Members’ News
October 2024
Sodexo’s net-zero supply chain engagement strategy wins at two top sustainability awards #
Sodexo UK & Ireland’s forward-thinking and collaborative net zero supply chain engagement strategy has been recognised at two prestigious, national awards for sustainability excellence, the Reuters Sustainability Awards and the National Sustainability awards.
With 34% of its scope 3 emissions arising from its 4,000 supply chain, Sodexo’s net zero supply chain engagement strategy provides a framework for its supply partners to undertake key steps showing tangible progress to decarbonise before 2030.
Sodexo’s work with suppliers on reducing carbon emissions started a number of years ago and in 2022 it began work on formalising its approach. Sodexo first made its supply partners aware of the strategy in March 2023 at its Partners with Purpose supplier conference before finalising the strategy and roadmap for deployment later that year.
While Sodexo is being very clear with its supply partners about expectations, the business is also offering considerable support where these organisations are experiencing challenges, to help them complete the work needed to hit the milestones.
Sodexo’s supplier mentoring programme is key to the success of its strategy. Around 40% of Sodexo’s supply chain in the UK and Ireland is made up of Small and Medium Enterprises (SMEs) and Voluntary, Community and Social Enterprises (VCSEs), most of which cannot be expected to have teams dedicated to sustainability or afford consultancy support. Built into its strategy is a two-year grace period for SMEs and VCSEs needing extra help to complete the requirements.
Lisa Fisher, Director of Supply Management, Sodexo UK & Ireland says: “We are delighted that the work with our supply partners to reduce carbon emissions collaboratively has been recognised at these prestigious awards.
“The response from our supply partners has been extremely positive with many having already submitted their carbon reduction plans and seeking guidance through our mentoring programme which we are pleased to say now includes support from a number of like-minded large organisations.
“We continue to work closely with our supply partners to meet the milestones within the strategy and we thank them all for their continued support and engagement. This strategy demonstrates how at Sodexo we are going beyond target setting and making commitments to supporting a whole economy transition.”
Sodexo, in partnership with FuturePlanet, has created a sustainability community of practice, a unique platform bringing together sustainability leaders from diverse client and supplier organisations. By fostering collaboration and knowledge exchange, they aim to collectively identify best practices, accelerate innovation, and achieve ambitious shared climate and nature goals.
The significant growth of the community of practice, attracting over 42 participants from 28 different clients and associates across various sectors, demonstrates a strong appetite for collaboration and transformation in the sustainability space.
Sodexo was awarded the Supply Chain Decarbonisation award at the Reuters Sustainability Awards and the Supply Chain Initiative award at the National Sustainability Awards.
Délifrance launches new Smart Guide to help foodservice operators drive sales and enhance the customer experience #
Leading baked goods manufacturer, Délifrance, has announced the launch of a new edition of the Smart Guide, aimed at helping operators overcome several key challenges facing the foodservice industry right now. With recommendations and insights addressing price inflation, sustainability concerns, staffing constraints and standing out, the 2024-2025 ‘Smart Guide: Time Saving & Low Budget Service Solutions’ is packed with timely advice to help food operators stay one step ahead of the competition, drive sales and enhance the customer experience.
Due to rising food prices, many consumers are eating less frequently out of home with a decrease in their average spend. Rather than increasing prices or using lower quality ingredients, the Smart Guide includes recommendations on how to generate new moments of consumption, with recipes for small yet appealing light bites and snacks that meet tighter budgets.
To help alleviate consumer concerns around the impact of their carbon footprint, the Smart Guide provides examples of dazzling recipes based on recycling that help businesses minimise food waste. And for those experiencing difficulties recruiting kitchen staff, the Guide contains easy-to-make recipes including some that require less than five minutes to prepare. This enables time-poor kitchens with less skilled staff to create appealing and affordable dishes that are simple and quick to make.
Increasing competition is making it harder for operators to entice customers. With this in mind, Délifrance chef, Lucas, has created tantalising recipes based on the latest social media trends to help operators elevate the customer experience.
Stéphanie Brillouet, marketing director, Délifrance, says: “Although the foodservice sector is showing strong signs of recovery, operators are now facing a new set of difficulties. Therefore, we're pleased to share our expertise in our new Smart Guide which is full of mouth-watering recipes, actionable tips and low-cost solutions to help foodservice operators weather the storm over the coming year.”
To download Délifrance’s 2024-2025 ‘Smart Guide: Time Saving & Low Budget Service Solutions’, please visit: https://www.delifrance.com/uk/smart-guide-2024
Compass Group UK & Ireland generates staggering £2bn of Social Value in three years #
1. Compass Group UK & Ireland has generated £2.148bn in Social and Local Economic Value since 2021, measured and validated by Social Value Portal
2. In 2023 a Social and Local Economic Value of £838.1m was achieved (an increase of 42% from £591m in 2021). This is an average contribution of £16,363 in Social Value per Compass employee
3. Since 2021, the company has generated £17.2m of Social Value through interventions such as investment in skills, community support and social enterprise engagement
4. Social Value activity has positively impacted the lives of tens of thousands of people across the country
Compass Group UK & Ireland, the UK’s largest food and support services business, has generated £2.148bn of Social and Local Economic Value, between 2021-2023. This figure has been measured and validated by Social Value Portal using the Social Value TOM System*. Compass has seen its Social Value grow year on year, as a result of its continued focus in this area, leading to an increase in local employment and positive actions Compass has taken in relation to its people, community support and social enterprise engagement.
As one the UK’s largest employers, £831.5m of Social and Local Economic value was generated as a result of the company employing 44% of its workforce within 15 miles of their homes. Further Social Value has been achieved through key priority areas such as its investment in apprenticeships and skills development, support to get people into employment and school engagement programmes.
The strong relationships the business has built with Voluntary Community and Social Enterprises has seen spend grow by 50% compared with 2022 - with companies such as The Uncommon winemaker and Page & Bloom joining the supply chain.
Other key Social Value impact highlights include:
3,469 new weeks of apprenticeships delivered
Over 17,000 weeks of apprenticeship upskilling delivered
Over 600 apprenticeships underway
Over 32,000 hours of Diversity & Inclusion training undertaken
More than 330 contracts paying Real Living Wage (RLW) – an additional 20,000 workers now in receipt of RLW or above
Launched a new career hub specifically for people who are from a range of backgrounds who are facing barriers to entry into the job market
Spent £4.4m with social enterprises
Donated over £295k and fundraised over £176k
Provided 106k children with culinary and nutritional workshops
Created an industry leading climate Transition Plan reporting a -9.4% absolute reduction in emissions (Scope 1, 2 and 3) inclusive of 20% business growth (FY19 – FY23).
Compass drives its Social Value through its three promises – Our Climate Promise; Our Social Promise and Our Wellbeing Promise. The business has set ambitious targets to achieve by 2030, generating Social Value for its people, clients and communities in which it works. Future plans will continue momentum in doing good through these commitments.
Commenting on the company’s Social Value impact – Robin Mills, CEO, Compass Group UK & Ireland said: “Our ongoing commitment to delivering Social Value for the many communities in which we operate is part of our DNA. This is seeing us drive real change as a social mindset is truly embedded into the business.”
“The progress we have made is a result of the many hard working and dedicated people we employ across our business going above and beyond to support the communities we operate in. I’d like to thank them for the important contribution they make, which has the power to positively change people’s lives. We are committed to continuing to be a force for good.”
Guy Battle, CEO, at Social Value Portal said: "As one of the UK’s largest employers, Compass has harnessed its extensive operational reach to drive positive change across the nation - demonstrating the immense potential of the private sector. Their approach exemplifies true Social Value: not just a commitment in a bid, or a one-off initiative, but an organisation-wide ethos woven into business strategy. From their supply chains and corporate policies to their climate, social and wellbeing promises, they are aiming high and playing a key role in the development of the Social Value Economy. We at Social Value Portal are proud to support their journey.”
To read the full report visit here
The Good Eating Company marks 25 years of exquisite workplace dining #
Since 1999 The Good Eating Company has been serving distinctive, sustainable and memorable workplace dining services and to mark its 25th anniversary a celebration dinner was held at the prestigious Wallace Collection with special guest, Good Eating Company founder, John Harris alongside a host of its clients, suppliers and peers from Sodexo.
The Good Eating Company was founded with the aim of bringing restaurant-quality food to corporate dining. Over the last two decades it has established itself as a distinctive, meaningful and memorable food service organisation with good food, good people and good service at its heart.
In 2017 the Good Eating Company joined Sodexo and since then has expanded its operations beyond London, delivering high end quality food services to new clients in Ireland and the US. In 2023 managing director, Carlos Mistry, took on a global role to help accelerate the company’s growth in the US and Alex Kristall was appointed UK managing director.
Under Alex’s leadership sustainability continues to be at the core of its food services and in July this year The Good Eating Company followed in the sustainable farming practices footsteps of Sodexo Live! by taking on a one acre plot at Full Circle Farms in West Sussex.
The menu at the Good Eating Company’s celebration dinner, which included ingredients from Full Circle Farms, reflected the company’s ethos of delivering sustainable, high quality food experiences.
Guests enjoyed organic goat’s curd with autumnal vegetables and Wiltshire truffle; Bedfordshire venison with heritage beetroot or Cheltenham beetroots with wild mushrooms, baked potato and black cabbage. Dessert was pear sorbet with coffee and streusel.
Alex Kristall, managing director, The Good Eating Company said: “This is a historic year for the whole of the Good Eating Company team. It was a pleasure to welcome John to the party and hear him talk about the company from its beginning to now. For a quarter of a century The Good Eating Company has been dedicated to something as simple as it is profound: the power of bringing people together over a delicious plate of food and often with a well-earned glass of wine. We are extremely excited for the future not only with our London clients but the new and exciting clients we are welcoming in Ireland and in the US.
“As we look ahead to the next 25 years, we remain committed to innovating, expanding, and finding new ways to elevate the experiences we create. Whether it’s embracing more sustainable practices, exploring bold new flavours, or continuing to foster connections that transcend the dining table, we are excited for what the future holds. It’s our deep understanding of how food enriches life and builds relationships that has made The Good Eating Company what it is today—and will continue to drive us forward for decades to come.”
The Good Eating Company’s 250-strong team in the UK and Ireland delivers great experiences for leading organisations in the creative, media and arts, investment and financial management and pharmaceutical industries.
Elior UK leads industry coalition to recognise Tanya Ednan-Laperouse OBE with Women of the Year Game Changer Award #
Elior UK is proud to announce that Tanya Ednan-Laperouse OBE, co-founder of the Natasha Allergy Research Foundation, has been recognised with the Women of the Year Game Changer Award at Women of the Year 2024 Lunch & Awards which were held on Monday 7th October, at The Royal Lancaster Hotel in London. She was awarded in honour of her exceptional contributions to improving food safety and advocating for people living with allergies.
Recognising Tanya’s transformative impact on the industry, a coalition of companies have come together to sponsor the Game Changer Award. In addition to Elior UK, caterers including Compass, Aramark, BaxterStorey, and CH&Co, as well as key suppliers such as Delice de France and Around Noon supported the award. This unprecedented collaboration underscores the catering community's unified commitment to supporting Tanya’s mission to improve food safety and to honour her incredible achievements.
Catherine Roe, CEO of Elior UK and a member of the Women of the Year Board, spearheaded the nomination of Tanya for this award. She said: "At Elior, we’ve seen first-hand how challenging it was for the catering industry to adapt to the requirements of Natasha's Law. Tanya's determination has transformed not just regulations, but attitudes toward food safety, educating both businesses and the public on the importance of clear labelling.”
Tanya's campaigning for better food labelling laws following the tragic loss of her daughter to a severe allergic reaction, led to the implementation of Natasha's Law in 2021. This legislation requires food businesses to display full ingredient lists and allergen information on all pre-packaged food, significantly enhancing safety and confidence for millions of people with allergies across the UK.
Charlotte Wright, Director of CSR & Wellness, Elior UK, who also serves on the Women of the Year Management Committee, said: "Tanya’s courage and tenacity have inspired not only our company but the entire catering industry to come together for a common cause. We are united in recognising Tanya's impact on the industry and society at large. She has driven positive changes for the greater good and we are delighted to support her nomination for the Women of the Year Game Changer Award.”
Upon receiving the award Tanya Ednan-Laperouse OBE said: "I am honoured to be nominated for the Women of the Year Game Changer Award. Our work at the Natasha Allergy Research Foundation is far from over, but this recognition is testament to the progress we have made and the lives we are striving to protect."
Lady Louise Vaughan, Chair of Women of the Year, commented: “We are honoured to present Tanya with our Women of the Year Game Changer Award. She is a remarkable woman who has used the darkest moment of her life to tirelessly campaign to improve food standards and prevent others from severe allergic reactions. Her work has transformed the lives of millions, making it safer and easier for allergy suffers to eat in public and private. Tanya’s passion and dedication make her a true game changer, and we could think of no one else more deserving of this award this year.”
As the original women's networking event, Women of the Year has brought together a powerful community of remarkable women for 70 years. Striving to inspire and empower women, whilst championing those making a difference to others. Its annual Lunch and Awards celebrates and shines a spotlight on extraordinary women from all walks of life. A non-profit organisation, Women of the Year is run by a dedicated committee of volunteers, whose aim is to continue the legacy of founder Tony Lothian by recognising, celebrating, and advancing the achievements of women throughout the United Kingdom and around the world.
Compass’ Apprentice Chef of the Year Winner is Mohamed Elhrabi #
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Winner announced during Hospitality Apprenticeships Week (30th September – 6th October 2024)
The winner of Compass’ annual Apprentice Chef of the Year competition has been announced as Mohamed Elhrabi (Mo), Commis Chef from ESS, following the final taking place at its flagship regional community skills and learning hub - Xcelerate with Edgbaston.
Second place was tied between Roselle Wu, Apprentice Chef from ESS and Harvey Syrett, Apprentice Chef from Levy UK. With third place taken home by Chloe Mathews, Apprentice Chef from Restaurant Associates Group.
The competition saw 10 finalists get through to the final, who went onto compete for the overall Apprentice Chef of the Year title on 26th September 2024. The competition is designed to give apprentices an opportunity to learn, develop, network, and compete. The event sees each finalist presented with ingredients - this year these included guinea fowl, plaice, mussels and seasonal produce - to create a three-course meal in just two and half hours. They have had two weeks prior to the event to plan and were judged on a strict criteria, including culinary skills, presentation, flavours, cleanliness, creating minimal waste and overall balance across the three courses.
The outstanding menu concepts created by Mo included poached plaice, crispy leek nest, potato puree, smoked crispy mussels, finished with a watercress sauce split with chive oil. This was followed by lightly barbequed guinea fowl, caramelised celeriac puree, pickled wild mushroom and grilled shallots served with Madeira sauce and for dessert, figs and chocolate Mille-Feuille.
Mo, as the winner will now lead the Chef brigade made up of all competitors in the competition, to cook his winning dishes at the annual Apprentice Chef of the Year VIP dinner. For the first time, the event this year will take place at Xcelerate and is anticipated to be attended by around 100 people.
The competition was judged by Nick Vadis, Culinary Director, Compass Group UK & Ireland and Chef Ambassador to the NHS Supply Chain; Leanne Turk, Head of Culinary Development, Foodbuy UK + Ireland; Aga Jones, Culinary Lead, Compass Group UK & Ireland; Mark Belford, Chef Academy Principal, HIT Training; and Ollie Dabbous, highly respected chef and restaurant owner.
Mo the Apprentice Chef of the Year winner said: “This competition has been an incredible journey, and I can’t believe I have won. Being an Apprentice Chef is all about learning and development and this platform has given me just that! What a great bunch of talented Chefs to compete alongside and a big thank you to my mentors.”
Ollie Dabbous commented: “I love seeing fresh talent in this kind of environment. It’s such a brilliant opportunity for them to thrive and show off what they can do. The final this year did not disappoint – standards were incredibly high – these people are the future of our industry. Well done to everyone who put themselves forward to take part and develop as individuals, I am very proud to be involved.”
Mo has been shortlisted for a Multicultural Apprenticeship Award in the Retail, Tourism and Hospitality Category which will be announced in November.
Compass is dedicated to creating learning and development opportunities, through its Our Social Promise – a commitment to positively impact one million lives by 2030. Working with people from within and outside Compass, it aims to enhance people’s opportunities and change their lives through job creation, education, training, community and charitable engagement.
Xcelerate with Edgbaston has a crucial role to play in the delivery of Our Social Promise. The training facility boasts state-of-the-art infrastructure designed to provide a conducive learning environment. Equipped with 12 innovative cooking stations, a modern lecture theatre, practical training areas, and the latest industry-specific technology, the centre ensures a comprehensive and immersive learning experience. Alongside hospitality training Xcelerate is committed to fostering community engagement and hosts a variety of programmes, aimed at local people and those wishing to start out in the industry.
Sodexo Chef of the Year 2025 finalists revealed #
Sodexo UK & Ireland has revealed the seven chefs who will compete in its Chef of the Year 2025 grand finale.
The cooking competition spotlights the brightest talents within Sodexo’s culinary community across the UK and Ireland, showcasing their skill, creativity, and dedication to sustainable food.
The seven finalists, from across Sodexo’s different business segments, are:
Joshua Thompson, Government
Paige Flynn, Sodexo Live!
Dermot Staunton, Corporate Services, Ireland
Chris Ormshaw, Energy & Resources
Bruno Boris Bilota, Health & Care
Anthony Dye, Corporate Services
Andy Ridewood, Schools & Universities
A mentor day for the finalists will be held in November - where they will receive expert feedback to refine their skills and perfect their dishes ahead of the live final in February 2025.
At the live final each chef will be tasked with creating three plant-based dishes that highlight both creativity and sustainability:
Grab-and-Go Boxed Salad: A tasty plant-based salad featuring at least two Future50 ingredients, combining sustainability with on-the-go convenience.
Main Course: A plant-based main using fresh, locally sourced British or Irish ingredients, designed to impress as a chef’s special or brasserie-style entrée.
Street Food: A handheld, seasonal street food dish bursting with bold flavours, easy to eat and packed with innovation.
The finalists’ creations will be judged not only on taste but also on their alignment with Sodexo’s commitment to healthy, sustainable, and delicious food. The cumulative scores across all three dishes will determine who earns the coveted title of Chef of the Year 2025.
Matt Hay, Head of Culinary at Sodexo UK & Ireland, said: “Everyone at Sodexo is eagerly anticipating February’s final. We are incredibly proud of our chefs for embracing our sustainability goals through their innovative culinary creations. The focus on delivering plant-based, great-tasting dishes perfectly aligns with Sodexo’s food strategy and our commitment to achieving net zero. We wish all the finalists the very best of luck.”
This announcement follows Sodexo’s recent confirmation that Adam Collison, Head Chef at Alderley Park, will represent the UK and Ireland in the global Cook for Change! competition in November.
Sustainable food plays a key role in Sodexo’s journey to net zero 2040. By 2030, Sodexo has pledged that 70% of main dishes across its UK and Ireland sites will be low-carbon, with a target carbon footprint of just 0.9 kg CO2e—well below the current average of 2-2.5 kg CO2e.
New report from VIVA reveals Over 50% of secondary school parents are concerned children are not receiving adequate nutrition from school food and drink #
A new report ‘Fuelling Gen Z: Teen thirsts and tastes at school’ launched by VIVA and Lakeland Dairies highlights the pressing challenges faced by school caterers in meeting the nutritional needs of secondary school students.
