2024 Annual Culinary Report

2024

Annual Culinary Report

Foreword The ambition to make a positive impact on society has been part of Sodexo’s vision since day one. From its creation in 1966, our company has been endowed with an uncommonly forward-looking dual mission: to improve the quality of life of its own employees and of the people it serves and to contribute to the economic, social and environmental development of the cities, regions and countries where it operates.

Together with our 430,000 employees, we have an important role to play in the health and nutrition of our 80 million consumers worldwide. Having a positive impact both on our planet and on people is the core of the way we deliver valued experiences for our consumers, and this Report offers an authentic insight into how our teams brilliantly manage to make our mission a reality, day after day.

Alexandra Serizay Chief Strategy & Services Innovation Officer

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Contents 01: Love of Food

6

02: Culinary Excellence

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03: Trends and Innovation

34

04: Sustainable Together

46

05: Share and Care

62

06: Memorable Moments

72

07: Culinary Showcase

82

Our covers and contents pages feature a selection of plant-based dishes, including Kale and Grilled Peach Salad with Feta Cheese and Blueberries—all created and photographed by Chef Aymeric Halbmeyer.

Images in this report may reflect activities where safety protocols are observed.

Sodexo adheres to the highest standards for PPE, safe kitchen practices and compliance at all sites.

Copyright © 2024 by Sodexo. All rights reserved. No part of this publication may be used or reproduced in any manner whatsoever without written permission.

Photography Acknowledgments The world is a more beautiful place because of the culinary and photographic talents of Chef Aymeric Halbmeyer. His thoughtful selection of ingredients and precise arrangements create food-turned-art that inspires the viewer to look a little longer and crave a little deeper.

His skillful use of lighting, composition and styling tempts us to reach in for a taste. With sustainability embedded into Sodexo’s ethos, the exquisite dishes Chef Aymeric crafted for the covers, contents page and section openers were made without meat or fish. We deeply appreciate his contributions and commitment to this year’s culinary report.

W E LC O M E

A MESSAGE FROM

Lloyd Mann

Vice President, Global Executive Chef Global Food Services

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WHAT AN INCREDIBLE YEAR IT’S BEEN—A YEAR OF EXCEPTIONAL EXPERIENCES, FEARLESS CREATIVITY AND IMPRESSIVE COLLABORATION. It’s a joy to see the meaningful contributions our teams bring to our kitchens every day at Sodexo. Within the pages of this year’s Annual Culinary Report, I’m sharing incredible stories and the positive impact they’ve had on our guests.

Our Chef teams are leading culinary innovation across the world.

From plant-based to “blue food,” we are crafting and serving dishes delivered through a lens of sustainability and health. As you’ll see in these story highlights, our Chefs epitomize our Love of Food, offering their talents, their care for the environment and a spirit of hospitality to our clients and restaurant guests.

We’re creating cutting-edge menus that bring food from farm to fork and put plants at the center of the plate to offer the wellness options our guests desire. We’re shaping the future of food—together—as our Chefs learn from each other and share recipes and best practices through our global professional family, made up of senior Chefs worldwide. We also encourage our Chefs to participate in events and competitions, like our Global Sustainable Chef Challenge, and you’ll have a chance to meet our winners and finalists inside.

I know you’ll love reading the stories of how we’re embedding sustainability into every action we take. We’re exploring eco-friendly practices as we find, test and adopt new ways of sourcing ingredients, preparing food with a low-carbon footprint and designing waste-free kitchens.

Adopting a circular approach, we aim to use as much of each ingredient as possible in new and creative ways.

We’ve expanded our Love of Seafood initiative to include blue food—aquatic animals, plants and algae harvested or grown in fresh water or oceans. We’re reducing kitchen waste from every angle, from strategically designing recipes that reduce waste to working with intelligent kitchen equipment that reduces cooking time and improves food quality.

Our Chefs are committed to providing authentic, fresh, flavorful, nutritious, quality food to the millions who dine in our restaurants every day. We’re honored to share our Love of Food with you, and I can’t wait to see our creative teams in action in the new year.

Photography by Chef Aymeric Halbmeyer

01 Love of Food is our culinary heart and soul, and we share a passion for bringing incredibly delicious dishes and a spirit of hospitality to guests every day.

Love of Food Sweet Potato Soup with Coconut Cream and Lavender

LOV E O F F O O D

Food Connects People Worldwide The Trend to Serve Wellness, Community and the Environment Food can help people connect with themselves and their community. It can help them to feel connected to the world and the planet. It can even help them feel ready for the future.

Food is the ultimate catalyst for human connection.

And Sodexo is leading the way, offering food and dining experiences that nourish, inspire and bring people together through the simple act of sharing a meal.

Connecting to Oneself Through the meals we serve, we can help our guests use food as a form of self-care. Today, wellness is a holistic experience, and people use food to feel well and nourish the body and the mind. According to Edelman, consumers identified mental health as most important (91%), followed by physical (88%) and social health (83%). Food is a means to all of these, connecting to personal health values and requirements, rather than merely diet or caloric needs.

Connecting to Community The importance of connecting with others has become abundantly clear in a post-pandemic world. Loneliness and isolation contribute to major health concerns like heart disease, stroke and dementia—on top of a 60-percent risk of premature death.

As a means of connecting with others, food can foster community. Consumers manage their stress about world crises by spending time with friends and family (Innova).

Through food, we can provide our guests with touch points throughout their day that help lower stress and nurture relationships.

Connecting to the World Around Us Flavors instantly transport us to another place with a single bite. People connect with other cultures through food and flavor, and they also connect with others through those experiences. Newness is exciting, and over 34 percent are looking for new, unique or different flavors, with 26 percent calling out the specific desire to seek out “exotic” flavors (Innova).

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STAYING AHEAD OF EMERGING TRENDS IS CRITICAL, NOT ONLY TO CONNECT WITH AND DELIGHT OUR GUESTS, BUT ALSO TO SUPPORT AND PROTECT THEIR HEALTH AND THE HEALTH OF OUR ENVIRONMENT. Our opportunity is to leverage global flavors and introduce our guests to new dishes and cuisines. Plant-based is the perfect canvas for innovation, as many cuisines celebrate whole plant ingredients with spices and sauces that delight our guests’ desire for flavorful experiences and meet their wellness and sustainability goals. The interest in blue food, particularly aquatic plants like seaweed and kelp, would also be welcome ingredients for curious consumers looking to take their taste buds on a journey.

Connecting to the Planet In foodservice, sustainability is not just low-carbon meals, waste reduction or plant-based. Changes will not happen only by eating one ingredient, one category or one cuisine. We must look to a collection of solutions to make an impact. Guests are overwhelmed by choices, decisions and stressors, and they want large organizations to help them do the right thing. With 63 percent believing their food and beverage choices reflect their values and beliefs (Innova), we can tell the story behind the food on their plate and make people feel good about their impact.

Planet-friendly recipes that celebrate sustainably sourced, seasonal ingredients resonate with shifting consumer demands and needs. Waste in Mind, the Love of Seafood and other initiatives align with our guests’ beliefs and values and leave them wanting to engage and connect with Sodexo.

Connecting to the Future The latest innovation is not merely exciting consumers with new flavors and textures. Rather, it is in solving the complex, unavoidable challenges our food system has created. Lab-grown or cultivated meat is currently sold in Singapore and will soon be in the US and European countries. It’s also gone far beyond chicken protein and is set to touch nearly every protein category.

Startups are trying to normalize the consumption of insects and other sustainable, less-enticing ingredients.

People will look to food to connect to the future in new ways, to try something new and to do their part. Preparing for what’s next is more challenging than ever, as innovation is moving at a record speed. Staying ahead of emerging trends is critical, not only to connect with and delight our guests, but to support and protect their health and the health of our environment.

LOV E O F F O O D

Industry Experts Poised to Elevate Modern Recipe

Culinary

Featuring Chef Brooke Williamson Culinary Ambassador Celebrity chef Brooke Williamson is renowned for her culinary prowess on television shows. She won the 14th season of Bravo’s Top Chef and dominated the first season of Food Network’s Tournament of Champions. Williamson is also one of three culinary titans on Bobby Flay’s Bobby’s Triple Threat.

69% of US employees cite tasty food as a top factor influencing food purchases at work.

Spinach Falafel Bowl with turmeric Israeli couscous, pickled beets & tabbouleh salad CULI

Follow us on Instagram @modernrecipeliving

Vital Spaces / Food Connection US Corporate Services 2021

“PARTNERING WITH MODERN RECIPE GIVES ME THE OPPORTUNITY TO CREATE FLEXIBLE, HEALTHY MEALS FOR PEOPLE TO ENJOY IN THE WORKPLACE. THROUGH THIS, DELICIOUS AND HEALTHY FOOD CAN BE THE REASON FOR BRINGING COWORKERS TOGETHER DURING LUNCH, IMPROVING BOTH MENTAL AND PHYSICAL WELLNESS.”

Williamson’s culinary philosophy aligns well with Modern Recipe’s, which means that the menu will have a heavy emphasis on plant-based, sustainable and seasonal ingredients.

Her menu for Fall ’23 embraced autumn’s bounty. “Sweet potatoes and kale are at their peak season,” the chef says. “I look forward to creating dishes that incorporate these fresh ingredients into hearty grain bowls and naan wraps.”

Modern Recipe’s approach is deeply rooted in the EAT-Lancet recommendations, which emphasize the need to increase healthy foods (such as vegetables, whole grains and legumes) while decreasing unhealthy foods (such as red meat, sugar and highly processed foods) for the benefit of human and planetary health.

NARY

AMBA

SSAD

OR

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Sustainability

Featuring Eve Turow-Paul Sustainability Ambassador Modern Recipe has partnered with Eve Turow-Paul, founder of Food for Climate League, who provides expert knowledge on well-being, sustainability, human behavior and the food system to enable us to adopt menu and communications strategies to drive behavioral change.

77% of consumers say it is important that brands are sustainable and environmentally responsible.

Sodexo Desktop Research

In addition to our climate-friendly menu design, our long-term strategy focuses on how to nudge behavioral change through coaching and training.

Low-Carbon Dishes With a focus on plant-rich dishes and a planetary health diet, Modern Recipe menus naturally lean towards being low-carbon and more environmentally friendly. As we continue to progress and be leaders in this area, we plan to work with credible science-based thirdparty organizations to accurately measure and communicate the carbon footprint of the dishes we serve.

Hospitality

Featuring Raabia Shafi Hospitality Ambassador Hospitality culture expert Raabia Shafi’s boutique consultancy specializes in culture change, leadership development and coaching. She designs and implements fully customized, results-driven learning solutions for organizations across 20+ industries to help examine current state scars and beauty marks, clarify tangible North Stars, remove impediments to success and articulate the path to the desired cultural state.

“OUR MOST POWERFUL COMPETITIVE ADVANTAGE IS TAKING CARE OF OUR TEAM, SO THAT THEY CAN TAKE BETTER CARE OF OUR GUESTS.”

Wellness Coaching and Team Trainings Education is a crucial part of the wellness journey.

Modern Recipe is developing a virtual coaching program offering personalized 1:1 and group functional nutrition sessions to Modern Recipe clients and consumers. These sessions are created specifically for Modern Recipe by Registered Dietitians who are experts in functional nutrition and food as medicine, to support the critical link between our foods and education to help prevent, manage and treat illness. Sessions may include learning about functional nutrition, gut health, immunity boosters and other ways people can make a positive impact on their health by building sustainable habits into their daily lives. Guests get specialized attention from an expert nutrition coach to better understand and achieve their personal goals. Team members also have access to trainings so they can learn the same principals—both to better serve our guests and for their own personal health and longevity.

“FOOD CULTURE IS A CONDUIT TO FINDING AND CULTIVATING WELL-BEING (PHYSICALLY AND EMOTIONALLY), ESPECIALLY DURING THESE ANXIETY-PROVOKING DAYS.” 61% of employees cite trust in senior management as important to their satisfaction, yet only 12% of executives believe their companies are driving the “right culture.”

Modern Recipe partnered with Raabia to develop a bespoke hospitality training program called Modern Recipe Luxe that focuses on practical ways to create a “taken care of” feeling for all guests, at every touchpoint, every single time. The program takes a multi-faceted approach that includes virtual training, live training and 1:1 coaching.

Modern Recipe team members will learn how to drive brand loyalty through authentic and thoughtful guest interactions, where guests are the center of an experience that aligns with our purpose: food to connect with.

Catch a glimpse of Modern Recipe’s Luxe Training.

LOV E O F F O O D

The Next Food Service Frontiers

Foodee PROMOTING LOCAL FOOD PARTNERSHIPS

A Changing World Inspires Innovations Ever-changing lifestyle shifts offer an exciting opportunity to bring new food solutions to workplaces and campuses and to expand the way we serve our guests and produce our meals. By leveraging R&D and innovation, Sodexo sites bring life to a range of new solutions for our clients and guests.

Discover these six innovations that explore non-traditional models (advanced food models) in terms of production and our consumer value proposition, enabling us to meet new client and guest expectations, as well as enhance our performance on-site.

Foodee delivers flexible meal and catering solutions using a digital platform that allows business clients to order meals for employees from local restaurants, with Foodee handling the ordering, marketing, logistics and invoicing of meals. Foodee’s partnerships elevate office culture with great meals, strengthen ties between companies and communities and increase local restaurant revenue by providing consistent, large orders from corporate clients.

Nourish SMART + HEALTHY = HAPPY Nourish’s off-site, commissary-style kitchens create seasonal, veggie-forward meals featuring a delicious variety of high-quality foods known to offer long-term health benefits. Nourish’s expert chefs create multiple global cuisine options and provide fresh, healthy meals and snacks, delivering to companies and employees on-site or off-site daily.

Anna Louie, Director of Culinary Development and Performance

Kiwibot ON THE MOVE IN CAMPUS There’s a new—and pixelated—face on campus to bring an elevated convenience experience! It’s Kiwibot! At more than 25 Sodexo campus locations in NorAm, Kiwibots deliver food to students, faculty and staff, using camera and GPS technology to navigate to a designated pickup spot. Ordering is easy through the Sodexo Everyday app, then a member of the culinary team loads the completed guest order and Kiwibot zooms off to deliver! Kiwibot is especially popular on campus as a late-night and after-hours alternative!

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Assembly Kitchen REVOLUTIONIZING PRODUCTION Born from in-depth research and development, Sodexo Chile is fusing culinary excellence and sustainable efficiency. Sodexo’s new assembly kitchen allows the on-site culinary team to prioritize quality and flavor, standardize the production process, use environmentally friendly practices and minimize food waste and safety risks. In our new certified production facility, chefs and teams focus on the culinary delight and flavor versatility of menu items to enhance the guest experience.

Prêt-à-Cuisiner NEW OPERATING MODEL LAUNCHED IN FRANCE Following Chile’s success, France has launched a new way to serve and elevate our offers to clients. Prêt-à-Cuisiner is an operating model that allows client sites to produce a wide variety of tasty recipes, cooked with high-quality ingredients that Sodexo teams have started to prepare (peeling, trimming, cutting and low-temperature slow cooking) upstream in dedicated culinary workshops off-site.

Prêt-à-Cuisiner is already active for artisans and workers on the site of Notre-Dame de Paris cathedral restoration and about ten other Corporate Services sites and will be widely implemented in the country in the coming months.

Quarantine Meals AIDING IN TIMES OF NEED In early 2023 when COVID-19 was still active in Beijing, our Central Production Unit received a huge order for quarantine meals, with a short 4-hour timeframe between order and delivery. Executive Chef Zhigang Wang and the entire CPU team successfully met the demand, then went on to produce 124,595 meals in a single month with a peak of 12,526 meals made in one day—exceeding the planned capacity of the central kitchen but adhering to all epidemicprevention policies. To meet demand, Chef Wang received goods overnight so the CPU team could start breakfast prep at 2 a.m. each day. Challenge accepted and accomplished!

“EFFICIENCY WITHOUT COMPROMISING FLAVOR.” EXECUTIVE CHEF CHRISTOPHER PAREDES

LOV E O F F O O D

2023’s Global Sustainable Chef Challenge Winners and Finalists Create a Delicious, Sustainable Future Sodexo Chefs are pushing the boundaries of culinary sustainability, creating innovative dishes for this year’s Global Sustainable Chef Challenge that incorporated sustainable ingredients, fostered environmental awareness and upcycled ingredients to minimize food waste. This year’s competition attracted 230 chefs from 18 countries, whose innovative recipes illustrated the power of food in ensuring a sustainable future across the globe.

Sharon McConnell and Ricardo Machado, 2023 Sustainable Chefs of the Year

In regional preliminary competitions, each chef created two plant-based dishes that showcased their culinary expertise, creativity and authenticity. Regional finalists then competed in Germany for 2023’s top honors, with two winners emerging: Chef Sharon McConnell of UK & I and Chef Ricardo Machado of Brazil.

Watch the global finalists in action during the competition.

Left: Chef Sharon’s Chocolate Mousse with Date and Nut-Based Ganache, Coconut and Honeycomb Ice Cream Right: Chef Ricardo’s Banana Peel Medallion with Sweet Potato Puree

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Regional Finalists Sam Blackburn

Markus Menzel

NorAm

Food Safety Excellence Award Winner

COEU

Tres Hermanas Tostada with Anasazi Beans and Spicy Pickled Vegetables

Nagesh Morajkar

Plum Crumble with Oats and Vanilla Cream

Eric Tomasso

APMEA

France

Fresh Mackerel Masala in Turmeric Leaf

Ruperto Gargarita

Pumpkin with Azuki Beans and Rice Vermicelli in Seaweed Broth

Rodrigo Cartes Valdes

APMEA/Middle East

LATAM

Lentils and Sweet Potato Frittata with Arabic Rice

Sweet Plantains with Mexican Fruit Salsa and Cream

LOV E O F F O O D

PLANT-FORWARD FOR THE WIN Sam Blackburn Wins the 2023 NorAm Culinary Innovation Challenge With the aim of celebrating our NorAm culinary talent, the Culinary Innovation Challenge by Sodexo and Entegra connects, inspires and shares the best of our chefs’ network as knowledge, skills, creativity and passion are showcased and rewarded in this stimulating competition.

Chef Sam Blackburn from Sodexo Healthcare earned top honors with his Tres Hermanas Tostadas with Jicama and Nopales Escabeche. His innovative plant-forward dish features sustainably sourced ingredients with a lower environmental impact.

Entegra Chef Peter Holderied placed second with a Taste of France, a spiced lentil cake with frisée and radish salad, topped with a poached egg and lemon crème fraîche. Chef Sam and a guest will have a “Taste of Miami” experience and market visit with a local chef, sample some of Miami’s best restaurants and bars and experience a one-on-one waterand-wine pairing masterclass.

Sponsored by Acqua Panna and S. Pellegrino, the dishes were judged by celebrity chef and TV personality Arnold Myint; John Csukor, Head of Culinary for NorAm Entegra Performance Kitchen; and Rich Arakelian, Vice President of Culinary NorAm Food Platform.

Winner Sam Blackburn

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02 Great food starts with quality ingredients, and our chefs tap into their talents, experiences and creativity to bring fresh, modern, bold flavors and unforgettable tastes to our restaurant guests.

Culinary Excellence

Beet Gnocchi with Enoki and Shiitake Mushrooms

C U L I N A RY E X C E L L E N C E

SODEXO LIVE! UK: IN A CLASS OF ITS OWN SODEXO LIVE! UK HAS DELIVERED SOME OF THE MOST HIGH-PROFILE EVENTS IN THIS YEAR’S ENVIABLE SOCIAL CALENDAR. FROM EUROVISION TO ROYAL ASCOT, THESE CULINARY MOMENTS ALLOW THE SODEXO LIVE! TEAMS TO DEMONSTRATE THEIR MASTERY AND FLAIR FOR CREATING LIFELONG MEMORIES FOR EVERYONE IN ATTENDANCE.

Eurovision Song Contest

The venue had more than 60,000 attendees watch nine live shows. As media interest was so huge in Eurovision, Sodexo Live! offered food and drinks to more than 1,000 members of the press each day and served 36,000 bowl food items and 19,000 desserts throughout the week. Sodexo Live! chefs made 1,000 Eurovision-branded macarons. The most popular food items included Ukrainian-loaded fries, churros and Greek gyros.

Minimizing food waste is incredibly important during events, so Sodexo Live! teamed with Liverpool Zero Waste Community to deliver three pallets of surplus food to families, schools, children’s groups and care homes across Liverpool and the Wirral following the Final.

On Saturday, May 14, the eyes of Europe were firmly fixed on Merseyside as the Eurovision Song Contest Grand Final unfolded at the M&S Bank Arena Liverpool. As catering partner of The ACC Liverpool Group, the Sodexo Live! team (numbering 700!) provided hospitality for thousands of guests, press and stakeholders throughout the week.

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Full Circle Farms Sodexo Live! continues to grow its partnership with Full Circle Farms, a regenerative farm in West Sussex, and farmer Tom Morphew as part of a commitment to source fresh, locally grown ingredients and reduce food waste across the country.

Full Circle Farms offers an opportunity to own and farm a plot of land. Sodexo Live! purchased 1.5 acres and each plot is allocated a full farming team who works with Sodexo Live! chefs to assess, grow and deliver the best produce for events.

Sodexo Live! will send appropriate food waste from events and sites to the farm to begin the regenerative process. The farm will compost this food waste in its mobile composting systems, and the compost will be delivered to the farm beds to feed the soil. The farmers build soil fertility using organic compost and manures to improve all ecosystem processes, such as the water cycle and mineral cycle availability, and enrich the soil.

Royal Ascot Over five days of Royal Ascot in June, more than 3,000 Sodexo Live! colleagues, including 400 chefs and chef partners, provided the full retail food and hospitality program for 300,000 racegoers at Ascot Racecourse. Sodexo Live! served more than 45,000 meals in more than 100 restaurants at the event.

The team worked closely with a range of celebrity and Michelinstarred chefs, including Raymond Blanc OBE and—new for 2023—Sally Abé. Menu highlights included roasted duck lacquered in honey, wild garlic and morel-stuffed saddle of Herdwick lamb, and chalk stream trout—all created to reflect Sodexo Live!’s very own food philosophy.

Sodexo Live! is a committed partner of Ascot Racecourse’s Racing to Zero initiative, which aims to make the venue Net Zero by 2030. To support this aim, Sodexo Live! reviewed all food and drink offerings to mitigate impact on the planet and support biodiversity and habitats.

Produce for the menus was sourced from Full Circle Farms, in partnership with Sodexo Live!. Food waste was collected by Grundon Waste Management Limited or redistributed to those facing food poverty by City Harvest, a Stop Hunger charity partner and Londonbased food charity. Sodexo Live! has also installed four beehives at the venue to help preserve the bee population, in partnership with the organization Plan Bee. The venue also uses smart solar flowers to help offset electricity from the grid by capturing the sun’s rays and converting them into electricity.

In 2023, Sodexo Live! marked 25 years—a silver jubilee—of catering and hospitality services for Royal Ascot and has extended its venue partnership with Ascot Racecourse for 11 additional years.

Learn about our partnership with Full Circle Farms.

Experience hospitality at Royal Ascot.

C U L I N A RY E X C E L L E N C E

CRAFTING EXCEPTIONAL EXPERIENCES WITH SODEXO LIVE! US THE EXCITEMENT OF A GAME, THE AWE OF A CULTURAL DESTINATION AND THE JOY OF A FAMILY ZOO VISIT ARE ALL OPPORTUNITIES TO ENJOY EXTRAORDINARY MOMENTS AND CREATE UNFORGETTABLE MEMORIES. SODEXO LIVE! BRINGS CULINARY TALENT, CREATIVE SPIRIT AND UNPARALLELED HOSPITALITY TO EACH VENUE, HELPING FANS AND GUESTS EXPERIENCE INCREDIBLE LIVE MOMENTS.

Indianapolis Zoo Sodexo Live! scares up a Halloween menu for the zoo’s monthlong ZooBoo event! Executive Chef Edward Yows offers chillingly creative treats, such as Monster Cookies, Boo-reos, Chupacabra Churros and Frightful Floats.

Photos by Isaac Maiselmann

The Ford This 1,200-seat Los Angeles amphitheater nestled into the Hollywood Hills launched an updated culinary program, Bodega at The Ford, in a new partnership with Sodexo Live! and acclaimed Los Angeleno chefs and their thriving businesses. Jason Kim’s Forage focuses on locally sourced cuisine, Mercedes Rojas’ Arepa Stand celebrates Venezuelan food and Jason Winters’ Speak Cheezy offers sourdough pizza—all signature menus that epitomize LA’s laid-back, street food scene.

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Giving Back to the Seattle Community at T-Mobile Park Juma Ventures and T-Mobile Park, along with hospitality partner Sodexo Live!, are celebrating 10 years of bringing opportunity to youth from Seattle’s underserved communities. Since 2013, more than 1,000 Juma youth have worked over 100,000 hours at the stadium, earning more than $2.2 million in wages. Fans support Juma by making purchases at any of the coffee stands throughout the park.

Indianapolis Colts/ Lucas Oil Stadium Fans at Lucas Oil Stadium enjoy elevated game-day fare, like an Indy-style burger with street corn, chopped bacon, chipotle ranch and crispy fried onions. Executive Chef Jon Wanland, the Sodexo Live! team and local Indiana businesses teamed up to develop 2023’s exciting new menu that embodies Hoosier Hospitality.

On an average Seattle Mariners game day, a Juma youth serves hundreds or even thousands of fans, gaining their first real-world job experience working in hospitality and learning to interact with people from a variety of backgrounds and walks of life. Outside of the job, Juma Ventures provides personalized mentorship support, financial literacy, life skills and job-readiness workshops for its workforce.

University of Michigan Sodexo Live!’s Executive Chef Christopher Carr continues to evolve what it means to dine at a sporting event—from the main concourse to premium suites, giving fans one more thing to cheer about during the season at the largest stadium in North America.

Creativity, new partnerships, culinary excellence and new technology kicked off this year on a high note—resulting in increased transactions (+13.6%), revenue (+11%) and perperson spending (+4%) at this iconic, nearly 100-year-old venue with best-in-class results.

C U L I N A RY E X C E L L E N C E

Deliciousness Will Save the World

Sodexo’s Chefs Are the Catalyst for Change

WE ARE LIVING IN A WORLD WHERE WE ARE DISCONNECTED FROM OUR FOOD—ITS ORIGINS, HOW IT’S PRODUCED, THE LIVING CONDITIONS OF ANIMALS AND EVEN HOW IT’S TRANSFORMED. In reality, we barely know what we have on our plate. As a society, we are starting to understand and see the impact of this disconnect on the climate, soil, biodiversity loss, animal welfare and pollution.

Sodexo is seeking to build a nature- and animal-friendly food future. We need to shift food habits by repositioning plants as the main component of our diets, with fewer and betterquality products coming from animals.

Chefs are the catalyst of this reconnection and shift in food habits. In most European countries, chefs learned to cook meat or fish as the main ingredient and vegetables as the side dish. We must reverse this mindset and train and empower our chefs on how to “vegetalise” their menus in a tasty and well-balanced manner that is better for the environment, animals and our health.

It takes a village to drive change and create a true cultural shift. We need to engage collaborating teams, from sourcing, concept design, dietitians, marketing, site managers and frontline teams. All of Sodexo must be onboard.

To start the cultural shift, we created a masterclass on how to include sustainable food in menus and offers, in partnership with Humane Society International, and we conducted a fourday pilot session in June with Sodexo teams from Belgium and Austria at Lenôtre Culinary Arts School.

Attendees learned why and how to “vegetalise” menus through plant-based, vegetarian and plant-forward options, and how to incorporate pulses, whole cereals, nuts, seasonal fruits and vegetables and seaweed for taste, satisfaction and nutrition. Time was spent on methods to brief and train peers and teams, as well as engaging guests in a positive and natural manner. Post-pilot, attendees are now testing new techniques in the kitchen, designing new recipes with vegetables as the hero on the plate, building a deployment plan and inspiring their colleagues to join them on this journey. In the end, it’s a true cultural shift.

These teams are their country’s best ambassadors on sustainable eating and are ready to have their guests experience delicious and inclusive plant and low-carbon meals. They’re the pioneers of our Net Zero journey!

Etienne Dufrénois Head of Corporate Responsibility, Sodexo Continental Europe Gérald Gand Global Learning & Development Project Director, Sodexo Academy

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Chef Sammy Vermeiren from the Belgian Food Services team

C U L I N A RY E X C E L L E N C E

Celebrating Cuisines and Cultures Global Chef 2023 Highlights NorAm’s Global Chef Program celebrated the cuisines and cultures of the world in 2023, hosting four Chefs from The Netherlands, the United Kingdom, Colombia and Hawaii.

Arin Antonio introduced Hawaii’s globally unique cuisine through traditional dishes such as Kalua Pork, Steamed Salmon and Haupia coconut pudding. His vegetarian Tofu Poke Street Bowl was a huge hit with the guests.

Chef Arin says, “Growing up in Hawaii, I had many cultural influences that inspire me to be creative every time I cook.”

Guests in New England and Northeast U.S. found joy in the flavors presented by Chef Evelien de Bot, with her comfort foods from The Netherlands, including Loaded Fries with Dutch Beef Stew & Pickled Mustard Seeds, Meatball Baguette with Peanut Sauce and Vla Flip (vanilla custard, yogurt and forest berries). Made evident through her Hutspot dish, Chef Evelien is a firm believer in using plant-based ingredients to create culinary masterpieces. “It’s my mission to have guests say they didn’t know vegetables could be so delicious.”

Desmond Fannin NorAm

Arin A. Antonio Hawaii

Colombian Chef Joaquín Suárez is one of the early creators of the Global Chef Program and helped make the program what it is today. “I love to cook food that makes people smile,” he says, and he did just that with the traditional dishes Mango Cocktail, Parrillada and Tentacion de la Fruta de la Pasion (Passion Fruit Mousse). In keeping with true Colombian culture, Chef Suarez also shared a delicacy with guests on the U.S. west coast—Roasted Big Butt Ants!

The United Kingdom’s Chef Stephen Wolstenholme shared traditional English dishes with guests in the Midwest. Coronation Quiche, Bread and Butter Pudding and an English dessert of fresh berries and cream were standouts of the menu. His Yorkshire Pudding rose to the top just as its physical appearance rises when baked. When asked why he loves being a Chef, Chef Stephen’s response is, “Because I can create incredible food for guests.”

It wouldn’t be possible to share and explore these wonderful cuisines or cultures without the locations who host the Chefs and organize these amazing events. Thank you to them and everyone involved in keeping the NorAm Global Chef Program so exciting.

Desmond Fannin Director, Culinary Training Deployment Excellence NorAm Global Chef Program Lead

Evelien de Bot The Netherlands

Joaquín Suárez Colombia

Stephen Wolstenholme England

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School Meals: Seasoned and Trendy Chefs Bring the Flavor to UK Independent Schools

Our love for food knows no bounds, especially when it comes to feeding and nourishing future generations with food they know and love. Food that gives them a taste of home. Food that helps them try new and exciting flavors that broaden their horizons.

Food that encourages them to make good nutritional choices that will last a lifetime.

The talented chefs and teams of UK Independent Schools are on a journey to create great food that puts student well-being at the heart of everything they do, with ingredients that are always fresh, nutritious and sourced responsibly. Discover what our chefs are preparing and offering in their schools.

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Carl Hoddinott

Head Chef Reed’s School Cobham, Surrey, England “THE YOUNGER CHILDREN ENJOY SIMPLE, TRADITIONAL MEALS, WHILE THE SENIOR SCHOOL AND TEACHING STAFF LOVE GLOBAL FOOD DISHES AND HANDHELD STREET FOOD WHERE THEY CAN CHOOSE TOPPINGS, SAUCES AND GARNISHES TO CREATE DISHES THEY’LL ENJOY. I TRY TO ENSURE THERE IS A WIDE RANGE ON OFFER TO SUIT EVERYBODY.”

Steven Lowe

Executive Head Chef King Edward VI Foundation Birmingham, England “WE HAVE MEAT-FREE MONDAY ACROSS THE MENU AND SOME FANTASTIC NEW DISHES THAT ARE ENJOYABLE. YOU WOULDN’T THINK THEY’RE VEGAN.”

Stuart Jellis

Executive Head Chef Hurstpierpoint College Brighton, West Sussex, England “IT STARTS WITH GREAT FOOD COOKED WELL. WORKING WITH UP-TO-DATE INSIGHTS, WE’RE CHANGING RECIPES TO ENSURE DISHES ARE EXCITING, DELICIOUS AND ON-TREND. WE’RE OFFERING MORE PLANT-BASED INGREDIENTS AND EXPLAINING THEIR BENEFITS.”

Louisa Tinkler

Head Chef of Hospitality for Dorney Lake and Eton College Eton, England “WE HAVE A WIDE VARIETY OF TASTES. SOME WANT THE CLASSICS DONE WELL AND KEPT SIMPLE. OTHERS WANT SOMETHING DIFFERENT AND WITH A MORE REFINED STYLE. BECAUSE OF THE ENVIRONMENTAL IMPACT, WE WANT TO ENSURE THAT MORE MINDFUL CHOICES ARE AVAILABLE.”

C U L I N A RY E X C E L L E N C E

TRENDS & INSIGHTS 1. Consumer Trends As always, menus are based on what our guests want to buy. Multiple surveys indicate that they enjoy global flavors, especially Mediterranean and Asian. Bowls are incredibly popular due to their portability.

FROM INSIGHTS TO ENJOYMENT

The Journey to Bring a New Dish to Life

2. Industry Reports

BOWL VARIETIES Thanksgiving

Seafood

Breakfast

Yogurt

Using MAC (Menu Adoption Cycle) charts and other resources, Development Chefs determine which consumer phase the dish should fall under—innovation, adoption, proliferation or ubiquity. In this situation, the team selects the the adoption phase.

Chicken

Mac And Cheese

Teriyaki Fajita

Steak

Noodle Burrito

Low Carb Base (Zucchini Noodles, Cauliflower Rice, Cauliflower Grits, Etc.)

Honey

Mediterranean

Donburi Kushari

Coconut Water

Acai

Porridge

Hummus Grain

Loco Moco

Pepita

Arugula

Burger

Acai

Smoothie Napa Cabbage

Cabbage

Black Rice Baobab

Miso

Ancient Grain adoption

Goji

Kefir Mulberries

inception

fine dining, mixology, earliest stage

Hemp

Ghee

Regenerative

Metaverse

Sensory Driven (Beyond Taste) adoption

Peer To Peer

Indigenous Cuisine

Slow Food

Zero Waste

Personalized Diets

Traceable

Heritage

Human Less Operations

High Tech Vegan

Pineapple

Root To Stem

inception

Tomato

Parsley

Functional

Green Tea

Carrot

ubiquity

find it just about anywhere

Whole Grain

Drive Thru Only Operations Generative Ai

Lentil

Natural Coloring

proliferation Sustainable Packaging

chain restaurants + mainstream grocery

Old Is New

Apple Simplicity

Heirloom

Clean Labels

Delivery Fusion

Sweet And Savory Shareables And Minis

Comfort Food

Red Wine

Retro Plant-Based Protein Sweet Potato

Extra Virgin Olive Oil Food As Activism

Social Media Food

Trend Forward On-Site

Beet Mango Global Sauces And Spices

Black Pepper Alternatives GrapefruitNext Level Peppers

Food Halls Ginger Street Food

Meal Kits

Animal Welfare

Watermelon

Pop-Ups

Cashless Operations

Apple Cider Vinegar

Nostalgic Food

Build-Your-Own Extreme Builds Bowl

Spicy

Us Southern

Authentic Mash-Ups

Local Ingredients

Single Focus Operations

ubiquity

Micro Markets

Virtual Brands

Item As Flavor

Sober Curious

find it just about anywhere

Regional Global Cannabis

Food & Beauty

Nose To Tail

Lab Grown Meat

fine dining, mixology, earliest stage

Lime

chain restaurants + mainstream grocery

Technique Driven

All About Aesthetic

Coconut Oil

Lemon

Orange

trendy restaurants + specialty grocers

Contact us at support@datassential.com or 312-655-0622 | Jan 0001

Garlic

Labor Reform

Strategic Austerity Prickly Pear Chaos Cuisine

Yogurt

Egg

Almond

Food Incubators Pumpkin

Fad As Flash Trend

NextWheat Level Automation Grass

Blueberry

Mushroom

Broccoli

Salmon Spinach proliferation

trendy restaurants + specialty grocers

Watercress

Flax Papaya The Role Of Authenticity

Seaweed Taste-CentricCacao Low Alcohol

Brussels Sprouts

Kale

Walnut

Cinnamon

Contact us at support@datassential.com Chia Matcha or 312-655-0622 | Apr 2023

Blue / Purple Corn

Sprouted Grain Aronia/Chokeberry

Coconut Butter

Hibiscus

MACRO TRENDS

inception Micro Green

fine dining, mixology, earliest stage

Elderberry

Maqui Berry

Swiss Chard

Green

Quinoa

Cauliflower Avocado

Broth

Dark Chocolate

Tart Cherry

Coffeeberry Watermelon Seeds Bread Fruit Mankai

Oat

Pizza

Pomegranate

Poke

Buddha

Sub Sandwich

Bibimbap

Pitaya / Dragonfruit

Mashed Potato Pork

Granola

HEALTHY: SUPERFOODS Spaghetti Squash

Rice

Bbq

Buffalo Chicken

Fermented Foods Floral/Botanical Fresh Vending

Drink Your Nutrients Ghost Restaurants

adoption

trendy restaurants + specialty grocers

proliferation

chain restaurants + mainstream grocery

ubiquity

find it just about anywhere

Contact us at support@datassential.com or 312-655-0622 | Jan 0001

BUSINESS READINESS 10. Systems Development

When guests enjoy a new dish, they are often unaware of the entire rationale and process that goes into creating it. Sodexo’s chefs take it all into account to fuel creation: consumer insights, commercial effectiveness, scalability, supply chain and more. This was the journey to create Mindful’s Fragrant Indian Butter Chicken Bowl, coming to U.S. menus in March 2024.

All ingredient and recipe information is entered into DRIVE and food management systems, creating the data source for pricing, menu planning, Printables and the Everyday app.

11. Pricing Value-based pricing is determined by insights and research, and input into the Retail Pricing Optimization Tool for site-specific pricing.

12. Operational Resources Operator collateral, including ordering information and product guides, are communicated and posted on Retail Ranger.

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CULINARY DEVELOPMENT 3. Ideation

4. Operational Ease

5. Consumer Panel

With insights information in hand, the Culinary Team decides to create a bowl with an Indian flavor profile.

The team considers the supply chain, choosing ingredients that are easily available. With an eye toward inventory management, chefs ensure the ingredients are used in multiple dishes, to avoid the need for special purchases.

Back-of-house production and frontof-house service are discussed, so that the dish can be easily prepped and consistently served.

With ideas for several dishes in mind, the team asks our consumer panel which dish they’d be most likely to purchase.

The panel selects the Fragrant Indian Butter Chicken Bowl.

8. Cutting Sessions 7. Nutritional Analysis The Sodexo nutritionist reviews the recipe and suggests adjustments so that it meets nutritional criteria for brands like Mindful.

The dish is tested with the Culinary Team and other stakeholders for appeal and commercial effectiveness.

6. Recipe Development Development Chefs craft a recipe for the bowl, making sure the ingredients and methods are aligned with the identified insights and operational needs.

9. Recipe Finalization Working with the systems team, the chef creates the final recipe.

MARKETING 13. Photo Shoot Chefs, food stylists and a photographer collaborate to capture the visual appeal of the dish.

14. Restaurant Messaging

FRAGRANT INDIAN BUTTER CHICKEN BOWL Chicken Breast Tomatoes Baby Spinach Russet Potatoes Nonfat Plain Greek Yogurt Basmati Rice Tri-Colored Quinoa Canola Oil Green Bell Peppers Salted Butter Jalapeño Peppers Lemon Juice Red Onion Garlic

Ginger Kosher Salt Cilantro Coriander Paprika Cumin Turmeric Mint Smoked Paprika Black Pepper Cinnamon Cayenne Pepper Cloves Nutmeg

NUTRITION FACTS: 1 Bowl

Cal. Tot. Fat Sat. Fat Trans Fat Chol.

430 17g 4g 0g 65mg

Sodium Carbs Fiber Sugar Protein 610mg 45g 5g 7g 28g

2,000 calories a day is used for general nutrition advice, but calorie needs vary.

Additional nutritional information available upon request.

FMS 215966

D R I VE 8 8 2 3 7 6 5

This product contains: MILK

$0.00 4

04000 65228

1

Promotional materials, including POS, banners, digital displays and more are created to promote the Fragrant Indian Butter Chicken Bowl in the café.

MDF_24_C2_035

15. Digital Media

16. Online Ordering

The dish is promoted on social media and the Mindful website, along with a consumerized version of the recipe.

A product photo and nutritional information is loaded into the systems that power the Everyday app.

C U L I N A RY E X C E L L E N C E

Culinary Training Par Excellence École Lenôtre Shares Its Passion for French Tradition

Since its creation more than 50 years ago, Lenôtre Culinary Arts School has embodied founder Gaston Lenôtre’s motto of “Learning by Doing” through hands-on training at its recently opened location near Paris in Rungis. That philosophy continues today as Lenôtre’s instructors share their expertise and passion for French cuisine, pastry-making and baking in programs that emphasize excellence and precision. Students and professionals who come to Lenôtre to learn and enhance their skills discover that excellence is at the heart of their culinary training—with a spirit of generosity imbued throughout.

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Kitchen Works Launched Across The Netherlands Large-Scale Implementation at Almost 100 Sites

Kitchen Works is captivating guests at nearly 100 locations across the Dutch market. Meticulous planning and an extensive menu ensure the brand is a success at both large and small client locations by focusing on both taste and presentation. Promotions are integral, with exciting contests and irresistible combo deals that provide guests with an impressive culinary experience.

Training was a crucial component of the successful launches, immersing chefs and managers in the Kitchen Works concept, culinary aspects and brand implementation. Monthly Q&A sessions and the Kitchen Works Project Supporter provide culinary and business support, from automatic cash register setup to locally specific menu adjustments and data assistance for DRIVE. Congratulations to our teams in The Netherlands for simultaneously opening almost 100 Kitchen Works sites across the country, achieving remarkable culinary success. Such an impressive feat!

KITCHEN WORKS IN THE NETHERLANDS

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SITES DEPLOYED

240 BRAND MARKETING PACKAGES DELIVERED

15 TRAINING WEBINARS HOSTED

140 CHEFS AND MANAGERS TRAINED

20+ Q&A SESSIONS

Expressing Creativity in Work and Life Chef Florian Coignée Creates Stunning Cuisine

With parents who were “always gourmet” and encounters with acclaimed French chef Monsieur Paul Bocuse twice before he was 12 years old, Florian Coignée developed an interest in food very early in life. His mom has always cooked and his dad loves the world of wine, so becoming a chef meant he could share the culinary enthusiasm that had shaped his early years.

He’s inspired by nature and seasonal foods and likes to incorporate wild elements—herbs, flowers and plants—in his cuisine. “I like to surprise the guests with plates that are unexpected, whether it’s with flavors, textures or plating,” Chef Florian says. “Sometimes I start with a color or an ingredient that I want to highlight, and I hope I’m making them curious about the composition.”

“I APPRECIATE THE CREATIVE AND SENSORY EXPERIENCE THAT FOOD CAN BRING, AND IT’S EVEN MORE PLEASANT WHEN I’M ABLE TO SHARE IT DAILY WITH MY GUESTS.”

As an Executive Chef at Bank of Montreal, he’s fortunate to have clients who are very open to exploring taste, which allows for a significant amount of creativity. “Local products play an important role in my cooking, and I’m motivated to highlight local Quebec food producers,” he says. In every plate he creates, Chef Florian is like an artist, playing with texture, flavor and color to make food his “art.”

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Fostering the Next Gen of Chefs

Springboard FutureChef Celebrates 25 Years Culinary colleagues in Sodexo work hard to discover, foster and launch the next generation of chefs into rewarding careers within the kitchen. David Mulcahy, Food Innovation and Sustainability Director for Schools and Universities, teamed with hospitality charity, Springboard, to provide a unique experience for 15-year-old Kristen Nugent of Northern Ireland, the winner of the Springboard FutureChef 2023 competition.

Kristen’s prize included an opportunity to go behind the scenes at a school served by Independents by Sodexo, touring facilities that cater daily to more than 1,000 students and staff. She also went for afternoon tea, enjoyed an eight-course tasting menu at a restaurant outside London for dinner and spent a hands-on morning prepping and plating starters at Royal Ascot, where Kristen glimpsed life as a chef and said, “It was a great experience.”

“SODEXO HAS SUPPORTED FUTURECHEF SINCE 1999, BUILDING AN AMAZING TALENT PIPELINE. THIS COMPETITION HAS PLAYED A VITAL ROLE IN SHAPING THE CAREERS OF COUNTLESS BUDDING CHEFS.”

Springboard’s annual FutureChef competition is the largest national school cooking program in the UK, with more than 20,000 young people participating each year. Now in its 25th year, FutureChef has supported 220,000 young people, inspiring them to explore food and cooking as a life skill. By helping them develop their culinary talent and build knowledge of food and ingredients, it offers an entry route into the hospitality industry.

Springboard’s FutureChef recently welcomed David as its new Chairman and honored the 24-year tenure of Chairman and Chef Brian Turner CBE with the title of FutureChef Life Ambassador.

Discussing the 25th anniversary, David said, “It’s an honor to become Chairman of Springboard FutureChef, and I am looking forward to contributing to its legacy of culinary excellence.

With the support of Brian Turner and other renowned chefs and partners, we aim to inspire and empower young people to pursue their culinary aspirations.”

DAVID MULCAHY NATIONAL CHAIRMAN OF FUTURECHEF

New Springboard FutureChef Chairman David Mulcahy, 2023 winner Kristen Nugent and 24-year FutureChef Chairman Brian Turner CBE

03 Sustainability and health are driving innovation and defining food culture today, and Sodexo chefs are at the forefront of what’s new and what’s next.

Trends and Innovation Creamy Risotto with Shaved Parmesan and Figs

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Korean Beef Bao Sandwich Chef Agnes Capili Seniors

Welcome to Love of Food

Inspiring Dishes from Sodexo’s Signature Chefs Love of Food is proud to present the best culinary talent in the industry, representing chefs from all Sodexo segments. From the creativity that goes into every dish to the many ways they share their passion for good food, our signature chefs celebrate fresh, simple, bold and amazing flavors and cook with the seasons.

Celebrating their diverse backgrounds, kitchen experiences and cooking styles, they share a love for food that’s unparalleled and we’re honored that they share their personal stories and best recipes with our guests. Love of Food chefs are nominated by each segment and are chosen for the talent and passion they bring to their teams and guests each day!

The chefs of Love of Food believe in nourishing the body and soul, in providing healthy and nutritious food, in exploring global and rightat-home flavors and in being careful stewards of our natural resources. Our ever-expanding lineup of signature chefs bring innovation to our promotional menus, capturing the imagination of our guests. These culinarians share their unique style of self-expression when they craft their best dishes, creating unforgettable and amazing flavors through their own culinary experiences.

Smoked Brisket & Texas Toast Grilled Cheese Chef Mark Kaba Universities

Korean BBQ Salmon with Butternut Squash Hash Chef Christopher Kaminski Government

Savannah BBQ Pulled Pork Sandwich Chef Karl Mace Healthcare

Tilapia and Kiwi Tacos Chef Karin Mann Schools

Zucchini & Yellow Squash Zoodle Bowl Chef Aaron Vangor Corporate Services

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Innov’Challenge Awards for 2023

Winners in the EATING Category Etienne Dufrénois, Head of Corporate Responsibility, Sodexo Continental Europe, with Team Belgium winners Valentine Boone and Eline de Marbaix and Team US winners Jennifer DiFrancesco and Sherie Sheran

Winning Ideas Create a Sustainable Future Who knows innovation best? Sodexo employees do—they’re working every day to deliver sustainable food and valued experiences. These two winning teams in the Innov’Challenge prove that plant-based eating will save the world.

Foodprint Foodhall “SHOWCASING GOOD FOOD THAT HAPPENS TO BE PLANTBASED AND BETTER FOR THE ENVIRONMENT IS A WIN!” CHEF JENNIFER DIFRANCESCO

Congratulations to Jennifer DiFrancesco, Director of Culinary Innovation, on the Universities team, for sharing the top award in the Eating category.

Chef Jennifer teamed with her colleague Sherie Sheran for the idea Foodprint Foodhall, a sustainable resident dining program for colleges and universities that want to be trailblazers. The concept focuses on plant-based meals, local sourcing and zero waste and extends to cooking equipment, tableware, to-go supplies and dining room aesthetics where everything is eco-friendly, energy saving and carbon reducing.

Receiving the award is just the beginning: With coaching and executive mentoring, Chef Jennifer’s Foodprint Foodhall concept will be developed over the next year and scaled up and implemented for worldwide use, which will positively impact our guests, clients and communities.

Vegetalising Our Menus to Start a Cultural Shift Congratulations Team Belgium! Represented at the finale by Valentine Boone, Corporate Responsibility Officer, and Eline de Marbaix, Supply and Category Manager, Team Belgium shared the top award in the Eating category for their idea Vegetalising Our Menus to Start a Cultural Shift.

Vegetalising our menus and offers means positioning plants in the middle of our plates, while using fewer—yet better quality— animal products. And it’s more than just taking a few new steps; the goal is to start a cultural shift for our teams, chefs and guests.

With one-third of greenhouse gases linked to the food system, vegetalising our food models will have a positive impact on the planet, animals and our health. The vegetalising idea inspired a masterclass* that’s turned a multidisciplinary team of food experts into ambassadors for food transformation.

The Belgian team will work in tandem with the US team to take the next steps for these winning ideas. *See pages 24 and 25 for more about the masterclass.

“WE’RE AT THE BEGINNING OF THE JOURNEY, AND WE BELIEVE IN IT. A CULTURAL SHIFT IS ON ITS WAY.” VALENTINE BOONE

Share the excitement of the Innov’Challenge.

Sherie Sheran and Jennifer DiFrancesco

Valentine Boone and Eline de Marbaix

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Plant-Powered Human Care Promoting Culinary Excellence Backed by Clinical Expertise

To address the ever-changing healthcare landscape, trends in patient feeding and client priorities, Sodexo Healthcare embarked on a revitalization of its National Patient Menu to reflect a plant-forward philosophy with evidence-based health and sustainability benefits.

Registered Dietitian Nutritionists from the Nutrition Informatics team and Culinary Executive Chefs collaborated with CSR and the Food Platform development team to develop a plantforward menu that includes at least 33 percent plant-based recipes to provide diversity in flavors and cultural offerings that increase patient satisfaction and acceptance. The results of this collaboration are nothing short of amazing in terms of flavor, texture and visual appeal of the new plant-based patient dining options. The chosen recipes were taste-tested by the team, use foods readily available from our distributors and are scalable and adaptable for production in our hospital kitchens.

The team also has been creating menu tools to assist in the implementation of the Plant-Forward National Patient Menu in hospitals across the country. A plant-forward menu offers an opportunity for registered dietitian nutritionists to provide education to patients and family members on the health benefits of eating more fruits, vegetables, whole grains and plant proteins. New patient tray cards were created with plant-based nutrition facts about the meal a patient has ordered.

The American Medical Association and American College of Cardiology both recommend that hospitals across the United States provide plant-based meals to patients, employees and visitors. The deployment of the new National Patient Menu for room service and bedside ordering began in late 2023 with 70 sites, and plans are in place to roll out to all Sodexo Healthcare sites over the next two years.

Promoting plant-based eating is a critical component of Sodexo’s menu strategy to address climate change, as plant-based ingredients have lower greenhouse gas emissions. Sodexo is not only committed to offering our patients, visitors and employees the dishes they want, but also to improving the patient dining experience with delicious, healthy choices while limiting the impacts of climate change.

The National Patient Menu team included Heidi Greenwaldt, Jon Dubrick, Greg Brown, Sam Blackburn, Stuart Winters, Kevin Jones, Richard Dyce, Brett Cunningham and Jennifer Miller.

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BY 2025, SODEXO IS COMMITTED TO REDUCING OUR CARBON FOOTPRINT BY 34%. ONE OF THE METHODS OF ACCOMPLISHING THIS GOAL IS BY HAVING A 33% PLANT-BASED MENU MIX BY 2025.

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A New Era in Automated Retail 24/7 Deli Brings Innovation to UK & I Health & Care

IN LATE 2022, NATIONAL HEALTH SYSTEM IN ENGLAND PUBLISHED NEW STANDARDS FOR HEALTHCARE FOOD AND DRINK, REQUIRING 24/7 QUALITY, HEALTHY AND NUTRITIOUS FOOD OPTIONS FOR ALL STAFF. Sodexo Health & Care in UK & I introduced the automated 24/7 Deli, a first in the UK, comprising of seven robotic machines with a wide selection of nutritious hot and cold food options available throughout the day and night. All food is cooked in minutes from frozen on demand, making it a sustainable option. The deli is situated alongside the Royal Stoke University Hospital’s restaurant and staff rest area. With more than 70 choices for all tastes and budgets, dietary and cultural requirements, items are sourced from small and medium enterprises.

The hot beverage offer is provided by Change Please, a social enterprise investing its profits to provide homeless people with housing, training and a living wage. Robotic technology powers the vegan, allergen-free smoothie machine, enabling guests to customize ingredients while enjoying the theatrics of frozen fruit being dispensed and blended. Hot meals options include plant-based, vegetarian, Mediterranean/healthy, calorie controlled/weight management, low FODMAP, Halal and AfroCaribbean, as well as traditional hot meals, a wide array of sweet and savory baked treats, French fries ready in 35 seconds, Italian stone-baked pizzas and more. Ending on a sweet note are all-natural, award-winning ice cream and lollies, including vegan options.

Tim Radcliffe, Net Zero Food Programme Manager for NHS England and Co-Chair of the Expert Panel focusing on 24/7 meals for NHS staff, said, “A key imperative is that staff working long, busy shifts in hospitals have access to good quality food and this new 24/7 Deli does just that. It’s fantastic to see the difference it is making to the team at the hospital.”

24/7 Deli Ribbon-Cutting Simon Lilley, Director of Marketing and Strategy (Health & Care UK & I); Tracy Bullock, Chief Executive (University Hospital of North Midlands NHS Trust UK); Tim Radcliffe, Net Zero Food Programme Manager for NHS England and Co-Chair of the Expert Panel (NHS England); and Walter Gill, Co-Founder (SV365)

See automated retail in action!

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No More Lost Lunch Money with School Food United The Fast, Easy, Digital Way to Order and Pay for School Meals

School Food United’s (SFU) preorder and payment platform for UK schools offers busy families a convenient mealordering and payment service. For schools, it improves kitchen efficiency, reduces administration tasks, removes cash and card transactions and reduces food waste—and ensures students eat their choice of lunch every day because the kitchen can predict demand. For Sodexo, it encourages communication with schools and parents to share information about catering services and menu offerings and offers prepayment options for families.

The SFU platform is the largest digital payment platform in Sodexo UK and continues to grow—with enthusiastic praise coming from clients. In two years, the technology was introduced to 140 schools, with plans to deploy to a total of 500 schools over the next 2 years.

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SFU BY THE NUMBERS

140

SCHOOLS

23,000 PARENTS REGISTERED

14,000 APP DOWNLOADS

30,000 PUPILS USING THE PLATFORM

3+M MEALS PREORDERED SINCE LAUNCH OF THE PLATFORM

260,000 HIGHLIGHTS OF SFU View all menus See menu updates, theme days and exciting offers Ordering anytime, anywhere, on any digital device Link to on-site Sodexo catering team Easy to add funds to account Preorder process removes stigma of free school meals Provides details on allergens and dietary requirements

MEALS SERVED

20% INCREASE IN MEALS SERVED PER SCHOOL

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eat> NOW Is Now Open!

Autonomous, Frictionless Shopping Is Shaping the Retail Landscape

A SHOPPING EXPERIENCE LIKE NO OTHER, EAT>NOW BRINGS THE UNEXPECTED TO THE CONTEMPORARY NEIGHBORHOOD MARKET.

eat>NOW’s keypoint tracking technology combines computer vision and machine learning to create a shopper avatar, allowing for anonymous and accurate tracking within the store. On the back end, the technology provides reliable computer vision, intelligent inventory management and optimized store analytics.

Designed to delight shoppers with the fresh foods they crave and the brands they trust, the market is revolutionizing campus convenience with technology.

Initially developed for the Campus Segment, eat>NOW has a cross-Segment and cross-Regional application, including Healthcare, Corporate Services, and Sodexo Live! Piloted at the University of Denver, eat>NOW achieved a 28 percent lift in same-store sales within the first two months of opening and a noticeable increase in shopper and client satisfaction. The use of Everyday jumped from 10 percent to 90 percent. The extreme accuracy of the technology resulted in zero shrinkage and a substantial decrease in product cost.

An autonomous and frictionless store, eat>NOW is accessible around the clock, any day of the week. Camera-based technology and artificial intelligence allow shoppers to use the Everyday app to access the market, where they scan their phone to enter, make their selections and simply walk out. It’s checkout-free shopping for time-pressed people.

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Changemakers in Latin Kitchens Meet Three Female Chefs Working in Energy and Resources

In a male-dominated industry, these women are leading their kitchens and bringing life to the business. They’re behind the food at E&R mining sites, standing out for their hard work, passion, attention to detail and creativity.

Chef Andrea is Colombian and spent the last 7 years in Perú. She considers it her second home, appreciating all the experiences, places and people that Perú has given her. She works at the biggest operation in the country, feeding 5,000 guests per service who are very traditional and rooted in the flavors of their land.

“THEY PREFER LOCAL FOOD, LOCAL FLAVORS AND LOCAL INGREDIENTS OVER ALL THE OTHER FOOD IN THE WORLD,” says Chef Andrea. “And I think that’s beautiful.”

Andrea Hernández Escalante Senior Chef Lima, Perú

“My guests like food that makes them feel at home,” says Chef Adda.

She’s inspired by the women in her family, their Mayan roots and the mix of castes that created beautiful Mexican cuisine. She admires traditions but knows there’s always something new to discover.

“IN THE KITCHEN, YOU CAN TEACH OR LEARN, BUT YOU SHOULD NEVER GET IN THE WAY.” Adda Elena Díaz Heredia Chef Campeche, Mexico

“I’M MORE THAN A CHEF. I AM A MEXICAN COOK AND VERY PROUD OF WHAT MY FOOD SAYS ABOUT MY ROOTS.” Magali believes every guest at her site is important and she focuses on creating food that will power them for their physically demanding jobs. Her cooking style is definitely traditional Mexican food. “I believe we have the greatest versatility of flavors and colors in the world,” says Chef Magali.

Magali Ortega Cirnes Chef Mexico City, Mexico

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Cooking with the Chef Building Strong Relationships with Clients

AT THE HEART OF OUR COMMITMENT TO CULINARY EXCELLENCE IS CHEF JOAQUÍN SUÁREZ, SENIOR MANAGER OF CULINARY ARTS. Chef Joaquín and his team in Medellín, Colombia are creating an outstanding impression for our clients at top-tier events and meetings.

Innovation at Its Best Throughout the year, Chef Joaquín presents a “Cooking with the Chef” experience that immerses our clients in a world of flavors and culinary creativity. These events are much more than just events—they are feasts that celebrate culinary innovation at its best. With each dish he demonstrates, Chef Joaquín defies expectations and takes our clients on a unique sensory journey as they sample his creations.

Passion for Culinary Arts Chef Joaquín’s passion for culinary arts is contagious. Every dish he prepares and every detail of these events reflect his love for cooking. From the selection of fresh, local ingredients of the highest-possible quality to the meticulous presentation of the dishes, he pushes the boundaries of culinary creativity.

Positive Impact on Our Clients “Cooking with the Chef” is not only an exceptional culinary experience for everyone involved, but it also has a positive impact on our business. These first-class events strengthen relationships with our clients, creating stronger and more lasting bonds. Chef Joaquín and his team shine through in every interaction, building trust and loyalty.

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A New Gastronomic Community Sodexo Chile’s Round Table Chefs Share New Standards

Supported by Sodexo Chile and Round Table Chefs, a new Gastronomic Community was created to bring together culinary leaders whose mission will be to raise the standards of service, reinforce collaboration and communication and share knowledge and best practices.

Sodexo Chile hosted the first Gastronomic Community webinar with an audience of 200 to share the new service standards, including a catalog of tableware, utensils and minor equipment, as well as 50 GOP (gastronomic operational procedures) for the most popular dishes on client menus. In addition, a new email communication channel was introduced that can be utilized for technical culinary queries.

The new Community consists of kitchen leaders responsible for national food operations and a team of 15 Round Table Chefs whose purpose throughout the last seven years has been to champion innovation and efficiency, generate synergies and demonstrate our value as a market leader to our clients and guests.

04 As stewards of our shared natural resources, our teams and guests are embracing plant-based dining, supporting eco-friendly practices and lowering our carbon footprint.

Sustainable Together

Roasted Fennel with Walnuts, Lemon and Dill

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In April 2022, the world’s first carbon-neutral meal solution for contract catering launched in Sodexo locations in the UK, The Netherlands, Sweden and Finland. In just over 12 months, almost 260,000 carbon-neutral meals have been served at sites as part of the Carbono Cero partnership with QuornPro.

260k Carbon-Neutral Meals Served—and Counting Sodexo’s Carbono Cero Partnership with QuornPro Expands

As part of both companies’ vision to tackle climate change with great-tasting food, Carbono Cero is available in 730+ Sodexo-managed workplaces, including in brands such as Kitchen Works and Modern Recipe and on independent school menus. With guests increasingly aware of the impact of their food on the climate, Carbono Cero is powered by 50 incredible dishes that celebrate provenance and seasonality and have an average of just 0.33kg of carbon per serving.

