Improve the quality of life of our employees, safely
21-25
Act sustainably for a hunger-free world
34-38
Promote local development and fair, inclusive and sustainable business practices
48-50
Foster a culture of environmental responsibility within workforces and workspaces
14-20
Provide and encourage consumers to access healthy lifestyle choices
52-56
Champion sustainable resource usage
28-33
Ensure a diverse workforce and inclusive culture that reflects and enriches the communities Sodexo serves
39-45
Drive diversity and inclusion as a catalyst for societal change
56-60
Source responsibly and provide management services that reduce carbon emissions
2024 – a year of both tough challenges and promising opportunities
In our sustainability work, we are working towards factors including:
• Increasing diversity, fair working conditions and inclusion
• More sustainable meal options
• More services to facilitate a safe and flexible work life
• Reduced food waste
• Reduced carbon footprint
• Phasing out single-use plastics
• Increased cooperation with local suppliers
• Support for people in need
Sodexo Sweden's vision is to be the firstchoice service partner for our customers by focusing on people and integrating sustainability into everything we do.
Our global sustainability roadmap "Better Tomorrow 2025", developed in accordance with the 17 global goals of the UN, is nearing its end, as it lasts until the end of 2025. It has therefore been natural to look both back and forward this year. It has been almost ten years. Whathave we achieved in these years, and what challenges lie ahead of us?
A lot of very good things have been achieved, and many goals have been met, not least in the societal sector, where the positive impact we are having on both individuals and society is impressive, including through our excellent work on Stop Hunger. However, we also continue to encounter major challenges in attaining the climate goals as we continue to work towards the Net Zero 2040 target.
In 2024, we have focused on finalizing our roadmap towards the goal we declared in 2023 – to become the world leader in sustainable food.
Two key events I would like to highlight are our acquisition of the K-märkt restaurant chain and our recruitment of Jessie Sommarström as Exexutive Chef. Our new colleagues have brought us innovation, expertise and superpowers.
During the year, we also released the first edition of the Sustainable Food Barometer in partnership with Harris Interactive.
In a world grappling with the environmental impact of its food systems, the demand for sustainable practices is more urgent than ever.
This first edition of our barometer is based on many interviews across different geographical areas and cultures, shedding light on individuals' understanding of sustainable food and providing insight into potential disconnects between perceptions, intentions and behaviour.
The barometer shows us that price and taste are considerably more important than sustainability in the food choices of individuals, something that is also confirmed in the Swedes and sustainability report, which we also participated in during the year.
This reinforces our belief that it is through good food that we will succeed: environmental messages alone are insufficient. One of the most important factors in making a better meal is our chefs, of whom we are extremely proud. You can read more about them in this yearbook.
Sodexo's responsibility and the integration of Corporate Responsibility in our business enhances employee engagement, co-operation with our clients, benefits the environment and society and contributes to better profitability.
In this year's Better Tomorrow Yearbook, you will find information and stories from the past financial year about what we are doing to promote positive and long-term sustainable development together with our customers, employees and suppliers.
I would like to highlight a selection of activities/events during the year:
• Jessie Sommarström – what a star!
• K-märkt – a business idea we wasted no time on!
• Our chefs – our heroes
• Stop Hunger – commitment and pride
Karin Vierma, Director of Sustainability, Sodexo
.
Our ethical principles
Loyalty
Working to improve quality of life means making trust central to our relationships with all stakeholders. Sodexo is built on a solid foundation of loyalty to its clients, employees and shareholders, and on honest and open relationships with them.
Respect for people
People are central to our business. Sodexo is committed to acting in favor of equal opportunity, regardless of ethnicity, age, gender, beliefs, religion or sexual orientation. Improving quality of life means treating each individual with respect, dignity and consideration.
Transparency
This is a key principle for Sodexo that applies consistently with all stakeholders: clients, consumers, employees, shareholders and the general public. We ensure that all are informed in a clear and precise manner about our products, services, commitments and performance.
Integrity
We condemn and refuse to tolerate any practices that are not based on honesty, integrity and fairness, regardless of where our business operates in the world. We make our position clear to our clients, suppliers and employees, and expect them to reject corrupt and unfair practices.
Corporate Responsibility at Sodexo
Nine commitments for a better tomorrow
Sodexo group has developed nine commitments that will guide us until 2025. All the commitments are measurable, which enables us to follow our progress and cooperate in order to find solutions to the challenges.
Candidness in the reporting helps us to understand what has gone well, and in which areas we have been facing challenges that we can solve together with our partners.
Yearly reporting helps ut in building trust among all our stakeholders. It proofs how we improve the quality of life in the communities in which we operate.
ROLE AS AN EMPLOYEE
9 commitments and objectives by 2025
IMPACT ON INDIVIDUALS
United Nations Sustainable Development Goals
The roadmap was developed in accordance to the United Nations Sustainable Development Goals
The 17 United Nations Sustainable Development Goals articulate the expectations of the international community for a post-2015 socio-economic development age.
Do you know all 17 SDGs?
➔ Explore them by watching this video!
Our impact on individuals
Sodexo’s global reach gives it tremendous power to positively influence individuals by supporting communities, promoting access to adequate food and empowering women.
Sodexo is committed to its employees’ well-being, health and safety. The training, personal Well-being and development of its employees are essential to their engagement and recognition. Sodexo ensures that everyone has the tools and skills they need to progress within the Group.
