| FISCAL 2024 | FISCAL 2023 | CHANGE | |
|---|---|---|---|
| Animal welfare | not-included | not-included | not-included |
| % of cage free shell eggs (of the total of shell eggs purchased by Sodexo)☑ | 37.6% | 28.6% | +9.0 pts |
| % of cage free liquid eggs (of the total liquid eggs purchased by Sodexo)☑ | 75.3% | 71.5% | +3.8 pts |
| % of Group revenues of countries having the 2020 Sodexo Animal Welfare Supplier charter available in at least one official language | 98.5% | 97.9% | +0.6 pt |
The percentage of cage free eggs has increased for both shell and liquid in Fiscal 2024.
For countries representing 88% of Sodexo revenues, we are on track to achieve 100% shell and liquid cage free eggs by 2025.
Austria, Belgium, Germany, Hungary, Luxembourg, Netherlands, Norway, Poland, Sweden, Switzerland, have already achieved 100%.
Brazil, France, USA and Canada have made major achievements this year.
For the 12% of Sodexo’s revenues remaining, local context impedes progress.
Like for many other companies, Asia, Middle East and South America are the regions where Sodexo is facing major challenges. Insufficient regulatory frameworks, limited awareness on cage-free practices and economic constraints are not helping the company to progress and require particular coordinated efforts from the entire value chain.
In Algeria, Chile, China, Colombia, Costa Rica, India, Israel, Malaysia, Mexico, Oman, Peru, Philippines, Qatar, South Africa, Singapore, Türkiye, Thailand, UAE and Vietnam, we are seeking to better understand market maturity, legislation landscape and develop supplier base. Our buyers continue working closely with our suppliers to support them in improving their practices without compromising their economic viability.
Sodexo has engaged with the majority of our suppliers from European countries to work on its chicken procurement strategy.
Through these efforts, Sodexo aims to enhance transparency in its supply chain and promote more ethical and sustainable practices in poultry farming.
The evaluation of our products using ECC (European Chicken Commitment) criteria has provided valuable insights, allowing us to identify areas for improvement and set clear goals. This comprehensive assessment forms the foundation of our refined strategy moving forward.
In addition to animal welfare considerations, we have also examined various health and environmental factors. This holistic approach ensures that our European chicken procurement strategy aligns with broader sustainability objectives and consumer expectations for responsibly sourced products.
Furthermore, our teams in the United States have finalized and published their roadmap toward BCC (Better Chicken Commitment).
Theses developments in Europe and in the United States highlight the Group’s global commitment to improving chicken welfare standards and aligning its practices with recognized industry benchmarks.
| FISCAL 2024 | FISCAL 2023 | CHANGE | |
|---|---|---|---|
| Sustainable recipes and menus | not-included | not-included | not-included |
| % plant-based dish recipes in our central menus | 25.6 % | 22.9 % | +2.7 pts |
Sodexo’s ambition is to be the world leader in sustainable food and valued experiences. Plant-based recipes, alongside vegetarian and low-carbon recipes, contribute to a healthy and sustainable diet and form an important part of Sodexo’s Climate and Sustainable Eating strategies.
The above indicator is a weighted average of dozens of centrally planned menus across Sodexo countries and activities for the 4th quarter of Fiscal 2023. With this result, Sodexo is on track to achieve its target of 33% plant-based recipes in our centrally planned menus and have a head start towards providing 70% low-carbon meals by 2030.
Sodexo is accelerating deployment in major markets, such as the USA campus and healthcare expansion of plant-based defaults and is increasing engagement and training of chefs through initiatives like Cook for Change! The Sustainable Chef Challenge.
Sodexo is also supporting research on the topic with the release of its first Sustainable Food Barometer with Harris Interactive and a report with the WWF on the levers available to food service organizations to support a shift towards healthy, sustainable diets.
