Sodexo to bring healthy, ethnic options to National Zoo

Sustainability will also be a focus of company's efforts.

March 23—Sodexo has entered a 10-year agreement to provide cafe, concessions, catering services and new dining options in 22 locations throughout the Smithsonian National Zoological Park in Washington, D.C.

As the National Zoo's foodservice providor Sodexo will work with the Friends of the National Zoo (FONZ) to create dining options that support the Zoo's mission of "demonstrating leadership in animal care, conservation science, education, sustainability and to teach and inspire people to protect wildlife, natural resources and habitats." To support the mission, Sodexo will include education about the healthy options for humans and the planet to assist visitors in making informed decisions. The education component will be paired with healthier versions of traditional Zoo favorites, as well as authentic ethnic cuisines, which will be available at the new Taste of DC located in the Mane Café. This philosophy will also extend to the many carts and kiosks located throughout the Zoo. Sodexo will also make efforts to source local, seasonal, sustainable ingredients as part of their mission to provide varied and balanced food options.

Sustainability will be another strong component of Sodexo's effort at the Zoo. The company wil educate guests on the Zoo's and Sodexo's actions to protect the environment. The Heirloom Grill, a new outdoor venue, will center on sustainability, conservation and restoration.

"Working with the National Zoo and FONZ, Sodexo will bring to life a unique and progressive approach to foodservice that embodies the organizations' vision for the visitor experience at the Zoo," Steven DiPrima, president of Sodexo Leisure, said in a press release. "Sodexo has a long and successful history of aligning with our clients' missions and providing the latest trends in concessions and catering. The resources and expertise Sodexo brings to the National Zoo will provide great benefits to FONZ members, the community and Zoo guests."

More From FoodService Director

Sponsored Content
Mushroom Council blended burgers

From The James Beard Foundation.

At the same time the James Beard Foundation announced the first annual Blended Burger Project™ Campus Edition, they concluded the third annual Blended Burger Project™ with a bang!

The Blended Burger Project™ contest concluded with 414 restaurants* in 45 states participating, and more than 400,000 consumer votes. Over the last nine weeks, the competition created a buzz on social media with more than 4,700 unique posts on Instagram and Twitter using the #BlendedBurgerProject hashtag.

“The Blended Burger Project™ is a phenomenal...

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

FSD Resources