Sodexo offers personalized menus based on the specific requirements of consumers. Sodexo is also committed to offering and promoting sustainable, tasty, healthy and appealing meals. Consumers can therefore make informed choices about what they eat, while helping to protect the planet.
Sodexo reaffirms its commitment and determination to take action against hunger and food insecurity through its unique philanthropic cause, Stop Hunger.
Impact on indivuals
423,000 employees around the world 0.47 lost time injury
6,144 dietitians employed by Sodexo 43,5 % workforce is covered by collective agreements 95.5% of consumers are offered healthy lifestyle options every day
92.5 miljoner Stop Hunger beneficiaries since 2015 82.5% employee engagement
1.1
Our impact on individuals Improve the quality of life of our employees, safely
More than just a job
Our employer promise to our employees describes why working with us is worth it.
Working at Sodexo is more than just a job. It is an opportunity to be part of something bigger, as our day-to-day actions and service have a great impact on people's lives.
Our employees are our greatest asset and our commitment to them is based on three key elements; three important driving forces that we want them to experience in real life when they work for us. Everyone working at Sodexo has a sense of belonging to a team, allowing them to act with purpose and develop at their own pace.
Our employer promise to our employees is based on three key elements:
FEEL PART OF – a team
We want everyone to be able to be themselves at work, regardless of gender, nationality, cultural or private backgrounds. This way we can create a workplace where everyone feels that their culture, identity and experiences are valued and respected
ACT – with purpose
At Sodexo, your job is important. You also have the opportunity to develop and advance your career. Sustainable growth means that we strive to act in better, safer, healthier and more environmentally friendly ways.
THRIVE – in your own way
With us you will get what you need to succeed in the best possible way: work tools to help you succeed at your job, the opportunity to gain new skills and find your potential, as well as a culture where your health, safety and well-being are prioritized.
Our impact on individuals
1.1
Improve the quality of life of our employees, safely
Certification – a prerequisite for high quality and sustainable development
All our operations and services in Sweden are certified in accordance with the international standards ISO 9001, ISO 14001 and ISO 45001.
This means that we have a robust management system with common and clear procedures to ensure quality and our work on sustainability and to ensure a safe working environment for our employees.
We are constantly striving to develop and optimise our processes by working on continuous improvement in these three areas, both within the company and together with our partners.
One of our assignments also has an ISO certification in food safety, ISO 22000.
Our ISO certifications
• ISO 9001:2015
Management system for quality
• 14001:2015
Management system for environment
• ISO 45001:2018
Management system for work environment
• ISO 22000
Management system for food safety
Vår påverkan på individer
1.2
Provide and encourage consumers to access healthy lifestyle choices
Objective 2025
100% of consumers are offered healthy lifestyle options every day
1.2 Our impact on
individuals
Provide and encourage consumers to access healthy lifestyle choices
Sodexo Culinary Report 2024
The Sodexo Global Culinary Report gives you a snapshot of the passion, expertise and energy our chefs are investing in their kitchens, in their communities and for our customers and guests - in a time of change and new opportunities.
Our dedicated chefs create amazing dining experiences that make a difference, both for our guests and in the local communities where they operate.
The stories in this report demonstrate how our love of food is making a positive impact around the world.
In the report, you can read about how we worked with AstraZeneca in Södertälje to introduce reusable takeaway boxes to reduce single-use packaging.
Using a simple system, guests can borrow boxes and return them within 14 days. After just 20 uses, the boxes are already climateneutral, contributing to a more sustainable workplace, with the solution also preparing us for the new legislation that came into force in 2024.
Our chefs Michael Lindgren in Stockholm and Christoffer Norell in Lund are also mentioned in the report for their drive and inspirational work in delivering outstanding dining experiences.
Our impact on individuals
1.2
Provide and encourage consumers to access healthy lifestyle choices
Chef of the Year winner Jessie Sommarström
In April 2024, we welcomed one of the leading stars of the restaurant world in Sweden onto our dining team. Sodexo shares Jessie's commitment to delicious and sustainable meals, and we are therefore pleased and proud to have her on our culinary team.
"Sodexo has a strong foundation of core values with ambitious sustainability goals, something that was instrumental in my decision to accept this exciting position. I want to use my knowledge and experience to develop tasty recipes that make a difference to both the planet and people's health," Jessie says.
Jessie is not only one of Sweden's top chefs, but also one of the bravest. As chef at this year's Nobel Prize banquet, with the eyes of the world on the festivities, she took the opportunity to show royalty and everyone else that even a banquet can be cooked with a focus on health and the environment.
is our new Executive Chef
We don't think all Nobel banquet chefs would dare to put a modern cultured porridge made with cut barley on the menu.
As Executive Chef, she has gastronomic responsibility during our transition to becoming a leader in sustainable food. Together with her colleagues, she is leading the culinary and sustainable development of both public and private meals. Every year we serve 14 million meals, of which approximately 11 million are prepared for the public sector.
Cooking food that makes a difference
Jessie's commitment to sustainable cooking started to increase after she had children of her own. With an insight into the climate challenges facing the world, she asked herself what she could do to help create a positive future for her children and others.
"My
vision is for all school students to have the opportunity to eat tasty, sustainable and nutritious food so that they can flourish at school. I want to raise the profile of public catering and, together with Sodexo, I really believe we can make a significant difference."
