BRINGING
US TOGETHER FOR 60 YEARS
BRINGING US TOGETHER
YEARS FOR SODEXO,
“SODEXO IS A COMMUNITY OF ITS CLIENTS AND CONSUMERS, EMPLOYEES, LEADERS AND SHAREHOLDERS.”
PIERRE BELLON,
FOUNDER OF
SODEXO
WORKING FOR SODEXO IS LIKE BEING PART OF ONE BIG FAMILY, WHERE EVERYONE IS DRIVEN BY THE STRONG VALUES THAT UNDERPIN WHAT WE DO, DAY IN, DAY OUT. p. 8
HERE, EVERYONE ENCOURAGES THEIR COLLEAGUES TO GROW AND FULFILL THEIR POTENTIAL, IN THE HOPE THAT ONE DAY THEY IN TURN WILL BE ABLE TO PASS IT ON. p. 30
WE DO OUR VERY BEST TO SUPPORT OUR CLIENTS EACH DAY AT EVERY MOMENT IN LIFE. p. 62 TO BE A RESPONSIBLE LEADER YOU HAVE TO BE CONSTANTLY INNOVATING TO MAKE A POSITIVE IMPACT. p. 90 LET’S ALL WORK TOGETHER TO PASS ON OUR 60 YEARS OF HISTORY AND CREATE SHARED, LASTING AND SUSTAINABLE GROWTH, AS WE WRITE THE NEXT CHAPTER! p. 112
WORKING FOR SODEXO IS LIKE BEING PART OF ONE
BIG FAMILY,
WHERE EVERYONE IS DRIVEN BY THE STRONG VALUES THAT UNDERPIN WHAT WE DO, DAY IN, DAY OUT.
PUTTING INTO PRACTICE
“Putting into practice the founding values that were born 60 years ago – service spirit, team spirit and spirit of progress – is part of my everyday work at Sodexo. These values have guided the business from the very start and are now more relevant than ever. Such values are crucial in a world where working together is the way to make a difference. We and our clients are on a shared path of adventure, every day moving forward in a bold yet highly professional manner. Sixty years on and these same values still steer us and I have no doubt that they will go on showing us the way forward.”
MANAGER, FRANCE
MICKAËL MARTINET, HOSPITALITY
WHAT MAKES SODEXO DIFFERENT
“What makes Sodexo different from the other companies I’ve worked for is all our values and how much the company cares about people. I’d never known a culture like this one before. Everything I’d ever heard about Sodexo was that it was a company that looked after its employees and really cared about their development. And that’s exactly what I was looking for. Even in such a big international company, I feel like I count. I feel valued, I feel heard, I feel appreciated. My ideas are followed up. They encourage me to think about the direction I want my career to take, the projects I’d like to undertake. There’s a really strong commitment to my development, and it makes me think ‘Wow, they really are investing in me!’ The company genuinely wants me to progress and truly fulfill my potential.”
WHEN I SAY GOODBYE TO THE FAMILY
“When I say goodbye to the family in the morning to catch an early flight, and put on my safety boots and vest before I get to a mining site, I know I represent a company that shares my values. Sodexo is genuinely committed to inclusion. We are so lucky to work with teams enriched by a diverse mix of talented individuals but also by the differences within. The company listens to its employees, and seeks to know what they are experiencing so that it can help them give their best. The SoTogether network has really meant a lot to me – getting the chance to connect with other women, speak freely about our careers and ambitions, it’s been a real confidence booster. Every generation has something to contribute. We all learn from each other, whatever our background. It gives my work meaning to know that I can have an impact, not just locally but across the whole global organization. Mentoring and career development play a big part in what I do, and it’s one of the aspects I like best. Recognizing and rewarding talented individuals and encouraging collaboration between teams is incredibly motivating to me.”
SHULA RUSSELL, VILLAGE MANAGER, AUSTRALIA
SODEXO IS SOMEWHERE I FELT
“Sodexo is somewhere I felt part of the family right from the start. The environment is really stimulating – everyone can contribute, say what they think, get involved. They give you room to put forward ideas and do things. There’s nothing cynical about the environment, on the contrary: Sodexo’s major strengths are inclusion, stability and, first and foremost, questions of ethics. I’ve worked for lots of companies, but I’ve never known one where ethics are as deeply rooted as here. Something that really made an impression on me was during Covid, when the health and safety officer for one of our clients came and told me that the site manager wanted to see me. I was curious, of course, but also a little anxious. When he arrived, first off he thanked me for the incredible support he’d had from all the Sodexo teams during the pandemic, which had meant that the site could keep on operating. Then he added something that really moved me: ‘Your work is truly amazing. But sometimes, you should say no.’ It made me realize that we were so committed to helping that sometimes we did more than could reasonably be expected. As far as I’m concerned, that’s what a service spirit is all about: keeping to your commitments, sometimes even going above and beyond. And that’s definitely the spirit that reigns here at Sodexo. That’s what I love more than anything else.”
OPERATION DIRECTOR AND TECHNICAL DIRECTOR, ITALY
CESARE GALLI, HARD FACILITY MANAGEMENT
SODEXO IS LIKE A SECOND HOME
“Sodexo is like a second home to me. I’ve spent a large part of my life here. This is where I grew in my profession, saw dreams come true and met the most amazing people – people who helped me with my personal development, helped me get to know myself better. The company has changed over the years, just like we all do. It’s continually learning, adapting, advancing. I’ve witnessed a number of transformations and it makes me feel very proud to see how they have moved us all forward together. Brazil is a very diverse country, with people from a huge mix of cultures and backgrounds. This rich diversity is an enormous strength, but it also has its challenges in terms of social equity. In a context like this, seeing how Sodexo has worked to promote inclusion in our region is particularly important to me. We’ve been faced with a number of challenges, they are always a part of any journey. But what counts is how you deal with them, and here it’s with determination and solidarity. Taking a country’s culture into account like this profoundly strengthens that feeling of belonging. It opens the door to people who want to work in a respectful environment where everyone can give their best. You can go a long way on your own. But together, you can go much, much further.”
RENATO CABRAL, CLIENT RETENTION EXECUTIVE, BRAZIL
I STARTED MY CAREER
“I started my career at Sodexo in 1994. For me, Sodexo has been much more than just my employer. Over these 30 years, I’ve been through some very different experiences, worked with a variety of teams and supported numerous customers. Looking back on it all, I can see just how much the company has helped me grow. Both professionally, of course, and personally. If I had to sum it all up in a sentence, I’d say that Sodexo gave me a development path that I probably wouldn’t have had anywhere else.”
IT IS FIRST AND FOREMOST ABOUT FAMILY
“It is first and foremost about family and about opportunities. I started out in 2009 as a commis chef, always keen to learn and progress. Thanks to my work, the trust they placed in me and the support of my managers, I became a chef then a team leader. Over the years, I’ve been lucky enough to train other employees and build a tight-knit team, which is something I’m extremely proud of. My career has meant I could support my family, see my girls grow up and every day pass on the values I hold dear –respect, commitment and the sense of a job well done.”
BEING PART OF A COMPANY
“BEING PART OF A COMPANY THAT HAS ENORMOUS INTEGRITY MAKES ME VERY PROUD. I KNOW THAT WE REALLY CARE ABOUT OUR EMPLOYEES, OUR CLIENTS AND THE COMMUNITIES WE SERVE. AND THOSE AREN’T JUST WORDS. I’M CERTAIN WE WILL NEVER COMPROMISE ON THOSE VALUES.”
DEVELOPMENT MANAGER, UNITED STATES
TERI SILVI, BUSINESS
WHAT MAKES SODEXO DIFFERENT
“What makes Sodexo different from other companies I’ve worked for are its values – and the way those values are put into practice for our clients every single day. Because we make every member of the team feel valued, we are able to build a solid group ethic, and that is directly reflected in the experience we deliver. I’ve been working for Sodexo for 30 years. I started out as a commis chef, and now I’m executive chef for one of our biggest contracts in the UK. This team culture fosters our high standards –we’re constantly striving for excellence. The 2012 Olympic Games in London were a real high point for me. I was in charge of all the food services for both the Olympic Village and the Eton Dorney site, which was where the rowing events were held. And being invited to work at the Super Bowl final in 2024 was also one of the best experiences of my career. One of the things that really inspires me is our capacity for change. When we see a new trend developing, we innovate and adapt our offering, to make sure we’re always at the top of our game.”
GEMMA AMOR, EXECUTIVE CHEF, UNITED KINGDOM
THE HUMAN DIMENSION
“The human dimension genuinely does exist at Sodexo. You can really feel a sense of family. Here, no-one is just a number. Every single person counts, along with their skills, their experience and their personality. Working for Sodexo can be summed up in a single word, support. Supporting our teams, being there for them, giving them what they need so they can focus on their mission. For managers, it’s absolutely essential – in fact it’s one of the reasons I’m still here. Finding solutions for our clients is in our DNA. There’s nothing more rewarding than seeing their satisfaction when we manage to solve their problem. It’s how we build their trust. And it brings a huge sense of accomplishment.”
SODEXO GAVE ME THE OPPORTUNITY
“Sodexo gave me the opportunity to become a leader and encourage other women to progress in their career. My career path with the company will, I hope, inspire women who want to take on the next new challenges. What makes Sodexo so different from other companies I’ve worked for is the emphasis they place on safety and the constant quest to do things better. Here they don’t just talk about personal safety, it’s an everyday reality. Working for Sodexo means being part of a company that really does want to improve people’s well-being. Every day, we truly make a difference to the lives of thousands of customers and employees. It’s also about being able to adapt and understand the needs and culture of every client, so that we can find the right solutions. That’s what gives meaning to my work.”
I FOUNDED THE NETWORK
“I founded the ‘Sodexo Women in Security’ network to promote greater gender equality in the sector, because women are still under-represented in it. At Sodexo, their numbers have increased to 19%, whereas the sector average is only 10%. My involvement with SoTogether has also played a big role in my journey. It’s given me the opportunity to meet people who share my values and gave me their support – and taking part in the events increased both my visibility and my confidence. SoTogether has been such an enormous boon to me. The most satisfying thing for me is when I see the talented people in my team progress, grow their skills and develop their strengths.”
EXPERIENCE, UNITED KINGDOM
JANE FARRELL, HEAD OF SECURITY, WORKPLACE AND CUSTOMER
THEY GAVE ME MY FIRST JOB
“They gave me my first job, in 2002, and I’ve been here ever since. I’ve had constant support throughout my career. Working for Sodexo is incredibly important to me. Over the years, Sodexo has become far more than just a company – it’s like a home away from home, almost a family. Its commitment to diversity and respect for different work cultures across the world are what really makes it stand out, I think.”
SODEXO’S VALUES
“Sodexo’s values, in particular its active commitment to women, deeply resonate with my own personal beliefs. I often think of Maya’s story as the perfect example of this mindset. She was a chef who needed to adapt her hours so she could look after her daughter. Her manager didn’t hesitate for a second and together they set up a split shift system. It may not seem like a big thing, but it meant that Maya could continue with her work without having to sacrifice family life. I think this proves that the company is able to make changes to support the lived experience of their employees. A project close to my heart is the support group for women chefs I myself created – Sodexo is the only place I’ve seen so many women working in the profession. I think it says a lot about our company culture.”
EKTA JHA, EXECUTIVE SOUS CHEF, INDIA
HERE, EVERYONE ENCOURAGES THEIR COLLEAGUES TO GROW AND FULFILL
THEIR POTENTIAL, IN THE HOPE
THAT
ONE DAY THEY IN TURN WILL BE ABLE TO PASS IT ON.
I COULDN’T TELL YOU HOW MANY
“I couldn’t tell you how many improbable projects and encounters I’ve had the opportunity to experience with Sodexo. Our wide range of activities, the group’s solidity, and the trust Sodexo places in us to tackle the very greatest challenges, have all led me to take part in some memorable adventures. Starting life as the son of teachers, the grandson of farmers and schoolteachers, from a family that had never ventured beyond the Garonne, I could never have imagined the direction my journey through life would take. Thanks to Sodexo I have been able to combine my three passions – education and knowledge transmission, politics, as in public policies that can have a concrete impact, and cooking – ensuring that things taste of what they actually are. I went to London with the French delegation to support our bid for the Rugby World Cup. I designed a trip on the Seine for the Indian Prime Minister, hosted by the President of the Republic. I had the opportunity to earn the trust of the City of Marseille to provide food services for all its children, its 50,000 young ‘minots’. At the request of Pierre Bellon, I was a founding member of the Foundation for Equality of Opportunity. But on top of all these experiences, there’s one simple reason why I say that Sodexo has changed my life, which is that the company has given me a confidence in myself that I didn’t previously have.”
PHILIPPE PONT-NOURAT, HEAD OF GROWTH & COMMERCIAL, FRANCE
IF YOU WANT TO PROGRESS
“If you want to progress, you won’t get stuck at Sodexo for long. They don’t hinder your progress here. If you work hard and you show them what you can do, you’ll get your chance. In other companies, they’d say: ‘You’ve only been here four months, you can’t be promoted yet.’ But it was the complete opposite with Sodexo. They said: ‘Kevin, I’ve seen the work you’ve been doing. You deserve this promotion.’ This immediate recognition changed everything for me. Joining Sodexo Live! was a huge leap into the unknown. But everything I’d heard was true. Our mission is to give our clients and those we serve the best experience we can. And it’s true to say that every day is different. That’s what makes the job so motivating. Now, I think it’s my duty to pass on my skills and knowledge too. I’m truly lucky to be working for a company that values your efforts, rewards commitment and lets you progress. It’s incredibly gratifying.”
AMERICA
KEVIN MENSAH, DIRECTOR OF OPERATIONS, NORTH
DIRECTOR
WORKING FOR SODEXO
“Working for Sodexo means belonging to a group that pushes us on, but never expects us to be someone we’re not. At Lenôtre, I’m free to create, innovate and share my knowledge and skills – three aspects of my work that are really important to me. None of that would be possible without talented, committed teams. It’s this collective energy that helps us breathe life into the most demanding of projects and give our clients truly memorable experiences. One project in particular that comes to mind is the Christmas collection for Lenôtre’s sixtieth. Seeing the teams get to work, pitch their ideas, share their knowhow and push their own boundaries is something I’ll never forget. It reminded me that working for Lenôtre means working with passion, the highest of standards and a desire to share your knowledge.”
SODEXO IS A COMPANY THAT GENUINELY SEEKS
“Sodexo is a company that genuinely seeks to do things fairly. The global context is complicated and commercial performance is of course vital. But acting ethically and having a moral compass are just as important. Questions of culture and belonging are incredibly important to me. We’re a global organization, so our talented employees come from a wide range of different countries and backgrounds, and Sodexo really knows how to make the most of this diversity. When I was growing up, I loved team sports, and team spirit is still of paramount importance to me. Here that camaraderie is real – if things get difficult, we work together to find a solution, and when all goes well, we celebrate. That’s what makes a difference, and it’s what drives me on every single day.”
