Sodexo supports Veganuary
Increasing numbers of people are turning to plant-based diets to improve their health and to help reduce their impact on the environment.
At Sodexo, we recognise that we all have a part to play in reducing the impact of our every day activities, including what we eat, on the environment. That's why we are a proud supporter of Veganuary, the charity that encourages people to go vegan for January, and beyond!
Supporting Veganuary is important to Sodexo because we’ve set some ambitious sustainability goals and we are committed to cutting carbon emissions by 34% by 2025, a science-based target aligned with the most ambitious goal of the Paris Agreement to limit global warming to 1.5°C above pre-industrial levels. Our priority actions to reach this target include:
- preventing food waste: we will reduce food waste by 50% by 2025
- promoting plant-based meal options: 33% of our menus to be plant-based worldwide by 2025
- sourcing responsibly through local and short supply chains
Our community of chefs are helping our customers to try more plant-based meals by creating delicious, healthy vegan recipes that will help people see how easy it is to switch to plant-based meals.
Here, some of our chefs have shared some of their favourite recipes for you to try at home during Veganuary and beyond.
Try-at-home vegan recipes
Jerusalem artichoke and hazelnut soup
If you're after a warming, hearty soup on a cold winter's day, look no further than this Jerusalem artichoke and hazelnut soup with parsley pesto, from chef Mark Wright.
Mushroom, pak choi and noodle hotpot
A fantastic way to start the new year with a healthy broth that helps to keep the cold out. Here, chef Mark Wright uses wholewheat pasta and noodles in dishes gives higher fibre and a better taste.
Baked courgette and aubergine with preserved lemon
Our culinary ambassador, David Mulcahy, bakes aubergine with honey and tamari to give it a delicious salty, sweet stickiness. Perfect as part of a big feast, or simply served as a weekday supper with some rice and a green salad.
Gingernut, clementine and cranberry cheeseless cake
Our development chef, Andy Voice, puts his Christmas leftovers to good use in this cheeseless cake. This plant-based dessert is the perfect way to finish any winter weekend lunch or dinner.
Spicy plant-based ‘sloppy Joe’ stir fry in bao buns
This dish can be served with rice, noodles or even some tortilla wraps, but here, our culinary ambassador David Mulcahy explains how to make your own bao buns for a fun, informal and delicious meal.
Tandoori jackfruit roll with dirty fries
This recipe, from development chef Andy Voice, recreates a top street food style treat at home. The hot dog hero takes on a twist with jackfruit packed full of spices, pickles and dressings. And don’t forget the fries!