Sodexo Joins Alliance for a Healthier Generation


May 28-Sodexo has signed on to the Alliance for a Healthier Generation's School Beverage and Competitive Food Guidelines, becoming the first foodservice management company to do so. The Alliance, a joint initiative of the American Heart Association and the William J. Clinton Foundation, seeks to reduce childhood obesity in the United States by 2015. 


By joining the Alliance, Sodexo promises to only offer à la carte items that follow the Alliance's guidelines. Approved snacks will have no more than 35% calories from fat, 10% calories from saturated fat, no more than 35% sugar by weight and no more than 230 milligrams of sodium. In addition, snacks cannot contain trans fats.


The Alliance's guidelines apply to foods sold through the USDA's school breakfast and lunch programs.


"If we are going to create a healthier environment for today's youth, we need industry leaders like Sodexo to make commitments to provide access to healthier food options at school," said former President Bill Clinton in a press release.


Sodexo officials said the agreement is a good match. "The Alliance for a Healthier Generation's guidelines fit perfectly alongside our efforts in nutrition education, locally sourced produce and instilling a lifelong appreciation for good nutrition," said Lorna Donatone, president of Sodexo School Services.

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources