Over 50 years ago, Sodexo’s founder Pierre Bellon had a vision: Improve the quality of life of diners, partners and employees for the long haul by prioritising the food supply’s value-added chain. With this in mind, we aim today to provide children in schools and day care centres with top-quality school meals while also cultivating in them an appreciation of food. Because making healthy food choices is good for both people and the planet.
DIETER GITZEN, Managing Director of Sodexo Germany, 22.07.2020
Short delivery routes are a matter of course at Sodexo. We combine ingredients in as few orders as possible.
Our kitchens are certified organic according to the European Council Regulation 834/2007 (organic control system DE-ÖKO-007). Many of our recipes contain at least 50 per cent organic ingredients.
These are exclusively sourced from regional organic suppliers certified, for example, by Demeter, Bioland or Naturland. In particular, we procure organic fruit and vegetables, as well as dairy and potato products.
Whenever possible, we serve fish that’s MSC, GLOBALG.A.P. or ASC certified. In collaboration with the WWF, we’ve compiled a list of endangered species of fish.
As per the German Nutrition Society’s recommendations, fish appears on the menu at least once a week. Every two weeks, you’ll find fatty saltwater fish, such as mackerel, herring or salmon, on the menu.
At the core of our food services for schools: a well-thought-out waste management system along with measures to reduce inorganic waste.
Our WasteWatch programme lets us track food waste, analyse the sources and quantities, then implement ways to reduce it, step by step. We also serve on the board of directors of the non-profit United Against Waste, and are a founding partner of the International Food Waste Coalition, an organisation that helps prevent food waste.
Since early 2019, we’ve collaborated with Germany-based association ProVeg Deutschland. Our common goal: reduce consumption of meat and cold cuts over the next few years.
Through our lip-smacking dishes like chilli sin carne and cool hands-on activities, children learn that vegan and vegetarian dishes are healthy and delicious while also being kind to animals and the planet.
Some matters are best handled by the management. At industry conferences and other venues Sodexo demonstrates our commitment to tailoring dining halls and canteens to suit children’s needs.
He promotes increased spending on school lunchroom design, so that children can relax and enjoy breaks in a welcoming environment.
Building raised beds has sparked a love of gardening in children at over 45 day care centres and schools.
Beyond providing a source of fragrant herbs, delicious lettuce and other fresh vegetables for kids to enjoy, year after year, raised beds also teach children about seasonality and help them to appreciate food. Another positive side-effect: an outdoor classroom for science lessons.
For four years and counting, Sodexo employees in Leipzig, Germany have supported Bärenherz Children’s Hospital. They feel compelled to lend a helping hand to a place that lovingly cares for and nurtures terminally ill children and youth.
From fundraising activities and open houses to events for volunteers, the Sodexo team stand by the children’s hospital, providing more than just nourishment and financial support.
ULRIKE HERKNER, Managing Director of Bärenherz Children’s Hospital, Leipzig
Sodexo has been a great partner that listens attentively and shows lasting commitment on a personal level. The team knows how to motive people to pitch in.
KATHLEEN HAEFELE, International head of food services at ProVeg
WE WARMLY WELCOME SODEXO’S EFFORT TO REDUCE THE NUMBER OF ANIMAL PRODUCTS IN ITS DISHES.