Better Tomorrow Update 2023 EN

Better Tomorrow Update 2023

A better everyday for a sustainable future

Making sustainability measurable

Changes due to new CSR legislation

Successful through differences

Making a difference

After studying Facility Management, I started my career with Sodexo in 1993 as a supervisor on an oil drilling platform in the North Sea. I entered a whole new world. A drilling platform is like a small village, just as I remembered it from my hometown of Benningbroek in North Holland. It was hard work, but I loved it. We cleaned the rooms, did the laundry, and took care of one of the most important moments of the day: eating together. That was the moment we really made a difference. Those hard-working men, and a few women, got a delicious meal as well as a good time.

Back then, we didn't have oversized management reports on sustainability and social impact. But it was still in the back of our minds, even back then. We hardly had any food waste onboard; everything was eaten and leftovers were incorporated into dishes for the next day. Because we depended on each other, everyone was considerate of each other and there was great respect for each other's customs and rituals. Everyone could be themselves..

Now, thirty years later, I am ultimately responsible for Sodexo Netherlands. The organisation still revolves around people, just like when I started there. With food services at the heart of everything we do.

We offer our clients and guests delicious meals, convivial moments and make an important contribution to health. But we have also evolved from mere caterer to integral facility services provider. And we are looking beyond. With Vital Spaces, we are creating attractive, vital work environments where people can get the best out of themselves.

The world has also changed in terms of sustainability. Offshore oil platforms are making way for wind turbines at sea. And to stop the rise of that same sea, we will have to drastically cut CO2 emissions. Sodexo shows responsibility and leadership in this regard.

This Better Tomorrow Update 2023 shows you exactly how we are doing that. Every day, our employees are passionately committed to making a difference for our clients while working towards a sustainable and inclusive world. Their stories make me proud and motivate me to continue on the path I have taken. Sodexo wants to be market maker in sustainability –something we are doing, step by step. Let this Better Tomorrow Update inspire you to take that journey with us.

Cunera Vlaar CEO Sodexo Netherlands

With more than 2,000 employees, Sodexo Netherlands offers food and facility management services. We do so with passion for service and craftsmanship and with a focus on the future of both people and planet. Together with our employees, clients, suppliers and partners, we work on sustainability and social impact every day. This is how we make everyday life better for everyone in order to create a better life for all of us.

It all starts with the everyday

Sodexo provides services to 100 million consumers in 53 countries every day, which we do with 422,000 employees. We know that everyday activities make an enormous impact when you multiply this by the millions of people for whom we care.

When you make small improvements in everyday life, all those changes add up to make a big difference to people, communities and the planet. It therefore starts with the everyday.

Better Tomorrow 2025

Better Tomorrow is Sodexo’s global corporate social responsibility strategy. A roadmap with nine commitments towards a sustainable 2025. These nine commitments help us make good and sustainable choices every day to improve quality of life. As an employer for our employees, as a service provider for our clients, and as a corporate citizen in the regions and communities in which we operate. It provides a guide for our actions and makes the goals we are working towards measurable. For ourselves and the people we work with.

The nine commitments:

Service provider

Improve the Quality of Life of our employees.

80% employee engagement

Encourage consumers to make healthy choices.

100% of consumers are offered healthy lifestyle options everyday

Ensure a diverse workforce and an inclusive culture.

Individuals Communities The environment Employer

100% gender-balanced management team

Business practices that support the local economy and job opportunities. Cooperate and add value to local start-ups and SMEs

Foster a culture of environmental responsibility among our employees.

100% of our employees are trained on sustainable practices

Source responsibly and provide services that reduce carbon emissions.

34% reduction in CO2 emissions

Corporate citizen

Fight hunger and malnutrition. Help 100 million people worldwide

Diversity and inclusion as a catalyst for societal change.

500,000 women in communities empowered

Champion use of sustainable resources.

50% reduction in our food waste

Power to the ‘legume’!

They contain protein, fibre and contribute to a more sustainable world: legumes. What's the story? Three questions for Martijn van Vliet, Head Chef Culinary Community.

Why is Sodexo increasingly cooking with legumes?

‘At Sodexo, we provide services to 100 million consumers worldwide every day. By making responsible choices, we can make a real impact. One of our nine sustainable goals is to reduce CO2 emissions by 34% by 20251. We do this by properly handling logistics, raw materials and food, among other things. Legumes make an important contribution to reducing CO2 emissions.’

What's the story?

‘Legumes belong to the leguminous plant family. These plants loosen the soil with their roots and attract nitrogen-fixing bacteria, and then use the nitrogen for growth. The plants also absorb nitrogen

1 Compared to 2017

from fertiliser, for example. After harvesting, nitrogen remains in the soil. In fact, if you grow leguminous plants on depleted soil for two years, you can then use the soil for other crops for three years.’

Are legumes good for you?

‘Legumes are an excellent part of a balanced diet – they are rich in protein and contain many fibres. What’s more, some legumes contain vitamin B1 and iron. Legumes lower your LDL cholesterol and also make you feel satiated. Research shows that combining grains and legumes increases the protein quality of a meal. If you do not use meat in dishes, it is important to use a good substitute, such as legumes.’

SHARING INTERNATIONAL KNOWLEDGE

Late last year, along with seven other chefs and Sodexo’s local food team, Martijn provided all the meals at Sodexo’s International Management Meeting in Paris. The basic principle: to prepare surprising and largely plant-based dishes. ‘For example, we created a Flavours of the World gala dinner and shared a huge amount of knowledge and ideas. We are integrating these into the menu for our Dutch clients.’

From peanut to string bean

When you think of legumes, brown beans, kidney beans and lentils might immediately come to mind. But peanuts, green beans, soya beans and string beans are also part of the legume family.

‘My favourite legume is the chickpea. With its distinctive flavour, it’s great in curries, for example, but also in salads or as a main ingredient in hummus.’

A third of all man-made greenhouse gas emissions come from our food system. It’s not without reason that we are reducing our emissions in many ways at Sodexo: by making a third of our menus plant-based by 2025, reducing food waste by 50% and reducing our CO2 emissions by 34%. What if we could not only reduce emissions but even neutralise them in our company restaurants? That's what we are doing with Carbono Cero!

Quorn

Together with Quorn, we made eight CO2-neutral recipes with a focus on seasonality and locality; from Dirty Wing Burrito to Katsu with Zukkoku Grains or Ancho Chilli and Satay Wings. Quorn products are made from Quorn’s superprotein, mycoprotein: a high-protein, sustainable and nutritious food source that is full of fibre, low in saturated fats

Carbono Cero: recipes of the future

Can you make meals that are both delicious and CO2-neutral?

Yes indeed! Together with the company Quorn, we developed exclusively CO2-neutral recipes, such as the Louisiana Burger and Double Dip Korean Wings. Delicious dishes each and every one. We call it Carbono Cero.

and cholesterol-free. Healthy for the planet and for people!

500 grams of CO2

Each dish contains a maximum of 500 grams of CO2. We calculate this using Klimato, a globally accredited CO2 calculation tool. And to ensure that each serving is truly CO2-neutral, Quorn offsets all remaining carbon with certified projects that avoid or reduce CO2 emissions.

Tasty

We love the Carbono Cero dishes. But far more importantly is that our guests feel the same way. We currently offer the eight plant-based dishes at our clients’ premises, such as at EDGE Amsterdam West, DAF, Shell, Achmea and Aegon. The aim of this pilot is to fine-tune the dishes and learn to what extent our guests are willing to buy climate-neutral dishes. The first tentative results are positive;

for example, on the first day of the Carbono Cero programme, 40% of the total dishes sold were CO2-neutral dishes.

Ready for the future

‘The future of Carbono Cero looks bright. Guest reactions to the dishes have been positive and feedback from colleagues in the workplace has been very valuable. The culinary development team is now working on 11 new CO2-neutral premium dishes that perfectly suit our guests’ needs. We will therefore see these dishes appear regularly in our menus in the future. The goal of reducing our CO2 emissions by 34% by 2025 is thus one step closer.’

Neth Yosef, Head Chef at EDGE Amsterdam West Photos taken by Quorn Professionals

Carbono Cero contributes to the following sustainable development goals:

Sustainable Development Goals

Our Better Tomorrow strategy is derived from the Sustainable Development Goals (SDGs) adopted by the United Nations in 2015.

As a facility management services partner in 53 countries, we make a difference by putting the Sustainable Development Goals into practice in all our services. From eliminating food waste in our restaurants, to the smart configuration of building systems, to the efficient separation of waste streams in the offices we keep clean, to our Stop Hunger Foundation: corporate social responsibility is at the heart of everything we do. This is how we ensure that our actions today will be positive and impactful tomorrow.

PLACING A HIGH VALUE ON A BETTER WORLD

On 23 September 2022, hundreds of organisations, municipalities, businesses and schools raised the SDG flag.

In this Better Tomorrow Update, we show the connection to the Sustainable Development Goals through icons at the bottom of the page.

Market maker in sustainability

Alexander Klaver, Director of Service Operations, and Marloes van der Have, Manager Corporate Social Responsibility, on how Sodexo is making progress on corporate sustainability.

Marloes: ‘What does Corporate Social Responsibility (CSR) mean to Sodexo?’

Alexander: ‘From the founding of Sodexo in 1966, CSR has been an inseparable part of Sodexo’s mission: to create a better everyday for everyone in order to build a better life for all. For me, every new development at Sodexo starts with the question “to what extent does this contribute to sustainability?”. If it doesn’t contribute to a better life, we won’t do it. We have a clear ambition: to be market maker in corporate sustainability. And that involves more than being the one in the lead. We want to be seen as a role model. By establishing sustainable partnerships in the chain with suppliers and forging new paths with start-ups, for example.’

Alexander: ‘What are you most proud of regarding what we have achieved so far in terms of CSR?’

Marloes: ‘This Better Tomorrow Update is full of milestones. It shows how sustainability and social impact

are anchored within our company. Consider our procurement process where we only work with suppliers who sign our Code of Conduct with our environmental and social objectives. Or look at our food services, where preventing food waste is top priority and where we don’t unnecessarily waste raw materials. The Update also provides insights into new developments in collaboration with specialised consulting firms, such as making sustainability impact measurable for clients.’

‘Corporate sustainability is never finished. There is still a lot to do. It’s about continuing to improve and make choices every day. The Better Tomorrow Plan, Sodexo’s roadmap for sustainable growth, helps us focus. We link concrete and specific goals to topics such as CO2 reduction, food waste and socially responsible business practices. That way we can examine where we are today, where we want to go and how we can get there.’

‘In 2022, we also announced that we want to achieve Net Zero by 2040. Globally, we have now reduced 27% of our carbon footprint (Scope 1, 2 and 3). The Net Zero ambition is a concrete translation of the fact that sustainability is currently the most important topic. If you know you

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can make positive impact on a large scale, you should do it. And in such a way that consumers get the same service and quality, only more sustainably. That is our responsibility.’

Marloes: ‘What do you see as the main challenge for Sodexo in terms of CSR?’

Alexander: ‘We can indeed be proud of the results we are achieving. We are well on our way to reducing our CO2 emissions. We achieved this mainly through efficient energy management at client sites and making our food offering more sustainable. We are also seeing the positive effects of WasteWatch, with which we have wasted 22% less food since the start of the programme.

Of course, there are also many challenges, for example in terms of measurability and reporting due to the imminent CSRD legislation. But the biggest challenge as far as I am concerned lies with people, since ultimately it’s about behavioural change. How can we motivate people to make sustainable choices? Participate in the protein transition? Waste less food? Save energy? For this, we need to partner with clients and suppliers. Incidentally, this is only possible if our processes and practices are right. We cannot talk to consumers about food waste if we do not also do everything we can to prevent waste from the source along the way. And we cannot talk about social impact without getting the gender balance right in our own business. That is the basis and our licence to operate, so to speak.’

57% FEMALE MANAGERS

22% FOOD WASTE REDUCTION WITH WASTEWATCH

80%

VEGETARIAN OFFERINGS IN OUR SET MENU CYCLE

Alexander: ‘The biggest challenge as far as I am concerned is with people, since ultimately it’s about behavioural change.’

Key ways to reduce greenhouse gas emissions

Reducing food waste

More plant-based dishes

Change eating habits

‘It is up to us to make clients aware of food with lower greenhouse gas emissions. But it is up to them to actually change their eating habits. We can adapt our recipes, make clients aware of the impact of dishes by putting this on labels and let them experience that these dishes are healthy and tasty as well as good for the environment. The eating habits of our guests mainly determine the impact, and it is important to influence these.’

Lola Menigaux, Global Climate Impacts Manager

‘Together with the Global Corporate Responsibility Team, I help Sodexo locations worldwide map out and reduce their climate impact. With the aim of ensuring that Sodexo contributes positively to the environment and works towards the Net Zero ambitions the world desperately needs. At Sodexo, we work in line with scientific knowledge and best practices, which we use to do better and better throughout the chain, from start to finish, together with our stakeholders.’

Renewable energy and energy conservation

‘At our own sites and those of our clients, we must continue to work to reduce energy consumption through energy savings and efficiency. This is how we are moving towards a Net Zero future.’

For example, Shell The Hague: replacement of 200 m2 of glass with glass with solar panels, more energy-efficient exhaust fans, 35 charging stations for cars and 5 for scooters and installation of LED lighting. Want to read more about our energy conservation solutions?

‘Food that is not prepared does not need to be thrown away either. Through different ways of working in our kitchens and behavioural change among clients, we can reduce the emissions of over 1,500 tonnes of CO2.’

‘Eating less meat and more plant-based food has a huge impact on our carbon footprint. The impact of a kilo of beef on CO2 emissions is 100 times greater than that of, say, a kilo of beans. More plantbased recipes could reduce CO2 emissions by an amount equivalent to 2,000 return flights between Amsterdam and New York.’

Create awareness

‘It's about getting employees to see the bigger picture of climate change. Putting up posters, sharing figures or nudging helps to temporarily change behaviour. Real motivation requires people to understand why they need to change. At Sodexo, we train employees to make them aware of this broad story and in what ways they can make an impact within their own working environment.’

Cricket burger as a meat alternative

Cricket meat is an excellent and tasty alternative to standard proteins. It is nutritious, full of vitamin B12 and has a low environmental impact. Employees of our clients Shell and PGGM were able to sample it during tastings in collaboration with De Krekerij. This is how we are making the protein transition possible. Pulled Hopper Meat will be available in Sodexo’s menu planner from early 2023.

Sodexo and Copper8 make sustainability measurable

Sodexo is one of the first organisations worldwide to commit to working towards Net Zero business operations by 2040.

2025: our CO2 emissions reduced by 34% (vs. 2017)

Through, among other things, combating food waste, a more extensive plant-based offering, energy conservation measures, circular waste streams and responsible procurement, we reduce greenhouse gas emissions, including CO2 from both ourselves and our clients. But where can clients make the most impact and how do you make this measurable?

Demarcate

Marloes van der Have, Manager

Corporate Social Responsibility: ‘Consulting firm Copper8 is helping us map out the sustainability impact across a broad spectrum for our client APG in EDGE Amsterdam West, one of the most sustainable office buildings in Europe. They are also giving us advice on how to reduce this impact. This is how we are determining what we need to focus on in order to make the most impact.’

Marijn Polet, Consultant at Copper8: ‘Creating a complete picture of sustainability impact is about demarcating. Instead of measuring everything, you identify the key issues for this particular client and the associated indicators. For example, we use special databases which list the CO2 impact for each product, from croissants to milk.

In addition to CO2, APG and Sodexo want to know the environmental impact on other categories, for which a diverse range of data needs to be collected in order to determine this. Take fruit and vegetables, for example: what is purchased and how much? Where does it come from and how is it produced? With the answers to these questions, we can arrive at a better picture of what the environmental impact of fruit and vegetables is, such as how much land or water is needed during cultivation. Based on these insights, measures can be taken by buying locally and seasonally, for example.’

Bottom-up

Copper8’s methodology is based on the motto ‘show, imitate, do it yourself’. Marijn: ‘At APG, we work with a multidisciplinary team of Sodexo employees from the various services. How many cleaning products are used and how often, what are the purchasing data, what appliances are in the kitchen? By really getting to work bottom-up and involving everyone, we simultaneously create assurance within the organisation.’

‘Our partnership with Copper8 allows us to present our clients with the sustainability facts and provide them with independent advice on what works to achieve sustainability goals.’ - Marloes

Systemic view

Marloes believes Copper8 stands out for its systemic view. ‘They look beyond just determining the CO2 emissions. For example, by advising us on how we could set up a fully circular food service model. Or by helping come up with financial incentives to reward sustainability or ways to enshrine sustainability in service contracts.’

Result

The whole process of measuring and setting up a dashboard will lead to a business model that will also be used with other clients, Marloes says. ‘Measuring CSR performance is becoming increasingly important in the coming years. This partnership allows us to really present our clients with the facts and provide them with independent advice on priorities and what does and doesn’t work to achieve their sustainability goals.’ Marijn: ‘Sustainability too often remains an abstract concept; sometimes all kinds of projects are started but nobody knows the exact data. By making data insightful and tangible in a way that is easy for clients and employees, you start achieving real results and the impact becomes much greater.’

EDGE Amsterdam West

Sodexo provides the coffee bar, restaurant services, event facilities, banqueting, reception and service point in this sustainable building. Sodexo developed services with the lowest possible CO2 emissions especially for EDGE Amsterdam West. Read more

'APG Facility Services believes it is important to understand the sustainability impact of its services. This allows Sodexo to advise us on what we need to focus on and how we can jointly fulfil the sustainability ambitions of EDGE Amsterdam West’s tenants.’

-Belinda Kooijman, Contract Manager APG

‘With data, you really start achieving results and the impact becomes much bigger.’

-Marijn

Technical solutions to save energy and water

Energy efficiency and sustainability are in the spotlight more than ever. In many cases, government and industry have made agreements on this. But operating your business in a sustainable way is interesting in several aspects. Erik van Tussenbroek, Senior Consultant Compliance & Quality Technical Services, has some tips.

‘At Sodexo, we have extensive technical knowledge in-house thanks to our energy consultants, engineers, planners, electrical engineers, structural engineers, mechanical engineers and measurement and control engineers, as well as a large network of technical partners. Because of this, we can teach our clients techniques that lead to energy and water savings. We provide advice at the tactical and strategic level: from how to properly and efficiently manage the systems in a building to implementing sustainable business operations. It’s a bold statement, but any organisation can operate climate neutrally if it uses the right technology.’

Offices: minimum energy label C

Starting this year, every office building of 100 m2 and larger must have at least energy label C. If this is unsuccessful, the property may no longer be used as office premises. Sodexo can determine a building’s energy performance and draw up an energy conservation plan.

Sustainable replacement policy

Organisations may decide to opt for a more sustainable solution at natural replacement times. If traditional lighting is at the end of its service life, replacing it with LED lighting is a sustainable choice.

Solar panels

Solar panels, combined with an energy storage facility, offer a great solution for using your own energy. Using locally generated energy locally produces substantial savings.

Rainwater for toilet groups

Flushing toilets with ‘grey water’ instead of drinking water. This can be done with a system that stores rainwater, known as water harvesting. We advise on and implement such projects.

Read more tips on how Sodexo can help with energy and/or water conservation in office buildings here.

Sensors for more energy-efficient building management

‘By placing sensors, you can measure which days or areas have high traffic in a building and adjust the heating and cooling accordingly. You can choose to keep sections or floors of the building closed, which also saves on cleaning costs.’

Examples of projects we carried out for our clients:

• Car park lighting that switches on only when a car arrives. Savings of +30%.

• Smartly managing office occupancy, which allowed one of our client’s offices to close completely one day a week.

• Replacing traditional lighting with LED lighting: saves up to 80% on lighting costs.

Conserving energy in our own kitchens

Our kitchen teams:

- regularly check that refrigerator/freezer doors close properly. They defrost freezers regularly and use coolers/freezers efficiently.

- cook with the lids on the pans and use the right size pan for each gas stove/induction zone, so that the heat is used as efficiently as possible.

- do not preheat ovens longer than necessary and do not open the oven in between. This can save as much as 20% heat loss.

I am Sodexo

‘My father came to the Netherlands from Spain as a guest worker, with no money in his pockets and no command of the language. He managed to build a good life here. But I see the same struggles and challenges he had in Rehab. In Syria, she was a lecturer at a university and she left everything there for a safer life in the Netherlands. The reality here is that she has to start again from the bottom.

We see each other monthly, usually at a community centre in Amsterdam. These conversations are tricky though, as she barely speaks English and Dutch, so we use a translation app. Together we looked at how she could find an apprenticeship to train as a maternity assistant, since becoming a teacher is not possible due to the language barrier. Then I notice how quickly she gets stuck when she finds herself getting the run-around. Our society isn’t really set up

for people in her kind of situation. If you need extra help, it is enormously difficult to find the right ingress at agencies and you quickly fall by the wayside.

At Sodexo, I am responsible for the facilities teams at various companies throughout the Netherlands. Within catering and cleaning, we regularly deal with employees who do not speak the language and/or have no training. The best part of my job is working together to see where someone is at their best and giving employees who get stuck in a rut extra guidance. We shouldn’t assume that everyone knows their way around society. This mentoring programme is aligned with what we stand for as a company: “Improving the Quality of Life.” We think outside the box. Being a mentor has planted both my feet firmly on the ground and makes me realise that everyone has challenges. Let’s be aware of that more often.’

‘This mentoring programme has planted both my feet firmly on the ground’

Want to know more about the NetworkPro mentoring programme? Read more here.

Ynes Veigas is Account Director. She participates in a mentoring programme from Sodexo and is helping Rehab, a Syrian residence permit holder, make her first foray into the job market.

Successful through differences

Diversity and inclusion is about doing business in a good and humane way. Our employees are as diverse as our clients. It is precisely these diverse perspectives that create innovative and inclusive workplaces. That is why we invest in collaborations that welcome differences. For us, this is the social side of sustainability.

Gender balance

A good gender balance in our teams enhances service quality and contributes to better results. We believe it makes teams more creative and innovative and leads to greater job satisfaction.

#Breakthebias

Sodexo is lead partner of Women in Tech (Vrouwen in de Techniek), a national platform dedicated to promoting more women in the tech sector. Read stories from our technical colleagues here.

LGBTQ+

Working at Sodexo means feeling at home. LGBTQI or whatever letter fits you: everyone can be themselves at Sodexo. Working together with all the differences that exist – that’s inclusive employment for us.

#Proud!

We are proud to be in the top category of the Global Workplace Pride for the third consecutive year!

Purple boss

We believe that a work environment should be inclusive for everyone. Which is why it's so wonderful that one of our managers was nominated for the ‘My boss is purple’ (‘Mijn baas is paars’) trophy. It's a recognition from the Crohn & Colitis Foundation for managers committed to providing an accessible workplace for people with chronic intestinal diseases. Check out our purple boss here.

Cappuccino in sign language

Sodexo’s coffee bar in APG’s sustainable office building EDGE Amsterdam West is run by deaf or hard-of-hearing baristas. Video screens show employees how to order their favourite coffee in sign language. We believe that everyone is talented and that with proper guidance and flexibility, a lot is possible. We are doing this together with our customers who, like us, prefer to think in terms of possibilities rather than limitations.

Mentors for refugees

Sodexo offers opportunities to people for whom having a job isn’t a given. Through TENT Partnerships for Refugees’ mentoring programme, our staff guide female refugees into the labour market. They help with CVs, job interviews and building a professional network.

'This mentoring programme is a great way to make an immediate impact in the lives of these women and their families.'

Marloes van der Have, Manager Corporate Social Responsibility.

Everyone deserves a chance

At truck manufacturer DAF in Eindhoven, Sodexo provides catering, events, the DAF Guesthouse (where visitors from Paccar and DAF can stay overnight) and maintenance of the red DAF company bikes. Last year, the contract with DAF stipulated that around 10% of the facilities team would consist of people who are disadvantaged on the labour market. A great example of social entrepreneurship and thinking in terms of opportunities rather than constraints. Three Sodexo employees at DAF talk about their experiences.

Jetty van Marion, Account Manager

Ton Hoogers, Head Chef

Services at DAF

‘As Sodexo, we have a social responsibility. The tasks related to catering and facilities services offers many opportunities to people who need extra guidance. At the same time, we can also add value to our clients, such as DAF, who want to fulfil their CSR objectives. But social entrepreneurship should be more than just ticking a box. Here, we work intensively with local organisations, external job coaches and with DAF itself, which is proactive in its thinking and gives us space. It helps that we have a no-nonsense culture here; everyone on the Sodexo team is equally important and part of the team. How beautiful it is that together we are able to empower people. In the recruitment and selection phase, though, it is important to look carefully at what kind of work is most appropriate. There are many (advancement) opportunities when working in dishwashing, as a catering assistant or barista and in our facilities services.’

‘I think everyone deserves a chance. It’s true that employees who are disadvantaged on the labour market need more guidance. Sodexo gives me the opportunity to do that. For instance, I attended a “Harrie training”, which provided me with tools to properly guide employees who need extra support. If you do it the right way, you will get a lot of commitment in return. Being patient is really important. And I always focus on what an employee can do. That’s what we’ll work with first. Achieving successes gives them the confidence to then learn the things they cannot yet do. Working in that order is important. I get so much satisfaction when I teach someone something and they go home happy at the end of the day.’

Michiel Tol, has worked in Sodexo’s catering team since October 2022

‘I get a lot of structure here at Sodexo and my supervisors calmly explain everything to me. If I have too many tasks to do at once and when I am busy, it quickly becomes chaos in my head. We now work with a note that lists all my tasks for the day. As a result, I manage to perform them one by one. In fact, things are going so well now that I asked Ton if the pressure could be increased a little. I hope to learn more and more things and take new steps in catering work. My dream? Maybe become a chef!’

‘DAF encourages initiatives that reduce the disadvantages on the labour market for people. Our guiding principle is that every person can contribute to our product and our corporate culture.’

-Daniel Hufkens, Manager Facility

I am Sodexo

Evelien de Bot is Team

Lead Food & Facility.

Preventing food waste was instilled in her as a skipper’s daughter. At Sodexo, she encourages colleagues and guests to be mindful of ingredients and dishes.

‘My parents are barge skippers. This meant that my mother sometimes had to go shopping for three to four weeks’ worth of groceries at a time. We did not always know when we could go ashore again. We had the fridge, freezer and cupboard for perishables. What was in there was actually used. Discarding ingredients or leftovers? Never! So being conscious about food is something I have inherited from home. Now everyone calls it sustainability, but for me it was always the norm.

So when I joined Sodexo as a cook a few years ago, I thought preventing food waste was selfevident. It can be so easy. For example, by making fewer dishes and supplementing as needed. By not adding all the radishes to the salad, but keeping some separate. If there are some left over, they can be put on a sandwich the next day. You can make smoothies from overripe fruit.

I like to show my colleagues and guests the possibilities. Initiatives like WasteLESS week get me excited. In the restaurant at Sodexo’s headquarters in Rotterdam, we provide facilities for our guests to pack their leftover sandwich to eat later.

And we weigh our food leftovers in the kitchen with the WasteWatch programme, from the cutting loss of potatoes to a bell pepper that is no longer good. When you see that weight and then convert it into an amount, it really hits home. When people talk about sustainability, they often say they want to contribute to a better world. But the world is a big place. I mainly make an impact in my own environment. Because that’s where it starts, right?’

‘Preventing food waste has always been the norm for me’

Plant-based: good for the planet and tasty

Together with his team, Head Chef Johan Verbon prepares daily lunches for the tenants of the EDGE Amsterdam West office building. The restaurant’s offering is attractive and versatile, with the emphasis on tempting the client towards sustainable choices. Together with our client APG, we have agreed that we will make our offering more sustainable in the coming years in order to achieve our ambition. The ambition is to have CO2-neutral business operations in 2030.

For Johan, who has been Head Chef at Sodexo for 35 years, plant-based cooking comes naturally. ‘Especially in a building like EDGE Amsterdam West, which is sustainable from top to bottom. A large part of the restaurant’s offering is plantbased and/or vegetarian. Together with our client APG, we’ve agreed that we will further expand the plant-based offering in the coming years.

Communication is crucial

The recipes for EDGE Amsterdam West are developed by a team of chefs and dieticians. Together, they make sure the dishes have the right nutritional values and are mouth-watering to boot. ‘We have between 500 and 700 guests daily. At first, some found plant-based eating a little daunting, but by and large guests are hugely enthusiastic. Our soups, salads, burgers and pizzas are flying out of the kitchen.’ Communication is crucial, Johan notes. ‘We use our narrowcasting screens to explain to guests what we do and why. Research has shown that most CO2 emissions in catering stem from the

supply of animal foods. So we’re making our carbon footprint smaller with plant-based foods.’

The art of seduction

Since eating plant-based is not something that comes naturally to everyone, the challenge is to entice guests. Johan: ‘The trick, in part, is what we at Sodexo call “naming”. For example, we don’t mention the word “vegan” in dish names. Research shows that people find that to be a loaded term. With us, it’s simply stew with smoked sausage, a burger and lasagne, but prepared without meat. We also present the dishes in an appealing way by working with colourful vegetables, fruits and herbs. And, if I say so myself, plant-based is just really tasty.’ Want to find out for yourself how delicious plant-based is? Then try Johan’s recipe for pita bread with shawarma Brussels sprouts.

500-700 GUESTS PER DAY

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Vegetable tasting

Together with his team, Head Chef Johan Verbon prepares daily lunches for the tenants of the EDGE Amsterdam West office building. A large part of the restaurant’s offering is plant-based and/or vegetarian. Want to find out for yourself how delicious plant-based is? Then try Johan’s recipe for pita bread with shawarma Brussels sprouts.

Shawarma Brussels sprouts pita

lunch or main course – 15 min. – 4 servings

Ingredients

300 g Brussels sprouts (cleaned and halved)

3 tbsp vegan mayonnaise

3 tbsp vegetable-based alternative to yoghurt

1 clove garlic (pressed)

300 g pointed cabbage (sliced)

150 g carrots (julienned)

4 tbsp oil

2 tbsp shawarma seasoning (more or less to taste)

100 g hazelnuts (coarsely chopped)

4 slices pita bread

Preparation

1. Bring a pan of water to the boil. Add the Brussels sprouts, cook for 2-3 min and drain.

2. Meanwhile, mix the mayonnaise with the vegetable alternative to yoghurt and the garlic. Season with some freshly ground pepper. If you like spicy, you can add a finely chopped red chilli.

3. Mix half of the garlic mayonnaise with the pointed cabbage and carrots.

4. Heat the oil in the wok and stir-fry the Brussels sprouts for 3-4 min over high heat. Season with the shawarma seasoning, add the hazelnuts and stir-fry briefly.

5. Meanwhile, heat the pita bread according to the instructions on the packet. Cut open the pita breads, fill with the pointed cabbage and Brussels sprouts and top with the remaining mayonnaise.

Plant-based vs. vegan

A plant-based diet consists mostly of vegetable products, but that may include an egg on occasion. A vegan diet consists exclusively of plant-based products.

The ideal home office with WorkX

With the WorkX online platform, Sodexo ensures that employees work in a way that suits them best and that focuses on sustainable, comfortable and safe working from home.

Susanne Buijk Operational

‘WorkX helps employers set up an optimal home office for employees, to which end we offer various products and services. Take the “home office package”, for example, which includes a proper desk. But so much more is possible, such as installing smoke detectors and optimising the Wi-Fi connection. Employees can also use the WorkX Assistant. The Assistant helps you do things like find a babysitter for the children, make a reservation at a restaurant for a family dinner or find a plumber.

No home office situation is the same, which is why employers use vouchers to determine which employee can use which WorkX services – for a small fee or for free. WorkX strengthens the bond between employee and organisation, because the employee feels optimally supported 24/7. Sodexo is continuously working on refining WorkX. More new services will be added in the future.’

‘I used my WorkX voucher to go for the home office package with a desk, desk chair and desk lamp. After ordering on the WorkX platform, the supplier contacted me. I was allowed to choose the colour of the lamp, the desktop and the legs. When they were delivered, my desk and chair were adjusted to the right height and I was even given advice on ergonomic working posture. Now I can definitely work more comfortably!’

Dianne Faber, Content Manager

‘WorkX’s installer managed to do what others couldn’t: give me a good Internet connection and modem in my house. I could get rid of my three Wi-Fi repeaters as a result, which saves money. I also opted to check the air quality in the house. The installer advised me to put a grille on the ventilation inlet of the storeroom, so the mechanical ventilation works better now.’

Ouarda Ahidar, Senior Advisor Vitality, Employability & Work Capacity

‘When it became a legal requirement to have smoke alarms on every floor in the house, Sodexo was so helpful in that regard. An installer came to install the smoke detectors and a CO detector. My son sleeps in the attic, so it’s nice that alarms will go off all over the house in case of an emergency.’

