The CEO of Sodexo on building more-sustainable food systems
By: Bellon, Sophie
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Material type: 
BookPublisher: Harvard Business Review Description: 102(4), Jul-Aug, 2024: p.38-41.Subject(s): 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
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Harvard Business ReviewSummary: 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
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Articles
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Indian Institute of Public Administration | 102(4), Jul-Aug, 2024: p.38-41 | Available | AR132681 |
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
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