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Sodexo Encourages College Students to Support Vermont's Local Food Economy

First-ever Taking Root Student Symposium celebrates the best of farm-to-institution.

Originally Published by Sodexo.

Sodexo, a food services and facilities management company committed to Quality of Life, organized and hosted the first-ever Taking Root Student Symposium to demonstrate the organization's commitment to buying locally-sourced products in Vermont and to teach college students in the state what it means to chart a career in food.


The symposium, which was held in partnership with the Vermont Agency of Agriculture and Vermont's Farm to Plate, was just one of many strategies aimed at advancing Vermont's local food economy through the Sodexo initiative, Vermont First. In 2017, Sodexo's Vermont First program spent over 2.5 million dollars on locally-sourced food from approximately 195 local producers within the state.

"It is incredibly rare for students from across the state to gather to not only celebrate farm to institution, but to also make the connection between studying food systems and pursuing a career in that field," said Annie Rowell, Vermont First coordinator, Sodexo. "Sodexo is in the unique position to use the platform of Vermont First to bring together experts in the field to educate and teach Vermont students about the local food system and introduce ways to chart a career and make a difference."

The Taking Root Symposium, held at the University of Vermont where Sodexo is the dining provider, brought together several Vermont colleges. Students networked with 20 local producers and suppliers, that are part of Sodexo's supply chain and Sodexo's Vermont First initiative, including Vermont Bean Crafters, VT99 Meats and Vermont Chevon. In a demonstration of the farm-to-institution initiative, attendees enjoyed an "eat the loop" meal, which featured producers who mitigate waste as part of the creation of their product.

Launched in 2014, Vermont First is Sodexo's commitment to help grow the state's food economy by purchasing local food first. Under the program, Sodexo works with farmers, distributors, processors, state government, non-profits and supply chain players within the local economy to increase the amount of local food grown and sold in the state and beyond.

Sodexo incorporates local sourcing into the company's overall purchasing practices to further support the communities in which Sodexo does business. As part of the organization's corporate responsibility roadmap, called Better Tomorrow 2025, Sodexo is proud to enrich communities by sourcing local to focus on long-term sustainability.

The Conversation

Sodexo Names Showcase Senior Living Communities, Invests in Projects to Benefit Residents

Sodexo helps seniors live their best lives today and every day.

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Originally Published by Sodexo.

Sodexo, a food services and facilities management company committed to quality of life, named 11 senior living communities as Showcase Communities for this year. The designation represents the best partnerships based on shared values and commitment to enhance the daily lives of residents.

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Fleet of Delivery Robots on a University Campus Launched by Sodexo and Starship Technologies

First robot delivery service integrated with student meal plans debuts at George Mason University.

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Originally Published Sodexo.World's Largest Fleet of Delivery Robots on a University Campus Launched by Sodexo and Starship Technologies

Sodexo, Inc. and Starship Technologies announced the launch of robot food delivery services at George Mason University's Fairfax, VA campus. Mason's 40,000 students, faculty and staff can access the Starship Deliveries app (iOS and Android) to order food and drinks to be delivered anywhere on campus, within minutes. Blaze Pizza, Starbucks, Dunkin' and 2nd Stop, a Sodexo-branded campus grocery store, are the first retailers to participate, with more to be announced in the coming weeks. Each on-demand delivery costs just $1.99.

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Sodexo: Face Your Fears to Find New Opportunities, Passion in Your Career

Breaking down cooking to step-by-step instructions can empower individuals to prepare meals using fresh, whole ingredients.

Originally Published by Sodexo.

My name is Ki Keys, and I am a NYC Sodexo Dietetic Intern. I am based at Hackensack Meridian Mountainside Hospital (HMMS), located in Montclair, NJ and have the best commute among my DI cohort. It's less than 10 minutes door-to-door!

As a longtime resident of Montclair, it's rewarding to be helping my neighbors as they face various health conditions.

To date, I have encountered patients with cardiovascular, renal, diabetic, gastrointestinal, pulmonary, bariatric, and pancreatic disorders. I have also worked with those who have more severe complications requiring tube feeding, parenteral nutrition, and mechanical ventilation. It's remarkable how far I have come in three short months.

In the spirit of full disclosure, I entered the clinical rotations with great trepidation, but I learned that I really enjoy meeting new patients, learning about their challenges, and providing information about how nutrition impacts their conditions. Needless to say, I am thoroughly enjoying my rotations, especially the advanced one. Diseases requiring inventive solutions that demand complex feeding calculations and beckon me to crank away at the calculator are very exciting!

Do you know what's even more exciting? Transforming food ingredients into a delicious and nutritious dish. As a part of my hospital's monthly community nutrition event "Harvesting Fall Flavors," I had an opportunity to create turkey spring rolls using leftover turkey, complete with a cranberry dipping sauce, repurposed leftover condiment spiced with hot chili oil, soy sauce and rice vinegar. An appetizer made of roasted sweet potato disks topped with ricotta cheese, roasted pecans and fall spices was also served, and dark chocolate bites rounded out the menu for dessert.

I believe live demonstrations are a great way to foster healthy cooking and eating. Breaking down cooking to step-by-step instructions can empower individuals to prepare meals using fresh, whole ingredients. I've encountered countless patients who fear cooking because they see it as daunting and unconquerable. I look forward to continuing to share my love of food and cooking with as many patients who are willing to listen.

EPA Recognizes Sodexo for Food Recovery Achievements

Sodexo was recognized by the U.S. Environmental Protection Agency (EPA) for its food recovery achievements during the 2017 EPA Food Recovery Challenge.

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Originally Published by Sodexo.

Sodexo, a food services and facilities management company committed to Quality of Life, was recognized by the U.S. Environmental Protection Agency (EPA) for its food recovery achievements during the 2017 EPA Food Recovery Challenge. In honor of the company's ongoing commitment toward food waste prevention, Sodexo was named as the EPA's national Endorser of the Year.

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Peta2 Recognizes Sodexo at the University of Hawaiʻi at Mānoa for Vegan Cuisine

Sodexo at the University of Hawaiʻi at Mānoa receives an A+ on Peta2's 2018 Vegan Report Card.

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Originally Published by Sodexo.

Sodexo, a food services and facilities management company committed to Quality of Life, was recognized by Peta2, the largest youth animal rights group in the world, with an A+ on Peta2's 2018 Vegan Report Card. Sodexo at the University of Hawaiʻi at Mānoa was also listed on Peta2's "Dean's List," an elite group of institutions that have accrued enough Vegan Report Card points to rank among the highest tier of A-rated schools.

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