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Sodexo Launches New Plant-Based Menus Across Hundreds of University, Healthcare and Corporate Services Accounts Nationwide

200 Plant-Based Recipes Created in Partnership with the Humane Society of the United States and the World Resource Institute-Better Buying Lab.

Originally Published by Sodexo.

Sodexo Launches New Plant-Based Menus Across Hundreds of University, Healthcare and Corporate Services Accounts NationwideAccording to a Nielsen global survey, 39% of American consumers are working to incorporate more plant-based foods in their diets. Sodexo, a food services and facilities management company committed to improving Quality of Life, launched its new plant-based menus in hundreds of accounts across its Universities, Healthcare, and Corporate Services segments. The new menus featuring 200 plant-based recipes were created in partnership with the Humane Society of the United States (HSUS) and the World Resource Institute-Better Buying Lab (WRI), to meet consumer demand for plant-based options and reduce the environmental impact of food offerings.


Watch this video on Sodexo's launch of 200 Plant-Based Recipes

Food production accounts for a quarter of all greenhouse gas emissions, and helping people increase the share of plant-based foods in their diets is a critical step in reducing those emissions. "By increasing the proportion of plants in a dish, we help address some of the world's most pressing challenges," shared John Wright, senior vice president, global food platform, Sodexo. "This approach aligns with the sustainability and wellness commitments embedded in our Love Of Food platform."

Stanford University found that simply changing the name of vegetables to sound more appealing increased the number of diners opting for plant-based choices by up to 41 percent. Choices on Sodexo's new menus include "Chesapeake Cakes," "Smoky Black Bean Tamales," "Carrot Osso Buco," and "Kung Pao Cauliflower."

"The current language set used to describe plant-based food isn't creating the right stimulation in consumers' brains to drive curiosity for trying new dishes," explained Daniel Vennard, director Better Buying Lab at the World Resource Institute. "Our work with Sodexo in testing naming conventions demonstrated that even a small change could significantly increase willingness to select a plant-based option."

Talented chefs from HSUS and Sodexo's culinary team worked together to develop, test and perfect the 200 plant-based recipes that appeal to not only flexitarians, vegetarians and vegans, but also general consumers. In one of many examples, the chefs created a Mexican-themed menu featuring dishes such as jackfruit and avocado tortas, chipotle quinoa burrito bowls, and garlic-roasted cauliflower burritos.

"We are especially proud to expand this program with Sodexo. For more than a dozen years, we have worked closely with Sodexo to improve the welfare of animals and with this latest step, the company has once again shown its commitment," said Ken Botts, Humane Society of the United States, Director Food and Nutrition-Food Service.

As a leader in food service, Sodexo's ability to scale and reach tens of millions of customers per day will ensure that plant-based options are available to more people than ever before in North America. Unilever, a Sodexo supplier and client, will be one of the first locations to feature the new plant-based menu at its corporate headquarters in Englewood Cliffs, NJ.

"Offering healthy and sustainable meals is part of our global Better Tomorrow 2025 roadmap for how we improve quality of life for individuals and address the challenge of climate change at the same time," explained Ted Monk, vice president, sustainability and corporate responsibility, Sodexo North America. "However, the most exciting aspect is that our customers get to experience new foods with new flavors along with creative adaptations of their existing favorites, with more and better choices overall in the marketplace."

The new plant-based menu items are one example of Sodexo's "Love Of Food," a consumer-centric approach that embraces fantastic food, healthy and balanced choices, and culinary innovation among its team of global chefs.

Visit www.sodexoUSA.com/plantbased to learn more.

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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