MANAGEMENT CIRCLES, UNITED STATES
VICE PRESIDENT, ACCOUNT
JESSICA STANTON,
THE THING THAT MADE THE GREATEST IMPRESSION ON ME
“THE THING THAT MADE THE GREATEST IMPRESSION ON ME WAS IN 2023, WHEN I TOOK PART IN THE FIRST EDITION OF THE FOOD OF BLACK ORIGIN COMPETITION, THAT SODEXO ORGANIZED. AS SOMEONE OF JAMAICAN HERITAGE WHO’S PASSIONATE ABOUT SUSTAINABLE CUISINE, I SAW IT AS AN OPPORTUNITY TO SHARE MY IDENTITY THROUGH FOOD. MY DISH – DEEP FRIED CARIBBEAN FRITTERS, FILLED WITH JACK FRUIT STEW AND GARNISHED WITH PLANTAINS AND COLESLAW – RESULTED IN ME WINNING FIRST PRIZE. THE WHOLE EXPERIENCE WAS A REAL TURNING POINT FOR ME AND OPENED UP NEW PERSPECTIVES.”
UNITED KINGDOM
AKEIRA BECKFORD, CHEF DE PARTIE,
THE THING I ENJOY THE MOST
“The thing I enjoy the most is sharing and passing on what I’ve learned. Working for Sodexo is really important to me, both professionally and personally. For example, before, when I was making soup, I would peel the vegetables then throw out the peelings. Now I use everything, I get the best out of every ingredient so as not to waste anything. They’re habits I formed at work and now I apply them at home too. This job takes me out of my comfort zone, and of course I share what I learn with my family.”
IT’S NOW MORE THAN 30 YEARS
“It’s now more than 30 years I’ve been working for Sodexo, in the same hospital. The company has really helped me grow. I started out in 1993, washing dishes. But they quickly promoted me. Over the years I had various jobs, both in the kitchens and in the patient nutrition department, and ended up as a supervisor. And that’s when I realized that my thing was really management. I felt I was perfectly capable of leading a team. Now I’m in charge of a team of nine employees and together we handle all the patients’ meals, from special diets to delivering on time. I really love this place. I get home in a good mood, with plenty of stories to tell, and that means my wife is happy too. Throughout my career they’ve given me the training I needed every step of the way. Sodexo has always provided what I needed to progress, and even now I’m still learning about management, so that I can properly fulfill my role.”
I STARTED OFF WORKING AT THE CHECKOUT
“I started off working at the checkout, then I became a supervisor, then deputy manager. Now I lead a team of 250 employees, including 33 managers, 14 reporting directly to me. Together we provide food and hospitality services for 17 contracts across 25 sites in New York and the surrounding area. My job gave me a chance to think outside the box and be creative. To dare to put forward ideas, including unexpected ones sometimes. I like to repeat something one of my team members, Andrea, once said: ‘We’re not here to just put other people’s ideas into practice, we can innovate too.’ Covid was the perfect example. The world came to a halt, but we had to go on feeding people and reassuring them so that our clients could go on running their business. Managing a team in circumstances like those remains one of the greatest challenges of my career. Every day, I had to find solutions, share good practice, keep the team united. Courage, resilience and empathy were what kept us moving forward. I like knowing that, although I work for a big international company, because of the values it holds I feel as though I’m part of a family business. It’s the best of both worlds: the power of a big group and the personal support of a people-friendly organization.”
JOANNE MARTINO, DISTRICT MANAGER, UNITED STATES
HAVING WORKED
“Having worked for other companies, I know that the recognition and opportunities you get to progress here are unique. It’s so gratifying to be part of a company that lets me be myself. At Sodexo there’s a place for everyone, regardless of gender or physical appearance. At other places I had to hide my tattoos. I’ve never had to do that here. One thing that made a big impression on me was when I was invited to have coffee with our CEO as a kind of team spokesperson. I wasn’t expecting it at all and I was really nervous. But being given a chance to talk about my career and see that they really listened to what I thought was a very powerful experience. It proved to me that what we have to say counts.”
OLIVEIRA, PURCHASING ANALYST, BRAZIL
JOICE
I FEEL RECOGNIZED
“I feel recognized and experience a true feeling of accomplishment at Sodexo. Our client has shown me and my team serious tokens of appreciation – one day they even gave us a banner of congratulation to thank us for the quality of our service, and I felt both great pride and a profound sense of belonging with regard to Sodexo.”
SHOUMING ZHANG, SITE MANAGER, CHINA
ONE OF MY MOST MEMORABLE MOMENTS
“One of my most memorable moments is when they celebrated the 50 th anniversary of NASA. They were organizing a big open day and were expecting about 12,000 people to turn up. They came to ask me who could manage the food services, the stands and in fact the whole event. I told them: ‘We can do it.’ And by ‘we’, I don’t just mean my team here on site. I mean Sodexo. That’s when I really understood how strong our network is. I contacted managers and teams from different areas of the business, and together we designed and organized the entire event. The reason I’m here today is because of the opportunities I’ve been given and the trust invested in me. Sodexo has allowed me to grow my career in ways that I could not possibly have imagined.”
IT’S NOW 29 YEARS
“It’s now 29 years since I first became head chef at the three Michelin-starred Pré Catelan. I’m also the chef at the two-starred Jules Verne, on the second floor of the Eiffel Tower, a symbol of both Paris and France that is famous the world over. I also manage the Don Juan, part of the Sodexo group and the only boat in the world that has been awarded a Michelin star, and the Ferme du Pré Catelan, a bistro-style venue we opened recently. Day after day, these very special places, whose success resides in the commitment of our teams, make me want to go on creating and sharing my knowledge and skills. I would never have been able to work in such magical venues had I not been part of the Sodexo group.”
FRÉDÉRIC ANTON, MULTI-MICHELIN-STAR CHEF
AT LE PRÉ CATELAN***, LE JULES VERNE** AND DON JUAN II*, FRANCE
I FEEL REALLY GOOD
“I FEEL REALLY GOOD WORKING FOR SODEXO, BECAUSE MY COLLEAGUES HELP ME AND WE ALL SUPPORT EACH OTHER. AND WITH ME BEING DEAF, SOME OF THEM ARE EVEN LEARNING SIGN LANGUAGE SO WE CAN COMMUNICATE. THEY’VE ALSO MANAGED TO FIND SIMPLE WAYS OF GETTING MY ATTENTION, LIKE PLAYING WITH THE LIGHTING FOR INSTANCE, WHEN THEY NEED ME. THEY MAY BE LITTLE THINGS, BUT THEY COUNT ENORMOUSLY. I REALLY FEEL INCLUDED.”
MAURICIO SEPÚLVEDA, WAREHOUSE ASSISTANT, CHILE
I’M NOW
“I’m now in a management post, but I learned my trade on the job: cleaning rooms, working in the kitchen and managing the laundry on accommodation vessels at sea. I grew up on a farm, we never traveled anywhere. It’s important, what we do at Sodexo. When women and men work in the energy sector, far from home for weeks or months at a time, on sites in the middle of nowhere and in difficult conditions, a good meal, a properly made bed and a warm welcome make a real difference. Helping to ensure safe, reliable food supplies, creating delicious dishes and ensuring top quality service is what makes me proud and keeps me motivated every single day.”
CUNERA VLAAR, CEO, NETHERLANDS
WHAT MAKES SODEXO STAND OUT
“WHAT MAKES SODEXO STAND OUT FROM THE OTHER COMPANIES I’VE WORKED FOR IS HOW THEY GIVE THEIR EMPLOYEES SUPPORT AND GUIDANCE, TRAIN THEM AND HELP THEM GROW. DURING COVID IN PARTICULAR, I REALLY FELT THE COMPANY TOOK CARE OF US – NOT JUST KEEPING OUR JOBS, BUT KEEPING US SAFE TOO. SODEXO REALLY DOES CARE ABOUT ITS TEAMS, AND, THAT’S WHY SO MANY PEOPLE STAY WITH THE COMPANY, LIKE ME.”
