Sodexo secures foodservice contract at five Air Force Bases

Contract is valued at $200 million in revenues.

April 24—Sodexo is the winning bidder for a contract of up to 10 years to provide foodservices at five United States Air Force bases.

According to a company press release, the contract is valued at $200 million in revenues, over the life of the contract. Sodexo will operate 25 dining and retail locations at U.S. Air Force bases in California, Wyoming, South Dakota and Florida. A portion of the contract will be serviced through “teaming agreements with small, minority, disadvantaged and women-owned businesses and organizations that represent the interests of individuals with disabilities," according to the release. Sodexo plans to bring programs such as its military feeding program, FLY by Sodexo, national brands such as UFood Grill and a training program for Airmen foodservice specialists to introduce fresh, local products at each base.

"The U.S. Air Force has set out on a mission to improve the quality of life of men and women on bases with the Air Force Food Transformation Initiative," David Scanlan, president of Sodexo's Government Services division, said in the release. "We are pleased to be part of this important initiative—it is a great opportunity to enrich the Air Force community experience at each base we serve. Sodexo thrives in environments where innovation is necessary to meet the changing needs of our clients and customers."

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources