Carole's story: good food can change lives

As far back as I can remember, I've always wanted to make a difference. To help others. To contribute, in my own way, to making everyday life a little better.

From an early age, I realised that something as simple as food could have a profound impact on people's health, wellbeing, academic success and overall quality of life. I've always believed that eating well should never be a privilege, but a right that is accessible to everyone, regardless of their age, background or life journey.

This deep conviction has guided every step of my career for more than 30 years.

Today, as Director of Food Transition and Nutrition at Sodexo France, I sometimes think of myself as a "quiet revolutionary". Not because I'm leading highly visible battles, but because I believe in the power of small, everyday changes. An improved recipe, a more balanced menu, a child discovering a new vegetable, an older person rediscovering the pleasure of eating... It is these thousands of small changes that, together, ultimately transform lives.

And that's undoubtedly what continues to inspire me today.

That's when a conviction took root that has never left me: I wanted to act before illness appeared. I wanted to focus on prevention. So, I turned to contract catering because it offered the opportunity to reach not just a few dozen people, but thousands every day.

Helping children build healthier eating habits at school

I joined Sogeres at its central production kitchen in Villepinte. At the time, I was working in communities where many children faced challenging circumstances. For some, their school lunch was the only truly balanced meal they would eat all day.

Together with our kitchen teams, we shared one ambition: to help these children grow up healthier. We carefully selected ingredients, developed suitable recipes and led numerous food education initiatives in schools.

Over the years, my career evolved from Quality Manager to Head of Nutrition. I helped harmonise our practices across the business and establish a network of dietitians united by the same mission. What I loved most during that period was the spirit of collaboration. I've always believed we achieve far more together than alone.

I've had the privilege of working alongside passionate chefs, dedicated dietitians and outstanding operational teams. Every one of them has taught me something.

When Sogeres became part of Sodexo, a new chapter began. I still remember the feeling of joining an organisation capable of operating at a completely different scale, one with the ability to influence the eating habits of millions of people over the long term.

I quickly realised that Sodexo's ambition extended far beyond simply serving meals. Here, food is recognised as a powerful driver of health, wellbeing and positive impact.