Catering giant says it is putting good nutrition at the heart of its menus
Sodexo UK and Ireland has published a nutrition report revealing the collaborative approach between its dietitians, nutritionists, chefs and supply chain.
The catering giant, which is the world’s largest employer of dietitians with 5,402 globally, said the collaboration between the experts is the recipe for success in developing nutritious, tasty meals that promote healthier lives every day.
The report, published to mark National Nutrition Month, outlines how nutritional science, consumption data, trend data and other research are used to shape the company’s menus to “provide healthy, sustainable food that enables its consumers to make healthier choices without compromising on taste.”
Referencing the wide range of sectors the business serves, the report includes examples of Sodexo’s work in the military, in business, industry, education and healthcare environments, illustrating how it is designing menus that embrace food trends while meeting diverse customer needs.
Additionally, the report highlights how Sodexo’s nutrition and dietetics team ensures all dishes and products used meet strict nutritional and allergen standards, supporting accurate recipe analysis, safe innovation and performance tracking.
Sodexo noted that its team of registered dietitians and nutritionists collaborate closely with culinary teams, including those from Sodexo food brands Kitchen Works and Modern Recipe. Together, they craft menus that meet government standards while catering to client and consumer preferences, it said.
Among the nutritional landmarks highlighted in the report are the fact that Modern Recipe menus are 50 per cent plant-forward and 50 per cent plant-based, and that 44 per cent of Modern Recipe lunch dishes feature Future 50 ingredients, each of which Sodexo says are nutritious, tasty, and low impact on the environment.
Some 300 product lines were also reviewed to develop Smart Choice, Sodexo’s healthy snacking initiative.
Wan Mak, head of nutrition and dietetics at 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.”