KIRSTY RAFFERTY, BARISTA, SCOTLAND
YOU CAN GO A LONG WAY AT SODEXO
“You can go a long way at Sodexo if you show initiative and genuine commitment. Giving other people the chance to move to the next stage is extremely important to me, it’s how I see my leadership role these days. There are no closed doors when it comes to personal or professional development, as long as you dare to commit. What I particularly appreciate is that I have the freedom to work independently, organize my own schedule and take on projects that are close to my heart, with regard to sustainability and accessibility for example.”
NORMAN SCHOBER, KEY ACCOUNT MANAGER, GERMANY
I’VE BEEN WORKING AT THE SAME SITE
“I’ve been working at the same site for the past 50 years. My most memorable experience was recently, when I was given a lifetime achievement award. It was absolutely amazing. It made me feel incredibly proud. Sodexo looks after its employees, and you can feel it every day. Everyone looks after each other here – and that’s something that counts enormously.”
BEING ONE OF SODEXO’S SUPPLIERS
“Being one of Sodexo’s suppliers for the past 20 years has meant working with a global company that forges lasting relationships based on mutual trust. We’re part of their ecosystem, it’s a relationship founded on listening to and respecting one another. Sodexo’s commitment to its suppliers is genuine. I particularly appreciate the proximity of their teams and how they’re prepared to give us their attention – we work together in a spirit of trust and shared responsibility.”
WORKING FOR SODEXO
“Working for Sodexo means you get the chance to be creative and to express your know-how organizing truly exceptional events in prestigious venues. When you see how well coordinated the teams are, how precise the gestures, and the respect there is for Lenôtre’s high standards… that’s when you really appreciate the power of the collective spirit and the excellence of the company. Working for Lenôtre and Sodexo, you’re in an environment where passion and know-how combine to breathe life into every event. Lenôtre has one of the biggest culinary teams in France, bringing together an incredible variety of knowhow: pastry, bread, chocolate, ice-cream, charcuterie… An absolute treasure-chest of diversity. But what I hold most dear is that this is passed on to the apprentices and the other employees.”
CHEF AT LENÔTRE AND WORLD PASTRY CHAMPION, FRANCE
ÉTIENNE LEROY, PASTRY
WE DO OUR VERY BEST TO SUPPORT OUR CLIENTS
EACH DAY AT EVERY MOMENT IN LIFE.
I LIKE THE CONSTANT CHALLENGE
“I like the constant challenge of trying to delight our consumers. In traditional restaurants, you have different consumers every day. But in a company restaurant, you see the same people, day in and day out, and that means we have to reinvent ourselves all the time – what’s a surprise today is no longer enough of a surprise tomorrow. So I’m always seeking to go that little bit further, improve a detail here, a recipe there, a service, to try and create a different experience every day. It’s highly demanding, but it can be extremely motivating to see the immediate impact of our work – in the smiles, the comments and the loyalty of the people we welcome every day.”
NUNTICH ASSAVAVIPAS, SITE LEAD, THAILAND
OUR PARTNERSHIP WITH SODEXO
“OUR PARTNERSHIP WITH SODEXO IS PRIMARILY ABOUT THEIR PEOPLE. THEIR COMMITMENT IS OBVIOUS AND EVERY DAY, OUT IN THE FIELD, I SEE OVER 1,500 FULLY ENGAGED EMPLOYEES, ALL FOCUSED AND INVESTED IN THEIR WORK. IT’S THEIR ATTITUDE THAT STRIKES YOU STRAIGHT AWAY – THEY GREET YOU, THEY TALK AND SMILE, AND THEY CONNECT WITH YOU – EVEN IF THEY DON’T REALLY KNOW YOU. YOU CAN SENSE THEIR POSITIVE ENERGY, WHICH CREATES A CLIMATE OF TRUST AND DIRECTLY CONTRIBUTES TO THE QUALITY OF THE SOLDIERS’ LIVED EXPERIENCE ON OUR ESTATE. IT’S THIS FOCUS ON CONNECTION, WHICH YOU CAN SEE IN ACTION EVERY DAY, THAT MAKES WORKING WITH THEM SO SPECIAL.”
MARK CARR, MANAGING DIRECTOR
ONE YEAR
“One year, we helped a student who suffered from massive food allergies. From the very first day of the school year, my team and I worked with him every day to plan tailored meals and make sure he would be safe the whole semester long. At the end of this first period of working with him, his parents sent me a parcel, with a blessings jar in it. In their message they said how the care we’d taken to keep their child safe had been deeply reassuring and how grateful they were that we’d kept an eye on his health. We went on supporting him until he graduated. This experience confirmed one of my key beliefs, which is that our role encompasses much more than just managing the food services. We make a direct contribution to the safety and well-being of the people we serve. At Sodexo, I am free to design, build and develop services that can impact the lives of thousands of people. And that’s what gives meaning to my work.”
SUSAN HURD, REGISTERED DIETITIAN, UNITED STATES
WHEN I STARTED
LAMMERTYN, CLIENT RELATIONS MANAGER, BELGIUM
“When I started at Sodexo, I quickly realized I found my place. Serving others, doing something useful, being there for people – that’s what brings me joy in the everyday. And I’m sure that’s why I’m still here, 35 years on. You work with a sense of commitment, as if you were working for yourself, and yet you’re part of a large group. What I like most is that you’re free to do your job your own way and you can talk to your manager easily. It’s this trust that makes all the difference.”
DIRK
WHEN WE WERE CHOOSING
“When we were choosing a partner to manage our school’s food services, Sodexo was the obvious choice. From the very first conversation, their teams showed real understanding of our educational environment and the specific daily challenges we have to face. Over the years, our relationship has grown, built on a basis of trust and their constant capacity to adapt to our needs. Sodexo has never been just a service provider, their teams have worked with us, invested in us and developed suitable new solutions as we grew. For over 30 years, this partnership has allowed us to fully focus on our primary mission, which is education. Today, the solidity of this collaboration guarantees our students and their families a reliable, high quality, sustainable environment.”
ANNA KIRSTEN, FOUNDER OF SAINT NICHOLAS SCHOOL, BRAZIL
OUR COLLABORATION
“OUR COLLABORATION BEGAN IN 2024 WITH THE PARIS OLYMPICS. AN EVENT LIKE THAT WAS TRULY A UNIQUE EXPERIENCE FOR ME. WORKING WITH SODEXO LIVE!, I KNEW WE WERE GOING TO CREATE SOMETHING UNEXPECTED, SOMETHING REALLY SPECIAL. A BRAZILIAN OLYMPIC CHAMPION, WEARING HER MEDAL EVEN CAME UP TO THANK ME, JUST AFTER SHE WON. SHE LOVED WHAT WE HAD DONE AND I THINK THAT’S PRETTY AMAZING.”
ALEXANDRE MAZZIA, THREE-MICHELIN-STAR CHEF, FRANCE
CREATING POSITIVE MOMENTS
“I like creating positive moments in people’s lives, whether it’s at school, in hospital, at work or in an airport lounge. Making someone’s day that little bit better, creating a positive experience, making a practical contribution to someone’s well-being: that’s what gives meaning to my role. Just recently, I was talking to a manager of a business. He still remembered Sodexo providing the food services on the first site he had worked on more than ten years before. I was struck by the power of this memory, it shows that when we do our job well, the impact lasts far beyond the actual experience.”
DIRECTOR, CHINA
BUILDING BRIDGES
“Building bridges between people, cultures and ideas is what drives us at Sodexo. The company has a positive impact on people’s lives, both inside and outside the organization. I think that making a difference, even if it’s only in little ways, is what makes our mission so special. I often tell my team that we’re here to make a difference in the lives of the children, the clients and fellow employees. I feel that Sodexo has always been there for me, helping me learn, grow and progress throughout my career, and I wouldn’t be where I am now without their support. Whenever I’ve had to tackle new challenges, such as extending my service management skills beyond my food service expertise, Sodexo has always given me the encouragement and confidence I needed to progress.”
WHAT STRIKES YOU STRAIGHT AWAY
“What strikes you straight away, with Sodexo, is the energy of the employees. It’s contagious, and for me that’s really something special. The teams are fully committed and every day they help transform the lives of the people we serve. That’s without a doubt the most important thing I’ve learned from my experience with Sodexo. The complexity, size and nature of our operations demands that we really work in partnership. Working on such a scale, we know that unexpected situations can occur, but the only way to get past them is with human connection, trust, and a spirit of collaboration.”
CORE
SERVICES IRON ORE, RIO TINTO, AUSTRALIA
COHEN, MANAGING DIRECTOR PORT, RAIL &
RICHARD
ONE OF THE PROJECTS
“One of the projects with Sodexo that really stands out was in 2022, when we organized the 150 th British Open at St Andrews, and it attracted a record number of spectators – 290,000 to be precise. Right from the first stages of preparation we worked together to ensure every aspect was flawless, from product selection to logistics. Local sourcing was of paramount importance, including showcasing the best Scottish produce, and getting it delivered across several sites every day. This project demonstrated just how solid our collaboration is and how Dole and Sodexo can work together on events of international scale. By combining our expertise and shared values, we can help support local producers, strengthening an area’s economic fabric, reducing environmental impact and moving food services forward in the UK. Working closely with Sodexo’s chefs, we develop offers geared to current culinary trends, nutritional requirements and consumer expectations – and here the stakes are particularly high at the Sodexo Live! sites, where quality, creativity and visitor satisfaction are vital. Seasonal products are in the spotlight here too, which ties in with local traditions and the shared sustainability goals.”
SERVICE OPERATIONS DIRECTOR AT TOTAL PRODUCE PLC, UNITED KINGDOM
RICHARD CLEMENTS, FOOD
SODEXO AND CHEFS
DE LA TOUR EIFFEL, FRANCE
“Sodexo and chefs Thierry Marx and Frederic Anton are key partners – they’re part of the Eiffel Tower family, working alongside all our staff to make the Tower a place where French gastronomic excellence is experienced and shared. The quality of the experience we offer our visitors acts as my compass, and Sodexo is fully equal to it. The Jules Verne restaurant was awarded its second Michelin star in 2024, and that was down to the spirit of innovation that reigns in our teams. On the first floor, Thierry Marx’s Brasserie is another example of these high standards, with an innovative offer that combines Sunday brunch with a visit to the top of the tower. We have built a relationship of trust with Sodexo and we are working shoulder to shoulder to give our visitors the best possible experience.”
I FEEL LIKE I’M CONTRIBUTING
“I feel like I’m contributing to something that’s bigger than my everyday job. At Sodexo, we’re committed to taking real action too, like volunteering for instance. One experience that particularly stands out is when I was an ambassador for the Servathon, Sodexo’s volunteering program. I took part in various charitable activities, such as preparing and distributing meals for people in serious hardship, alongside other volunteers. To come face to face with their reality and be able to do something to help, however basic, left a profound impression on me. It’s at times like this that you realize how much your work can have a real impact on the communities we serve. It’s what gives meaning to my role and strengthens my pride in being a part of Sodexo.”
THE PARTNERSHIP
“The partnership between Zini, an Italian agri-food business, and Sodexo, goes way beyond a simple commercial relationship. It’s first and foremost about common values and a shared vision. From the very first day, the thing that brought us together was the desire to create meaning for people. Sodexo has never seen us as just a supplier or a line on an invoice, they immediately saw us as proper partners. This sincere, mutual trust makes lasting growth possible. Sodexo fully shares Zini’s values, whether it’s governance, environmental responsibility or social impact. Over the years, I’ve been struck by three characteristics in particular – the enthusiasm of their teams, the reliability of any commitments made and their constant capacity to innovate in order to move projects forward. And, most of all, despite its size and its global reach, Sodexo is still a company that operates on a deeply human scale. We’re a much smaller, family business, and to begin with we were rather dreading a distant, perhaps complicated relationship. But on the contrary, we discovered that the teams were accessible, professional, warm and friendly. At Sodexo, people come before job titles and roles. And for me, that’s where its true greatness lies.”
DIRECTOR, ZINI
ARIANA ERRANTE, MARKETING
PRODOTTI ALIMENTARI SPA, ITALY
IT IS DEEPLY GRATIFYING
“It is deeply gratifying to get the opportunity to have a genuine impact on society. For me, it’s always been important for sustainable food not to be reserved for the privileged few, as is often the case in high-end fine dining. At Sodexo, I can put this into practice by offering healthy, delicious meals to people at every stage of their lives, from schools to workplaces, and through to retirement homes and care facilities. Being able to take care of people, give them a positive experience just by being attentive to those we serve, is a truly precious thing. So far, my most memorable achievement was of course creating the Nobel Prize banquet dinner. It is without a doubt the most prestigious dinner in the world, bringing together the most brilliant minds on the planet to celebrate research, the future, innovation and peace – values which are very, very dear to me, so taking part was a huge honor.”
JESSIE SOMMARSTRÖM, EXECUTIVE CHEF, SWEDEN
SODEXO REPRESENTED A MAJOR CHALLENGE
“Sodexo represented a major challenge for us, because our DNA has always been more along the lines of cafés, hotels and restaurants, whereas this partnership involved moving into very different areas, such as business, education and healthcare, and events. This meant we had to push our boundaries if we were going to meet the needs of all these different sites all over France. As a result, we grew our expertise and expanded into areas we had never ventured into before. We’re incredibly proud that Sodexo has continued to put its trust in us for over 30 years.”
DIRECTORS OF CAFÉS RICHARD
PIERRE RICHARD & ANNE BELLANGER, FOUNDER AND MANAGING
I JOINED SODEXO
“I joined Sodexo straight out of school, and 31 years later, I’m still here! I was fortunate to work at several sites with very supportive teams of chefs who trained me in the kitchen, which allowed me to become an executive chef within nine years.
Later on, when I felt the need for a change, my manager encouraged me to explore a management role. I moved into the corporate sector, and after that, I decided to try something completely different by moving into sales, where I spent nine years, and I loved it. I only left that role when an opportunity came up in customer relations, a position I had always been interested in. Once again, I chose to aim higher and take a chance.
I’m deeply grateful to all the people who encouraged me along the way. Throughout my career, I’ve benefited from many mentors and coaches, Sodexo truly invests in its people, and I could see that from the very beginning. Over 30 years, you go through many life events: studies, marriage, children, and Sodexo has always been my anchor.”
THE RELATIONSHIP
“The relationship between Crédit Agricole Centre-Est and Sodexo dates back to 1990. So that’s 36 years we’ve been working together now, and in that time, we’ve achieved a great deal – one thing that particularly stands out in my mind is the project to overhaul our terralumia site, which was completed in 2023 and has 1,500 people working there now. Sodexo’s teams brought all sorts of skills and expertise, particularly in terms of catering and hospitality. This meant we could design and create new solutions to meet the expectations of all our employees. It’s been an amazing adventure. And this partnership drives us to constantly innovate, which is crucial to improving people’s experiences on our site. Let me illustrate the strength of our ties with Sodexo by telling you about Suricates, a charity we created with employees from both Sodexo and Crédit Agricole. We now have members in 300 companies across over 15 departments of France and this means we’re able to give 300,000 toys or items of clothing to disadvantaged children and families. So through the different aspects of our business, and our commitment to solidarity, together we’re reshaping our regions. That’s what I find particularly special about our relationship with Sodexo.”
VICE-PRESIDENT OF FÉDÉRATION NATIONALE CRÉDIT AGRICOLE, AND MANAGING DIRECTOR OF CRÉDIT AGRICOLE CENTRE-EST
RAPHAËL APPERT, FIRST
TO BE A RESPONSIBLE LEADER YOU HAVE TO BE
CONSTANTLY INNOVATING TO MAKE A POSITIVE IMPACT.
WWF HAS BEEN WORKING WITH SODEXO
“WWF has been working with Sodexo since 2010 as part of a strong, long-term partnership built on regular dialogue and a shared commitment to evolving practices. Over the years, this collaboration has led to numerous concrete initiatives: improving seafood sourcing, working with chefs to adapt menus, developing and promoting vegetarian options, and raising awareness – particularly in schools. These achievements illustrate the ability to progressively and at scale transform key food-related practices.
Within this framework, WWF brings its scientific expertise and its network, while Sodexo implements concrete actions on the ground in line with its commitments. This is reflected in structured approaches around the Net Zero 2040 objective, reducing food waste, climate targets, and initiatives such as Cook For Change! and Stop Hunger. This partnership also provides a valuable forum for exchange, helping to better understand operational realities, constraints, and levers for action for companies engaged in the transition. It fosters a constructive and demanding dialogue that supports the evolution of practices and the identification of practical solutions. This ongoing joint effort demonstrates how collaboration between an NGO and a company can, step by step, help support transformation pathways.”
ALEXANDRA PALT, WWF PRESIDENT FRANCE
SODEXO PLAYED A SIGNIFICANT ROLE
“Sodexo played a significant role in strengthening our commitment to sustainability. Working with a partner where environmentally responsible practices – such as reducing food waste, organizing regular meat-free days and getting rid of plastic bottles and single use cups – are an everyday reality is now incredibly important to us. Sodexo also demonstrates a great capacity to adapt to meet our changing needs, always doing so quickly and with a constructive attitude, which means that day after day we know we have a solid, trusting relationship we can rely on.”
SODEXO’S MISSION AND VALUES
“Sodexo’s mission and values, as a leader in its industry, are very aligned with ECU Health, which means that our partnership brings us complete peace of mind. I know that, day after day, our shared teams and leaders deploy leading practices that benefit our teams, patients and communities. The company’s leadership is highly committed to making the environment a safer, healthier place that functions for the good of the communities we serve. As we strive to strengthen our sustainability initiatives, Sodexo is a valued partner, playing a key role in terms of recycling, reducing food waste, and limiting the use of chemicals. They help us measure our environmental impact in concrete terms, and make progress toward our organizational goals, particularly with waste reduction ideas and efforts. The support they provide helps us in our efforts to advance industry best practices as well as be more sustainable and healthier!”
OUR RELATIONSHIP
“Our relationship with Sodexo goes far beyond the conventional client-partner relationship. We think about solutions together, we co-create offers and we are continually striving to offer tasty, appealing, quality meals. For example, we collaborated on an initiative we called Good for the Guest, the Planet and Sodexo. Chefs from our two companies worked side by side to design and cook menus that generated the fewest carbon emissions possible. In our kitchens, we’ve seen the birth of a real collective momentum built of high standards, creativity and trust – the perfect example of a successful partnership.”
INTERNATIONAL SALES MANAGING DIRECTOR, UNILEVER, UNITED KINGDOM
ARNAUD LELEU,
“Pride is the word that comes to mind right away. Forging relationships with the best in their field is absolutely vital, and we are very clear that Sodexo is exactly that. Ascot is currently going through an important phase in its development, as we seek to grow our brand across the world, so being able to count on a partner with Sodexo’s global reach, legitimacy and renown, is crucial. I also need to point out the key role Sodexo played during Covid. Like many other players in the sports and entertainment industries, all our activities came to an abrupt halt. The fact that we were able to count on Sodexo’s reach and experience quite simply enabled us to reopen – without them, we just couldn’t have done it. Knowing that we could count on them in a crisis was crucial. Continuous innovation is another key factor, and together we are continually striving to refresh our services and adapt to the specific characteristics of local markets. Expectations are changing, with visitors seeking higher quality, ever more premium experiences – they want to feel that they are spending their money wisely. Our ambition, therefore, is to work with Sodexo to offer them ever more ambitious, ever more innovative experiences that really stand out from the crowd. Innovation is always a key criterion for us when selecting a new partner.”
OFFICER AT ASCOT RACECOURSE, UNITED KINGDOM
BARNARD, CHIEF EXECUTIVE
FELICITY
FOR A NUMBER OF YEARS NOW
“FOR A NUMBER OF YEARS NOW, THROUGH THE COMMITMENTS IT’S MADE REGARDING SOCIAL AND ENVIRONMENTAL RESPONSIBILITY, AND THE BETTER TOMORROW PROGRAM IN PARTICULAR, IT HAS BEEN CLEAR TO ME THAT SODEXO IS A COMMITTED GROUP, THAT TAKES GREAT CARE OF ITS EMPLOYEES, CUSTOMERS AND PARTNERS, AND IN TURN EARNS THEIR LOYALTY. WE CREATE SIGNIFICANT VALUE FOR EACH OF THEM, AND I BELIEVE THAT THERE IS GENUINE ALCHEMY BETWEEN THE SODEXO TEAMS, THEIR CLIENTS AND THEIR SUPPLY PARTNERS.”
VÉRONIQUE DEBARGE, DIRECTOR OF OPERATIONS HOSPITALITY, CATERING & LEISURE, ENTEGRA, FRANCE
WITH RESPECT TO OUR SUPPLIER PARTNERSHIP
“With respect to our supplier partnership with Sodexo, there’s one project in particular that illustrates the solidity of our collaboration, which is supplying eggs for offshore platforms. Sodexo had set us two major requirements, which were to guarantee that the eggs supplied would be from uncaged hens, which is in line with its commitments to animal welfare, and to replace our cardboard packaging with solutions suitable for the platforms’ safety constraints. To meet these challenges, we worked with local producers to develop a suitable solution. In this project, Sodexo treated us as a proper partner rather than just a supplier, and that made all the difference. The close relationship we had, based on trust, dialog and both companies seeking a solution together, led us to invest more in quality and continual innovation. Sodexo’s high standards drove us to improve our processes, logistics and level of service. This resulted in our becoming more competitive and better prepared to respond to complex requests and to follow a path of sustainable growth, all of which has had a positive impact on our teams, our suppliers and the local economy.”
CORREA, DIRECTOR FOR VEGETABLE DISTRIBUTION, BRAZIL
JACKSON
IN A HOSPITAL
“In a hospital, meals are an integral part of the care pathway. At the moment, my team is serving around 17,000 meals a month, every day helping to ensure that patients have quality, nutritious food to eat. I used to be really concerned about all the leftovers we threw away. I thought it was dreadful. We couldn’t go on like that. So I looked for an organization that could collect any leftover meals. Now, both our teams and the hospitals are really happy that they’re always able to donate any food surpluses. Knowing that we’re helping people in need really means a lot to us. Working for Sodexo is being part of a company that really cares about people, and looks after its employees, clients and consumers. I really appreciate operating in such a healthy working environment, and, since I started here, I have always been lucky enough to have managers who said: ‘I’m here for you.’ That’s exactly what I’m trying to do for my own team, and we do the same for our clients – solving their problems, looking after them and giving them support and guidance.”
OKSANEN, SITE MANAGER, SWEDEN
PIA
AS ONE OF SODEXO’S SUPPLIERS
“As one of Sodexo’s suppliers, it is very important to us that their culinary teams get to meet our agricultural partners, because these site visits strengthen the link between producer and chef and give what we do together its full meaning. The relationship between Keany and Sodexo goes way beyond the commercial sphere. It is based on the fact that we both care about the communities we serve and the positive impact we can create together. Our shared belief in these things – built of trust, perseverance and common values – is what has kept our partnership so strong over the decades. By keeping pace with Sodexo’s growth, supplying fresh produce of the highest quality – not just fruit and vegetables, but proteins and dairy products too – we are pursuing a shared ambition, which is to offer more responsible and sustainable foods that are deeply rooted in our regions.”
