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
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