QuornPro Head of Culinary Paul Jennings says, “There’s no denying that the planet needs us to change the way we eat to ensure a sustainable future. Carbono Cero is the perfect

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example of how we can create planet conscious food that still meets the needs of diners demanding great taste.”

Continuous improvement reduces carbon emissions via cooking methods, ingredients, storage and transport, including using pickled foods within the recipes as they extend shelf life and no cooking is required. No rice or avocados are used because of their footprint; the recipes are instead packed with flavorful grains and vegetables such as cauliflower rice.

The top-performing dishes, which can outsell meat dishes on the menu include Middle Eastern-Style Shawarma, Buttermilk-Style Smashed Hash Burger, Greek-Style Gyros, Indonesian Rendang, Harissa Manoush and Double-Dip Korean Wings. These dishes have received incredible feedback from clients, chefs and diners. A recent survey of 220 guests showed that 96 percent would purchase a Carbono Cero dish again, with the average score being 4.5 on a 5-point scale.

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Perhaps more importantly, 50 percent of the guests said they now choose to eat meat alternatives more than three times each week.

QuornPro works with Sodexo’s regional Food Services teams to focus on food quality, seasonality and sustainable cooking methods, using toolkits and carbon-saving reports for each site. In these educational sessions, the carbon footprints of certain foods are discussed, including an understanding of why some are higher than others, how chefs can reduce carbon in dishes without compromising the taste, texture or experience and what small changes can be made.

Carbono Cero will continue to expand into more countries and create more dishes that guests love. Additionally, the program will focus on nutritional benefits, including reduced saturated fat and calories in delicious dishes that are high in fiber and protein.

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Expanding Love of Seafood More Aquatic Foods Enter the Culinary Ecosystem

Chefs are lifelong learners. They constantly ask what else there is to discover, to play with, to turn into dishes that surprise and delight guests. They’re conscious of their impact on the planet.

Chefs are key to safeguarding the planet’s resources with the dishes they develop and showcase on menus.

With Sodexo’s commitment to source 100-percent sustainable fish and seafood by 2025, our Future Food Collective created a Love of Seafood Toolkit to help chefs source and prepare delicious sustainable seafood dishes that safeguard the future of our oceans and waterways. This robust resource contains an at-a-glance guide to sustainable species, fast facts, consumer insights, culinary principles for seafood preparation, menu guidance, an image library, on-site campaigns and hero recipes sourced from our accounts across the world.

Working with the Food for Climate League, we incorporate their research on aquatic foods which considers the entire ecosystem of species and preparations, going beyond conventional fish. The Food for Climate League revealed a new opportunity to improve the health of our waterways and of our guests through bivalves and sea vegetables.

We enhanced Sodexo’s culinary principles to incorporate preparation techniques for bivalves and mollusks. We then created culinary guides for aquatic vegetables, algae, succulents, pelagic fish and shellfish, as well as fish trimmings and offcuts to ensure we use as much of the aquatic foods as possible. UK Chef Diane Camp’s resource on tinned fish is a welcome addition to the toolkit. In addition to being one of the oldest methods of preserving seafood and preventing waste, tinned fish is on trend with #tinnedfish having 36.3M TikTok views.

The ocean covers 70 percent of our planet, but currently only provides 5 percent of our food. The inspiration in our Love of Seafood Guide encompasses all aquatic foods, providing our chefs with the inspiration and techniques to create the sustainable aquatic food dishes of the future.

LISA FELDMAN Director of Recipe Management NorAm

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From “Wasteful to Tasteful”

Sodexo UK’s Planet-Friendly Initiative Saves Surplus Produce

SODEXO’S WASTEFUL TO TASTEFUL REDUCES THE VOLUME OF SURPLUS FRUIT AND VEGETABLES THAT ARE THROWN AWAY OR LEFT IN THE FIELDS.

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In partnership with Ferryfast, a co-operative of farmers in Worcestershire, perfectly imperfect fruits and vegetables are boxed and delivered to Sodexo catering teams in education, including state and independent schools and universities.

Working with Jess Latchford of Wasteknot, boxes are available through Sodexo’s supply chain.

Based on the produce grown by the co-operative, Sodexo’s development chefs create recipes to include it in a variety of hot and cold dishes for different day parts. The chefs work closely with catering teams to provide ideas, recipes and creative ways to use the surplus produce. Many on-site chefs devise their own recipes and share them so other teams may use them.

All recipes are vetted by nutritionists. With such a strong emphasis on healthy eating, recipes include chocolate and beetroot or kale brownies, vegan root vegetable muffins, seasonal salads and classic favorite dishes and soups.

DAVID MULCAHY Food Innovation & Sustainability Director Sodexo Schools & Universities UK & I

When introduced to Wasteful to Tasteful, catering teams quickly became engaged with the bigger picture of preventing food waste by using perfectly good fresh seasonal produce that is surplus or a bit wonky in shape. More than 100 sites are receiving weekly or bi-weekly boxes, and the goal is to double the participants over the next year.

Materials for students and teaching staff include posters, menu papers and videos that highlight dishes using each week’s ingredients, and teams often display the boxes to showcase unusual vegetables or specific promotions and theme days.

These materials also encourage people to participate in rescued produce programs at home.

We continue to receive positive comments from our clients and their teaching staff, particularly as this is just one element of our food waste initiatives. As many of the dishes are plant-based, Wasteful to Tasteful encourages children to try new dishes and to eat more vegetables.

Learn more about Wasteful to Tasteful’s planet-friendly initiative.

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What Gen Z Craves New Trends in College Dining

AS GEN Z HAS COME OF AGE, SO HAS PLANT-FORWARD EATING AND THE POPULARITY OF FOOD-CENTRIC SOCIAL SPACES. Today’s college students are adventurous eaters, and they’re looking for food choices that are full of flavor, reflect global cultures and offer plant-based sustainability.

Gen Zers care a lot about the future—for themselves, for their communities and for the planet. They crave lively spaces and memorable interactions, and they’re looking for healthier, earth-friendly options.

Dining halls are the epicenter of student life, places where students seek out foods and experiences that are trendy, artisan-inspired and social-media worthy. Two newly launched Campus dining options in NorAm, Foodiverse food hall and Grown plant-based dining station, celebrate the enthusiasm of young foodies and explore diverse ingredients—from global tastes to regional comforts to local specialties, allowing students to make a connection between the world at large and their own environment on campus.

Welcome to the Foodiverse Foodiverse’s immersive food hall is a game-changer for campus dining, inviting students into a culinary experience with the enticing sounds and aromas of show-style cooking in a market atmosphere. Chefcrafted menus celebrate flavors and cultures, spotlight local and regional specialties and include a wide range of craveable choices for the needs of today’s students.

At a moment when social interaction is recognized as crucial to a student’s success, the Foodiverse food hall welcomes everyone—with communal tables to share with friends and solitary spaces offering respite from campus buzz within an atmosphere of togetherness.

Foodiverse features six to ten unique food destinations with different menu themes and vibes and with built-toorder menu items to match taste preferences. What’s important to students—excitement, wellness, plantbased, allergen-friendly and sustainable sourcing—is built right into Foodiverse’s menus.

To reduce carbon footprint, Foodiverse sources ingredients responsibly and uses food-waste avoidance practices throughout the kitchens and food hall to respect our natural resources.

Explore the food destinations at Foodiverse.

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Grown: A Plant-Based Destination Gen Z is ready for a plant-based campus dining station that fits their flexible approaches to eating and connects food to their values. The new Grown station is a showcase for delicious, plant-based meals, featuring ingredients from local and regional farms, seasonally available produce and ingredients from trusted sources. Grown is aligned at every level with Gen Z’s interest in a more sustainable world.

Grown’s creative menu features world tastes, crosscultural fusions and popular plant-forward comfort food for breakfast, lunch and dinner. Students can explore the innovative landscape of plant proteins with meals that feature their favorite flavors and fusions, while also savoring foods with environmental and sustainable advantages.

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Waste in Mind’s Guiding Principles

Waste in Mind Around the Globe

Focus on Planning, Production and Continual Improvement

Our Mission = Zero Waste

Adopt a Totally Zero-Waste Mindset

A CHEF-LED INITIATIVE, WASTE IN MIND REDUCES FOOD WASTE IN SODEXO’S KITCHEN OPERATIONS WORLDWIDE.

Respect the Ingredient and Use Every Part Adopt a Smart Menu Philosophy in Central Menus Utilize Kitchen Techniques to Reduce Food Waste

Launched in 2023, Waste In Mind is now accessible to Sodexo chefs in 45 countries. The program promotes a zero-waste mindset by providing resources to inspire chefs and culinary teams to put surplus food to good use and see the potential in every part of an ingredient, through creative zero-waste recipes, kitchen tips and training on reducing food waste.

No-Peel Approach Seeking Innovation in Kitchen Technology Inspiration and Authenticity Food Storage and Rotation

Tip #1: PLAN AHEAD. WASTE LESS.

TIP #2: LEAVE NO EDIBLE PART BEHIND

Overproduction and poor planning are two

Every part of an ingredient has a place in a recipe,

of the largest causes of food waste.1 So, keeping your

no matter its shape or size. Stimulate your culinary

mind on the long game when ordering ingredients,

creativity and see how you can make the most

and planning your menus ahead, is an easy and

of what’s at your disposal. Not only will you cut

important step to take in reducing food waste.

food waste, but you’ll also end up cutting down costs!

Plan ahead and keep #WasteInMind

Prepare recipes with #WasteInMind

TIP #3: DON’T WASTE IT. SAVE IT. Waste comes from inside and outside the kitchen, so we all have a part to play in reducing it.

From consistently reviewing practices to seeking new ways to improve, if you see something that could be reduced, reused, recycled, or recovered, don’t waste it – save it.

Think and act with #WasteInMind

when you’re ordering produce.

To find out more about how you can get involved scan the QR code.

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To find out more about how you can get involved scan the QR code.

To find out more about how you can get involved scan the QR code.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8225138/

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Keeping Waste in Mind COMPETITIONS, CHALLENGES AND EXPOS FOCUS ON WASTE REDUCTION France Combats Food Waste

APAC and EMEA GOALympics

In 2023, France overhauled the WasteWatch toolkit to assist in measuring food waste on-site and identify its causes and the actions needed for reduction. The cross-Segment operational toolbox is highly visual, with animated films, posters, client letters, testimonial videos and webinars. These improved tools have increased WasteWatch deployment: 450 operational staff members have been trained and 1,300 sites have deployed WasteWatch, with an adoption rate of 28 percent and a usage rate of 86 percent.

Teams on a pharma account in APAC and EMEA competed in the 2023 Food Waste GOALympics to reduce food waste. The GOALympics increase engagement and generate awareness about the impact food waste has on the environment, while reinforcing individual responsibility and emphasizing the actions to reduce food waste.

Waste Warrior Expo ECU Health Beaufort Hospital, a campus of ECU Health Medical Center, in NorAm engaged teams to emphasize the importance of reducing waste and educate them on how to recycle products. A Waste Warrior Expo taught team members how to create a facial scrub using the café’s coffee grounds, to regrow vegetables from trim waste, to make oil infusions and potpourri from discarded fruit peels and how to compost.

Over a period of eight weeks, locations were challenged to reduce overall food waste by 20 percent. Each location also set their own individual goal to address their site’s leading causes.

The efforts led to an additional 11 percent reduction in food waste value, adding to the overall prevention of 341,645 kg in food waste and 2,380 metric tons of CO2 from occurring since the program started in 2018, saving the equivalent of 627,670 meals.

Judged by independent industry experts, prizes were awarded to two locations. Zug, Switzerland won the gold medal for the biggest overall percentage reduction in food waste, achieving an average impact of 110 kg each week and a 44 percent total reduction. The team held a “happy hour” before closing, allowing them to sell upwards of 95 percent of products. On-demand production on Fridays eliminated nearly all buffet leftovers.

Purchasing prepared fruits and vegetables resulted in zero waste.

Allschwil, Switzerland won gold for their best-in-class effort and a total of 23.8 percent reduction.

Our No-Peel Approach Using culinary ingenuity, our chefs are finding smart ways to respect the ingredients we use and have created more than 60 recipes that feature ingredients and trimmings normally tossed aside. With Waste in Mind, every ingredient part has a place (even the peel!) and can be cured, dehydrated, fermented, frozen, pickled, preserved and puréed to make carrot-top pesto, corn cob jelly, juice-pulp fruit leather and more. If it’s edible, it belongs in a recipe!

Chef-crafted Tray-Roast Squash, Sweet Potato and Grain Salad features squash and potatoes with the skins left on and roasted butternut squash seeds.

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“We Are Chefs” Celebrates a Plant-Based Journey Sodexo Luxembourg Hosts Inaugural Conference on Plant-Based Cuisine

The first We Are Chefs conference in Luxembourg brought together chefs from all Segments to share talents, innovations and creativity with plant-based dining.

With the double objective of reducing the carbon footprint of our menus and meeting the expectations of guests choosing healthier and environmentally friendly dishes, the Sodexo Luxembourg culinary teams have developed entirely plant-based recipes with non-processed foods and locally produced seasonal ingredients.

The recipes have been shared with all chefs and are featured at restaurants in the Corporate Services segment.

Bart de Pooter, Belgium chef, culinary entrepreneur and holder of two Michelin stars for his top-ranked vegetarian restaurant, created a 100-percent plant-based menu for an important Sodexo client in Luxembourg. In addition, he hosted the We Are Chefs event and spoke to the chefs about his passion for vegetarian cuisine.

The plant-based movement is just the start of an adventure toward a low-carbon footprint that prioritizes the health and well-being of our guests and takes into account the environmental challenges that need to be addressed. After We Are Chefs, the goal is to get all teams on board and raise awareness of plant-based menus with the Sodexo Academy Master Class, planned for 2024.

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Plant-Based in Chile

Energy & Resources Promotes Healthy Eating

WITH THE SUPPORT OF EQUILÍBRATE NUTRITIONISTS AND REPRESENTATIVES OF MESA REDONDA CHEFS, TWO PLANT-BASED PROGRAMS WERE LAUNCHED IN THE ENERGY & RESOURCES SEGMENT IN CHILE IN MAY 2023.

Equilíbrate and Veggie Module were introduced at an E&R client, offering a wide variety of vegan options and a health campaign aimed toward risk groups at the mining operation. Culinary presentations, fitness activities and personalized health checks promoted healthier living habits that can improve quality of life.

At client sites throughout the mining industry, long work hours affect the well-being of workers, so implementing Equilíbrate will have a positive impact on productivity and quality of work.

Equilíbrate has a presence in approximately 150 sites from north to south in the Corporate, E&R and Healthcare Segments with guest satisfaction scores at 88 percent. Likewise, the veganbased Veggie Module program is attracting guests with its balanced and tasty options to meet the growing demand for healthy and sustainable food and raise awareness that our food decisions impact our planet, health and animal well-being.

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Johnny Sandberg of Sodexo, Mikael Berglin of &repeat and Lotta Jonsson of AstraZeneca enjoy the food selection as they fill new takeaway boxes that eliminate the need for disposables.

It’s a Reusable Revolution Takeaway Food Boxes Reduce Waste in Sweden

SODEXO AND ASTRAZENECA IN SÖDERTÄLJE, SWEDEN ARE COMBATTING RESOURCE WASTE TOGETHER WITH THE INTRODUCTION OF REUSABLE FOOD BOXES FROM PACKAGING COMPANY &REPEAT. The new system is simple for guests who want to fill-and-go from the restaurant: they download an app, scan a QR code, access a reusable box, and fill it with a meal to enjoy at their convenience. Guests can borrow up to 10 boxes simultaneously, with a 10-day window to return them to the restaurant for cleaning. It’s a loop system that’s similar to a library—but with food boxes instead of books! The takeaway boxes become climate neutral in terms of carbon dioxide impact after just 20 uses.

The pilot program had 500 users and at full capacity that number will rise to 4,500. The change to takeaway boxes from disposable containers brings us closer to the goal of a climate-neutral workplace and is also a proactive adaptation to the legislation introduced in Sweden on January 1, 2024.

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Responsibly Sourced Sushi Hissho Partnership Ensures Quality and Sustainability

Hissho Sushi brings fresh, hand-rolled sushi to US guests in the University, Healthcare, Corporate and Government Segments. With a focus on 100-percent responsibly sourced seafood, Hissho’s standards help maintain healthy fish populations and protect the ocean’s ecosystem.

Hissho’s suppliers adhere to strict standards for food safety and quality, fair labor practices, food defense and prevention of food fraud. Their wildcaught fish is Marine Stewardship Council (MSC) certified or vetted as sustainable by governmental standards while responsibly farmed products meet a minimum of Best Aquaculture Practices (BAP) 4-star or ASC certification, with seafood traceable to farms and fisheries.

Hissho’s business model supports refugees, primarily from Burma, by training them to become artisans and owner-operators. Hissho also operates Sodexo’s Mein Bowl Asian Market brand which features chefprepared pan-Asian dishes. The concept was recently expanded to include steamed bao buns, potstickers, egg rolls and bubble tea in partnership with Wow Bao and Joyba and with over 190 distribution points delivered $22 million in sales in 2023.

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A Full-Circle Ecosystem The Organic Garden at Chakan

Serving more than 2,400 meals each day, the Sodexo team at a multinational food packaging and processing company in Chakan, India sought fresh organic produce for the employee cafeteria. In 2019, they started a garden in a 100,000-square-foot plot of land. Harvests are impressive, with 2,627 kg harvested in the first six months of 2023, and all the produce is used in the cafeteria. While this still doesn’t meet the total needed, the garden does reduce the site’s carbon footprint.

Valuable compost is created from vegetable cutoffs, improving the garden’s soil quality. The team is working to increase the composting capacity and processing for speed and efficiency. The site’s water treatment plant treats all wastewater to a high standard. With 100 percent used for irrigation, it eases demand on natural resources and helps the client reduce water consumption. The team consults with women farmers from nearby Sangamner villages in Maharashtra. In return, organic seeds are purchased from them.

The team is planning to expand the nature walk around the garden, which features more than 20 plant varieties and allows employees to take a break and enjoy their surroundings.

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World Pulses Day

Celebrating a Staple of Turkish Cuisine In Turkey, Sodexo highlighted the flavor and health benefits of different legume varieties on World Pulses Day. Some of our new recipes included Beetroot Hummus, White Bean Salad with Tahini Sauce, Green Lentil Salad with Pomegranate and Yogurt Sauce and Chickpea Ravioli with Pomegranate. Legumes hold an important place in Turkish cuisine because they’re easily accessible and can be stored for lengths of time. Rich in nutrition with a low environmental footprint, legumes are frequently included in diets for personal health and our planet’s health.

One of Sodexo’s approaches to reducing carbon emissions 34 percent by 2025 is to increase sustainable plant-based meals to 33 percent of the menu. Legumes are often included in recipes and menus because they’re a good source of vegetable protein.

Exploring the Seas Sodexo Peru Adds New Seafood Dishes

Guests welcome menu variety, and Executive Chef Daniel Konja has been expanding the variety of sustainable fish and seafood that’s served in Sodexo restaurants for Energy & Resources guests. Recently, he’s been exploring new species for traditional recipes.

Inspired by typical Peruvian dishes, Chef Daniel is adapting these recipes to showcase fish with distinct tastes and textures. Peru is home to one of the most diverse culinary scenes on the planet, and his new dishes celebrate the country’s rich taste traditions.

05 Cooking creates deep connections and provides a delicious opportunity to spread love and kindness through nourishing food.

Share and Care Butternut Ravioli with Pecans and Lavender

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Patient Choice

Flexible Eating Enhances the UK Hospital Experience

ON THE 75TH ANNIVERSARY OF THE NHS, SODEXO IS DRASTICALLY CHANGING THE WAY FOOD IS OFFERED TO PATIENTS. We are putting patients’ needs at the core of patient dining, rather than merely adapting to clinical and operational routines.

Despite the developments in our eating habits and expectations, delivery and mealtimes of patient dining has remained almost unchanged since the inception of the NHS and is one of the major challenges in supporting patients’ hydration and nutrition. Only 26 percent of patients ate all or most of their meal, with many suggesting choice and timing of the meal service was the reason.

Seventy percent felt that having a more flexible solution would significantly enhance their experience.

“IF WE’RE MORE ADAPTABLE ABOUT OUR TIMINGS, AND AROUND FOOD CHOICE, PEOPLE WILL EAT BETTER AND RECOVER QUICKER.” PHIL SHELLEY CHAIR OF THE NHS FOOD REVIEW NHS ENGLAND

As a result, Sodexo implemented a flexible eating solution, where from 7:30 am to 9:30 pm, patients can call a ward host and order food from a bedside menu. The ward host is aware of any specific patient dietary/allergen requirements, which are captured in the ordering system, with standard safety, preparation and delivery procedures followed for every order.

As a result, patients felt more in control for having choice and flexibility. Being able to rest comfortably and choose to eat when they felt well enough, they ate more and without the fear of missing meals. Food consumption, nutritional balance and overall satisfaction significantly increased, with 78 percent of patients eating all or most of their meal, compared to 26 percent on the standard model. Consumption of protein, vegetables and carbohydrates increased. Patients gave high marks to the program, with 95 percent agreeing that meal flexibility enhances the hospital experience, and 98 percent recommending that other hospitals and wards introduce the program.

Phil Shelley, Chair of the NHS Food Review, NHS England also praised Sodexo’s initiative. “If we’re more adaptable about our timings, and around food choice, people will eat better and recover quicker,” he said. “It’s a great initiative and hopefully it’s something you’ll continue to take forward.”

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Honoring Indigenous Culture in Canadian Healthcare Traditional Bannock Is Now on the Menu

When a Cree patient bravely told his care team at the McGill University Health Centre Glen site in Montreal that he wasn’t interested in eating because the menu items reminded him of his time at a residential school, it started an important discussion and led to the introduction of a traditional Indigenous comfort food called bannock. With the help of First Nations and Inuit patients and the support of the hospital’s clinical team, Sodexo Canada’s dedicated food services team taste-tested bannock recipes and chose one that was closest to the comfort food patients were looking for.

Bannock is a flat quick bread. The recipe contains four simple ingredients: flour, water, baking soda and oil. It’s mixed together, allowed to rise, spread in a pan, allowed to rise again, then baked. The recipe is now on the menu and has been shared with multiple hospitals, health and social services centers, as well as with university students in clinical nutrition departments. This project’s success underscores the significance of collaboration between our teams and clients in enhancing patient experiences and potentially contributing to better outcomes.

THIS PROJECT’S SUCCESS UNDERSCORES THE SIGNIFICANCE OF COLLABORATION BETWEEN OUR TEAMS AND CLIENTS IN ENHANCING PATIENT EXPERIENCES AND POTENTIALLY CONTRIBUTING TO BETTER OUTCOMES.

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Food for Thought

Developing a Menu for Dementia Care

ADDRESSING THE NEEDS OF ADULTS IN SENIOR CARE FACILITIES, SODEXO’S CLINICAL AREA SUPPORT TEAMS ACT AS MENU GURUS FOR THE COMPANY, MAKING SURE RECIPES ARE NUTRITIONALLY SOUND. One focus area is dementia care through menu development, part of a holistic program that incorporates nutrition, wellness and hospitality for residents experiencing early symptoms of cognitive impairment.

There are specific needs for residents who have dementia, and as dementia progresses, certain cognitive functions are affected. In menu development, it’s not just what’s on the plate; it’s everything in the environment, including noise level, table arrangement, placement of silverware and plates, and even window glare that can interfere with residents’ ability to see what’s at the table.

With visual impairment, it’s hard to define where the rim of a plate is, so a white dish on a white tablecloth is hard to see.

Instead, the recommendation is to use colored plates. As dementia progresses, a resident may not understand what silverware is for and they begin to use their hands. Keeping this in mind, the support teams develop menus that feature handheld food items. Texture is another important factor—does the resident have the ability to eat crunchy foods or do they need softer food?

The most important aspect of menus is the nutritional content.

The standard for dementia care is the MIND diet, which combines aspects of two popular diets, the Mediterranean and DASH (Dietary Approaches to Stop Hypertension) diets. The foods in these recipes have a number of health benefits, such as protecting eyesight, reducing strokes and lowering the risk of developing cancer.

Healthy foods that support brain health, such as berries, are recommended because they lower the risk of inflammation. So residents may be served berries, dark chocolate and vitamin D-rich foods for brain health. Omega-3 fatty acids in seafood may reduce memory decline, so these foods are offered not only in dementia units, but throughout the continuum of independent living and assisted living, with a chance of helping the brain stay healthier longer.

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Engaging Students with Healthy School Meals

more positive relationship with school meals. The Sodexo OCL team holds tasting sessions where pupils, staff and parents can try new dishes, and we can expand it with our Agents’ input.

ELIZABETH AXON IS SODEXO’S SOCIAL RESPONSIBILITY AND ENGAGEMENT MANAGER FOR OASIS COMMUNITY LEARNING (OCL), A PORTFOLIO OF 48 PRIMARY AND SECONDARY ACADEMY SCHOOLS ACROSS ENGLAND. SHE OUTLINES SODEXO’S ENGAGEMENT PROGRAMS FOR THE ACADEMIC YEAR.

A recent trial with Klimato encouraged secondary school diners to make climate-conscious meal choices. Through CO2e labelling, pupils see the impact of the meals they choose and how opting for low-CO2e dishes can help minimize damage to the planet. If we collaborate with teaching staff, we can incorporate this impact into their lesson plans.

How Elizabeth Axon Is Changing Hearts and Minds in Her New Role

With food theme days, we generate enthusiasm to try new cuisines. I’m building direct links with heads, teaching staff and food technology departments to work together to provide content around healthy food or sustainable meal choices.

I look forward to what we can achieve in partnership with OCL. It will be a period with challenges, but also one of promise and opportunity.

Our schools, parents and pupils face several pressures and responsibilities, and our support as school meal providers is more fundamental than ever. Coming to Sodexo following a 20-year teaching career, I understand the responsibilities and challenges firsthand—the time pressure that school heads and staff are under, the need for a holistic approach to food that advocates mental and physical health and engaging with parents about the benefits of a daily hot school meal. Talking to children and being in tune with their wants and needs was intrinsic to my teaching career.

When this new position posted, I felt it was written for me.

It’s been 20 years since Jamie Oliver launched his school meals campaign, and yet there is still work to be done to position school meals as the fantastic, healthy option they are. Sodexo has already kick-started programs, activities and initiatives to boost engagement and my role maximizes the impact we can have.

Our Agents for Change program, where pupils sit on an advisory panel and help Sodexo shape the improvements they want for their school, has huge potential. Last year, the Agents designed dining room makeovers at the academies, using Sodexo’s Food & Co brand toolkit. These transformed spaces help pupils build a

LIZ AXON Social Responsibility and Engagement Manager UK

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I 5 Sensi

Awaken the Senses

SIGHT, HEARING, TOUCH, TASTE AND SMELL ARE THE CORE ELEMENTS OF ITALY’S I CINQUE SENSI (AWAKEN THE SENSES) PROJECT, WHICH AIMS TO IMPROVE QUALITY OF LIFE IN NURSING AND CARE HOMES.

Photographer Luca Lemma/Looma Agency

The senses influence our perception of the world around us, and research proves a multisensory eating experience can reduce malnutrition among the elderly.

In collaboration with the Swiss-born Green Michelin-starred chef Pietro Leemann, menus inspired by I 5 Sensi were offered to residents of nursing and care homes. Other elements complete the project: aromatherapy with food fragrances, proper lighting in the room and music and nature sounds while residents are having their meal. The project showed that multisensory stimuli had a positive effect, improving perception of a meal’s aroma, color, appearance and texture and stimulating an increase in guests’ appetites.

Buono Così Taste, Well-Being and Quality in Italy Monza’s Piazza Roma transformed into an atmosphere of curiosity and enthusiasm with Buono Così by Sodexo.

Organized in collaboration with the local council, the event showcased the catering services offered to the city’s schools.

The experience-based information trail offered families and members of the public the opportunity to learn about Sodexo’s catering services—how suppliers are chosen, our eco-sustainable policies and our commitment to reducing food waste. The event gave the public a first-hand look at the school canteen experience from both a nutritional and social point of view.

Top Left: Chef Antonietta Visone Bottom: Chef Alessandro Aiello

Chef Pietro Leemann and the team that developed and deployed I 5 Sensi

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A Gurkha Menu for Colchester Garrison Offering Traditional Cuisine for Nepalese Soldiers

When Sodexo’s Colchester Garrison team learned that a company of Gurkha soldiers from Nepal would be deploying to Colchester as part of the 13 Air Assault Support Regiment (13AASR), they set to work to create a Gurkha curry option to provide a traditional cultural meal—and a taste of home—to the Gurkha regiment at the Junior Ranks Diner.

The 13AASR regiment requested that the curry be made by a Gurkha chef, but that wouldn’t always be practical if Gurkha chefs were called out on exercise. So Seth Dodson, Operations Manager of the Merville Barracks Central Processing Unit where dishes are cooked and chilled before reheating for service, and his team researched Gurkha cuisine extensively and were surprised to find that there weren’t any wholesale Gurkha curry products available for ordering. The culinary team decided to create their own, working closely with Gurkha chefs to develop curry dishes.

Each curry dish went through five stages of testing and changes, with Gurkha chefs providing feedback and contributing during each stage. Fifteen Squadron QOGLR (Queen's Own Gurkha Logistics Regiment) were also asked to taste-test the new menu, and they provided overwhelmingly positive feedback. This Gurkha menu, with authentic cook/chill Gurkha curries, may represent the first of its kind in the UK. Particular thanks are due to SSgt Tek Gurung and Sgt Saru Magar.

THEY SET TO WORK TO CREATE A GURKHA CURRY OPTION TO PROVIDE A TRADITIONAL CULTURAL MEAL—AND A TASTE OF HOME— TO THE GURKHA REGIMENT AT THE JUNIOR RANKS DINER. Each evening, one of the existing offerings from the hot core menu is replaced with a Gurkha offer. Instead of a regular starter, main and dessert, the Gurkha option consists of a main course, basmati rice, a side of dahl and a whole bird’s eye chili pepper (also called a peri peri pepper), which is a cultural norm in Nepal. Since launching the meals, Gurkha curries have made up 50 percent of all evening meal sales—appealing not just to 13AASR regiment, but also to others stationed at the garrison, as well as contractors and civilians. More dishes are in development to extend the range of authentic Gurkha offerings.

SHARE AND CARE

Transitioning to Plant-Based Menus in France 100 French Dietitians Gather in Paris for Training

SODEXO DIETITIANS ARE ELEVATING THE IMPORTANCE OF PLANT-BASED MENUS IN FRANCE.

This annual convention brings together French dietitians and experts who share their knowledge about plant-based eating. This year’s speakers were Caroline Elissèche, French Head of CSR; and Patrick Sochnikoff, Global Head of CSR; as well as industry experts Romane Poinsot, engineer-researcher in sustainable food; Eloïse Remy Castagna, engineer-researcher on eating behaviors; and Aris Christodoulou, Founder of Siga. We’re grateful to everyone who contributes daily to the design of balanced meals—both good for health and good for the planet.

