Innovate to create a sustainable future

Curious about the winning projects?

• “Grease to Goodness” - Philippines

  The idea is to transform kitchen used oil into compost. Thanks to solidifiers, the used oil can be used to grow plants on our site, rather than being transported by a contractor who transforms the oil into biofuel. It results in a reduction of carbon emissions and costs. This initiative encourages an environmental-friendly use of used oil. 

• “3 waters in professional hygiene” - Brazil

  Facing water crisis, Sodexo optimizes its cleaning processes. The new “3 waters” system reduces chemical product use of 80% and increases employees’ efficiency. As less chemicals are used, there’s overall less soil and river contamination, a faster cleaning process, our employees’ daily life is improved, and it saves around €126 per month. 

• “Going plant-forward in our menus” - Belgium

  This initiative promotes plant-based offers to answer the needs of our increasing number of consumers switching to a flexitarian diet. Here, the team followed a thorough training to develop a food offer focused on reducing meat and increasing plant-based options. Objectives: reducing the indirect carbon emissions generated by meat production, improve animal welfare, as well as promote local and seasonal products. 

• “Foodprint Foodhall” – North America

  Foodprint Foodhall is a complete resident dining program concept for college and universities who want to be trailblazers and difference makers. Menus developed within this program follow 4 key pillars: 

  • 80% of the menus will be plant-based; 
  • 60% will be craveable and nutritious options, while having a lower carbon footprint; 
  • 40% of ingredients and products will be locally sourced; 
  • All this with a zero-waste mindset, through an intensive use of our global WasteWatch program and diverting scraps and leftovers to composters and bioreactors.

• Special Award: “Food Repurposed for Good” - USA

  This initiative is to develop a solidarity and sustainable program that would make sure prepared food that hasn’t been consumed would be carefully portioned into eco-friendly take-out containers to be freely distributed to employees in need coming from difficult situations (war-zone refugees, employees with large families…).