Sodexo Live 2018 was a new event to showcase why we are the market leaders in Quality of Life services.
At Sodexo we recognise the importance of building communities and networks to foster innovation and inspire our people to deliver their best. This prestigious event was the largest of its kind in the UK today demonstrating our commitment to our people and showcasing the talent we have across our business.
A number of events were combined under one roof in Royal Ascot including Salon Culinaire, Retail Village, Innovation Zone, Street Food Village, and over 120 supplier exhibitions!
We demonstrated the latest in product innovation from food to cleaning, thought leadership seminars on health and wellbeing as well as competitions across a range of disciplines.
Designed to be thought-provoking, inspiring and engaging, the first ever Sodexo Live built on the annual tradition of our Salon Culinaire, whilst recognising that as a business and as an industry we are changing at rapid pace in response to the needs of our clients and end consumers.
An important addition for 2018 was our all-new retail village which reflects the growing importance of retail in our mix of portfolio of food services, and the absolute importance of digital solutions.
Guests were invited to visit a spectacular showcase of retail options available including high street brands and new partnerships, as well as refreshed offers.
Visitors also met and interacted with suppliers and innovative producers as well as got to feast at the new look Street Food Festival.
A word from David Mulcahy
As Sodexo’s food development and innovation director, I was proud to welcome our clients, managers, front line colleagues, top chefs, our suppliers, speakers from several of our stakeholders and some famous faces, to the largest festival of our food, our services, our people, our skills and innovation.
The Culinary Team Challenge and Salon Culinaire
I’m delighted that we had such as strong line up of culinary competitions and celebrity chef demonstrations.
A personal highlight will always be the Culinary Team Challenge, where teams of our best chefs from across the business compete to provide a lavish meal for a discerning audience of our senior leaders, clients and suppliers. This brings out the competitive spirit in our chefs, to create food that is truly best-in-class.
Whilst our community of chefs and our focus on culinary excellence remains as strong as ever, Sodexo Live has developed to support our wider focus on offering integrated support services that promote quality of life. Read more about the Culinary Team Challenge winners and Salon Culinaire winner.
Sourcing from SMEs, social enterprises and local products is key
Through Better Tomorrow 2025 - our roadmap to help keep responsible business at the heart of how we work our aim is to increase spend with listed suppliers to positively contribute to the Better Tomorrow 2025 target of £200m of our business value benefiting SMEs and improving the quality of life of women in our communities. Sodexo is a member of MSBUK, WEConnect and Social Enterprise UK as well as a strong supporter of Enterprise Nation which support our strategy including introductions to SMEs.
Currently over half of our core supply chain are SMEs or social enterprises. We also monitor the company ownership of these suppliers – more than 10% are women owned. Sourcing from SMEs and local British products is key to our purchasing policy as this delivers innovation into our supply chain, supports local communities and enables us to focus on regional and seasonal British produce.
At Sodexo Live some of our SMEs and social enterprises took part in Thought Leadership Seminars (see below) and showcased their products in the Retail Village, Innovation Zone, and Street Food Village.
Thought Leadership Seminars and speakers
We welcomed experts from inside Sodexo, as well as industry thought leaders in a series of panel debates and discussions looking at key trends and issues across food and hard and soft FM. See the session details including speakers below:
Plant Power Play
Championing the plant forward movement in food service in this session, we will discuss the case for sustainable diets and plant forward eating. We will take a look at Sodexo’s aspiration to become the leading food services company in the plant forward movement, and the ways you can get involved in the plant forward movement!!
Edwina Hughes is a corporate responsibility specialist with experience in the voluntary, government and private sector to advance the cause of responsible business.
Ciran Madanes is a Strategic Insights specialist. As Head of Insight for Sodexo UK & Ireland, Ciran is dedicated to monitoring the macroeconomic climate, government legislation and high street activity.
Sarah Halevy is WWF-UK’s Food System Adviser with responsibility for the strategic development and delivery their sustainable diets programme.
Nicola Morris is Divisional Managing Director and Head of Food for our UK Corporate Services Segment. She has had a career working in operations, sales, service development and high street customer experience.
Session - Never Break the Chain
Building sustainable partnerships with SME suppliers. This session will explore the policies and procedures Sodexo’s purchasing department adheres to when sourcing products for its sites and how we work with suppliers to deliver the right product at the right price to exceed our client’s expectations. Sourcing from SMEs and local British products is key to our purchasing policy as this delivers innovation into our supply chain, supports local communities and enables us to focus on regional and seasonal British produce. Two of our SMEs will discuss how they engage with Sodexo.
Catrin Thorndike has been a buyer with Sodexo for nearly 10 years currently responsible for Fresh Food categories. She is also the Sustainable procurement manager focusing on increasing Sodexo’s spend with SMEs and ensuring the purchasing decisions take into account economic, environmental and social factors.
Vasco de Castro is a Director at Fruitful Office, a company he co-founded with a friend in 2006. Fruitful Office was set up with a simple aim: to improve quality of life at work through regular deliveries of high quality seasonal fruit - whilst respecting and contributing in a positive way to the world around it.
Jack Flower was employee no.1 at TENZING Natural Energy and has seen the brand grow from strength to strength. TENZING is a plant-based natural energy drink that is low in sugar, vegan, non-gmo, gluten free and has absolutely no synthetic chemicals or artificial ingredients.
Alexia Robinson is the founder of Love British Food and the national food celebration, British Food Fortnight which has been used to drive sales and consumer awareness across the retail sector and in nearly every major food service organisation.
Session - Cleaning Up its Reputation
Smashing dusty perceptions of the cleaning industry. Even in the 21st century cleaning can still be perceived as a less than desirable job, with the phrase ‘it’s just cleaning’ still heard too often. This session will challenge this perception, exploring the essential role cleaning plays in our society and how new technologies are enhancing the delivery of cleaning services.
Lauren Kyle joined Sodexo in 2004 as a cleaning supervisor. In her current role as head of cleaning for the UK and Ireland business Lauren is responsible for developing and co-ordinating all aspects of Sodexo’s cleaning service. She represents the UK&I region on Sodexo’s global cleaning expert network. Lauren is a member of the British Institute of Cleaning Science.
Since June 2015 Lauren has held the chair of the Business Services Association (BSA) Cleaning Committee and now represents the BSA at the British Cleaning Council.
She has spoken at events including the London Cleaning Show, the HSE’s Healthy Lungs Summit, and this year delivered the opening speech at the Association of Healthcare Cleaning Professionals conference.
Session - Forward Food: A plant-based evolution
This session explores the growing trend for plant-based dining. Exploring what comprises a sustainable food system and its impact on planetary health and how the language we use can shape the food choices our customers make and why this style of dining is proving to be so creative.
Charlie Huson leads the UK Forward Food programme for Humane Society International, one of the largest global animal protection organisations. With her background in marketing and behaviour change within the healthcare sector, Charlie wanted to focus her skills on increasing the provision of plant-based options to positively impact the environment, humane health and animal welfare..
Dr Helen Harwatt is an international award winning researcher and scientific author specialising in the field of planetary health, with a focus on food systems shifts and climate change mitigation. Helen is a research fellow at Harvard University and also consults with NGOs and institutes, identifying opportunities to reduce foods environmental footprint and measuring the impact of policy change.
Jonathan Wise is Senior Research Associate for the Better Buying Lab (BBL), an initiative of the World Resources Institute, one of the world’s largest environmental think tanks. Jonathan leads BBL’s language work, which identifies language that suppresses and enhances the appeal of plant-based foods amongst main-stream audiences.
Session - Trendy Workplace
Seven trends every forward-thinking organisation needs to know about Now in its seventh year, Sodexo’s Workplace Trends report looks at seven areas that can create an experience and culture to allow employees to thrive, and organisations to succeed. In this session, a panel of experts will be exploring this year’s trends and their role in impacting quality of life.
Lisa Summerscales is Marketing Director in the UK & Ireland lfor corporate services. She has led strategies in both the facilities management and education sectors.
Andrew Wilkinson is a Fellow of the RICS with almost 30 years’ experience in all aspects of property, facilities and outsourced business services. His career includes a variety of board level client advisory and supply side roles working for large consultants and integrated contractors like WS Atkins plc and Sodexo.
Iain McMath, formerly CEO of Sodexo Engage specialised in delivering solutions that are specifically designed and tailored to help businesses of all sizes successfully attract, motivate and retain employees and customers. Iain recently stepped down to work across all three areas of Sodexo, On-Site Services, Personal and Home Services and Benefits & Reward Services.
Trevor Wignall recently moved into the role of Digital Innovation Director for Corporate Services. Digital is a fast-moving area with the potential to transform how Sodexo delivers services as well as enhance the workplace experience of our clients and consumers.
Session - The House Made of Straw
Tackling single-use plastics in hospitality and foodservice In this session, our panel will explore the environmental issues associated with single use plastic packaging. The challenges and barriers commonly faced in hospitality and food service industry and what actions businesses can take to tackle single use plastic packaging.
Simon Mussett is the Head of Waste Management for Sodexo UK & Ireland and is responsible for the effective delivery of the waste management service across the business. Simon is passionate about designing and delivering sustainable and innovative waste solutions and has been leading on Sodexo’s position around single use plastics.
Peter Goodwin is a Director of Closed Loop Environmental Solutions and the co-founder of Simply Cups, a scheme to provide a long term solution to recover and recycle the paper cups in the UK. Peter specialises in the design, implementation and management of collaborative resource recovery programmes within the hospitality and foodservice sector – predominantly focusing on single use packaging.
Joanna Gilroy is the Head of Sustainability for Bunzl Catering & Hospitality Division and the Corporate Responsibility Manager for Bunzl Plc. Winner of the Business Green Sustainability Executive award 2017 and a leading industry figure on the Ocean Plastic debate, Joanna developed Bunzl Catering Supplies Sustainable Future programme.