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
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

FSD Resources