Members’ News
October 2025
Sodexo celebrates over 600 colleagues reaching long service milestones #
On Thursday 2 October Sodexo UK & Ireland welcomed over 300 colleagues celebrating 20, 30, 40 and even 50 years’ service to Emirates Old Trafford Cricket Ground for a special dinner in recognition of their hard work and loyalty to the company.
In total over 600 Sodexo colleagues hit their career milestone with Sodexo in 2024 and 2025 with the largest cohort celebrating 20 years of service with the company. For others it has been longer, around 100 have reached 30 years, 25 are celebrating 40 years and three individuals reached the milestone of having been part of the Sodexo family for half a century.
Ceri Hornsby is one of the three colleagues celebrating 50 years with Sodexo. Ceri has been a valued member of the team at Colchester Garrison where Sodexo provides a wide range of food and FM services. Over the years Ceri has worked alongside colleagues who have served their country and returned as veterans to work with Sodexo, and she’s built bonds that have lasted decades. Her loyalty and valued contribution is appreciated by all who work with her, which now includes her daughter who has joined the Sodexo team there and hopes to follow in Ceri’s footsteps.
To say thank you to Ceri and all those celebrating milestones for their loyalty and commitment all recipients were invited to join Sodexo UK & Ireland’s senior leaders for a special dinner at the Emirates Old Trafford stadium, the home of Lancashire Cricket where Sodexo Live! is the official culinary partner.
Jean Renton, CEO, Sodexo UK & Ireland said: “Through decades of service, dedication and passion it is our people who have helped shape Sodexo into what it is today. The Long Service Awards is such a special event to celebrate the significant contribution that these colleagues have made.
“This commitment and longevity is exactly what our founder, Pierre Bellon, envisioned - a company where people can grow, flourish, and find personal fulfilment. The real success of Sodexo is not in its size or reach, but in the opportunities it creates for people to find pride in their work, and to be motivated to make a positive difference. It is important to me that personal contributions are recognised and celebrated – and I thank and congratulate every single colleague who has hit a long service milestone with Sodexo.”
The guests were treated to hospitality from the Sodexo Live! team at Emirates Old Trafford with executive chef Andy Hare and his team curating a delicious three course meal comprising:
Starter: Cumin roasted cauliflower, smoked harissa hummus, coriander, pomegranate and toasted mixed seed dressing.
Main course: Pan roasted Lancashire chicken breast, gratin potato, West Lancashire mushrooms, baby onions & Jerusalem artichoke, green beans, Madeira jus.
Vegetarian & vegan main course: Salt baked celeriac, Cornish sea salt caramel roast onion, king oyster mushroom, braised lentils with a red wine vinaigrette, green beans, Scarisbrick kale crisps.
Dessert: Biscoff & miso caramel cheesecake, salted toffee popcorn, blueberry & lime compote.
Bill Buchan, HR director, Sodexo UK & Ireland added: “When we talk about long service, we’re not just marking the passing of years. It is about recognising loyalty, contribution, and the countless moments, big and small, that each of our colleagues have given to help shape Sodexo. Every milestone being honoured at our long service awards represents commitment, resilience, and passion for what we do, and it is wonderful to hear their stories from over the years at this special event. Our success is from our people delivering excellence every day and we thank them.”
For Sodexo its 30,000 plus employees are the beating heart of its business, which is why it invests in rewarding and recognising their achievements through a range of activities and events. The long services awards are one of the highlights of this programme, which also includes the company’s annual Spirit of Sodexo awards which recognise colleagues who bring to life its values and are making a difference every day.
Soaring operational costs pile pressure on capex in hospitality #
Rapid rises in operational costs are damaging hospitality’s capital expenditure programmes, the latest Business Confidence Survey from CGA by NIQ and Sona reveals.
The survey of industry leaders shows that nearly two thirds (63%) have increased their operational expenditure over the last 12 months, following inflationary pressures on the costs of labour, food and drink and other key inputs. However, only a third (34%) have increased their capital expenditure. Close to half (45%) have been forced to cut their capex—more than double the 20% who have reduced their operational expenditure.
The Survey highlights a growing split in hospitality, with 25% of hospitality leaders currently able to increase both their operational and capital expenditure, but 14% forced to reduce both. This indicates the current fragility of the sector, with 9% of leaders reporting that they now have no cash reserves to draw on, while 53% have fewer than six months of reserves.
Soaring costs have been particularly damaging for smaller operators, the Business Confidence Survey shows. Just 22% of independents have increased their capital expenditure year-on-year, while 60% have been forced to cut it—15 percentage points more than the sector average.
Intense cost pressures are forcing businesses to make difficult decisions on investment, but leaders recognise the value of capex in sustaining sales and keeping pace with competitors. Two thirds (65%) of leaders say site refurbishments are a high or medium priority for investment, while 55% say the same about workforce management technology. Half (50%) identify both customer-facing technology and site acquisitions as high or medium priorities.
Despite low optimism at the moment, the Business Confidence Survey provides some cause for cautious confidence about the outlook. While three in five (61%) leaders say the economic environment is currently a barrier to their capital expenditure, only 27% cite consumer sentiment—an indication that Britain’s underlying demand for hospitality remains strong.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “April’s increases in pay levels and National Insurance contributions have added yet more weight to the heavy cost burdens on hospitality businesses. They have further polarised the sector, between successful and efficient businesses that are able to invest across the board, and weaker ones that are struggling to keep up with day-to-day costs and are scaling back capital projects. All leaders are acutely aware of the importance of capex, especially in areas like technology, which can unlock efficiencies and extra revenue. Investment here feels a big stretch for some operators at the moment—especially smaller ones—but it’s going to be essential if businesses are to stay competitive and meet guests’ evolving needs.”
Paul Watson, VP of hospitality at Sona, said: “As operational costs continue to climb, hospitality businesses are rightly reassessing how they allocate resources, but the findings from this survey underscore the critical need to invest in the right solutions for your business. Intelligent, AI-driven solutions can deliver immediate efficiencies in scheduling, labour optimisation and compliance, helping operators reduce overheads without compromising service quality. A recent adopter of Sona saw an improvement in labour by 0.5%, within a couple of weeks from putting the product in the hands of the operators. They also realised further improvements as the solution bedded in, and these learned improvements are where the power of our AI-native workforce management solution is unlocked. For smaller and independent businesses especially, targeted tech investment isn’t just a cost, it’s a strategic lever to unlock resilience, agility and long-term competitiveness in a volatile market."
The Business Confidence Survey from CGA by NIQ and Sona drew responses from leaders at CEO, MD, chair, board and other senior management levels, with combined oversight of more than 14,000 hospitality sites. The research was conducted in late July and early August 2025.
William Murray PR & Marketing welcomes new managing director #
Specialist food and drink consultancy William Murray has appointed Rachel Taylor to the role of managing director. Taylor joins from Tigerbond, where she was client services director, representing well-known household brands including Specsavers, JustGiving and MAM Baby.
Taylor’s appointment sees current managing director Fiona Hamilton step into the newly created role of director of strategic growth, reflecting the agency’s ongoing investment in its capabilities to meet the evolving needs of food and drink clients.
Anita Murray, CEO, said: “We’re focused on making William Murray not just bigger, but better. Our clients’ communications needs are changing fast, and these changes ensure we have the right expertise, creativity and leadership in place to help them succeed. Rachel brings a wealth of experience from working with some of the UK’s best-known brands, while Fiona’s new role sharpens our focus on driving client growth through bold ideas.”
Taylor, who has more than 30 years’ experience in PR and marketing, took up the position in October. She said: “I am thrilled to join William Murray at an exciting time of growth, building on the agency’s strong reputation and legacy within the food and drink sector.
“My vision is to use my deep consumer brand experience to amplify the team’s existing strengths. I know that this dynamic can transform complex category challenges into memorable, standout campaigns and I look forward to delivering this for the agency’s incredible roster of clients.”
Hamilton added: “I’m excited to step into a role where I can help clients unlock new opportunities, and shape strategies that accelerate growth. As well as working with our talented team to strengthen existing campaigns, I’ll be dedicating more time to client planning, and developing new services to add even more value to clients’ businesses. I’m looking forward to what we can achieve together.”
Alongside leadership changes, William Murray is also strengthening its team across all levels, welcoming a new account manager and new interns this autumn. These appointments reflect the agency’s commitment to developing the next generation of talent.
Murray added: “I’m especially proud that while we’re investing in senior expertise, we’re also continuing to open doors for people starting out. Bringing together experienced leaders and ambitious newcomers ensures our clients benefit from fresh thinking, diverse perspectives and the strongest possible team.”
Introducing Table to Table A Fresh Approach to Workplace Dining #
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A new name in London’s workplace dining scene has launched. Table to Table is redefining how companies and their teams experience food at work, with a focus on fresh ingredients, flexible menus and restaurant-quality meals.
Created for modern, high-performing workplaces, Table to Table goes far beyond food delivery. From its Battersea kitchens, the team curates elevated dining experiences that foster connection, support wellbeing and enhance productivity. It’s designed especially for premium offices without onsite kitchens, but who want to nourish their people with exceptional hospitality.
With an emphasis on British sourcing, seasonality and menu creativity, Table to Table tailors its offering to the varying needs, schedules and tastes of today’s workforce.
“Food has always been central to how people come together,” said Charlie Grant Peterkin, Managing Director. “At Table to Table, we believe that when teams eat well, they work better. Our focus is on creating a seamless service that makes workplace dining effortless from delivery to dazzling displays. We’re removing the stress, ensuring transparency and offering a new, elevated standard of dining that’s completely tailored to each client’s needs.”
From daily workplace catering and team events to café and pantry services, Table to Table delivers more than food. Clients can look forward to dynamic pop-up experiences and collaborations with both established and emerging food brands - think laksa bars, taco stations, sushi stalls and burger buffets. Each designed to delight and introduce teams to exciting new flavours.
The experience also extends beyond mealtimes, with curated Happy Hour activations that bring energy into the everyday, alongside expertly brewed coffee that blends creativity and craft to complete the workplace dining experience.
For more information on how Table to Table can support your London business, visit their website to explore the full offering and download their brochure.
Compass Group UK & Ireland Celebrates Success of ‘Mission to a Million’ & Announces Key Focus Areas for the Future #
Launch of Mission to a Million: Forward Together – sees Compass further expand and enhance its industry leading social mobility initiative to support a million people by 2030Compass Group UK & Ireland, the UK’s largest food and support services firm, is proud to announce the success of its Mission to a Million campaign. Since the launch of Our Social Promise in 2021, the programme has supported over 500,000 people, both within and outside the organisation, enhancing employment opportunities and changing lives through job creation, education, training, and community engagement.
Successes since launch include:
Opening Xcelerate with Edgbaston – a dedicated community skills and learning hub, where over 3,500 people have benefited from training and upskilling in all aspects of hospitality.
Launching Compass’ pioneering Social Partner Hub, to help those who struggle to find work, into employment. Over 1,000 people have been supported with CV and interview training and over 270 long-term unemployed, young unemployed, and those with disabilities have secured jobs in Compass.
Training 600 brilliant apprentices at any one time, at various ages and stages of their career, supporting their career goals and aspirations.
Teaching over 250 14–16-year-olds through Compass’ innovative Junior Chef Academies, providing children with culinary skills and helping to build their confidence.
Engaging with over 98,000 young people and families providing food, nutrition, wellbeing and sustainability workshops through the inspiring Beyond the Chartwells Kitchen programme in the past year.
Changing the lives of young adults who have a learning disability or autism spectrum condition, through 12-month supported internships, to help them into work.
Building on this success, Compass Group UK & Ireland is committed to further evolving its mission to make an even greater impact. Building on the lessons it has learnt over the past 4 years, the company is expanding its flagship social mobility programme with the launch of ‘Mission to a Million: Forward Together’. With improving socio-economic outcomes as the guiding principle there are four key areas of focus:
Get In: Expanding access to opportunities by offering 1,000 apprenticeships annually and partnering with schools, charities, and local communities. This initiative aims to build pathways for diverse talent and provide jobs and skills development.
Get On: Implementing targeted initiatives such as its Six Signature Skills Programmes, which create focus areas for development training within Compass. Alongside further building on the success of Xcelerate, with regional training centres, to equip future leaders with the skills to thrive. Plus, mentoring initiatives will empower colleagues from all backgrounds to advance their careers.
Get Supported: Continuing to advocate for the Real Living Wage and providing extensive employee assistance programmes, including wellbeing, mental health, and financial assistance. The company is committed to ensuring that every employee is treated with fairness and respect.
Get Involved: Empowering over 55,000 colleagues to volunteer their time in support of good causes. Our teams will also promote health and nutrition for young people and families through initiatives such as Beyond the Chartwells Kitchen and Junior Chef Academy.
Commenting on the programme, Sophie Smith, Chief People Officer, Compass Group UK & Ireland said:
“Supporting over 500,000 people in the past four years fills us with pride and motivates us to keep making a real difference. During that time we have learnt so much and now is the ideal time to enhance our programme further, to ensure we are doing all that we can to continue to improve the outcomes from people both within and outside our organisation.
“By embedding socio-economic outcomes into all our programmes, as well as leveraging our scale, we are able to support tens of thousands of people every year, whether it’s through learning and development, upskilling, providing work or work experience, as well as supporting local initiatives in the communities in which we work.”
Sodexo’s new digital Kitchen Works concept will maximise break times for frontline hospital team #
A brand-new digital restaurant concept has opened at Colchester Hospital offering all hospital staff, visitors and patients a convenience-led offer serving an extensive range of affordable meals underpinned by a commitment to sustainable sourcing.
The design of the new Kitchen Works restaurant has been carefully considered to reduce queuing times, improve the speed of ordering and collection of food to help busy hospital staff, particularly frontline teams, maximise their break times and allowing more time for customers to enjoy their food.
With the new ‘pre-ordering’ and ‘click and collect’ food service, customers can order via an app or the in-restaurant kiosks to order on their arrival, with food delivered within minutes to take away or eat in.
The new restaurant features different seating options from breakout areas and soft seating for those requiring a quick drink and chat, larger community tables for teams/families to gather and enjoy meals together, traditional restaurant-style tables.
The restaurant also provides a 24/7 offer of ready meals, ‘grab-and-go’ section with salad, soups, sandwiches, drinks and treats available around the clock.
Menus feature daily chef-created dishes, limited time offers, weekly theme days and events, local favourites and global flavours. There will also be regular street food pop-ups under Sodexo’s Hawkers brand, with concepts including Indian, Greek, Lebanese, Korean, South East Asian, Caribbean, Brazilian and African foods.
Hospital staff using the app benefit from staff discount, loyalty programme, exclusive offers and the ability to customise and save their order.
Philip Leigh, CEO Sodexo Health & Care said: “The new digital Kitchen Works restaurant has been designed to give time back to people, and to drive efficiencies for our hospital clients, their workforce and their users. Whilst time is of the essence, the food is high quality and the range extensive. Kitchen Works enables us to deliver on our promise of ‘good food made easy’.”
Colchester Hospital is part of the East Suffolk and North Essex NHS Foundation Trust (ESNEFT) which appointed Sodexo Health & Care as its soft facilities management services partner. Sodexo’s appointment the result of ESNEFT’s decision to move to a single, consistent approach across all its sites with one partner. These services include catering, housekeeping, cleaning, portering and security.
Colchester Hospital has around 760 beds and is one of the Trust’s two main acute hospitals providing care to 370,000 people in Colchester and the surrounding area of North East Essex and South Suffolk.
Lee Kum Kee returns to Zest Quest Asia as Headline Sponsor in 2026 #
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Lee Kum Kee is proud to announce its return as headline sponsor of Zest Quest Asia 2026. By supporting this prestigious competition for the second time, the brand reaffirms its commitment to nurturing the next generation of British culinary talent.
With Asian cuisine continuing to captivate diners across the UK, and 78% of global cuisine consumers expressing interest in exploring authentic regional dishes, there is a growing opportunity for young chefs to innovate and showcase these flavours. Recognising this potential, Lee Kum Kee, through its collaboration with Zest Quest Asia, aims to inspire young chefs to reach their full potential in mastering and innovating within Asian cuisine, creating dishes that reflect both tradition and the diversity of regional flavours.
Respected for its exacting judging standards, the competition provides a unique training ground for student chefs, helping them gain confidence, technical expertise, and real-world kitchen experience.
The winning team will be awarded an educational trip to Asia, where they will explore the chosen destination’s culture and cuisine. The prize location, revealed at the finale gala dinner, has previously included Asian food capitals such as Vietnam, Japan, Thailand, India, the Philippines, Sri Lanka, and Hong Kong.
Maria Chong, Managing Director, Lee Kum Kee Europe commented; “Lee Kum Kee shares Zest Quest Asia’s goal to bridge the gap between classroom and industry and to address the need for representation of Asian cuisine across the culinary curriculum.
“We look forward to supporting and encouraging the student competitors by showcasing the mastery of traditional Asian sauces and providing inspiration for the creation of innovative, modern dishes.
“Last year’s competition was impressive, the students executed their dishes to high standards, demonstrating a great understanding of taste and balance of flavours. We have no doubt next year’s competitors will rise to the challenge.”
Zest Quest Asia’s founder, Cyrus Todiwala OBE DL FIH: “The Zest Quest Asia team is delighted that Lee Kum Kee, our Headline sponsor for 2025, has once again committed to support our competition as Headliners again for 2026.
“This is an amazing boost, not just for our morale, but also for the many colleges that have already shown an interest in the competition for 2026. It means we are doing something right. This fabulous news means that, with such inspirational sponsors on board, the competition can only get better, stronger and offer more to the student and college participants.
“Our heartfelt thanks to Lee Kum Kee for investing their time, energy, and money into our competition. We hope that they will become one of our long-term sponsors, and join the likes of Bidfood, Panasonic and Tilda, who have helped us offer a wider range of training, knowledge and enlightenment for the many students we support and help educate for the future of our industry.”
The 2025 winners from Loughborough College impressed the judges with their three-course Korean bistro-style menu and were awarded an exceptional, culture-packed trip to Hong Kong. Their visit offered plenty of opportunities to immerse themselves in the bustling city atmosphere, explore sites of culture and heritage, and, of course, savour the best of regional Chinese cuisines, including Cantonese, Shanghainese, Peking, and Sichuan dishes. The culinary journey also gave the students their first taste of traditional hot pot and truly authentic dim sum.
The trip featured insightful tours of Lee Kum Kee’s headquarters in Hong Kong, where participants explored the production of the brand’s flagship product, Oyster Sauce, and witnessed an impressive Robot Cooking Demonstration. A day excursion to mainland China included a visit to the Xinhui factory, where the company produces its soy sauce and soy-based products in LEED-certified green facilities. The visit offered valuable insights into Lee Kum Kee’s soy sauce production process, its sustainability initiatives, and the company’s remarkable journey of growth and innovation since 1888.
Winners Lewis McLeman and Tom Brassington share their thoughts on the amazing experience:
Lewis McLeman: “The competition process takes you through lots of stages, which is good as you get to fully understand the background to the dishes. I was stunned when we won, I just had to ring everyone! If you’re thinking of entering Zest Quest Asia it’s a no-brainer. If you want to be a chef, gaining knowledge in a foreign country shows how much you have yet to learn, especially about Asian cuisine. It’s really inspiring.
“My Hong Kong experience has been awesome, the food culture is very different, but interesting - sharing food is typical, with lots of different flavours and a strong umami presence, I particularly love XO Sauce. I was very impressed with Lee Kum Kee’s large range of products, and how two similar sauces can change a dish massively, such as light and dark soy. It’s interesting that you can blend sauces to create some amazing dishes. My top tip is to try, taste and understand the flavours before you begin - and get yourself a wok!”
Tom Brassington: “I entered Zest Quest Asia as I wanted to understand more about Asian cuisine. I thought the competition process worked really well, there were lots of stages which encouraged you to go further. I’d recommend entering to anyone – you learn so much and gain information and skills that will help with your future career.
