Sodexo receives president’s award for anti-hunger efforts

Nov. 23—Sodexo was honored by Bread for the World and the Alliance to End Hunger with its first president’s award for Sodexo’s commitment to fighting hunger.

Sodexo was recognized for several of its initiatives, including Sodexo’s Feeding Our Future, which prepares nutritious meals for under-nourished children during the summer; Sodexo’s Servathon, which sees thousands of employees join forces to raise money, donate food and serve meals in their local communities; Sodexo’s STOP Hunger Scholarships, which recognize and reward students who have made a significant impact in the fight against hunger; and Sodexo’s Helping Hands Across America, which is an annual company-wide food drive for local food banks.

Sodexo also is working to establish its STOP Hunger initiative in 40 of the 80 countries it operates in by 2015, and in all the 80 countries by 2020. Currently, 39 countries actively participate in Sodexo STOP Hunger programs.

“It’s an honor to be named as the first corporate recipient of the Alliance to End Hunger and Bread for the World President’s Award,” George Chavel, president and CEO, Sodexo North America, said in a press release. “It is a tribute to the service spirit of our employees and an honor that we share with the many clients, customers and vendor partners, who greatly contribute to our work to end hunger.”

More From FoodService Director

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources