Food Services

Sodexo has designed innovative kitchen and dining hall management systems to reduce the amount of energy and water used in food storage and preparation, and to minimize waste.

We provide programs to recycle and compost waste from food service operations, reduce the use of chemicals in dishwashing and cleaning, and work with our suppliers to minimize packaging. We also offer incentives for our customers to use reusable products and offer disposable products that have less environmental impact than their conventional counterparts, such as those manufactured using less petroleum or that are biodegradable. Sodexo also supports the communities in which we do business, as well as providing fresher products through the purchase of locally grown foods. Our commitment means working with 6,000 businesses and a network of more than 600 farmers across the country. In most of the kitchens we operate across North America, more than half of the produce we serve in-season is locally grown.

In addition to using fresh, seasonal, and locally grown foods, Sodexo also uses ethical and responsible sourcing practices that support community development and help move the food sector onto a sustainable path. These include purchasing foods that are:

• Organically grown without the use of synthetic pesticides and fertilizers
• Humanely raised in ways that protect the health and well being of livestock and minimize the use of antibiotics and other chemicals
• Sustainably caught from properly managed wild fisheries and aquaculture facilities operated to protect natural fish populations and the surrounding environment
• Fairly traded and contribute to an improved quality of life in agricultural regions
• Sustainably grown using agricultural practices that protect natural habitat, conserve energy, restore soil health, and protect water quality