Read more about Jessie's appointment as chef for the Nobel banquet
Jessie cooking up a cultural feast for this year's Nobel banquet. Nobel Prize Outreach. Photo: Dan Lepp
1.2
Our impact on individuals Provide and encourage consumers to
healthy lifestyle choices
access
The award-winning K-märkt restaurants become part of Sodexo
We are increasing our focus on sustainable food
At the end of 2023, the restaurant group K-märkt, run by founders and food profiles Jens Dolk, Hanna Normark and Daniel Roos, became part of Sodexo.
K-märkt, which is known for its delicious and sustainable food as well as its innovative methods for increased sustainability and reduced food waste, ran six restaurants in Stockholm at the time of the acquisition. Since then, the business has expanded within the Stockholm region, and it will continue to grow in more cities in the future together with Sodexo.
The sustainability challenge facing the food industry
Food systems account for a third of global greenhouse gas emissions*. A transition towards more sustainable food is essential if we are to succeed in achieving the global sustainability goals, and Sodexo wants to be part of this transition.
“We are fuelling change through the way we buy and cook food; what we offer our customers and how we manage food waste. At Sodexo, we already have creative plantbased menus and are working successfully to reduce waste. With inspiration and innovation from K-märkt, we will continue to develop our existing food services in Sweden and make good sustainable food available to more people,” said Peter Mellin, CEO of Sodexo, at the time the acquisition was announced.
Reduced food waste through Chef's Choice
The Chef's Choice concept is a central part of K-märkt's work on sustainability and means that the chefs adapt the menu to the available ingredients, which means that the menu can vary from day to day, and sometimes from hour to hour. Best of all, food waste is reduced, with chefs utilising ingredients that would otherwise be wasted.
Read more about the acquisition
Read more about K-märkt
1.2
Our impact on individuals Provide and encourage consumers to
access healthy lifestyle choices
Excellent ratings for Bistro – our health and social care meal concept
Food plays an important and decisive role in the recovery of patients, and at both Karolinska University Hospital in Huddinge and Danderyd Hospital patients gave Sodexo's meals the thumbs up according to patient surveys conducted in autumn 2023 and early 2024 respectively.
Close collaboration between Sodexo, hospitals and healthcare professionals has resulted in an improved meal experience that nourishes patients and is appreciated by them.
Our Bistro meal concept has developed high quality food, while providing better support for carers to manage and serve meals in the best possible way.
When patients were asked to rate the food, a full 92% at Karolinska University Hospital in Huddinge and 94% at Danderyd Hospital said they were satisfied with their meals. The taste, texture and appearance were commended. Meals were compared to home-cooked and restaurant-quality food, also receiving positive comments such as “Best hospital food I've ever had”, testify to the success of the improvement programme.
By continuing to focus on the flavour and quality of food and the dining experience, we can help ensure that patients have as good and enjoyable a hospital stay as possible.
Huddinge
Our impact on individuals
1.2
Provide and encourage consumers to access healthy lifestyle choices
Sodexo celebrates sustainable cooking in international competition
As part of Sodexo's ambition to be a world leader in sustainable food and accelerate the transition to healthier and greener diets, Sodexo internally organised the international cooking competition ‘Cook for Change!’ for the third year in a row.
Focus on creativity and sustainability
Over 300 Sodexo chefs from around the world entered the competition in the hope of being one of the eight finalists, and having the opportunity to showcase their creativity while inspiring a future of healthier and greener eating habits during the finals week in Paris.
A jury chaired by the Michelin-starred chef Fréderic Anton was on hand to judge the finalists' signature dishes and desserts during the final at L'École Lenôtre on 13 November. The ingredients to be used in the competition entries had been kept secret until the very end. They were revealed to the finalists just the day before.
A challenge for a greener future
When the awards took place on 14th of November, the finalists were challenged to create a unique menu combining both taste and environmental responsibility. Using plant-based and sustainable ingredients, they managed to create recipes to both reduce food waste and celebrate environmentally friendly cooking.
A total of three awards were presented:
• Adam Collison from the UK & Ireland was named the “2024 Cook for Change Winner”
• The PresentationAward went to Sandrine Leriche from France
• Michael Fabiszewski from Poland received the “Food Waste Optimization Award”
Read more about "Cook for Change!"
Watch video from the awards ceremony
Group photo taken during the awards ceremony in Paris on 14 November 2024
Our impact on individuals
1.3
Act sustainably for a hunger-free world
A successful and engaging Stop Hunger Servathon
Stop Hunger's Servathon service marathon is an annual event where Sodexo pulls out all the stops worldwide during the spring.
During the 2024 edition of Servathon, we in Sweden focused on fundraising campaigns. This year primarily for the benefit of the Swedish City Missions and their support for the needy, with a focus on families with children.
There was a lot of creativity with different types of fundraising activities. These involved everything from selling low-cost baked goods and flea markets to fitness challenges and table tennis tournaments. In addition, several of our suppliers also contributed to the collection this year. The total amount we raised together was matched by Sodexo.
The result was a donation of just over a quarter of a million to the Swedish City Missions.
Through their open activities, the City Missions ensure that even the most vulnerable can find a roof over their heads, access to a warm space or a meal. For a family with children living in poverty, access to a safe place where they are always welcome can make a huge difference.
By supporting other local organizations such as Trappanér in Gothenburg and Matakuten in Gävle, during this year's Servathon we donated 1,000 kilos of food, 2,545 meals and contributed over 166 volunteer hours. As a result, well over 6,000 people benefited from our joint efforts.
Sodexo would like to thank all the dedicated employees and suppliers who contributed in various ways. Together we have truly made a difference!
Stop Hunger Servathon Results 2024
Stop Hunger activities with Swedish management at Matakuten in Gävle
1.3
Our impact on individuals Act sustainably for a hunger-free world
A community Christmas when Sodexo serves Christmas dinner
The alternative Christmas celebration, a collaboration between Sodexo and Verdandi in Gävle, has been a tradition since 2010. For a few hours on both Christmas Eve and Christmas Day, free Christmas dinners are served to Gävle residents who are in some way vulnerable or who are looking for a few hours' company.
For Christmas 2023, around 500 people came to Andersberg, a few kilometres south of Gävle city centre. Sodexo provided traditional Christmas food at a raw materials cost of around SEK 60,000 and over 40 hours of labour to prepare the well-stocked Christmas dinner table. Many employees are proud of the company's involvement and some of them also choose to volunteer during the Christmas celebrations. Mona Jonsson and Mia Söderlind have been involved from the start and, they also get their family members involved.
“The alternative Christmas celebration has turned into a tradition for the whole family. My husband usually does the washing up while the children and I fill plates and talk to the guests. In 2020, the coronavirus put an end to the Christmas celebrations with Verdandi, and our children think that Christmas was the most boring Christmas they can remember," says Mona Jonsson, business developer at Sodexo in Gävle.
Did you know that…
Sodexo prepares and delivers meals to almost all the state schools in Gävle and to pensioners living at home and others in need?
In total, this amounts to around 15,000 portions a day.
Mia Söderlind
Mona Jonsson
1.3
Our impact on individuals Act sustainably for a hunger-free world
Rewarding partnership with Hela Människan
Meals for patients at Karolinska Huddinge are prepared after prognoses, because we simply don't know in advance how many patients will need food or what they will want to eat.
While choice is good, it increases the risk of food waste. Therefore, it was a natural choice to start collaborating with Hela Människan, an ecumenical organisation that provides social care to people in vulnerable situations.
The partnership started in June 2024 and involves freezing leftover portion-packed meals with a shelf life of less than 72 hours. If the shelf life is less than three days, they cannot be stored in the ward fridges. The frozen meals are instead collected by Hela Människan and then distributed to those in need.
“In the first three months of the summer, we donated around 1,500 portions. Reclaiming and donating leftover food not only feeds someone in need, but it also makes us all feel a little better.”
Watch a video about the collaboration
Sodexo is supporting and promoting diversity and equity, and developing an inclusive workplace culture. Serving communities around the world, Sodexo ensures its teams are as diverse and inclusive as the world itself.
Sodexo strives to strengthen its culture of inclusion by seeking new ways to promote diversity and improve working conditions for its employees. Sodexo firmly believes that gender diversity within committed teams is beneficial for all our stakeholders.
Sodexo products and services have a significant impact on communities and individuals. This is why Sodexo is committed to increasing the proportion of purchases made from small and medium-sized enterprises, in order to redistribute the commercial value among people in the surrounding communities.
Our impact on communities
Sodexo commits to working with partners who promote diversity, equity and inclusion. The Company has strong links with local organizations, advocacy groups and initiatives aimed at empowering vulnerable populations. These actions together contribute to a positive impact on people and the planet, and demonstrate a significant social and environmental commitment.
Sodexo serves Vår påverkan på samhällen
2.1
Ensure a diverse workforce and inclusive culture that reflects and enriches the communities
100% of employees work in countries that have gender balance in their management populations
Mål 2025
Our impact on communities
2.1
Ensure
a diverse workforce and inclusive culture that reflects and enriches communities Sodexo serves
Sodexo takes a stand with its commitment to Jämställt Stockholm (Equal Stockholm)
In the spring of 2024, Sodexo was one of the first companies to sign up to the Stockholm County gender equality strategy ”Jämställt Stockholm for the period 2024-2027.
The county's strategy includes objectives and guidelines for gender equality work and is a strategic guide for the county's government agencies, civil society organisations, the business community and municipalities. When drawing up their own action plans, they always start from the six priorities set out in the strategy.
“Gender equality has been a priority area for Sodexo for many years. We have come a long way and are happy to share our experiences but also look forward to networking to learn from how other organisations work,” says Lina Larsson, Talent Acquisition Manager and coordinator within diversity and inclusion.
Our impact on communities
2.1
Ensure
a diverse workforce and inclusive culture that reflects and enriches communities Sodexo serves
Attracting the leaders of the future through partnerships
As part of our efforts to attract and develop the leaders of the future, we have continued our partnership with the recruitment company CoGig and the Female Leader Engineer talent programme.
The programme is aimed at female and non-binary engineering students at the end of their studies and aims to maximise their potential and broaden their business networks.
Through this initiative, we want to contribute to a more equal labour market, simultaneously attracting talent with the right expertise for our specialist and leadership roles.
During the year, we hosted inspiring partner visits to our office in Arenastaden in Solna, where participants gained a deeper insight into our organization, business and culture.
Discussions focused on key topics such as leadership, innovation and business strategies.
The programme has already led to successful recruitment, and there was strong interest in Sodexo among the participants.
Our ambition is to continue to develop this collaboration and create more opportunities for participants, such as through degree work and future employment. We look forward to welcoming more talent to Sodexo and shaping the leadership of tomorrow together.
“The partnership with Female Leader Engineer is an important part of our work in building a vibrant network of future leaders. We share the programme's vision of a more equal business community, and it feels both meaningful and strategic to play an active role in this development,” says Lina Larsson, Talent Acquisition Manager at Sodexo.
The photo was taken during one of Female Leader Engineers' partner visits to our office in Arenastaden in Solna.
Read more about the talent programme
Our impact on communities
2.2
Promote local development and fair, inclusive and sustainable business practices
Objective 2025
2 billion euro spent with SME suppliers
Our impact on communities
Promote local development and fair, inclusive and sustainable business practices
FREEDOMS
Our suppliers sign agreements in which they undertake to comply, as a minimum, with our statutes based on the "Five Freedoms" for animals, in which animals must:
• Have access to clean water and feed that contributes to their health
• Grow up in a suitable environment where there is room for shelter and rest
• Get access to rapid diagnosis and treatment in the event of injury or illness
• Have the opportunity to exercise their normal behaviour
• Have living conditions and treatment that do not expose them to mental suffering
2.2
Our impact on communities Promote local development and fair, inclusive and sustainable business practices
Sodexo at Almedalen 2024 on sustainability, outsourcing and the future of day-to-day work
During the politicians’ week in Almedalen in 2024, Sodexo participated in several important discussions on sustainability, outsourcing and the changing world of work.
We shared our expertise and experience, while at the same time having the opportunity to listen and learn from the perspectives of others. Our participation strengthened our position as an active societal partner and highlighted our efforts to create sustainable solutions in both private and public sectors.
One of this year's most significant elements was the seminar “An inclusive green transition, where action and collaboration take precedence over ambition and empty promises”, organised by CSR Sweden. Here, our CEO Peter Mellin participated in a discussion on the EU Green Deal and how businesses can achieve the ambitious sustainability goals in line with the Paris Agreement and the UN Global Goals.
In addition to the open seminars, several of our staff were present: Robin Exman, Head of Strategy and Marketing, Sandra Dahl, Director of Strategy, Joachim Hilding, Business Area Manager, Sodexo Aid Equipment Services and Jens Dolk, CEO of K-märkt.
They engaged in discussions with industry peers, policy makers and partners on how to develop the services of the future in a sustainable and inclusive way.
Almedalen is an important forum for us at Sodexo, in which we can contribute to public debate, exchange ideas and find new ways forward. We look forward to continuing these discussions and turning these insights into concrete initiatives to make a difference.
Peter Mellin, CEO of Sodexo and Jens Dolk, CEO of K-märkt were on site in Visby during Almedalen Week.
Our impact on communities
2.3
Drive diversity and inclusion as a catalyst for societal change
180,000 empowered women in communities
2.3
Our impact on communities Drive diversity and inclusion as a catalyst for societal change
Work as a volunteer during working hours
Since Sodexo was founded in 1966, our mission has been to improve the quality of life of our employees and all those benefitting from our services; and to contribute to the economic, social and environmental development of the communities, cities, regions and countries in which we operate.
To further enhance and improve the quality of life in these communities, Sodexo also encourages its employees to get involved in activities that benefit the community.
The Sodexo volunteer programme, which was introduced in the 2019 financial year, offers all staff one paid day per year to work for a volunteer organisation.
The volunteer programme gives each staff member the opportunity to make a contribution during paid working hours, for one full day or two half days, on their own or with their colleagues
Everyone is free to choose a non-profit organisation that works to support society, the environment, animals or people.
The volunteer programme is designed to support and encourage employee engagement and complements our longstanding support to charities across the country through the Stop Hunger network.
Criteria for volunteering
• Volunteering must be done for non-profit organisations that benefit society, the environment, animals or people.
• This non-profit organisation must comply with Sodexo’s values and human rights principles.
• The activity must not be for personal gain, involve relatives, be paid, or be party political or trade union work.
• Volunteering will not lead to overtime or extra hours.
Our impact on communities
2.3
Drive diversity and inclusion as a catalyst for societal change
Mentoring helping refugee women enter the labour market
Helping others is acting with a purpose, and at Sodexo we want our employees to be able to do that through us as an employer.
Sodexo in Sweden has been a member of TENT since the end of 2023, and in January last year 18 of our employees chose to get involved as mentors in the TENT mentorship programme for women with a refugee background.
Many newly-arrived women lack knowledge of the Swedish labour market and their access to networks is often extremely limited. All Sodexo mentors have been matched with one Ukrainian female candidate each. They support and try to facilitate her way into the labour market through various activities during special mentoring sessions.
What do the mentors bring to the programme?
• They share their knowledge of the Swedish labour market
• Talks about their own journey to their current job
• Support CV writing
• Support candidates before job interviews and act as a sounding board regarding education and career paths in Sweden
“Through our membership of TENT, we at Sodexo can contribute actively to the building of bridges for women with refugee backgrounds, while giving our employees a meaningful opportunity to use their skills for support and inspiration. Together we are making a difference and creating a more inclusive labour market,” says Lina Larsson, Talent Acquisition Manager and diversity and inclusion coordinator.
How does it work in practice?
• The programme's four mentoring sessions can take place during working hours, and mentors can then use their Sodexo volunteer day
• Meetings can be held either physically or digitally, depending on what works best for both parties
• The mentor and the candidate choose the topics of the sessions together, or they can be based on materials developed by TENT
• TENT recommends holding the interviews during the meetings in Swedish, as these are good language practice sessions for the candidates
2.3
Our impact on communities Drive diversity and inclusion as a catalyst for societal change
The chef training that can change lives
The collaboration with the Electrolux Food Foundation and their chef training programme ‘Like a chef’ is continuing.
During the year, ten selected participants who, for various reasons, had become disconnected from the labour market, received basic training to enable them to apply for jobs in professional cooking.
Luciano Stankiewicz was one of this year's participants. He had struggled at school and, despite approaching 35, had never had a job.
He’s had several work placements, but he got bored and kept watching the clock. Things were different during the seven weeks he spent as a Sodexo trainee in the kitchen at Electrolux.
“Now I've found my hobby and my purpose. "It means a lot to be in a workplace, feel responsibility and meet colleagues," Luciano Stankiewicz says.
When asked what the characteristics of a good chef are, he replies instantly: “Love of food!”
About “Like a Chef”
Like a chef is an initiative of the Electrolux Food Foundation aimed at increasing participants' chances of getting a job in the catering industry.
In Sweden, the programme is carried out in collaboration with the Swedish Chefs' Association, the Swedish Public Employment Service, the City of Stockholm and Sodexo, which through its nonprofit network Stop Hunger has provided support in the form of skills development, raw materials and internships.
The training programme was launched in Brazil in 2017. By 2024, there were nine training centres worldwide. Nearly 1,300 people have received training, with around 65% of those completing the programme finding employment. Sodexo works closely with Electrolux and supports the training programme in both Sweden and other countries.
Our impact on communities
Read more about the statement of intent and our partnership with Change Collective
Drive diversity and inclusion as a catalyst for societal change
Fighting against domestic violence
Domestic violence affects millions of individuals, families and communities around the world. Addressing this violation of human rights is a global imperative and Sodexo is determined to be part of the solution to turn it around.
In autumn 2023, Sodexo globally and the International Union of Food, Agriculture, Hotel, Restaurant, Catering, Tobacco, and Allied Workers' Association (IUF) announced a declaration of intent to combat domestic violence worldwide.
Through this partnership, Sodexo and the IUF are pledging to work together to develop a global framework aimed at implementing local policies to alleviate the effects of domestic violence.
Commitments to stop domestic violence
The aim of the commitments is to increase the understanding of domestic violence and awareness of how it can affect employees' ability to work, to develop and implement workplace policies and practices at a local level, to help end domestic violence in all Sodexo countries through a structured three-step process.
In Sweden, Sodexo is also working with Change Collective, who specialize in issues related to domestic violence. Through this partnership, we offer the means to help, a support programme for all our employees, to end relationships where violence occurs.
Commitments in the declaration of intent
Step 1:
To strengthen preventive measures by developing global standards and raising awareness
Step 2:
To help employees and organizations locally through best practice tools
Step 3:
To be prepared and organize training on a global level and develop appropriate preventive measures locally
Our impact on the environment
Sodexo works with all its stakeholders to create, improve and offer services with a low impact on the environment.
Sodexo offers its employees training in reducing the environmental footprint of its activities, as well as simple everyday tips for limiting the impact of their homes on the environment. Their daily environmentally friendly practices have a considerable impact on individuals and on the planet.
Sodexo creates and offers energy management services that promote the use of renewable energy and generate significant savings for its customers. Sodexo also ensures responsible sourcing by encouraging sustainable agriculture, co-developing products and services based on circular economy principles, and improving resource efficiency management.
Sodexo’s services can drive progress on major issues. For years, Sodexo has been promoting the fight against food waste as one of the essential levers for sustainable
Our impact on the environment
3.1
Foster a culture of environmental responsibility within our workforce and workspaces
100% of on-site management & senior leaders are trained on sustainable practices
Our impact on the environment
3.1
Foster a culture of environmental responsibility within our workforce and workspaces
Mini-training sessions developing and increasing knowledge about the impact of food
We all have a great opportunity to make a difference with our day-to-day choices, both in the workplace and in our personal lives, and even small changes can have a large impact.
As part of our journey to become a world leader in sustainable food, we need to develop and increase our knowledge of the impact of food on people, animals and the planet.
This is why we have developed nine mini training sessions that all Sodexo employees in Sweden have been able to take part in.
The purpose of the sessions is to:
• Increase employee awareness in a fast, fun and educational way
• They themselves should be able to reflect on their own impact and potential for change
“The main benefit of these mini-training sessions is that we can offer a refresher for all our staff in a light-hearted and inviting way. "It is important for all of us to feel involved in the transition of our meals towards sustainability," says Karin Vierma, Sustainability Director at Sodexo.
Briefcards for inspiring discussions about sustainable food
For our kitchen staff, we have also developed training materials in the form of dedicated Briefcards, which they are encouraged to use within their team and with their customers.
“Briefcards offer our staff simple and effective tools to better understand and work with sustainable meals. They explain in a clear manner why, this transition is important both for the environment and for public health. By using these materials, we can inspire and engage both employees and customers, and make our objective of becoming a world leader in sustainable food more concrete and understandable for everyone,” explains Jessie Sommarström, Executive Chef at Sodexo. Dedicated Briefcards can be used to start inspiring discussions about sustainable food.
Our impact on the environment
Our impact on the environment
3.2
Source responsibly and provide management services that reduce carbon emissions
Reducing our climate impact
Our global environmental goal is to reduce our climate impact by 34% by 2025, taking 2017 as our base year.
This commitment has been validated by SBTi, the Science Based Targets initiative.
We include both direct and indirect emissions, i.e.:
• Emissions from our vehicles (scope 1)
• Indirect emissions from our energy consumption (scope 2)
• Indirect emissions from everything in addition to the energy we purchase or use (scope 3)
Our impact on the environment
3.2
Source responsibly and provide management services that reduce carbon emissions
CLIMATE IMPACT DISTRIBUTION
The largest single item is indirect emissions from purchasing the raw materials used in our kitchens. In other words, the climate impact that occurs at all stages of the production of these raw materials. This is also where we have the greatest opportunity to make an impact, by increasing our proportion of plant-based food and reducing food waste.
Between 2017 and 2024, we reduced our emissions in Sweden by a total of 23%.
Naturally, our commitment does not end after 2025. We also have a Net Zero Target for 2040 and an interim target for 2030. This means that we will continue to work hard to reduce our impact on the climate continuously for many years to come.
Purchase of food raw materials
Energy and other refrigerants
Purchase of items other than food
Travel and commuting
Miscellaneous
Our impact on the environment
3.2
Source responsibly and provide management services that reduce carbon emissions
More environmental factors on the path to more sustainable meals
We set ourselves new challenges during the year on one of our assignments in Södertälje. Together with the customer, we agreed to calculate the environmental impact of the menus from a broader perspective, i.e. not only based on carbon emissions.
We have been working successfully to reduce this greenhouse gas for a number of years. The average has been 0.8 kg of carbon dioxide equivalent per portion, which is about half that of a normal portion in many Swedish households.
In February 2024, we chose to use a much more comprehensive database to include environmental factors such as eutrophication, water and land use. Factors that, among other things, affect biodiversity.
80-90% the of food's climate and environmental impact occurs before it reaches our kitchens and therefore, we need to consider factors that are partly beyond our control. More details give us a more accurate picture of the total environmental impact of meals, but these also present new challenges.
“We tested our menus against the more extensive database and were prepared that more factors would increase the climate and environmental impact of the menus. It was difficult to observe, but instead of giving up, we worked out new recipes considering more factors, which also led to even better delivery," says Johnny Sandberg, Food Development and Sustainability Lead at Sodexo.
This is how we work on our menus:
• Environmental and climate calculation for the meals
• Five-step symbols from a very low to a very high climate impact help diners make informed choices. We aim for at least 70% of meals to be low impact.
• Monthly reports help us stay within our set objectives.
These environmental and climate calculations have been done in collaboration with Klimato. Their database includes over 3,000 ingredients totalling over 9,000 variations.
Some results calculated using the new method:
A meal is defined as 400 grams and during the financial year, just over 140,000 meals were sold.
• 57% of the meals sold had a low climate impact, rating A and B on a scale up to E.
• There has been a decrease in kg CO₂e, from 0.94 on average in SeptemberOctober to 0.88 in August 2024, saving 702.06 kg CO₂e or approximately 78.5 hours by car each month (based on 8.94 kg CO₂e per hour by car).
Our impact on the environment
THEME WEEK
FOOD SMART
Make food-smart choices for our planet
3.2
Source responsibly and provide management services that reduce carbon emissions
FOOD SMART theme week with a focus on CO2e
With the FOOD SMART initiative, we want to spread knowledge about tasty and sustainable meals, by focusing on different themes within our meal programmes.
During the very first FOOD SMART week organised in our restaurants in autumn 2024, we focused on the theme of CO2e.
Our guests enjoyed well-prepared, tasty food that is good for the environment, while also tasting great. They also learned a thing or two about the major impact of food on our climate.
All meals served during the week were CO2e calculated, and all dishes were below 0.5 CO2e, which is in line with WWF's “One Planet Plate” target for a more sustainable planet.
Read more about WWF’s One Planet Plate
Cecilia Wernoff, Head Chef at the Vindruvan Restaurant at Vrinnevi Hospital in Norrköping during their Food Smart week.
Vår påverkan
3.3
3.3
Our impact on the environment Champion sustainable resource usage
What is the attitude of Swedes towards sustainability?
“Nine out of ten Swedes are prepared to change their lifestyle to live more sustainably. This is shown by a survey of the Swedish people's views on sustainability, in which Sodexo participated. "This is positive, of course, but the survey also reveals other trends that point in a more worrying direction," says Karin Vierma, Director of Sustainability at Sodexo.
The purpose of the survey, which was developed by Insight Intelligence together with us at Sodexo, Öresundskraft and Elgiganten in the spring of 2024, was to gain a better understanding of how Swedes view companies' work towards sustainability, how it affects consumption choices and how they view their own lifestyles from a sustainability point of view over time.
The report “Swedes and Sustainability” summarises the results that highlight current sustainability issues, while showing how attitudes to sustainability have changed over time. Read the report
3.3 Our impact on the environment Champion sustainable resource usage
Sustainable cooking for the future
At Sodexo, we believe that a better meal experience can make a difference – for people, animals and the planet. This is why Sodexo globally, in partnership with Humane World for Animals, has launched a training programme to raise awareness of sustainable meals and give our teams the tools to introduce more plant-based ingredients in a creative and inspiring way.
In the spring of 2024, a number of employees from our meal services and central support functions in Sweden took part in a three-day Masterclass at the Lenôtre cooking school outside Paris.
There, they had the opportunity to develop and expand their knowledge of plant-based cooking, as well as to learn the art of preparing and presenting even tastier and more sustainable meal experiences.
"I am so proud that the Swedish management team is behind our efforts to be a leader in qualitative, sustainable meals. "Together we can improve many people's day-to-day lives, one meal at a time," says Jakob Selin, Director Services Innovation & Tech at Sodexo.
This Masterclass also marked the start of Jessie Sommarström's career as Executive Chef at Sodexo, and our future culinary journey towards quality, sustainable meals.
"What I found so positive about the training was how dedicated all my colleagues were, and the great impact it has when colleagues meet outside their day-to-day activities to learn and develop together towards a clear goal," says Jessie Sommarström.
Read about our chef ambassadors
In addition to twelve chefs, several staff members from central support functions participated in a three-day Masterclass at the Lenôtre cookery school outside Paris.
Nominations and och awards
Alicia Dahl – a Swedish baking and pastry star
Alicia Dahl, manager of the K-märkt bakery and patisserie in Stockholm, is one of our shining stars. Her talent and dedication to the industry were recognized at the Stella Gala last autumn, when she received the “Stella Pastry Chef 2024” award.
“It was great to be recognized by my peers in the industry at the Stella Gala. "The best thing is that other women look up to me in a world still dominated by men," Alicia says.
The reasoning behind Alicia's award as “Stella Pastry Chef 2024”:
“Our winner has plenty to keep her busy. She is responsible for the sustainable group's bakery and patisserie but still finds time to run courses for Sweden's bakery and patisserie teachers. She takes on a leadership role during the vocational tests for both secondary and tertiary students. She has a huge responsibility for production and creativity. Her support helps colleagues and employees in the company – as well as students – grow, develop and want more."
About the Stella Gala:
• The Stella Gala is a force for change with the aim of promoting gender equality in gastronomy.
• By creating a platform for collaboration and raising the profile of outstanding and ambitious women in the industry, the initiative helps to build bridges between mentors and young people.
• By highlighting role models, new generations have been inspired and empowered.
• In addition to the annual gala, Stella forums – networking events, talks and debates –are organised in various settings.
Alicia Dahl, manager of the K-märkt bakery and patisserie in Stockholm, poses with her “Stella Pastry Chef 2024” award during the awards ceremony at the Stella Gala.
SOM24 – A tribute to commitment and quality
White Guide Junior and White Guide
Senior, which annually select Sweden's best public meals, have taken a further step forward and changed their name to Sveriges Offentliga Måltider (SOM) [Sweden's Public Meals]. At the same time, the scope of the competition has been expanded to give more public sector kitchens the chance to showcase their passion, professionalism and commitment to food enjoyment and quality.
High level of participation at SOM24
This year's SOM was open to pre-schools, schools and retirement homes and included a total of nine competition categories.
In the category "School Kitchen of the Year", Brinkskolan, Hägerneholmsskolan, Näsbyparkskolan and Åva gymnasium in Täby were nominated, all of which are run by Sodexo.
“Through breakfast meetings and active participation from students, we have created an inspiring meal environment with a focus on sustainable choices and community. "Together we're shaping a future where every meal is both delicious and responsible," said Kim Duggin, site manager at Täby after the nominations were announced.
What does the jury assess in the “School Kitchen of the Year” category?
This category, awarded in collaboration with Menigo, relies on a comprehensive assessment of several important factors:
• Taste, texture and presentation of meals
• The dining environment and its impact on the dining experience
• The nutritional value and quality of the raw materials used
• Innovation, balance and variety in menus over time
• Collaboration between kitchen and educators
• Communication with students and guests
• The proportion of organic ingredients and efforts to reduce food waste
This rigorous work ensures that the very best school kitchens are rightfully rewarded for their outstanding commitment.
Public meals celebrated at SOM gala
On 30th of November, industry luminaries gathered at the SOM Gala in Lund to celebrate the hard work that goes into public meals every day to create good, nutritious and sustainable meals.
Jessie Sommarström, Executive Chef at Sodexo and Karin Vierma, Sustainability Director at Sodexo were on hand to present awards in various categories.
Jessie also made an inspiring speech focusing on the importance of public meals and highlighted the crucial role that chefs and catering staff play in health, equality and quality of life – from pre-school to care for the elderly.
The Täby schools were awarded stars under the new assessment system:
• Åva Gymnasium was awarded a star
• Brinkskolan, Hägerneholmsskolan and Näsbyparkskolan impressed with two stars each
Karin Vierma, Director of Sustainability at Sodexo Sweden, presents the "Dining Manager Of The Year" award.
Read more about the gala and the Täby schools nominations