Annual Gathering of Dietitians and Nutritionists in Paris

Combining Health and Pleasure for School Menus Dietitian Laure Daumas helps to create new recipes for middle- and high-school programs and analyzes dishes from a nutritional point of view. She says that beyond nutritional balance, food and mental health have a definite link. “Because of my background, I’m sensitive to the subject of young people’s diet and health,” says Laure. She supports local marketing teams with exciting events to promote menus and loves that no two days are alike when offering nutritional education for Sodexo’s young guests.

“THE LUNCH BREAK SHOULD BE A TIME FOR SHARING AND RECHARGING OUR BATTERIES. WE NEED TO CULTIVATE THESE PLEASURES.” LAURE DAUMAS DIETITIAN, FRENCH FOOD PLATFORM SCHOOLS AND UNIVERSITIES PARIS, FRANCE

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Hands-On Mentoring: Student Edition Offering Students a Peek at a Culinary Career

“SUCH A BRILLIANT SCHEME. I KNOW THIS OPENED THE EYES OF OUR STUDENTS, BOTH IN TERMS OF THEIR ABILITY AND THEIR THINKING ON FUTURE CAREER CHOICES. THANK YOU FOR MAKING THIS POSSIBLE.” JOHN BARNABY CHIEF OPERATING OFFICER OASIS COMMUNITY LEARNING

Culinary Development Manager Gary Periti has supported key projects for Schools and Universities in the UK & I during his tenplus years with Sodexo. Alongside his day-to-day role, Gary has been making a social impact by interacting with pupils from our client Oasis Community Learning. He recently mentored students attending Oasis Academy Media City and shared the skills needed in the culinary field. Through demonstrations and hands-on sessions with Chef Gary, the pupils were enthusiastic and engaged as they learned necessary kitchen skills. They rose to the challenge, creating high-quality and beautifully plated food which was showcased at the Independent Schools' Bursars Association (ISBA) conference in Manchester in May 2023.

“THE STUDENTS THOROUGHLY ENJOYED THEMSELVES AND ARE REALLY APPRECIATIVE OF THE OPPORTUNITIES AND EXPERIENCES YOU HAVE GIVEN THEM. YOU HAVE BOOSTED THEIR CONFIDENCE AND BUILT STRONG RELATIONSHIPS WITH THEM.” SARAH HOUGH TEACHER OF FOOD PREPARATION AND NUTRITION OASIS

06 There’s always a reason to celebrate—from sizzling competitions and industry recognitions to grand-prize winners and fun cooking sessions!

Memorable Moments

Fresh Blueberry Cheesecake

MEMORABLE MOMENTS

Adam Smith Takes Top Honors Hospitality Chef Named Sodexo UK & I Chef of the Year 2023 Hospitality chef Adam Smith has been named Sodexo UK & I Chef of the Year 2023, following a live cook-off with eight of Sodexo’s finest chefs. The competition final was held at a Hotel, Restaurant and Catering (HRC) event at ExCel London in March.

Chef Adam is a senior hospitality chef for Independents by Sodexo and won an all-expenses-paid trip to Venice, courtesy of sponsor UNOX, and an exclusive finedining experience in London, courtesy of sponsor Lockhart.

The competition emphasized sustainable eating, and competing chefs created three dishes with different criteria: one vegetarian/vegan dish using two or more ingredients from Future 50 Foods; a main dish comprising British/Irish chicken suitable for brasserie-style or a chef’s special; and a classic fruit

crumble with a twist using fresh rhubarb. The chefs were also required to create dishes with minimal food waste.

Adam’s winning dishes were: a vegetarian/vegan dish of Hawaij-spiced cauliflower with pickled red cabbage, red lentil dahl, and smoked paprika onion fritter; a main dish beer-glazed chicken breast with confit onion chicken ragu, smoked garlic mash, sweetcorn puree and charred hispi cabbage; and a custard tart, rhubarb compote, caramelized white chocolate crumble with rhubarb sorbet.

In preparation for the event, the eight finalists attended a mentor day where the team of judges got a first look at the finalists’ dishes and provided constructive feedback that the chefs could incorporate for the live cook-off.

It was a great opportunity for competitors to practice and familiarize themselves with the logistics of an unfamiliar kitchen and the equipment required to prepare their dishes.

Chef Adam, who serves at Eton College and Dorney Lake, was also the UK & I’s winner of Sodexo’s first-ever Global Sustainable Chef Challenge in 2022.

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The Essence of Jilin Cuisine Chef Wang loves cooking and studies traditional recipes and ingredients—which led him to create his signature dish called Northeast Stewed Dish in an Iron Pot. It’s widely loved by leaders and employees at his location and is often served during banquets.

Certificate of Honor Awarded

Chef Lei Wang and On-Site Team Praised for Performance Highly praised for their professionalism under difficult circumstances, Corporate Services Chef Lei Wang and his culinary team in China were awarded a Certificate of Honor by the Changchun Automobile Economic and Technological Development Zone Management Committee.

On arriving at a municipal construction project site to set up service, Chef Wang and team realized there were many shortcomings, including inadequate serving tables and dining tables and chairs for guests. Through effective communication, borrowed manpower and persistent efforts, the team managed the event successfully and were recognized for their efforts with a Certificate of Honor.

Competing in Toque Chef 2023

Chef-Resident Duo Wins Global Culinary Contest The prestigious global culinary contest Toque Chef arrived in Bergamo, Italy in 2023 to promote international culinary talents who are committed to serving healthy, seasonal meals every day to nursing and care home managers and their guests.

Watch this Toque Chef duo in action in the semifinal at Domitys Quarto Verde.

Chef-resident duos like Executive Chef Mauro Biola and resident Gabriella Morzenti emerged as stars of the contest, which took place talent show-style at Domitys Quarto Verde, a senior care residence where Sodexo provides food service.

Initially selected during the regional contest phase in February, this chef-resident pair flew to Paris for the long-awaited final judged by an international jury. Competing against six other finalists from all over the world, they presented their recipes and won the Special Prize of the Jury.

MEMORABLE MOMENTS

2023 Beyond the Plate Showcasing Canada’s Culinary Talent

Our culinary experts are the driving force behind innovation, social responsibility and unforgettable dining experiences. That’s the focus of Canada’s Beyond the Plate—a movement to celebrate culinary heroes who not only lead kitchens but also shape the future landscape within Sodexo Canada’s Food Services.

Nominees are experts in flavors and presentation, sustainability champions and diversity, equity, and inclusion (DEI) leaders and are known for their influential leadership styles. Nominated by their peers, these winning chefs deserve recognition for their dedication, remarkable skills and profound impact on our culinary world. A voting committee, composed of Sodexo Canada’s executive culinary team, evaluated the submissions and chose the outstanding 2023 Beyond the Plate winners.

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Chef Ken elevates office dining with global culinary flavors and international dishes. As a Sodexo Sustainability Champion, he advocates for local businesses and seasonal and regional produce in his diverse menu offerings. Chef Ken has introduced dishes like Bao Buns, homemade ramen and plant-based staples, catering to diverse tastes. He fosters creativity within his team, empowering them to contribute culturally inspired dishes.

His client relationships and innovative approach reflect his commitment to culinary excellence.

Gold Winner Chef Kenneth Webster Corporate Services Ontario

Chef Rana is a culinary talent with an impressive track record, including experience at a Michelin Star restaurant. As a Chef Manager, he has demonstrated diverse culinary skills, a dedicated work ethic and exceptional leadership qualities.

He has effectively brought high-end catering events into his kitchen and played a pivotal role in elevating the culinary offerings in various units in his district. Chef Rana’s humility and his commitment to growth make him a standout team member with immense potential at Sodexo.

Silver Winner Chef Bhupendra Rana Healthcare Ontario

Chef Debbie stands out with her unwavering determination, taking charge when it matters most and spotlighting her talented team. Despite often working behind the scenes, her resolve and enduring positivity ensured seamless services during the absence of her executive chef. Chef Debbie’s selflessness was evident when a natural disaster struck Nova Scotia—she wholeheartedly supported students and clients, prioritizing their needs above her own. Her contributions, including being featured in a company cookbook, underscore her exceptional leadership and commitment to enhancing the campus dining experience.

Bronze Winner Chef Debbie Kopf Campus Nova Scotia

MEMORABLE MOMENTS

From Competitors to Ambassadors Meet Les Beare and Joshua Banner

RECOGNIZED BY UK’S NATIONAL HEALTH SERVICE LEADERS, THE DYNAMIC DUO OF LES BEARE AND JOSHUA BANNER EPITOMIZE SODEXO’S VALUES AND HAVE PROVEN THEMSELVES AS WORTHY AMBASSADORS FOR SODEXO.

Les Beare and Joshua Banner

As top 3 chefs in the UK in NHS Chef of the Year competition two years running, they attended the #GreatfoodGoodhealth NHS event and represented England at the NHS 4 Nations Chef Challenge, where they demonstrated their catering skills and menu engineering know-how in a live competition.

Chefs Les and Josh cooked at the HCA President’s dinner for 500 people and, based on their evergrowing relationship with the NHS Estates and Facilities Commercial Directorate, they also cooked for the Chef’s Table at the House of Commons to celebrate the NHS’ 75th anniversary.

In their roles as Head Chef and Chef/Patient Dining Duty Manager for Wye Valley NHS Trust, Les and Josh share knowledge with other culinary teams and inspired Sodexo’s greater involvement with the NHS Chef of the Year 2023.

They’ve also played a key role in Sodexo’s joint campaign with the NHS to share learning beyond the competition for the benefit of the wider NHS. As well as continually representing Sodexo and supporting NHS events, Les and Josh, with their enthusiasm, passion and commitment, deliver excellence every day and are transforming on-site food offerings, challenging the status quo, bringing innovation and sharing wisdom.

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John Core Wins Inaugural Culinary Nutrition Award

Award Honors Excellence in the Profession John Core, culinary nutrition lead with Sodexo Ireland, has won the inaugural Paula Mee Applied Culinary Nutrition Memorial Award from Technological University Dublin. Established by the university in 2023, the award honors the memory of Paula Mee, a well-known author and lecturer in the master’s program and one of Ireland’s most prominent dietitians and food experts for the past two decades. The award is open only to graduates of the TU Master’s in Applied Culinary Nutrition program at TU Dublin and recognizes a graduate’s excellence in implementing culinary nutrition in the workplace, in professional activities and in research.

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John’s winning entry focused on the impact he’s made on culinary nutrition for Sodexo clients and employees, accomplished through talks, blogs, clinics on healthy eating and cooking techniques, nutrition-based pop-ups and recipe reformulations that included more nutrient-dense ingredients without compromising flavor, texture or visual appeal. For Sodexo employees, John designed Mediterranean diet-based meal plans to encourage healthier eating patterns and, for one of Sodexo’s charity partners, he helped develop content for nutritionally sound video recipes designed to support families exiting homelessness.

Upon winning, John said, “It’s a huge honor. I was fortunate enough to work with Paula while completing my master’s and to have my name associated with someone of her caliber is very high praise.

I’m inspired to pioneer new pathways in culinary nutrition.”

MEMORABLE MOMENTS

Darren Edwards Wins Contract Caterer of the Year Award Celebrating Excellence in the Culinary Industry

Executive Chef Darren Edwards was awarded Contract Caterer of the Year for 2023 by the British Culinary Federation at a ceremony in May. Chef Darren has worked for Independents by Sodexo at Wellington College—one of the UK’s great coeducational boarding and day schools in Berkshire—since November 2018.

Throughout this time, and with more than 35 years' catering experience behind him, he’s helped to stabilize and develop Sodexo’s catering operation at the college.

On a typical day, Chef Darren’s 28-strong team serves 3,600 meals across four locations at the Wellington College estate, which occupies a 400-acre parkland. Across a week, his team will serve more than 6,500 breakfasts, nearly 9,000 lunches and around 6,000 suppers. The menus, which change each term, feature a combined 350 items during a three-week cycle. In a recent audit, Darren received significant praise for his achievements at the college and was recognized for being “incredibly committed, skilled and diverse.”

“DARREN IS AN ABSOLUTE CREDIT TO SODEXO AND A DESERVED WINNER OF THIS AWARD. WE HAVE SEEN OUR STUDENT FEEDBACK SCORES AT WELLINGTON COLLEGE INCREASE DURING DARREN’S TENURE. HE OFTEN GOES ABOVE AND BEYOND AND HE IS PASSIONATE ABOUT GOING TO THE NEXT LEVEL, TRULY LIVING SODEXO’S VALUES.” TIM FURNIVAL CONTRACT DIRECTOR INDEPENDENT AND PRIVATE SCHOOLS FOR SCHOOLS AND UNIVERSITIES

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Education for Good Living

Promoting Health at Toyota Turkey The health and well-being of employees is a priority for Toyota Turkey and Sodexo. In July 2023, Dietitian Sibel Mumcu led a series of activities and workshops to raise awareness about healthy eating and to help combat obesity.

Employees discovered new ways to improve their nutritional habits, including enjoying plantbased meals. Eating for color was introduced, where selected vegetables and salads and their benefits were featured according to color group. Employees were also educated on sugar consumption, portion control and various types of breads and grains.

Messages about the causes and health challenges of obesity, as well as prevention methods, were shared through posters, banners, brochures and desktop computer screens.

Chef Ahmet Kibar hosted healthy meal workshops, with participants preparing dishes featuring legume- and grain-based vegetarian meatballs, as well as smoothies with fresh vegetables and seasonal fruits. In a separate workshop, Chef Salim Akal demonstrated marination methods, with participants learning how to prepare Filet Mignon with Vegetable Garnish and Mushroom Sauce. At each workshop, participants received Sodexobranded aprons, bandanas, cloth bags, participant certificates and recipes.

07 We’re celebrating our talented chefs and culinarians who lead their kitchens with expertise and inspire their teams to achieve new levels of culinary excellence.

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Culinary Showcase Flapjack Stack with Cranberry Jelly and Yogurt

C U L I N A RY S H O W C AS E

Patrick Liu

Roberto Schiavini

PATRICK LIU’S ENTHUSIASM, INNOVATIVE SPIRIT, SINCERITY AND PURSUIT OF CULINARY EXCELLENCE INSPIRES HIS WHOLE TEAM AT BEIJING WORLD YOUTH ACADEMY.

“My audience is children in nursery and primary schools, and there’s nothing better than having them tell me that what they ate was good,” says Chef Roberto. Vegetables and legumes are always included in school menus, so he finds a way to inspire children to appreciate them by working on the consistency and presentation of a recipe to make it more inviting. He grew up watching his mother prepare dishes, and he started working in kitchens while he was attending school. He describes his cooking style as “very imaginative because I like to invent flavor combinations.”

Unit Manager Beijing World Youth Academy Beijing, China

Going above and beyond client expectations at this international school for Chinese and foreign students in kindergarten to grade 12, Chef Patrick incorporates new cuisines for student and staff lunches, partnering with a students’ committee to research the origins of various cuisines and create monthly national and international food promotions. In addition, he often makes regional pastries and desserts to ensure that international students and out-oftown staff experience a taste of home.

For the first academic conference hosted by the school, Chef Patrick and his team provided catering throughout the two-day event, including breakfast, tea break, lunch and dinner with dozens of unique dishes, earning praise from the conference planners. For the school’s twentieth anniversary celebration, Patrick integrated the school’s logo and colors into a huge ice sculpture, unveiling it before the guests and impressing everyone in attendance.

Chef Schools Milan, Italy

HE LIVES BY ADVICE HE ONCE RECEIVED: “ALWAYS BE KIND.”

