Food should be eaten, not wasted
Whether it’s during the ordering, storage, preparation, or serving process, we are working together with our teams, clients and suppliers to reduce food and collateral waste at across Sodexo sites in the UK.
Wasting food feeds climate change
Sodexo is a signatory of WRAP’s Courtauld Commitment 2025 as well as the industry-wide Food Waste Reduction Roadmap developed by IGD and WRAP to tackle food waste in the UK. We are proudly supporting WRAP's Love Food Hate Waste campaign with its first ever Food Waste Action Week (1-7 March 2021), which shines a spotlight on the impact of household food waste on our planet.
In the video below, our executive chef Ben Dutson shows how to make a simple, plant-based recipe, gnocchi with carrot top pesto, which minimises food waste.
Want more waste-reducing recipes? Find some more suggestions here.
Simple, plant based recipe to minimise food waste
Reducing waste at our sites with Wastewatch
For Sodexo, the fight against food waste is part of our daily routine. WasteWatch Powered by LeanPath – a customised, global food waste prevention program – is the result of this partnership, and a foundational element of Sodexo’s ambitious waste prevention initiatives.
WasteWatch is an automated program that empowers Sodexo site staff to rapidly and easily capture food waste data, take action based upon intuitive analytics, and drive cultural and behavioral change across teams in support of ending avoidable food waste. WasteWatch objectives are to value food as an important resource, reduce food waste and improve profitability at sites.
Wasteful to Tasteful
With over 30% of crops never leaving the farm Sodexo has joined forces with Waste Knot, an organisation committed to connecting businesses with surplus food and Ferryfast, a co-operative of farmers in Worcestershire, to introduce boxes of rescued fruit and vegetables, delivered in recycled banana boxes to Sodexo’s catering teams across the country.
The supplier (FerryFast based in Worcestershire) puts measures in place to make sure they do all they can in terms of sustainability and benefitting the environment. They install a clever system of channels which redirects rain water into a reservoir that is then used as the water source to water all the farm. They rotate crops every three years, giving the soil time to regenerate all the nutrients which have been lost in the growing process. All the produce grown at Ferry Fast is done so under the LEAF kite mark meaning that there are strict rules about husbandry and growing that must be adhered to.
Currently, 112 of our sites in across business and industry, universities, state schools, energy & resources and government services business areas are all receiving the weekly vegetable boxes and monthly fruit boxes.
