Sales of vegan and vegetarian meals continue to grow
Our food sales data shows the month-on-month increase in purchases of both vegan and vegetarian meals across its UK foodservice outlets at corporate client sites
Sustainable diets and low-carbon meals
70% of our main meals will be low-carbon by 2030
We all have a part to play in reducing our impact on the environment - including what we eat. Following a literature review and with technical guidance from our partner, WWF, we have defined low carbon meals as meals whose production generates 0.9kg of CO2e or less.
This objective has already been achieved in Norway and Sweden where 73% of the recipes developed are labelled “low-carbon”.
Carbon labelling is being rolled out across our client sites to help consumers make more sustainable choices.
A triple challenge
"We are facing a triple challenge: continuing to produce the food we need while addressing the twin threats of climate change and nature loss. There is a huge opportunity for food businesses like Sodexo to help address this challenge by enabling people to make healthier, sustainable food choices."
Serving up sustainable diets
The Royal Botanic commitment to sustainability
With their Kitchen Garden providing more than a tonne of produce a year, the Royal Botanic Gardens are well on their way to achieving their sustainability goals.
Encouraging children to make more informed food choices
A programme from Independents by Sodexo is bringing nutritional know-how into school classrooms, with sessions designed by experts and delivered by chefs.
Consumers want to see low-carbon options
New research from Sodexo shows there is a growing expectation among consumers to see low-carbon options and carbon labelling on menus
Sodexo amongst top in CDP climate ranking
Sodexo, only company in its sector to be A scored in CDP climate ranking, joining 346 top-rated companies
Sodexo Live! champions plant-forward burgers
Introducing a tasty, low-carbon, plant-forward burger at four of Sodexo's football club clients