Xander Harmsen, Category Buyer Logistics & Disposables

Supervisor WorkX

The workplace of tomorrow is everywhere. Top employers offer the same experience at home as in the office

From facility management to community management

Sustainable and healthy behaviour is also about employees’ alliance to an organisation. Annemieke van der Plaat (Sodexo) works as Community Manager at Shell in The Hague. In her role, she and the Shell Real Estate department are committed to strengthening the bond between nearly 4,000 employees.

‘How do you ensure that employees stay connected to each other and the international organisation, while largely working from home in the post-COVID era? The answer to that question can be found in community management, which goes a step further than facility management. Good facility management ensures that the basics are in order. In Shell’s case, this means safe buildings with a pleasant indoor climate, a welcoming reception, healthy restaurants with a wide range of offerings, excellent hygiene, a gym, the ability to work activity-based and good communication.

In community management, we dive even deeper into the organisation to find out exactly how to connect employees and respond to that with community activities.

‘Based on that knowledge, we created an event calendar with a variety of activities that also regularly overlap with sustainability, spearheaded by both Shell and Sodexo. The activities are based on four pillars. Community management fosters creativity within teams and networking groups and turns the office into a vibrant place again. That way, you create not only vital but also proud employees. To quote Shell’s objective: 'A sustainable campus where people are happy to work and connect, where enough offer is on fun and the place to be for being together as a team.'

Pillars of community activities

1 3

Days of celebration

Celebrating together connects us. Because Shell is an international organisation, we celebrate (inter)national holidays. For instance, we organised a spring celebration, where employees were given tulips and could participate in an Easter egg challenge.

Development & vitality

We contribute to vitality by offering employees a vitality check, for example. Or a programme that allows them to prepare for an obstacle run with a Shell team. But this could also take the shape of involving someone from the sports world.

2 4

Network & experience

We organise bi-monthly network drinks with inspiring speakers, for example. New employees can take part in a monthly tour of the premises. The element of surprise is important in this pillar. For example, we once had trained specialists hand out personal compliments.

Social impact & sustainability

We organised a surprise campaign where employees were given a tray of compost from Shell’s composting machines. In terms of social impact, there was a spinning event as a sponsorship initiative for the Food Bank, and we initiated a food collection campaign. There were also disability and diversity and inclusion activities.

The work environment of the future

With Vital Spaces Sodexo helps organisations create future-proof work environments: in the office, at home or elsewhere. For example, using community management to strengthen the connection between employees and the company. Discover here what Vital Spaces can do for your organisation.

‘With community management, you create not only vital but also proud employees.’

Sustainable and healthy behaviour contributes to the following sustainable development goals:

Workplace safety in three questions

Safety comes first in everything Sodexo does. Working sustainably is working safely; from the kitchen to technical services. We do everything we can to get and keep safety top of mind with employees and clients.

Willeke Giessen, QHSE Consultant, and Sander Schaafsma, Manager Projects, on working safely at Sodexo.

1 What is Sodexo’s vision for workplace safety?

Willeke: ‘In short, a zero-accident mindset. Zero accidents in the workplace is achievable. Our employees need to return home safe and sound every day. But safety is more than following rules; it’s about a different way of thinking.’

Sander: ‘We want to get that awareness into the DNA of our employees and customers. An accident is waiting for a place to happen. With attention to safety, you prevent unnecessary employee downtime and therefore loss of production.’

2 What is Sodexo doing to ensure a safe workplace?

Willeke: ‘We start every consultation with a safety moment. Whether it’s a staff member, client or kitchen team meeting: we briefly discuss a safety topic. Another practical example is our Salus app, with which colleagues report unsafe situations in the workplace. It is well-known that 1,000 near-accidents precede every workplace accident that leads to absenteeism. Every report of an unsafe situation reduces the likelihood of an actual accident.’

Sander: ‘Every employee also starts their task with three safety checks: do I know how to do my job, do I have the right equipment Sodexo’s Technical Services has VCA** and ISO 45001 certification.

and is my environment safe? If you run into a no, it’s “stop the job” and make sure it becomes three yeses. We also learn from each other by organising safety walks and sharing (inter)national quickshares of current incidents.’

3 How is Sodexo working with clients on safety?

Sander: ‘From day one of our cooperation, we join forces when it comes to safety. It’s an integral part of mobilisation (the start of service provision), in both hard and soft facility management services. Our QHSE experts coordinate the safety policy with the client.’

Willeke: ‘Our own safety policy is the minimum standard in this regard. Sometimes new customers are surprised by our attention to safety. There is a lot to learn in new work situations in particular, and we want to create a work environment where everyone is encouraged to talk about (un) safe situations and actions. And after the start of the cooperation, we continue to talk about safety through our QHSE experts on site, among other things. This is also aligned with our mission. When we work together to ensure safe working environments, we actually improve people’s quality of life.’

1,000 near-accidents precede every workplace accident that leads to absenteeism.

I am Sodexo

Leonard Huisman has a big social conscience. He is a Labour Law and Working Conditions Advisor at Sodexo and is committed, among other things, to Stop Hunger, a foundation working for a world where no one goes hungry.

‘Everything we do as human beings has an impact on others. I want to contribute to others in an ethically responsible way. Labour law is also more than applying rules; it’s about people. That suits me very well, also due to my philosophical background. I want to also be able to convey what I personally stand for in my work as well. I was asked to set up a volunteering program, and since then I’ve been part of the group of colleagues working for Stop Hunger in the Netherlands. Everyone working at Sodexo can volunteer one day a year for an organisation that fights hunger. Sodexo pays the employee their regular wages on this day.

With over 400,000 employees worldwide, you can really make an impact. Here in the Netherlands, we organise food collection campaigns for Food Banks Netherlands and an annual donation campaign called ‘Get Moving for Stop Hunger’.

Employees can then sign up individually or as a team for a sports event, thus raising money. This includes things like cycling to the office, a long walk or an intensive boot camp. There are also emergency relief campaigns such as donating food parcels for Ukraine.

I can recommend volunteering to anyone; you get a lot in return. You meet new people, learn about other backgrounds. You make a tangible contribution to the world. I myself held a fundraiser for the Food Bank with colleagues at headquarters last January. What made this campaign special for me was to see how many colleagues contributed. We have a world full of fellow human beings. It is important to help your neighbour.’

‘I can convey what I personally stand for in my work as well’

Helping end hunger

Sodexo’s Stop Hunger Foundation is helping eradicate hunger and malnutrition. With this foundation, we have been supporting projects and organisations worldwide that are committed to food aid for 25 years. Stop Hunger also funds local communities to become self-sufficient, facilitates education and works with NGOs on women’s empowerment. In the Netherlands, Sodexo supports Food Banks Netherlands through the Stop Hunger Foundation. This is how we are bringing the United Nations’ goal of eliminating hunger by 2030 a step closer.

8.5 million meals donated to food banks worldwide during the COVID-19 crisis

Yvonne Renting is Personal Assistant at Sodexo and coordinates all Dutch Stop Hunger activities.

‘Our employees are eager to do their bit to fight poverty and hunger’

‘Sodexo Netherlands is working more and more intensively with Food Banks Netherlands. We support them in their important work to fight poverty and hunger. This began on a small scale by collecting food for a number of local food banks and is increasingly being expanded. For instance, during the COVID-19 pandemic and lockdowns, we donated 11,000 kilos of food left over due to the closure of our restaurants. Last year, we organised a Move-a-thon especially for Food Banks Netherlands. Under the motto “Get Moving for Stop Hunger”, Sodexo employees from across the country literally got moving to raise money through sponsored boot camps, walks and bike rides

from home to work. Our CEO, for example, cycled from Amsterdam to Rotterdam. All this raised the wonderful sum of €7,000, which Sodexo doubled to €14,000!

Together with Food Banks Netherlands, we are looking at how to expand our cooperation even further. By exploring options to get leftover food to food banks in a safe way. And also by being able to offer volunteer work at food banks to our employees, for example. Our employees are allowed to do one day of paid volunteering annually for causes affiliated with Stop Hunger. I love seeing how enthusiastically colleagues participate in campaigns and really consciously want to do their bit to fight poverty and hunger.’

Sodexo_Netherlands

45,000 Christmas baskets for Food Bank Rotterdam. 25 Sodexo employees helped Unilever and the food bank pack. #proud

Sodexo_Netherlands

Valiant Sodexo

Qlubhuis colleagues got on their bikes early in the morning and braved the rain to cycle from Utrecht, Alkmaar and Weesp to Sodexo’s headquarters in Rotterdam. That was 300 kilometres for #StopHunger!

7.4 million euros in donations raised for a hunger-free world

41,000 Sodexo volunteers active worldwide

Sodexo_Netherlands Sweating for a good cause! A spirited, athletic boot camp workout by a personal trainer to raise money for food banks! #socialimpact

Sodexo helps Food Banks Netherlands

including those with ordinary jobs, are not making ends meet due to all the rising costs and inflation. If you don’t have enough food, it dominates everything, and there’s no energy left to tackle other problems. Basically, we give emergency aid and the goal is for people to be self-sufficient again within three years. We see that half of our clients are able to manage on their own again within a year. But long-term poverty is growing; the group that needs our help for three years has increased from 8% to 20%.’

In what ways can organisations support food banks?

Bowls of soup for the food bank

Sodexo collaborates with Soupalicious, a social enterprise that makes tasty chilled soups from leftover vegetables. A bowl of Soupalicious soup for our guests isn’t just a fresh, healthy meal. It’s also combating food waste, a job opportunity for someone who is disadvantaged on the labour market and the donation of an extra bowl of soup to the food bank. The Sodexo restaurant in EDGE Amsterdam West has already sold 15,000 bowls of soup since March 2022.

Caroline van der Graaf-Scheffer is a board member of Fundraising at Food Banks Netherlands. In 2022, Sodexo’s “Moving for Stop Hunger” campaign raised €14,000 for food banks.

What does the partnership between Sodexo and Food Banks Netherlands mean to you?

‘It is inspiring that such a large organisation is willing to participate in solving a social problem, namely the fact that many people in the Netherlands do not have enough food. With the fantastic proceeds from

“Get Moving for Stop Hunger”, which involved employees from all levels of Sodexo, we can provide food to 56 families every week for a year! I look forward to continuing to shape the partnership with Sodexo with the same enthusiasm next year.’

How necessary are food banks in the Netherlands?

‘Last year, the number of food bank clients grew by 30 percent. We have never seen such a rise. We support some 125,000 people every week, a third of which involve children. I think the group that would qualify for assistance is actually much larger. But people are afraid to come forward, often because of shame. More and more people,

‘There are companies that support us financially, set up foundations or reimburse trucks and fuel costs. We can put that to good use, because with 172 local food banks and 10 distribution centres across the country, our operational and logistics costs are high. Local food banks also use dedicated financial donations to purchase additional food. Other companies, such as Sodexo, give their employees the opportunity to help pack at a local food bank. We can really use that kind of help, as well as specific expertise in logistics, finance and coordination. We are all volunteers. There are now about 13,000 of us, and it’s really motivating when employees of companies want to volunteer for us in addition to their regular work.’

‘When we started out in 2015, Sodexo supported us tremendously as our first caterer. It’s wonderful that together we’re going to make a considerable social impact again in the coming period.’

Milco Aarts, Director/Founder of Soupalicious.

That's how to make a cup of soup taste just that little bit better!

I am Sodexo

Vincent Blok has been Chief Financial Officer at Sodexo since 1 January 2023. He sees great opportunities, with new sustainability legislation on the way, to demonstrate even better how this issue is truly in Sodexo’s DNA.

‘Sustainability is one of our strategic pillars. But that doesn’t immediately make it a foregone conclusion. It’s a process you have to work hard for. I also see this at home at our dinner table. That’s where the plan to eat meat substitutes more often regularly runs aground. For instance, my seven-year-old daughter faultlessly detects whether it’s a piece of “real” meat or an alternative. But we keep trying new recipes and I have to admit, the times she notices the difference are getting less frequent. It’s a matter of persistence. With small steps at home and at Sodexo on a large scale.

With the new European Corporate Sustainability Reporting Directive (CSRD) legislation in 2025, we will have to do an even better job at recording and reporting the steps we are taking and our actual impact on people and the environment. I believe CSRD offers many opportunities to make our sustainable DNA even more visible. This is

where the finance department has an important role to play in terms of providing reports and data analyses. In addition, my job is to ensure acceleration of the sustainability agenda with good investment decisions. A rollout of WasteWatch at our sites naturally costs money. Then there’s the payback period. But what really counts is the impact of this scale on preventing food waste. There is a sustainability aspect to this, but certainly also a financial aspect. Hopefully, we will join forces in the coming year with more and more clients as well as suppliers with this kind of investment. We create more impact through collaboration.

I always explain to my daughter that there is more in the world to cherish for future generations than just the Blok family. The same applies to Sodexo. We will only be truly successful if we are also successful for the world of tomorrow.’

‘We will only be truly successful if we are also successful for the world of tomorrow’

Changes due to new CSR legislation

New sustainability legislation will take effect in 2023. These new obligations are part of a large set of measures to help the Netherlands meet the targets set out in the Paris Climate Agreement. The measures are needed to achieve a 49% reduction in CO2 emissions by 2030 (compared to 1990) and to reduce emissions by 95% by 2050.

This means that things will also change for our clients. Sodexo is aware of policy agreements, guidelines (including energy conservation guidelines) and what they mean for facility management services. We proactively work with our clients to find ideas on how they can best prepare for this new legislation and be ready in time for

the changeover. Think, for example, of stockpiling disposables. This depends on clients’ implementation needs and is truly customised. Also, as part of the upcoming Corporate Sustainability Reporting Directive (CSRD) legislation in 2025, we will already be collecting data to measure CO2 emissions, for example.

‘I believe CSRD is going to provide many opportunities to make our sustainable DNA even more visible. This is where the finance department has an important role to play in terms of providing reports and data analyses.'

Vincent Blok, Chief Financial Officer

Reporting required

Companies (5,000 large corporations) are required to report annually on diversity through SER. Companies (>100 employees) are required to record and report CO2 emissions from both commuting and business travel.

Deposits

Reusable to become the norm

CSRD

Lever hier je plastic statiegeldflessenin. Statiegeld op blik gaat in vanaf 1 april*

Expansion of legislation on deposits on plastic bottles; now also deposits on cans. More information at www. statiegeldnederland.nl/blik

No disposable plastic cups and food containers may be offered when consuming at food establishments. Exceptionally, Single-Use Plastics may be offered if they are demonstrably recycled to a high standard.

Corporate Sustainability Reporting Directive (CSRD): this directive requires large companies to report on the environmental and social impact of their activities on people and the environment such as CO2 emissions, biodiversity and human rights violations in the supply chain. For Sodexo, this means we will start data collection in 2024 to be able to report in 2025.

I am Sodexo

Yalcin Çelik is team leader of Sodexo’s janitorial team at UWV Utrecht. Together with his team, he ensures clean workplaces, waste separation and a good work environment.

‘The most enjoyable part of my job is interacting with the UWV employees. I know so many people and everyone knows me. ‘Hey Yalcin, good morning!’ they'll shout through the corridors. We start cleaning pantries and toilets at 6:30 in the morning. Then we vacuum the rooms and corridors and clean tables and chairs. If anyone needs anything, the UWV department managers report it to me directly, so that we can take care of it immediately. I believe in open communication; being honest is better. The client must be satisfied with our work, that’s the most important thing. We often get compliments, which really motivates us. As did the award we received for achieving the highest cleaning score every year within UWV. Then we got to go on an outing with the team.

The UWV has a circular office and all waste is separated. Each floor has waste bins for coffee

cups, organic waste, plastic, residual waste and paper. There are clear symbols on the bins, but sometimes people are a bit lazy or unsure where to put their paper or coffee cup. We then explain to them how it works and why we do this. That this way the office stays tidy and we reduce residual waste. Walking to the bins is also good for your body and brain! Actually, we always get nice reactions. And waste separation is also better for my team’s health, since the rubbish bags are less heavy on our shoulders.

We also work with certified cleaning agents that are chemical-free for the most part. For me, doing the work in a less stressful way is part of sustainable working. If you can enjoy your work, the client will see that too. This is good for the company’s image because, after all, as cleaners, we are Sodexo’s ambassadors.’

‘We often get compliments, which motivates us!’

Preventing food waste

Did you know that a third(!) of the food produced worldwide is wasted? This wasted food has an estimated value of about one trillion euros and accounts for 8% of greenhouse gas emissions1. Impressive figures, especially in the face of the reality that 870 million people go hungry or are malnourished every day. This must and can be change. That’s what we think and, fortunately, more and more of our clients do as well. By making better use of data, apps and collaborations with circular players, we have sustainable solutions to combat food waste.