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Nabila Kerbout

Thomas Hopp

The only female chef working for Sodexo | Kelvin United Arab Emirates at the moment, Chef Nabila can be seen as a beacon for other women to enter the culinary field and join Sodexo I Kelvin in the Middle East region. Chef Nabila and her team produce a tantalizing array of continental cuisine, bringing the flavors of home to the personnel deployed on location and presenting regionally themed cultural days to raise spirits on holidays.

“In Germany, we’re working on plant-based menus because this helps us create a more sustainable future,” says Chef Thomas Hopp.

“Plant-based meals give the guest and chef the flexibility to add or exchange protein components but still maintain a minimum of 70 percent vegan ingredients per dish.” By age 18, Chef Thomas became interested in food and cooking and he continued on to be a chef. “Everyone likes to eat, and cooking can bring your friends and family together,” says Chef Thomas. He says street food and classic dishes are always the most popular with guests. International food is his absolute favorite, and he loves talking with colleagues all over the world.

Chef de Cuisine Allied Forces - Defense Segment Abu Dhabi, United Arab Emirates

CHEF NABILA WEAVES HER OWN MOROCCAN HERITAGE, ALONG WITH ARAB, BERBER AND ANDALUSI INFLUENCES, INTO MENUS, EXCELLING AT AMUSE BOUCHE AND TAPAS-STYLE MENUS. She is resilient, adaptable and passionate and has elevated the high standards even further with her own unique style. Prior to joining the Sodexo I Kelvin family, one of Chef Nabila’s most memorable moments as a chef was being appointed chef in charge of the main kitchen for Formula 1 Grand Prix Abu Dhabi.

Food Expert Food Platform Rüsselsheim, Germany

“BE OPEN MINDED AND CREATIVE AND DON’T BE AFRAID TO SPICE UP YOUR FOOD.”

C U L I N A RY S H O W C AS E

Joseph Ewen

Maria Nilza Rodrigues Senna

DEDICATED, PROFESSIONAL AND INSPIRING ARE WORDS THAT SPRING TO MIND WHEN DESCRIBING CHEF JOSEPH EWEN.

Working in a Sodexo kitchen inspires Maria to learn new skills every day.“We’re using new techniques for plant-based recipes and working as a team researching new dishes to understand what our guests like,” she says. Guests at her location like traditional Minas Gerais dishes— “mother’s homemade food” with simple, natural seasonings and lots of love. Maria learned to cook as a young girl and has been cooking as a career for more than 40 years. She’s worked for families in their homes and in commercial restaurants, holding many different positions in the kitchen.

Chef Manager Energy & Resources Aberdeen, Scotland

His working day starts early, and he welcomes the hustle and bustle of deliveries that ensure that his site’s kitchen can serve 400+ guests a day, producing up to 250 restaurant meals, 150 deli servings and many hospitality events. Under his guidance, the culinary team prepares three main courses, two soups and a selection of sweets which change daily, as well as hearty breakfast selections, Aspretto coffee bar drinks and wide-ranging deli bar options.

Chef Joseph is known for his attention to detail and food presentation, whether it’s creating customized menus for client meetings or planning his restaurant’s celebration of the King’s coronation in May 2023. His calming presence in the kitchen ensures his whole team operates with purpose and drive, going the extra mile to deliver fresh, healthy and inspiring menus to guests at his site.

Cook Corporate Servies Ribeirão das Neves, Brazil

“WITH SODEXO, I’M CONTINUING MY JOURNEY AND GROWTH AND I’M COMMITTED TO MY WORK.”

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Seenivasan Ramakrishnan Chef Manager, Dulwich College Singapore

Chef Seeni entered the culinary profession two decades ago and was an Executive Chef in several hotels in India before joining Sodexo as Head Chef at United World Colleges in 2014. He was promoted to Executive Chef for the Education Segment in 2016 and is now a Chef Manager at Dulwich College, an international school for students aged 2 to 18.

WITH CHEF SEENI AND HIS TEAM AT THE HELM, THE CULINARY EXPLORATION AT THE SCHOOL KNOWS NO BOUNDARIES, AND THEY OFFER A RANGE OF 16 TO 18 DIFFERENT CUISINES EACH WEEK. They source top-notch ingredients and continuously introduce new foods that align with current trends.

By collaborating closely with the food services team for engaging kid-friendly options and intriguing local Asian recipes and with the supply management team, this dynamic synergy ensures that every meal at Dulwich is a captivating journey for the taste buds.

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Robert Grohmann

Executive Head Chef Global Strategic Accounts Munich, Germany With his first experience working in a restaurant at age 13, Chef Robert says,

“IT WAS CLEAR TO ME THAT I WANTED TO LEARN THIS PROFESSION BECAUSE I WAS ALREADY VERY INTERESTED IN COOKING AND FOOD.” He’s always wanted to bring his unique style to the table and is inspired by the new modern chefs and different diets. He cooks with very few spices so food’s natural flavors can shine, and he appreciates light Mediterranean and Asian cuisines because you can taste the aromatic ingredients. The guests at Chef Robert’s location love vegetarian and vegan dishes and favorites include kidney bean burger patties, vegan pesto and healthy modern bowls.

C U L I N A RY S H O W C AS E

Bobby Saravanan Krishnan

Jamie Hartz, MS, RD, LD

CHEF BOBBY HAS A PASSION FOR CRAFTING STYLISH DISHES AND BECAME A CHEF FOR THE LOVE AND ARTISTRY OF CULINARY CREATION.

As a Senior Manager of Culinary Systems, Jamie Hartz supports the entire menu process—from ingredient selection to recipe ideation, development and menu creation—for K-12 schools on the National School Lunch Program. “The flavor preferences of students are as varied as the demographics,” she says.

He admires modern European cooking where each ingredient turns into beautiful culinary art. He’s drawn to Asian culinary techniques, especially the art of stir-frying, because it achieves a distinctive “wok hei” taste that enhances the overall flavor profile of a dish.

“GLOBAL FLAVORS AND TRENDS PROVE POPULAR WHEN KIDS ARE EXPOSED TO NEW AND EXCITING FOODS.”

He describes his guests’ flavor preferences as 60 percent Asian and 40 percent Western, and they are key factors for his menu design.

Chef Bobby says that tempting and delicious plant-based dishes are popular, and he’s been creating zero-waste dishes with inspiration from multimedia sources.

A Registered Dietitian by trade, Jamie has more than 30 years of foodservice experience including frontline, management, academic and clinical dietetics. Her career is inspired by the culinary legacy of her family, including a greatgrandfather who was a restaurateur, and her heartfelt desire to serve others. In addition to her food and nutrition focus, Jamie says she’s honored to use her operational experience “to carry the light forward” to manage mentoring and professional development for her Sodexo team and colleagues.

Executive Chef Premium Tech Company Singapore

Senior Manager, Culinary Systems Tech & Services Virginia, United States

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Jessie Thomas

Alverino Soares

Jessie Thomas has excelled in her role as Head Chef at a pharmaceutical client’s campus site, where she’s built a strong and engaged team over the past year.

Working in a bakery at age 23 and inspired by his chef mother, Chef Alverino realized that he was interested in learning more about the culinary field. Describing his cooking style as contemporary, he has an impressive range of knowledge about food from Taiwanese, Buddhist, Minas Gerais and Espírito Santo food traditions and is also learning more about Japanese and vegan cuisine.

Head Chef Global Strategic Accounts High Wycombe, England

SHE’S IMPLEMENTED MEANINGFUL CHANGES TO THE CATERING DEPARTMENT, AND IT’S RESULTED IN AMAZING GUEST FEEDBACK. Chef Jessie began working at the client site a dozen years ago as chef de partie and was then promoted to sous chef for Modern Recipe. Recently, the head chef position opened and, with encouragement from colleagues, she applied and was offered the job. Chef Jessie entered her first culinary contest in March 2023, taking part in Chef of the Year competition and was chosen as one of eight finalists. She went on to win a Silver Award, just three months after the start of her new role as head chef! The food Chef Jessie creates for special events and VIP functions has never looked or tasted as good as it does under her leadership.

Lead Cook Schools and Universities Vitória, Brazil

“MY GUESTS LIKE SIMPLE, HOMEMADE FOOD, AND IT’S A PLEASURE TO SEE THEM EATING WELL.” He’s truly passionate about cooking and enjoys adding plant-based dishes to his menus so guests can discover new flavors.

C U L I N A RY S H O W C AS E

Cathy Adamson

Vincenzo Varriale

Chef Cathy Adamson finds culinary inspiration all around—international travel, colleagues and friends, market trends and, of course, eating out. After setting out to be a nurse but finding the program full, she ended up in a catering course and a whole new world opened for her.

Originally from Campania, Chef Vincenzo says he’s been lucky enough to live in different regions of Italy and learn local dishes.

Craft Development Chef Corporate Services Belfast, Northern Ireland

SHE HAS A BROAD INTEREST IN GLOBAL FLAVORS AND PARTICULARLY ENJOYS COOKING ITALIAN, SPANISH, GREEK, THAI, KOREAN AND AMERICAN CUISINES. Chef Cathy says the guests she serves have differing tastes so she balances the menu between traditional dishes and newer offerings incorporating lots of spices, fresh herbs and citrus flavors. Plant-based dishes are always on the menu, along with lots of sampling to encourage guests to try something new.

Chef Corporate Services Florence, Italy

“I LIKE TO MIX FLAVORS BECAUSE NEW COMBINATIONS ARE OFTEN MORE INTERESTING THAN A TRADITIONAL RECIPE.” He was inspired to be a chef because he wanted to re-create the sense of communion he felt when his family was at the table together every Sunday eating dishes his grandmother prepared.

Chef Vincenzo cooked modern cuisine in the hotel sector during his first years as a chef and now he seeks out more authentic Italian recipes. “People’s tastes have changed a lot in recent years,” he says, “and with social media, it’s easy to identify new consumer trends.” In Tuscany, he finds a strong appreciation for vegetables, soups and pulses, and he creates dishes that use all aspects of an ingredient. “All you need is a little inventiveness,” he says.

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Kelvin Cha Chuen Hoong

Account Manager, Cognita Schools Singapore

“I JUST LOVE THE ART OF COOKING AND THE JOY IT BRINGS TO OTHERS.” As a teenager, he was in the kitchen with his mom, experimenting with recipes and techniques, and he’s worked in kitchens ever since. He loves the creativity and precision that goes into making a great dish—and the satisfaction of seeing people enjoy his food is unparalleled.

Staying current on culinary trends through food influencers on social media, attending food festivals and reading food magazines, Chef Kelvin is always open to trying flavor combinations and techniques from around the world. He’s particularly interested in modern European and Asian cuisines and is busy crafting and sharing plant-based dishes with the students and staff at his location.

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Michael Lindgren

Executive Head Chef Global Strategic Accounts Stockholm, Sweden “I am service-minded, and I want everyone to have a full stomach and a smile on their face,” says Chef Michael. At his site, he serves both white- and blue-collar workers and says taste preferences vary from home cooking to street food/food truck to fine dining for conferences and hospitality services. His team is introducing plant-based dishes, creating curiosity and encouraging guests to experience all the goodness that’s available.

Chef Michael enjoys cooking many cuisines, from Swedish to French to Japanese and he definitely leans more in the rustic direction.

“I’ve known since I was 13 or 14 years of age that I wanted to be a chef because I’ve always loved to cook,” he says.

AT WORK, HE’S KNOWN FOR HIS DRIVE, PASSION AND HUMILITY, AND HE DELIVERS HIS BEST CONTINUOUSLY, REGARDLESS OF ANY CHANGES OR CHALLENGES.

C U L I N A RY S H O W C AS E

Michelle Daly

Andreas Wallum

“I’m using the seasons and colorful produce to produce the most flavorful dishes,” says Chef Michelle. As a Development Chef, she relies on guest insights and feedback to bring more and more plant-based dishes to the menus across the Segments she serves.

“We would love to get more guests involved in the ideation sessions!” she says. Michelle was always interested in food, and her dad told her that she should be a builder because of the way she constructed the foods on her plate. Being a chef seemed more logical.

She enjoys traveling because it allows her to explore different cuisines and flavors. Chef Michelle grew up with from-scratch cooking, worked in fine dining and describes her current style as healthy and flavorful.

Her philosophy is,

“OUR GUESTS WANT TO EXPERIENCE FRESH INGREDIENTS, GOOD CRAFTSMANSHIP AND GREAT VARIETY.”

Development Chef Food Platform, Tech & Services Navan, County Meath, Ireland

“TASTE AND LISTEN TO WHAT IS AROUND YOU, AND BE OPEN TO NEW IDEAS AND TECHNIQUES.”

Food Expert Food Platform Rüsselsheim, Germany

Chef Andreas says, “With tasty food and a little love, we can create an inspiring meal.”

With two hotel internships in his school years, he realized he loved the smell of a kitchen, the chefs and the workflow and decided on a culinary profession. After many years in fine-dining restaurants, he set out to explore food from a different angle. He enjoys the challenge of the craft—balancing the five tastes, sourcing the freshest ingredients and using the most modern cooking methods.

Chef Andreas says that culinary teams are hosts with heart and soul and they give their very best every day, even under difficult circumstances. With half of his location’s guests being international, authenticity is of great importance. “We don’t compromise on quality and taste, because tradition is very important here,” he says.

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Juan Pablo Olmos Chef Food Platform Bogota, Colombia

Chef Juan Pablo has made exceptional contributions to Sodexo’s clients and communities, significantly improving culinary operations by sharing his experience and knowledge. Working with the Love of Food community in Colombia, he’s created more than 180 videos teaching culinary techniques, shared more than 1,200 photos and produced online courses, books and food safety information. Above all, he’s been highly effective in improving the dining experience at client sites in Colombia.

CHEF JUAN PABLO STANDS OUT FOR HIS COMMITMENT AND PASSION FOR THE DEVELOPMENT OF THE COUNTRY’S CULINARY TEAM.

Christoffer Norell

Head Chef Global Strategic Accounts Lund, Sweden A love for ingredients and creative food experiences led Christoffer Norell to the culinary field as a teen. He’s inspired to keep learning cooking techniques and curious to try anything new. He likes exploring all the new proteins coming to market.

“IT MAKES EVERY DAY EXCITING.” The guests at his location have a broad palate—from plant-based foods and innovative ingredients to traditional Swedish meat, potato and sauce dishes—and Chef Christopher invites guest feedback whenever he introduces a new taste or menu item.

Haowen Lu

Culinary Innovation Expert Food Platform Shanghai, China Chef Haowen Lu has worked at Sodexo for 16 years in large-scale sites for all manners of group meals. He’s earned multiple certificates, including Senior Chinese Cooking Technician and International Certified Nutrition Expert, which he pursued to better serve his guests. With many years of site experience and service support functions, he has accumulated a wealth of skills in cost analysis and personnel management.

CHEF HAOWEN EMBODIES THE SPIRIT OF CONTINUOUS LEARNING AND INNOVATION.

I N C O N C LU S I O N

CULINARY HORIZONS Every day, our chefs create memorable dining experiences for our clients and guests in hospitals, universities and businesses and at many other places and venues across the globe. These stories have highlighted the creativity and compassion our chefs bring to their kitchens each day, as well as their commitment to excellence and Love of Food.

Tomorrow is a new day, and Sodexo is leading the way to a more sustainable future with wellness and plant-based foods, sustainable practices and remarkable hospitality. We’d be delighted to have you join us in one of our restaurants so we can share our passion for great food with you.

This Page: Crunchy Cauliflower Salad with Sweet Peppers and Capers Back Cover: Poached Pear Meringue Tartelettes with Shortbread Crusts

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