Offshore Living by Sodexo delivers exceptional experiences, every day 

There is no mistaking that life's tough for people working in isolated, extreme environments. Thus, organisations are realising how important workforce engagement is, which is why Sodexo is ensuring the best-lived experience possible for its clients’ workforce through the delivery of an integrated suite of service.

Ed Morrow, Managing Director of Sodexo Energy & Resources UK & Ireland said: “Sodexo has a strong safety culture across all the markets it operates and ensuring the health and wellbeing of everyone working on an offshore installation is always our top priority. We have taken feedback from our existing customer base and used this to improve and enhance the services we deliver.” 

Of the 16,000 plus workers surveyed in 2023, 63% of the offshore workers in the UK stated that their offshore living experience was very good. Using customer insights, Sodexo has recently refreshed the offshore offer to ensure it is meeting the needs of today’s offshore workers.

Ed Morrow continues: “We have always focused on delivering the highest standard for our offshore clients to help and protect their workforce who operate in challenging environments.”

Focus on food

The survey showed that Sodexo’s consumers in UK were satisfied with its food services, rating it 4.5 out of 5 in terms of overall satisfaction, taste of food, variety of food and healthy options offered. 

They also revealed that they wanted easy access to nutritionally balanced meals in a modern and stylish social space.  

Taking this valuable insight, the team at Sodexo has made improvements to its offer and has introduced Kitchen Works Co. into all installations.   

The new menus for Offshore Living have been developed with the offshore worker profile in mind to ensure offshore workers are able to refuel, recharge and regroup. The menus include a wide range of dishes, including global flavours, familiar favourites, healthier and sustainable options using quality ingredients, sourced locally where possible. And, for the first time, offshore workers will be able to see not only the allergens, but also the calorific information on every dish.  

By introducing Kitchen Works Co., Sodexo’s skilled culinary teams on installations have a bank of over 2,000 recipes at the touch of their fingertips and are able to spend less time on administrative tasks, allowing them to focus on the delivery of delicious and nutritious meals. 

Ed Morrow, explains: “One of the biggest changes we have made is to introduce a new food offer which not only offers an updated and more extensive range of meals but helps our teams focus on creating outstanding food experiences by introducing new tools and systems to support them. All the improvements we have made have been created not only to deliver the best and most efficient service possible but to improve the lived experience of those working offshore which we believe will support our clients in their goal to recruit and retain the best talent for their operations.” 

Local suppliers have also played a major part in Sodexo’s catering services and will continue to do so with Scottish suppliers providing a range of first-class products and produce.  

Planet-friendly approach to food

As part of its commitment to reduce its carbon footprint, Sodexo’s teams will utilise technology such as WasteWatch - a food waste management programme - which the organisation is rolling out across its business globally.  

Figures collated from Sodexo client sites worldwide show WasteWatch has been proven to cut food waste by an average of 50% where it is used. It achieves this by rapidly capturing food waste data and giving clear insights into what is being wasted and why. Teams can then bring in operational and behavioural changes to help end avoidable food waste, whether generated in the kitchen or by consumers.  

In addition to introducing WasteWatch, Sodexo will also be introducing carbon-labelling. Working with its partner, Eaternity, Sodexo has calculated the quantitative carbon footprint of dishes on its menu and has created a traffic light system with ‘low-medium-high’ CO2 emissions labels. Like this, consumers can see the environmental impact of each dish, helping raise awareness of the impact of food choices on the planet.