& GOURMET, UNITED STATES
CHARLES HOLMES-HOPE, EXECUTIVE DIRECTOR OF UNIVERSITY HOUSING AND DINING SERVICES, UNIVERSITY OF VERMONT, UNITED STATES
AS A PARTNER
“As a partner to the University of Vermont, Sodexo helps us to rethink the whole food experience, regularly coming up with new ideas as a result of its unwavering innovative approach. The company’s ability to reinvent itself is key to improving our services, better meeting the expectations of both the students and their families, and creating an environment where students can learn and thrive.”
WHAT I LIKE
“What I like best about Sodexo is the human connection. I’m always impressed by the company’s collective intelligence, by the diverse range of expertise and by how its teams are able to move forward in unison. I’ve had the great good luck of being surrounded by people who inspired me, helped me grow and placed their trust in me. The phrase ‘social mobility’ describes the situation perfectly, it’s how the company helps us to progress our careers over time. I have a two-year higher education diploma in nutrition and now I am director of nutrition for the whole company across all segments – a position I could never have dreamed of achieving 30 years ago. When I began my career, I wanted to change the world by helping people to eat more healthily. The first time you get a child to eat some pumpkin, and they think it’s delicious – it’s magic. Because at the end of the day, when you cook for someone, what you’re doing is giving them love. I realized that Sodexo might really be able to shake things up, and that’s why I stayed. I’m certain that when Sodexo takes a step forward, the whole food service industry does too.”
CAROLE GALISSANT, DIRECTOR OF NUTRITION AND SUSTAINABLE FOOD TRANSITION, FRANCE
SINCE 2014
“Since 2014, our partnership with Stop Hunger has grown significantly, based as it is on trust, transparency and a shared commitment to make a concrete contribution to the fight against hunger. Sodexo’s teams have made an incalculable contribution, particularly with respect to improving online learning programs about food safety and quality. We don’t see Stop Hunger as merely a partner – we are members of the same family, all rallying around our shared commitment to putting an end to hunger. All these people giving their time, energy and skills to drive this crucial mission forward as part of the World Food Programme. Their support is invaluable – be it providing help in emergencies thanks to essential funding or giving long-term support to our school food programs, which are at the heart of what we do. School meals play a crucial role, as they mean we can do something practical to resolve issues related to health, diet and education. So far, we’ve managed to reach millions of people together, but when you consider the increase in world hunger and malnutrition, it’s clear we still have an enormous amount of work to do. So this partnership is more vital than ever, helping to shoulder our common cause and act collectively to advance towards a world where hunger no longer exists.”
DEPUTY DIRECTOR OF THE PRIVATE SECTOR PARTNERSHIPS DIVISION AT THE WORLD FOOD PROGRAMME
VILLAR
VIRGINIA
ARRIBAS,
LET’S ALL WORK TOGETHER TO PASS ON OUR
60 YEARS OF HISTORY AND CREATE
SHARED, LASTING AND SUSTAINABLE GROWTH, AS WE WRITE
THE NEXT CHAPTER!
THE 1960S. CREATION OF SODEXHO
60
It was 1966, and in Marseille, in a France driven by the growth and transformation of the world of work, Pierre Bellon could see that a huge, but quiet, change was on the way: soon, millions of employees would no longer be going home for lunch. Work was being organized differently, the pace of life was accelerating, and with all this came a new need for good food in the workplace.
At 36, heir to a family of maritime supply contractors, Pierre Bellon saw that this was a question of much more than mere market changes. He saw that it was about social change. In an old anchovy factory shed, with a few thousand francs borrowed from his father, he founded Sodexho – short for Société d’exploitation hôtelière, or “Hotel operating company”. His simple, yet bold, ambition was to improve workers’ daily lives in practical ways, by giving businesses a specialist company they could rely on to provide these workplace food services.
Very quickly, his idea became reality. In its very first year, Sodexho won a major contract with the French Atomic Energy Commission in Pierrelatte. In 1967, the company reached a new milestone in French Guiana, launching a new multi-service approach at the French National Space Centre. Just three years after Sodexho was created, more than 1,000 employees were serving 31,000 meals every day.
From the outset, Pierre Bellon also laid the foundations for a sustainable model: a family-owned company that would preserve its independence, and three principles that would continue through the decades – team spirit, service spirit, and spirit of progress. Sodexho was not yet a global company, but its DNA was up and running.
THE 1970S. INTERNATIONAL EXPANSION
In the early 1970s, Sodexho understood that its future would not play out solely in France, and so it followed its clients wherever they set up shop – on industrial sites, oil platforms, isolated accommodation bases in Africa or the Middle East. Often operating in extreme environments, it no longer confined itself to just feeding people, it started organizing their everyday lives too. Catering, maintenance, cleanliness, logistics... Sodexho was already inventing a global approach to service.
This international expansion was fast paced. After Belgium, Italy and Spain, the group established itself on several different continents, basing its operations on the powerful principle of thinking globally whilst acting locally. Everywhere, teams were recruited and trained on site, the menus were adapted to the cultural norms and expectations for each country or region. In Africa, for instance, Sodexho structured the training of its managers so that it passed on what were to become its signature
features: a sense of service, human proximity and the ability to operate far from its comfort zone.
At the same time, the company was expanding and providing services to different industries. Starting in 1971, it moved into schools and hospitals, introducing catering designed for the specific nutritional needs of children and patients. Food was becoming a public health issue as much as a driver of workplace performance.
In 1976, a new innovation made a big impression: meal vouchers. It was a simple, yet pivotal solution that improved employee purchasing power and at the same time totally transformed the lunch break. By the end of the decade, Sodexho already had 15,000 employees in 35 countries. The little company from Marseille was no longer a local pioneer, it was fast becoming a global player in the services market.
THE 1980S. ACCELERATION
80
In the early 1980s, Sodexho moved up another gear: no longer did it just work with its existing clients when they expanded to new location, it became a global player in its own right. Operations in Europe were consolidating, and expansion was accelerating towards North and South America, Japan and South Africa. The world was opening up, and Sodexho fully intended to be part of it.
To support this growth, in March 1983, the group took a decisive step when it was listed on the Paris Stock Exchange – a first for a European food services company. But Pierre Bellon made sure he stayed on top of the basics: the family remained the majority shareholder, complemented by employee share ownership to give staff a stake in the company’s success. Despite rapid growth, there was no question of giving up the independence and entrepreneurial spirit of the early years.
The decade also marked Sodexho’s entry into exciting new ventures. In 1987, the acquisition of
Bateaux Parisiens opened the field of tourism and leisure. The following year, the company was caterer for the Calgary Winter Olympics, launching a lasting collaboration with the Olympic Movement, which offered a global showcase for Sodexho’s now respected industry experience.
In 1989, Sodexho created its Global Innovation Forum, bringing together employees from all over the world to share initiatives and best practices. This event was a way to organize growth around collective intelligence rather than just financial expansion.
Twenty years after its creation, the group was now present in 40 countries and employed more than 30,000 people. Already number six in the world, Sodexho had the clear ambition to become the leader in its sector, without ever veering from the course first set in Marseille.
THE 1990S. A GLOBAL LEADER
90
The 1990s marked a major turning point. In just a few years, Sodexho no longer merely grew, it underwent a complete change of scale. Between 1995 and 1998, a series of decisive acquisitions meant that the group doubled in size: first the British company Gardner Merchant, then Swedish firm Partena, followed by a major operation involving a merger with Marriott Management Services in the United States. With its 100,000 employees, the American company propelled Sodexho to the rank of world leader in food and other company services.
This meteoric expansion was accompanied by a presence in some 30 new countries. But behind this growth, a question still remained: how could it continue to be a cohesive company when everything was accelerating? The answer lay in its internal culture. In 1992, Sodexho created the Sodexho Management Institute in France, which was quickly deployed internationally, to train its
managers, transmit common values and maintain a sense of belonging in a now global group.
At the same time, Sodexho asserted its commitment to social responsibility still more clearly, leading, in 1996, to the birth of Stop Hunger, a program launched in the United States to fight hunger and malnutrition. Food collections, charity partnerships, social inclusion through employment – the company’s commitment became an integral, structure-building part of the company’s identity.
The decade also saw the emergence of proactive policies in the field of diversity and the fight against discrimination, with particular reference to promoting diversity in management. By the end of the 1990s, Sodexho was no longer just an industrial champion in the services sector, it boasted a global model, where economic performance and social impact moved forward hand in hand.
At the turn of the 2000s, Sodexho entered a phase of strategic consolidation. No longer just an established leader, the company now had to adapt to a rapidly changing economic context, marked by the globalization of services and the emergence of new growth markets. Brazil, China and India were now becoming key territories, while positions continued to strengthen in mature markets. The company significantly expanded its field of action, which now included an integrated offer comprising over a hundred services – from catering to facilities management services, specialized cleaning, ticketing and employee benefits.
This transformation also involved a series of key acquisitions in France, Europe, the United States and India, which strengthened the group’s multiservice expertise. Sodexho was gradually changing the nature of its business – what was once a supplier of food services became a global partner in an organization’s everyday life.
The decade also witnessed a handing over of the reins, when Pierre Bellon left his role of CEO in
2005, entrusting operational management of the company to Michel Landel, while remaining chairman of the board of directors. Three years later, the company simplified its name, and Sodexho became Sodexo – easier to read and more international, the new name accompanied the model’s expansion beyond hotels and restaurants.
In 2009, the group structured and amplified its commitment to sustainable development with Better Tomorrow, its first global roadmap. Economic performance, social impact and environmental responsibility were addressed together under this roadmap.
The priority has remained fundamentally unchanged since the very beginning: to grow the company by helping the people within it grow. A belief inherited from the founder, for whom a company’s success was measured primarily by the human journeys it made possible.
THE 2010S. TRANSMISSION AND TRANSFORMATION
The 2010s were the start of a new chapter for Sodexo, one of both transmission and transformation. January 26, 2016 was a highly symbolic moment, which saw Sophie Bellon succeed her father as chairwoman of the board of directors. Fifty years after the creation of the group, family continuity was still part of this new generation of governance, something rarely found at the top of a French company of such global scale. Independence remained a cardinal rule, protected by a long-term shareholders’ agreement guaranteeing the stability of the project.
In the meantime, Sodexo had profoundly evolved. The company that started out in food services was now a global partner able to support its clients in every aspect of their working and living environments. The organization was divided into global segments, while integrated services became the core of the model. The group invested in research, digital technology and usage analysis in
anticipation of a new central expectation, where quality of life would act as a performance lever.
This decade also saw a ramping up of its move into the worlds of prestige, sports and leisure – the acquisition of Lenôtre in France, Puras in Brazil and Centerplate in the United States are examples of this expansion strategy. From international stadiums to major sporting events, from iconic venues to high-end experiences, Sodexo extended its scope far beyond the everyday world of work.
In 2015, the first Quality of Life Conference in New York formalized these changes – a new manifestation of the company’s historic mission had been found. Feed, welcome, attend to, organize – but, above all, make practical improvements to people’s lives, wherever they may live, work or gather. An idea born in Marseille that, half a century later, had become a world vision.
THE 2020S. REFOCUSING AND ACCELERATION
20
The 2020s opened with an unprecedented global upheaval. The Covid-19 pandemic disrupted both economic and social balance, revealing the truly essential nature of Sodexo’s operations. In hospitals, nursing homes, companies and campuses, Sodexo’s teams ensured the continuity of everyday life. The crisis acted as an accelerator, pushing the group to adapt its model to the new realities of work, the digitization and a growing expectation of sustainability and quality of life.
On January 31, 2022, Pierre Bellon passed away, at the age of 92. Founder of one of France’s great entrepreneurial success stories, he left a global company built on his one unchanging belief: that the value of economic performance lies only in the human impact it generates. A few weeks later, Sophie Bellon, having taken over the chair of the board of directors in 2016, became chief executive officer, thereby embodying the continuity of a family governance determined to retain the group’s independence and its long-term strategic vision.
Sodexo then began a major refocusing campaign. The spin-off of the benefits & rewards services
activity, which became Pluxee and went public in 2024, as well as the sale of non-strategic activities, clearly reasserted the group’s core business of food and facilities management services. At the same time, the group made targeted acquisitions – FoodChéri, Fooditude, Nourish Inc. and Good Eating Company. These acquisitions have helped transform on-site catering, making it more digital, more flexible, more local and more sustainable, driven in particular by the Cook for Change! initiative.
This period also became a global showcase. Following the 2023 Rugby World Cup, over 6,000 Sodexo employees were involved in operating the world’s largest restaurant during the 2024 Paris Olympic and Paralympic Games. Internally, the Vita program established a common base of employee benefits in all the countries where the group is present.
In November 2025, Thierry Delaporte took over as CEO with the mission of accelerating the group’s growth, while strengthening its social, societal and environmental impact. Sixty years after its creation, Sodexo continues to grow, driven by the enduring commitment of the Bellon family, a reference shareholder through Bellon SA and Sophie Bellon, guarantors of its independence and its long-term strategic vision. Today, the group serves 80 million consumers in 43 countries every day. True to its original ambition, it strives to be the leader in food and services and shaping better everyday experiences at every moment in life.
We warmly thank all our employees, shareholders, partners, clients, consumers and suppliers who work every day to help grow the Sodexo Group while respecting people and the planet, and especially those who have shared their valuable testimonials.
Editors: Caroline Albou Levinger and Céline Bouteiller
Content: Bruno Dranesas
Artistic director: Judith Meyerson
Layout: Jennifer Rôlo
Translation: ITC
Proofreader: Thomas Chaumont
Photoengraving: Christophe Pete (Janvier)
Edition of 5,500 copies in 2 versions (French and English), printed in May 2026 by the French printers Chirat, awarded the Imprim’Vert label. Printed with vegetable-based inks on PEFC™ and FSC® certified Magno Natural 150g paper.
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Photo credits:
© 90 Seconds: p. 10, 11, 13, 15, 17, 18, 19, 21, 24, 25, 26, 27, 29, 33, 34, 37, 40, 41, 43, 45, 46, 47, 51, 55, 57, 58, 59, 65, 70, 74, 75, 81, 83, 87, 89, 93, 97, 101, 103, 105, 106, 107, 109; © Steve Read: p. 39; © ajpmedia.com: p. 23; © Cafés Richard / Lucien Lung: p. 86; © Courtesy ECU Health Marketing & Communications: p. 95; © Couloir 3: p. 35; © Enrique Meesters: p. 53; © Erin Foertsch: p. 69; © Gianluca Mancini: p. 94; © Jen DeBerigny: p. 99; © Jérémy Lounis: p. 73; © Marie Line Sina: p. 49; © Maud Chazeau: p. 80; © Laurent Fau: p. 61; © Liza Simonsson: p. 85; © Raymond Lin: p. 79; © Richard J King: p. 67; © WFP / Giulio d’Adamo: p. 111; © Sodexo: p. 114 to 126; Reserved rights: p. 5, 71, 77.