“I was so excited when Hong Kong was announced as the destination – I’d always wanted to go there. We ate in the best places, the food has absolutely blown me away! It was interesting to learn the differences between Eastern and Western food culture, and their flavour balance, and the many different uses of soy and oyster sauces to elevate a dish. Lee Kum Kee provided products to test and taste – I loved their Mushroom Seasoning Powder and how it added a depth of flavour to our stock.”
How to enter
Zest Quest Asia, now in its 13th year, is expected to attract dozens of talented and ambitious students throughout the UK with its challenging criteria and the promise of national recognition.
For more information on Zest Quest Asia, visit www.zestquestasia.com.
Support Zest Quest Asia
Discounted early-bird tickets to the Zest Quest Asia Gala Dinner and Awards Night will be available until the end of December 2025 from www.zestquestasia.com - £90 for individual tickets and £900 for a table of ten.
To learn more about Lee Kum Kee and its range of products for foodservice call 0207 068 7888, go to www.lkkprofessional.com or email enquiry.europe@lkk.com
Bidfood renews partnership with The Natasha Allergy Research #
Bidfood, one of the UK’s leading foodservice providers and a founding partner of The Natasha Allergy Research Foundation, the UK’s food allergy charity, has reaffirmed its commitment to food allergy awareness by renewing a four-year strategic partnership with the charity.
This continued collaboration supports The Natasha Allergy Research Foundation’s mission to #MakeAllergyHistory and reflects Bidfood’s dedication to creating safer, more inclusive food experiences across the hospitality and foodservice industry.
Andrew Selley, CEO of Bidcorp UK, said: “We are proud to continue our partnership with The Natasha Allergy Research Foundation, whose work is making a real difference to the millions of people affected by food allergies across the UK.
“At Bidfood, we believe everyone should feel safe and confident when it comes to food, and by supporting the Foundation’s pioneering research and education, we hope to play our part in creating a future where food allergies no longer hold people back from living their lives to the fullest."
The Natasha Allergy Research Foundation was founded in 2019 by Tanya and Nadim Ednan-Laperouse OBEs after their daughter Natasha died aged 15 from a severe allergic reaction to sesame.
Through campaigning, education and research, the charity’s mission is to #MakeAllergyHistory, in particular food allergy, and improve the lives of the millions of people in the UK with food allergies. The couple have both been awarded OBEs for their work around food allergy.
Natasha’s Foundation is one of the only allergy charities dedicated to medical research. It wants to understand what is causing the dramatic rise in allergic disease - and develop ways to prevent, treat and ultimately eradicate it, creating a world that is safe for everyone.
Tanya Ednan-Laperouse OBE says: “The dramatic increase in allergic diseases over the past three decades highlights just how urgent it is to understand the root causes of the global allergy crisis. Today, food allergies affect millions - including 1 in 13 school children - making this work more vital than ever. We’re incredibly grateful that Bidfood is continuing its support of our mission to #MakeAllergyHistory. Their partnership is helping us raise awareness and drive forward pioneering scientific research that will change lives.”
Sodexo paves the way for healthier, more sustainable food at the EAT Stockholm Food Forum 2025 #
The latest edition of the EAT-Lancet report – a global reference in sustainable food systems – was unveiled on October 3, during the EAT Stockholm Food Forum 2025. As the exclusive foodservice partner of the event, Sodexo reaffirmed its leading role in promoting and inspiring more conscious eating habits, essential for the health of individuals as well as for the future of the planet. By actively participating in the Forum’s discussions and in the preparation of the dinner, the company proved that sustainable and delicious food is not only achievable, but already happening.
A Forum driven by science and collective action
Launched at the opening of the Forum, the EAT-Lancet 2025 Report presents the most comprehensive scientific analysis to date on global food systems. It shows that transforming diets worldwide could prevent nearly 15 million premature deaths each year, while keeping food systems within planet’s environmental limits and reducing greenhouse gas emissions by more than half.
In this context, Sodexo gave voice to the private sector, actively contributing to the discussions. The company demonstrated how businesses can translate scientific recommendations into concrete, measurable actions on the ground, drawing on their operational expertise, and delivering impact at scale.
Turning vision into progress
As a long-standing sustainability pioneer, Sodexo has already turned many of the EAT-Lancet Report’s key recommendations into action, focusing in particular on two priorities:
‒ Promoting sustainable eating, by developing low-carbon meals centered on plant-based proteins, vegetables and fruits, with a commitment to reach 70% low-carbon main dishes by 2030. With WWF’s guidance, Sodexo defines low-carbon meals as those whose production generates 0.9 kg of CO₂e or less.
‒ Reducing food waste, through the WasteWatch program, which has enabled Sodexo to cut waste by 15% to nearly 50% in less than five years.
Serving 80 million consumers every day, Sodexo acts at scale to reconcile pleasure, health and respect for the environment, contributing to the transition toward more sustainable food systems.
Guided by a clear sustainability roadmap - Better Tomorrow - the company implements concrete initiatives to support its teams and clients in the field. This includes training its chefs - key actors of change - and adapting its offerings to local cultural and dietary preferences.
“Food transformation cannot be decreed. It is built day after day, with courage and determination. At Sodexo, every meal is an opportunity to take concrete action for the health of people and the planet. A solution that works in one country may not work in another — we must adapt.” said Mouna Daoudi, Chief Sustainability Officer at Sodexo and CEO of Stop Hunger.
Demonstrating collective impact in action
Sodexo’s sustainability ambition took shape through a dedicated event organized following the EAT- Lancet Report’s presentation, on the theme “From Collective Dining to Collective Impact.”
In collaboration with WWF – a long-standing partner of Sodexo – and client Cytiva, Sodexo teams highlighted the role of foodservices as a lever for scaling up positive impact. At Cytiva’s headquarters restaurant in Sweden, Sodexo teams reduced meal-related emissions close to 60%, lowering them from 1.5 kg CO₂e to 0.6 kg CO₂e per serving – below the 0.9 kg CO₂e reference threshold defined with WWF.
“By revisiting traditional dishes and putting plant-based ingredients back at the center of the plate, we managed to halve our carbon footprint without compromising on taste. We even convinced consumers who were initially hesitant to try something new – food that not only tastes good but also does good, which eventually turned into significant increase in restaurant attendance" said Oscar Jonasson, Chef Sodexo Sweden.
Sodexo also shared a short version of the Sodexo–WWF report “Uniting for Better Food, Better Health, Better Planet,” outlining how partnerships with food service providers can help scale healthier, more sustainable diets.
The day concluded with a dinner partly designed and prepared by Jessie Sommarström, Nobel Banquet Chef and Executive Chef at Sodexo Sweden. Through her creations, she demonstrated that sustainable and healthy cuisine can go hand in hand with visual appeal, taste and creativity.
Driving collective impact through science
Beyond the Forum, Sodexo continues to collaborate closely with WWF and EAT to bridge the gap between science and action, accelerating the global transition toward more sustainable food systems. These collaborations help shape the company’s sustainability strategy and further embed a culture of positive impact across its operations.
“The science is clear: we know what needs to be done. The question is how to do it — and that requires collaboration,” concluded Brent Loken, Global Food Lead Scientist at WWF.
Looking ahead, the upcoming launch of Better Tomorrow 2028, Sodexo’s new sustainability roadmap, will mark another milestone in the Group’s journey. It will enable Sodexo to further amplify its positive contribution toward building healthier, more sustainable and inclusive food systems
Choose Hospitality Pledge announces new City Takeover and Sodexo events to inspire the next generation of hospitality talent #
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Choose Hospitality Pledge, an initiative driven by Nestlé Professional, Choose Hospitality and Springboard, has announced its 2025 student outreach initiatives, designed to inspire young people across the UK to consider careers in hospitality.
The campaign features a series of events that will take place this October. The first is a City Takeover in York, with city-wide activity planned from 14 - 23 October, with an additional event in partnership with Sodexo, to take place in Brighton on 22 October.
Each event will bring together hospitality professionals, educators and students to challenge misconceptions about careers in hospitality and highlight the skills, opportunities and career progression the sector can offer.
The York City Takeover will involve ambassadors from across the industry, including Whitbread, BaxterStorey and Tom Brassington and Katie Blundell, winners of the 2025 Nestlé Professional Toque d’Or. Over the course of two weeks, they will deliver interactive workshops in eight schools, reaching approximately 1,000 Year 8 students.
In Brighton, Sodexo will first host a panel session to introduce students to the Choose Hospitality Pledge. The panel will be moderated by Antonia Macfarlane, Business Development Manager at Pol Roger Portfolio, and will include James Candy, Customer Manager at Nestlé Professional; Serin Rahme Hassan, Toque d’Or finalist and Green Spatula winner; Bryan Grierson, Operations Director at Springboard; and Steven Edwards, Chef Restaurateur at Etch. The discussion will be followed by interactive activities designed to give students hands-on experience of key skills such as teamwork, communication and resilience.
Commenting the Choose Hospitality Pledge series of autumn events, Julia Jones, Head of Corporate Communications and Sustainability, Nestlé Professional, said: “Our industry has a responsibility to show young people the breadth of careers available in hospitality and the opportunities it provides for growth, creativity and progression. The campaign is about breaking down outdated perceptions and inspiring students to see hospitality as a vibrant, rewarding career path.”
How to become a Choose Hospitality Pledge ambassador
Simply register your details via Springboard CareerScope. There you will will find future opportunities to support local schools in hospiality-related activities.
Sodexo included in 2025 Social Mobility Employer Index for second year running #
Sodexo UK & Ireland has once again been named among the UK’s top 75 employers driving social mobility, reaffirming its long-standing commitment to creating opportunities for people from all walks of life.
The well sought after Social Mobility Employer Index, compiled annually since 2017 by the Social Mobility Foundation, recognises organisations that are taking meaningful action to remove barriers to opportunity and enable everyone to thrive. Being included for the second consecutive year reflects Sodexo’s sustained progress and impact in this space.
Founded in 1966 by Pierre Bellon, Sodexo was built on the belief that economic and social progress go hand in hand. That founding purpose – improving quality of life for all and using business as a force for good – remains at the heart of Sodexo today. From its first contracts in Marseille to the thousands of workplaces it serves across the UK & Ireland, social mobility, belonging and opportunity have always been part of its DNA.
Jean Renton, CEO, Sodexo UK & Ireland, said: “When Pierre Bellon founded Sodexo almost 60 years ago, he wanted to create a company where everyone could grow – colleagues, clients and communities alike. That belief continues to shape who we are and how we work. Social mobility isn’t new to us; it’s embedded in our purpose and runs through everything we do – from creating inclusive workplaces and opening doors for those facing barriers, to championing fair access to skills, learning and meaningful work. I’m incredibly proud that the Social Mobility Foundation has once again recognised Sodexo’s impact. It’s a testament to the passion of our people and the partnerships that help us make a difference every day.”
As an employer of more than 30,000 people across the UK and Ireland, Sodexo uses its scale to drive positive change through its Social Impact Pledge 2030, which includes a dedicated 'People' pathway focused on creating workplaces where everyone can belong, thrive and progress.
Highlights include:
Expanding access to apprenticeships and lifelong learning for those who need it most.
Supporting veterans, reservists and military families to transition into civilian careers.
Championing sustainable employment for prison-leavers through the award-winning Starting Fresh programme.
Providing mentoring, internships and placements for refugees, care leavers, people with learning disabilities and individuals moving out of homelessness.
Sodexo’s efforts are strengthened by partnerships with organisations such as the Purpose Coalition, Business in the Community and the Social Recruitment Advocacy Group (SRAG) – from which it recently became the first organisation to achieve the Ambassador Charter Mark, the group’s highest level of recognition.
New collaborations, including with Unifrog, are inspiring the next generation by providing virtual work experience and career insights to students exploring future opportunities in the hospitality and services sector.
Earlier this year, Sodexo marked ten years of its Social Impact Pledge, reinforcing its purpose to create a better everyday for everyone – colleagues, consumers and communities alike – and to build a better life for all.
Find out more about Sodexo’s pledge here.