Sodexo partners with Marine Stewardship Council

June 9—Sodexo has signed a worldwide agreement with the Marine Stewardship Council (MSC) to promote MSC-certified seafood across the 80 countries where it operates.

By committing to source sustainable fish and seafood, Sodexo will contribute to reversing the decline of living marine resources and will help protect marine biodiversity, according to a company press release. The partnership is part of Sodexo’s Better Tomorrow Plan, which is the company’s roadmap for sustainability. The company’s five-part seafood strategy includes maintaining a wide variety of species in Sodexo’s catalogues and menus, banning species at risk and implement control measures for others, using eco-standards or labels, setting up supply for sustainable aquaculture and developing sourcing according to a collaboration with WWF.

“Sodexo is the first foodservices company to have a worldwide agreement with MSC for wild caught fish,” Damien Verdier, Sodexo group executive vice president and chief marketing officer, said in a press release. “Under this initiative, Sodexo will continue to work for a collaborative climate to improve fisheries management, promoting awareness of sustainability issues and encouraging suppliers, partners and clients to participate in the MSC program and support sustainable seafood practices.”

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources