Sodexo is reportedly the world’s largest employer of dietitians, ‘with 5,402 experts globally, bringing deep food expertise to diverse markets’. With ‘a strong heritage’ in food, it says it ‘provides tailored solutions’ through its food brands, including Modern Recipe – which it claims ‘transforms corporate dining into dynamic social spaces with contemporary menus’, and Kitchen Works – ‘an efficient model for corporate, defence, and healthcare sites that delivers nutritious, affordable meals in spaces designed for connection and relaxation’.
The report outlines how nutritional science, consumption data, trend data, and ‘other research’, are used to shape the business’s menus ‘to provide healthy, sustainable food which enables its consumers to make healthier choices without compromising on taste’.
The report includes examples of Sodexo’s work in the military, in business and industry, education, and healthcare environments.
It also highlights how Sodexo’s nutrition and dietetics team ensures that all dishes and products used meet strict nutritional and allergen standards, ‘supporting accurate recipe analysis, safe innovation, and performance tracking’.
Sodexo’s registered dietitians and nutritionists collaborate closely with culinary teams, including those from Kitchen Works and Modern Recipe, ‘to craft menus that meet government standards’, while catering to client and consumer preferences.
Key nutritional achievements highlighted in the report include:
- 96% of Kitchen Works recipes contain low/medium sugar levels, with 94% featuring low/medium salt levels.
- Modern Recipe menus are 50% ‘plant-forward’ and 50% plant-based.
- 44% of Modern Recipe lunch dishes feature Future 50 ingredients – each of which are said to be ‘nutritious, tasty, and low-impact on the environment’.
- 91% of Modern Recipe lunch dishes use healthier cooking methods such as poaching, grilling, or steaming.
- 300 product lines were reviewed to develop Smart Choice, Sodexo’s healthy snacking initiative.
Wan Mak, head of Nutrition and Dietetics, Sodexo UK and Ireland said: “This report demonstrates how we apply the science of food to create meals that not only nourish and delight, but also support sustainability and health. Our team uses evidence-based insights to make healthier choices the easiest option for our customers, ensuring that nutritious, sustainable, and delicious food is always at the forefront of what we do.”
Matt Hay, the firm’s head of Culinary (pictured), added: “At Sodexo, we care deeply about food – about flavour, provenance, and how sharing meals can positively impact body and mind. Together, our culinary, nutrition, and sustainability teams ensure that every dish we serve is not only delicious, but also rooted in evidence and sustainable practices. For us, food is art – but it’s a science too.”
Sodexo’s latest Sustainable Food Barometer, published in January, revealed that UK consumers want ‘nutritious, sustainable meals that protect the planet without sacrificing taste or affordability’.