Sodexo considers beef certifications

Deciding which certification to go with is a challenge.

May 25—Wading through all the different certificaitons out there can be tough, especially for a large contract company like Sodexo.

That's the job of Margaret Henry, director of sustainability and corporate social responsibility performance for Sodexo. And it can wield serious purchasing power for commodities like beef, considering it bought about 50 million pounds last year.

Sodexo is considering throwing its weight behind Global Roundtable for Sustainable Beef. It's a group of NGOs like the Rainforest Alliance and The Nature Conservancy, and really big buyers of beef like McDonald's, Wal-Mart and Cargill. According to Henry, the roundtable is coming up with a new standard for beef production that incorporates social and environmental concerns.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources