Performance through nutrition across Sodexo Government & Energy

Good nutrition powers performance. It’s a fact that drives Sodexo’s food strategy across the business, and was a hot topic at the recent Food Connections event, held by Sodexo Government & Energy at Tidworth Garrison. Fresh from the event, Ian Sparkes, Chief Operating Officer for Sodexo Government & Energy, and Mark Baker, Chief Operating Officer for Sodexo Defence, outline why food and nutrition are key to keeping their customers sharp, strong and performing at their best.

“Nutrition isn’t one size fits all. Our portfolio is diverse and with that comes a responsibility to understand the different nutritional needs of the people we serve,” says Ian Sparkes.

“Take the Energy & Resources sector, where employees are often working in remote locations, on and offshore. These are tough physical environments and the question for us is: for an oil rig worker or someone erecting power lines, what physical demand does that put on them? Their energy requirements will be different to a desk-based worker. By analysing the nutritional needs of specific cohorts, we can deliver targeted food strategies and offers that power individuals’ performance.”

This same personalised approach applies across Sodexo defence sites. “The link between food and performance is well documented, and it’s particularly critical for training purposes and operational readiness in the military,” says Mark Baker.

Data and feedback are being leveraged to tailor food options to suit not only roles, but gender, age and dietary preferences.

“We continually invest in research and work alongside our Military Advisory Group and the British Nutritional Foundation. Our latest Annual Defence Survey gathered feedback from almost 7,500 customers, matching the scale of the Armed Forces Continuous Attitude Survey. This gives us a rich insight into nutritional needs and preferences across a highly representative sample of our personnel.”

Across hot menus, snack ranges and retail shelves, the approach is to blend traditional comfort food favourites with nutritionally balanced options, globally inspired themed pop-ups and grab-and-go choices – reflecting how people want to eat today. “We’re seeing a growing demand for more high protein and high fibre options, and the continued rise of vegan, vegetarian and flexitarian eating,” says Mark.

Nutritional transparency is also becoming an essential part of the dining experience. Embedding information into our digital channels enables customers to make more informed, confident food choices.

“The Everyday app gives people a personalised experience,” says Ian. “It covers our full menu range and makes it easy for users to make the nutritional choices that are right for them. It’s possible to highlight healthy, vegan or vegetarian dishes, check calories and ingredients, and even allergens.”

As customers increasingly look for ways to take greater control over their health and wellbeing, both Everyday and our Mindful Active programme provide the guidance, tools and motivation to help transform their goals into reality. Mindful Active categorises meals under four pillars that outline how each benefits the body and/or mind: Fuel, Focus, Perform and Restore. Users can link the app to other fitness tracker apps and make nutritional choices that support their activities and objectives. 

Beyond digital, options are being explored to support shift-based workforces. Healthy hot food vending, drinks vending for smaller sites with limited facilities, and extended opening hours in food outlets and retail stores will improve access to good nutrition around the clock.

“Choice isn’t viewed as a benefit; it’s an expectation,“ says Mark. This isn’t simply about convenience; it’s about designing food offers that respond to how and when people work.”

“Having access to the right food at the right time goes beyond performance – it’s important for morale, wellbeing and retention; giving people a sense of control over their lives in what can be challenging environments. Quality accommodation and good facilities for fitness and socialising fit into the picture too, and we look at all these elements holistically to understand the ideal ‘lived’ experience.”

Ian agrees that it’s the whole environment that matters. “Within the public sector, there has been a big push to attract new talent and reignite the appeal to younger people,” he says. “A welcoming workplace with good social spaces and a food choice that entices might just tip the balance when a graduate or apprentice is looking for their first role.”

Sodexo’s Government & Energy business has recently welcomed registered dietitian Kate Hilton to the business. Kate will lead on menu development, championing nutritional innovation and promoting health and wellbeing guidance, including taking ownership of the Mindful Active programme.  

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