Knowledge is power

Food that has not been prepared does not need to be thrown away. It seems so simple. But how can catering teams gain insight into any over-production? With our WasteWatch programme, we monitor how much food disappears into the rubbish bin using smart scales and challenge ourselves to prevent over-production.

Patrick

‘WasteWatch provides good insight and raises awareness about the amount of food thrown away in a company restaurant. The numbers really make it visible to ourselves and our clients. Everything we throw away in pre-consumer food scraps, we put on the scales. From the leaves of greens, apple peels, leftover sandwiches and

leftovers from the salad bar to items from the fridge that are past their sell-by date. The system shows us where we waste food. When you have gallons of soup left over every week, you know something is going wrong somewhere. This allows us to set weekly targets together. WasteWatch also uses data to teach us how best to set up and break down a lunch. How many salads and sandwiches should be ready at noon? Which days are the busiest? For our staff, it’s a quest to find a balance between offering enough product versus having to discard product. It can be challenging, because we want to provide good service and not have too little on offer. We also let customers know that we’re managing our inventory more strictly so we don’t have dozens of sandwiches left at the end of lunchtime.’

WasteWatch results

‘WasteWatch makes logging waste so easy. You get a lot of information and it takes little time. It’s information you can immediately turn into action. The figures and amounts were an eye-opener for the team. It really made them want to change.’

Anggia

*

• 31 locations working with WasteWatch

• 22% less food waste in our restaurants

• 5.8 tonnes of food waste prevented

• 10,672 meals saved

• As a result, 40 tonnes of CO2 was avoided, equivalent to 104 economy class flights from Amsterdam to Rome, 142,701 hot water baths saved or 19,340 litres of fuel saved

* Totals since the start of the programme in 2021

1 Boston Consulting Group, 2018

van Reede, Operations Manager

Tushita, Catering Manager

‘Because of WasteWatch, I buy more mindfully. I also pay more attention to what produce I can still use and incorporate into a soup the next day, for example.’

Niels Hansen, Chef

The circular office

In a circular office, there is no more waste and raw materials retain their value even after use. This requires a different way of thinking and acting. As an innovative service provider, we help organisations make offices circular through smart procurement, reducing waste, reusing raw materials and encouraging sustainable behaviour.

Sarah Hengeveld, Project Manager Corporate Social Responsibility at Sodexo, on wastefree business practices at the Shell location. At the Shell Campus The Hague, Sodexo is responsible for almost all hard and soft facility management and food services.

Smart procurement

‘Shell’s goal is to have no waste and when we do have it, to recycle as much as

possible. It’s all about refuse, reduce, recycle. This starts with knowing which raw materials you’re buying. We conducted procurement analyses for this. For example, our repro department went looking for an alternative to paper lamination and cleaning tested a new cleaning product based on ozone water. That turned out to work just as well and resulted in less plastic waste.’

Waste reduction

‘Reducing food waste is one of the key issues for Sodexo. In our company restaurants at Shell, we use data to fine-tune offerings and visitor numbers. We make smaller portions and use the WasteWatch to weigh kitchen waste. We sell leftover meals and products through Too Good To Go.’

Reuse of raw materials

‘Shell has composting machines that we use to process green waste and biodegradable tableware into compost. We donate this to The Participation Kitchen (De Participatie Keuken), a local social foundation, who then uses it for their herb gardens and apple trees. And they use those apples to make delicious cakes, which we in turn sell in the restaurant.

‘It’s nice to see how we’re working with our customers on circular goals. Creative collaborations are emerging and employees are gradually becoming more aware of their own role in waste management.’

From waste to apple pie: a nice circular loop!’

Encouraging sustainable behaviour

‘Many office workers have other things on their minds than separating waste. So the key is to make this as easy as possible. We show which waste goes where using clear symbols on the bins. We’ve also introduced a special reusable lunch box and coffee mug that gives employees discounts at our coffee bars and restaurant. What’s more, we train our employees, from baristas to cleaners to mechanics, in making sustainable choices and how to inform others about sustainability. As part of raising awareness, we share stories behind the sustainable initiatives and waste streams internally.’

Read more about the sustainable partnership between

Sodexo and Shell.

Waste-free in practice

A second chance for good food

There are many ways we avoid having to throw away food in our company restaurants. We use data for more efficient menu planning and purchasing and analyse possible instances of over-production. Should any delicious sandwiches or fresh soup be left over after lunch, they can be given a second chance through Too Good To Go, the world’s number one app against food waste.

It's very simple. Leftover food goes into a Magic Box and is offered on the Too Good To Go app. Consumers can then pick up Magic Boxes for an appealing price. Caterers, restaurants, retailers and supermarkets are thus ensuring that less food ends up in the bin. In turn, Too Good To Go users are pleasantly surprised with a box full of that day’s unsold products. This way everyone does their bit to combat food waste. This is much needed as a third of the food produced worldwide is still thrown away.

‘As a company, you can use the Too Good To Go app together with Sodexo to demonstrate your commitment to a more sustainable world. The app has a handy feature for company restaurants. Indeed, it is possible to offer the Magic Boxes only to employees and/or building residents. Clients such as Unilever, Shell and Capgemini are already working with this. This will make it even easier for business locations to combat food waste!’

Lydia Croll, Key Account Manager Too Good To Go at Sodexo

SODEXO NL’S TOTAL IMPACT*

12 locations

1,942 meals saved

4,855 kilos of CO2 emissions prevented

WasteLESS Week

Sodexo has organised WasteLESS Week worldwide for 10 years. This is a week during which we draw extra attention to reducing food and energy waste. Through social media and at our locations, we share useful tips on how to be more frugal with food, water, energy, paper and raw materials. Not just in the office, but also at home; and not just during this one week, but throughout the year. Small changes end up having a big impact!

Yesterday’s leftovers are today’s secret ingredients…

Motivation to make the world a more beautiful place

ustainability When people hear that word, they think, ‘that takes a lot of effort’ or ‘what’s the point of my contribution?’. If we keep thinking like that we’ll get nowhere. These kinds of responses really motivate me and I go all out. That’s because I believe every step we take, no matter how small, creates a change.

Outside

As a child, I was always outside. Playing in the park for hours, wandering the Veluwe with grandma and grandpa and skating through the polders. For me, sustainability is about making that outside world – nature – just a little bit better. I kept that drive even while studying Facility Management. While many fellow students didn’t get beyond solar panels or LED lighting when it came to the subject of sustainability, I wanted to do more, to really make an impact. I’m also the one who keeps telling her friend about recycling when she just stuffs the waste paper in the bin.

Fresh energy

Project Manager Corporate Social

Making that impact was something I thought I could do mainly at a creative start-up. I had no desire to work at a large corporate organisation. No bureaucratic systems or drowning in strategic plans for me. A little more action please; improving the world can’t wait. Until I realised during my internship at Sodexo that I could truly make an impact at exactly such a large facility

services provider. Because major service providers are drivers that make the whole chain more sustainable, from supplier to client. They can combat food waste on a large scale and shape zero waste through circular initiatives. But they do need the fresh energy and innovativeness of those creative startups. It is precisely these collaborations that create real impact and vigour.

Apple tarts

I see it at the Participation Kitchen, which uses compost from the composting machines of Shell’s company restaurant for apple trees and herbs. Which they then turn into delicious apple tarts and sell to Shell. At Leanpath, begun as a start-up with a scale to make kitchen waste transparent. This collaboration led to the WasteWatch that Sodexo now uses worldwide. Or creative companies like Copper8, which help us with CO2 impact measurements for our clients. These kinds of examples really motivate me!

Paper bin

So yes, it is true that sustainability takes a bit more effort. These collaborations require patience; sustainable changes at a large company simply take longer. But if we keep motivating each other to make the world a little nicer, change will come naturally. Just like with my friend. She now faithfully walks to the paper bin with her bag. Now I just need to make sure she also separates the glass.

Sarah Hengeveld

Responsibility

‘A little more action please; improving the world can’t wait.’

Sodexo and the Netherlands’ first SDG village

The Drenthe village of Veenhuizen aspires to become the first SDG village in the Netherlands. This is a village where the 17 Sustainable Development Goals (SDGs) are guiding, ensuring a sustainable future. As a supplier of food services to the Veenhuizen Correctional Institution, together with more than 20 other suppliers and partners, we are committed to a better, fairer, more equitable and healthier Veenhuizen in 2030. On 26 September 2022, the parties concerned signed the ‘SDG village Veenhuizen fascinates and thrives’ (SDG dorp Veenhuizen boeit en bloeit) alliance.

Sodexo and DJI

Sodexo has been providing food services for inmates at five DJI (National Agency of Correctional Institutions) locations in the northern Netherlands including Veenhuizen since 2022 (other locations are Almelo, Leeuwarden, Zwolle and Ter Apel). With Sodexo’s meals, inmates have more choice and the offer is more sustainable and healthy. At dinner, you can choose from a centrally prepared meal, a frozen-fresh meal or a food box, from regional supplier De Buurman. Sodexo will also employ an instructor-trainer to supervise cooking through workshops and training.

Peter Holtrop, Facilities Manager Cluster North West:

‘As a facility services company, we told DJI that the SDGs must be leading in all our organisational processes. For instance, we combat waste, have designed and installed circular cell chairs on a large scale and carried out several refurbishing projects. We are making great strides, but there is still much to do in order to achieve the SDGs by 2030. That is why we ask suppliers to contribute to impactful initiatives such as the SDG Alliance in Veenhuizen. This is a concrete example where you can make a hyperlocal connection between start-ups

and local entrepreneurs on the one hand and established multinationals such as Sodexo on the other. These parties can help each other by jointly making sustainable innovation scalable while simultaneously meeting the high quality requirements of an organisation like DJI. We want to show that it can be done, inspire people, collaborate and simply ensure a better balance between people, the environment and the economy. Together, we are taking steps for a fairer, greener and healthier Veenhuizen.’

Laura van der Heyden, Account Director Sodexo:

‘The SDG Alliance is aligned with our mission to contribute to the “quality of life” of our clients and the communities in which we operate. Combining the sustainable goals of local entrepreneurs in Veenhuizen and those of the client and Sodexo creates a powerful, shared objective. The alliance offers opportunities to include local and regional entrepreneurs, such as De Buurman (The Neighbour). We help sustainable entrepreneurs near our clients and locations scale up. And at the same time, we learn from their innovative and sustainable solutions. In doing so, we share knowledge and deploy our network, and there are opportunities in terms of social benefit, by making jobs available to people who are disadvantaged on the labour market.’

Jeroen Stegeman, owner of De Buurman, Sodexo’s supplier of food boxes for the DJI:

‘We believe there should be a food system where farmers get a fair price and customers get tasty, pure products. To do so, we work with some 80 regional farmers and growers for the tastiest fruit, vegetables and meat. The partnership with Sodexo offers opportunities for us as a "medium-sized" company to expand our range of sustainable products as well as our vision of good food and to accelerate it. Even though we differ in size, we collaborate well because we both work based on honesty and trust. Twice a week, we deliver individual food boxes to inmates in the Northern region, which will soon amount to about 1,200 boxes a week. Each box contains food from the Wheel of Five food guidelines that inmates can cook themselves. Because preparing delicious and good food yourself is where it starts as far as we’re concerned.’

Transparent chains with local impact contribute to the following sustainable development goals:

Responsible procurement

Every year, Sodexo Netherlands purchases over 150 million euros worth of products and services from more than 2,000 suppliers. Responsible procurement is about making choices in what we buy. And about working with suppliers in such a way that we protect consumers’ health, our suppliers’ environment and the planet.

Ineke Vreugdenhil, Manager Supply Management Operations, on how sustainability, quality and continuity go hand in hand in Sodexo’s procurement processes.

‘I’m proud of the strides we’ve made in raising awareness about sustainability.’

Responsible procurement

‘We evaluate environmental aspects and the social and economic impact a product or service has and are in constant dialogue with suppliers about this.

Together with the WWF (World Wildlife Fund), we have developed a global Responsible Sourcing Strategy with standards on sustainable food. In doing so, we placed particular emphasis on palm oil, soy, meat, dairy, fruit and vegetables, as these products have a high environmental impact. With guidance from experts such as the Seafood Choices Alliance and Greenpeace, we created policies regarding sustainable fish. We are committed to sourcing 100% sustainable fish by 2025 worldwide. This means, among other things, that we do not serve red-listed fish (fish species whose stocks are threatened or whose method of catching them is harmful to the environment) and that our fish is MSC and ASC certified. We are also the first company in our industry to have adopted an organisation-wide animal welfare policy.’

Buying locally and seasonally

‘Consumers want to know where their food comes from and how it was produced. And they want to support local communities with their choice. For Sodexo, local means everything within the Netherlands and as little as possible from abroad. Together with potatoes, vegetables and fruit supplier Van Gelder, we ensure Sodexo restaurants have the best and most sustainable Dutch fruits and vegetables. This way we connect more than 1,250 smaller local suppliers with large clients such as Shell, UWV and APG. Hyperlocal procurement brings challenges. The balance between good local products must go hand in hand with production and transport efficiency, high quality requirements, supply reliability and sufficient stock. We learn more about this every day and let independent parties with expertise on scaling up local chains, such as the Sustainable Purchasing Leadership Council and Copper8, guide us in this.’

Efficient distribution system

‘Most of the food we buy comes from catering wholesaler Bidfood. As a result, we have an efficient nationwide distribution system with a particularly wide product range and guarantee supply continuity, quality and safety. Bidfood has long been working on energy-efficient means of transport such as

E-Goupil, electric cargo bikes and waterborne transport. This helps us contribute to clean, zero-emission inner cities.’

Conscious cooking

‘We take seasonal products into account in our menus. You won't find dishes with strawberries in our menu plan in the middle of winter. We make our clients aware of the CO2 impact if they opt for less animal protein. We don’t eliminate meat croquette rolls, but we also provide plant-based alternatives. We make the impact of products more transparent. This includes things like labels on products and a dashboard for our customers showing the impact of certain products and pricing.’

Responsible procurement

100% of our suppliers signed our Code of Conduct. In doing so, they stand for integrity and responsible practices from ethical, social, labour and environmental perspectives.

We do not buy red-listed fish by the World Wide Fund for Nature.

More than 50% of the fish we served carried the MSC (wild caught) or ASC (farmed) eco-label.

Wherever possible in recent years, we have replaced

single-use plastics

Disposable items such as plates, cutlery, straws and take-home bags are now made from materials that are kinder to the environment and climate. We also have a number of completely plastic-free restaurants.

More than 85% of the palm oil in our food services is sustainable physically certified palm oil.

To support local businesses, we have started making it easier for small and medium-sized companies to become authorised suppliers. Meanwhile,

In 2022, we achieved the goal of 100% of liquid and whole eggs coming from free-range chickens.

1,250+ SMEs

can become suppliers to companies, municipalities and provinces without having to participate in rigorous tendering processes themselves.

Our accreditations

Business Awards

French Chamber of Commerce

Sodexo Netherlands emerged victorious in the 2022 French-Dutch Business Awards final in the ‘Business Resilience and Adaptation’ category.

Sustainability & Social Investment Awards

Sodexo Netherlands received an award for our contribution to Social Sustainability. In a list of fine companies, we finished third.

Pride 2022 Advocate

In the Global Workplace Pride Benchmark 2022, Sodexo scored in the highest category (above 90%) for the third consecutive year. Global Workplace Pride is committed to inclusive workplaces. This includes numerous other international organisations in addition to Sodexo.

EcoVadis

EcoVadis is a collaborative platform that measures and evaluates performance in the area of corporate responsibility. The assessment covers the environment, labour and human rights, ethics and sustainable procurement. By 2022, Sodexo was placed in the top 1% of companies.

S&P Global Sustainability Yearbook

Sodexo was ranked as the top-scoring company in its sector for its outstanding sustainability performance for the 15th consecutive year.

Alexander Klaver (centre) receives ARGO360’s Repurpose Prize for reuse of IT equipment.

COLOPHON

Want to know more about facilities management services and sustainability? We would love to discuss the possibilities for a sustainable work environment and a better future for us all.

Sodexo

Watermanweg 30

3067 GG Rotterdam, The Netherlands

+31 (0)88 496 20 00

CSR.NL@sodexo.com www.sodexo.nl.

Thanks to all partners, clients, suppliers and employees who contributed to the creation of this publication.

Composition and final editing

David van Stijn, Marloes van der Have, Sarah Hengeveld, Dianne Faber, Patrick van IJsselmuide, Marianne Goet

Text

Marianne Goet, Astrid Bijl

Design

Nanda Alderliefste, Noinoloi

Photography

Enrique Meesters

Wim Burgwal

Rob ter Bekke

Sodexo Image Library

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