The CEO of Sodexo on building more-sustainable food systems (Record no. 527235)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02140nam a22001577a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240816b ||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Bellon, Sophie |
| 245 ## - TITLE STATEMENT | |
| Title | The CEO of Sodexo on building more-sustainable food systems |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Harvard Business Review |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 102(4), Jul-Aug, 2024: p.38-41 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Over the several weeks that Paris will host the Olympic and Paralympic Games this summer, Sodexo will prepare and serve up to 40,000 meals a day to 15,000 athletes, their fans, and organizing committee staffers at 22 venues in and around the city. Catering an event on that level is quite a challenge. But so is the one the company has set for itself around sustainability. As one of the world’s largest food-services companies—managing dining options at hospitals, schools, office buildings, and much more in 45 countries around the world—Sodexo has been spearheading a push toward more-sustainable consumption, and it intends to take that ethos to the Olympics. Ingredients will be sourced from eco-friendly suppliers and, where possible, local ones. Waste will be kept to a minimum. And as part of an ongoing effort to shift eating habits away from resource-intensive choices, menus will emphasize delicious plant-based dishes. The company has become a market maker in sustainability—not just to improve the efficiency and productivity of its value chain and ensure financial success, but also for the benefit of society at large.- Reproduced https://hbr.org/2024/07/the-ceo-of-sodexo-on-building-more-sustainable-food-systems |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Sodexo, Paris 2024 Olympics, Sustainable catering, Eco-friendly sourcing, Plant-based menus, Food waste reduction, Local ingredients, Corporate sustainability, Event catering, Mass meal production, Environmental impact, Hospitality innovation, Olympic Village, Global food services, Resource-efficient consumption, Social responsibility, Culinary logistics, Athlete nutrition, Green supply chain, Sustainability benchmarks, Carbon footprint reduction |
| 9 (RLIN) | 56541 |
| 773 ## - HOST ITEM ENTRY | |
| Main entry heading | Harvard Business Review |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) | |
| Subject DIP | FOOD INDUSTRY |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Item type | Articles |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent location | Current location | Date acquired | Serial Enumeration / chronology | Barcode | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Indian Institute of Public Administration | Indian Institute of Public Administration | 2024-08-16 | 102(4), Jul-Aug, 2024: p.38-41 | AR132681 | 2024-08-16 | Articles |