Universal Registration Document Fiscal 2025

2 Sustainability at Sodexo

In Fiscal 2026, a new platform will be rolled out globally, delivering:

  • consistent and integrated reporting across all regions and international clients;
  • deeper insights through AI-driven analytics;
  • broader and more inclusive feedback collection with new formats and expanded reach.

This transition marks a step-change in Sodexo’s ability to capture, analyze, and act on consumer and client feedback, ensuring continuous improvement and alignment with evolving expectations.

Food services safety & quality [S4-1, S4-2, S4-3, S4-4]

Great food must always be safe food. We believe food safety is at the core of everything we do. We embed it in every aspect of our food operations across the value chain we impact – from the selection of vendors to delivery of food services. Striving for operational excellence at every step in our food processes.

POLICIES AND STRATEGY

Sodexo’s Global Food Safety Policy, last updated in August 2024, is the cornerstone of our approach to food services safety and quality. It is applicable to all Sodexo entities, activities, and employees worldwide, and translated into local languages to ensure understanding and implementation across geographies. The policy is reviewed regularly to ensure continued alignment with evolving legal requirements, international standards, and emerging risks.

The policy is aligned with internationally recognized frameworks such as Codex Alimentarius and the ISO 22000 principles of food safety management. It requires all Sodexo sites to operate under documented and auditable food safety management systems, such as HACCP, and it integrates clear standards for allergen management, supplier compliance, recipe guidelines, and consumer communication.

COMMITMENTS AND OBJECTIVES

At Sodexo, our purpose is to create a better every day for everyone to build a better life for all.

This is underpinned by our commitments to:

  • foster a positive food safety culture from farm to fork.
  • protect and promote the safety of our food and the health of our consumers.
ACTIONS
  • training & resourcing: provide sufficient resources and frequent, role-appropriate training so all employees are capable and competent to deliver safe food. Leadership fosters a culture where food safety is a shared responsibility.
  • standards & processes: enforce compliance with legal, regulatory, and Sodexo internal food safety requirements, including allergen and ingredient traceability, centralized recipe safety guidelines, and supplier alignment via the Supplier Code of Conduct.
  • risk & critical control: undertake rigorous risk analyses (including emerging hazards), identify and manage all critical control points across production, storage, and service. Ensure systems and audits cover temperature control, biological, physical, chemical hazards, and allergen management.
  • continuous improvement and incident learning: when food safety incidents or near-misses occur, investigate to find root causes, share learnings, adjust processes, and communicate best practices across operations. Maintain metric setting and monitoring of food safety performance (including KPIs) to guide improvement.
GOVERNANCE

Responsibility is shared across teams: Group food safety & quality department leads policy development and oversight, with support from regional and country food safety managers.

The policy emphasizes leadership accountability, requiring leaders to endorse, monitor, and communicate food safety standards and procedures.

Employees are empowered to speak up about food safety hazards, incidents or near misses; there are expectations to challenge unsafe behavior and take action.

All suppliers are required to meet expectations via the Supplier Code of Conduct, and compliance is verified via assessments, audits, and traceability.

IMPACT ACROSS THE VALUE CHAIN

Sodexo’s food safety commitments have broad reach:

  • upstream suppliers must comply with rigorous supplier standards for safety, traceability, ingredient and allergen transparency.
  • internal operations benefit from standardized recipes, centralized safety guidelines, ongoing training, and vigilant monitoring, reducing risk of contamination, recalls, or health incidents.
  • consumers, especially in sensitive settings (hospitals, schools, eldercare), receive safe, nutritionally appropriate meals, mitigating risk from allergens, pathogens, or diet-related harm.