be transparent and measure its environmental commitments, Sodexo works with external partners such as Eaternity to assess the impact of its recipes on the planet by calculating carbon emissions based on the products used.
To support this transformation, Sodexo mobilizes its supplier ecosystem. The Group has collaborated notably with Unilever Food Solutions to develop 25 sustainable recipes now available worldwide, including a “sweet potato falafel wrap with marinated carrots and kale aioli” and “green spelt risotto with spinach and green peas”.
#Animate
Sodexo mobilizes its community of chefs around sustainable culinary innovation and taste.
To animate its community of chefs and celebrate their talents, Sodexo hosts an international culinary innovation competition that focuses on developing and promoting tasty creations with low carbon emissions.
As part of this “Sustainable Chef Challenge“, chefs are required to create sustainable dishes that highlight flavor, nutrition, health and well-being, source products responsibly and avoid food waste.
In 2023, more than 230 chefs from 18 countries took up the challenge. During the international finale, the 2023 Culinary Experience Grand Prizes were awarded to Sharon McConnell (Northern Ireland) for her “Pistachio Crusted Celeriac Steak” and “Vegan Chocolate Mousse with Dates and Nuts” and Ricardo Machado (Brazil) for his “Sautéed banana peel medallion with sweet potatoes” and “Banana and Coconut Mash”.
See sodexo.com to find out the winners of the 2024 “Cook for Change ! The Sustainable Chef Challenge“
“We are very thankful to have had the opportunity to work with such talented people, united by a common purpose: paving the way for environmentally, friendly and flavorful food.”