A survey conducted with 1,000 parents in the UK has informed the report which sheds light on their concerns regarding the adequacy of food and drink options provided in secondary schools. Over half of the surveyed parents (56%) expressed concern that their children are not receiving adequate nutrition from school provisions. Furthermore, an overwhelming 99% of parents believe their children would perform better academically if they were properly hydrated and nourished.
The report emphasises that whilst there has been significant focus on school food and its contribution to good nutrition and the impact this has on concentration and learning, the provision of drinks has been overlooked.
Key findings and themes from the report:
Challenges for Parents: Nearly half (48%) of parents report struggling to align healthy nutrition in schools with what their children actually want to eat and drink, with a third (33%) of parents expressing concern about lack of control and not knowing and fully understanding what their children eat when they are at school.
Drink Choices: Fuelling Gen Z delves into the types of beverages available in schools, with a particular focus on the popularity, nutritional value and availability of milk and milk-based drinks. It sheds light on common misconceptions about milk, revealing that a significant number of parents and their children aren’t fully aware of the nutrients it provides, or how these benefit health. Parents suggest that 64% of children aren’t drinking milk in schools, so are missing out on many essential nutrients needed for their bodies and minds, with 52% suggesting this is because milk is not available to them in school, and 27% because they don’t like the taste. 8 in 10 (79%) parents said they thought their child would drink flavoured milk as an alternative to plain milk if offered it, suggesting a range of milk-based drinks could play more of a role in all-round nutrition.
Educational Role: The report emphasises the critical role schools play in educating students about healthy food choices, with nearly half (49%) of parents expressing that schools should enhance their efforts in this area, and 43% suggesting schools should exclusively offer healthy options only.
The report, which features commentary and reflections from independent registered dietitian Juliette Kellow, includes sections on the challenges faced by school caterers, a breakdown of common myths surrounding milk, information about permitted drinks in schools, the key nutrition benefits of milk and innovative ideas for engaging students in learning about nutrition, with a dedicated print-out lesson plan. It also provides insights into how flavoured milk can be effectively integrated into school menus to help caterers meet both nutritional standards and students' preferences.
Juliette Kellow commented: “Water is the gold standard for hydration, but drinks that provide both fluid and nutrients – like milk – can play a key role in keeping students hydrated AND nourished.
“Encouragingly, this survey confirms three quarters (75%) of parents know milk contains calcium, important for bone growth and development. But fewer recognised it provides protein (27%) for muscles or vitamin B12 (26%) for the immune system.
“Even fewer – just 3% – are aware milk supplies iodine, a nutrient that’s vital for growth and mental processes such as learning, concentrating, remembering, reasoning, thinking and solving problems. This is concerning as the National Diet and Nutrition Survey shows almost a quarter (24%) of 11-18 year olds have very low iodine intakes, so are at risk of a deficiency.
“Flavoured milks made from milk and without added sugars provide a nutritious alternative for students who choose not to drink, or don’t have access to, plain milk at school.”
Donal Harte, Head of Marketing at Lakeland Dairies and VIVA added: "School caterers play a crucial part when it comes to students accessing nutritionally sound food and drink options and really do hold the power to make the right decisions, but they need support doing this. Our report not only addresses the concerns of parents, but also provides actionable insights for caterers to enhance school menus and educate students and their parents about what good decisions look like.”
He continued, “Drinks provision in schools is just as important as food provision and shouldn’t be overlooked as a viable way to improve children’s access to nutritionally sound choices.”
School caterers can download the free report by visiting: https://bit.ly/3Zex78x
Bidfood Scotland’s Jon Mack appointed Scottish Wholesale Association Vice President #
Bidfood Scotland, one of Scotland’s leading foodservice providers, is delighted to announce that Jon Mack, Business Unit Director for Bidfood Scotland, has been appointed as the new Vice President of the Scottish Wholesale Association (SWA).
With over 30 years’ experience and established relationships within the Scottish wholesale sector, Jon is well placed to represent and serve all SWA members over what is hoped to be an exciting period.
Working closely with newly instated SWA President Tom Slaven, the pair will seek to champion Scottish wholesale, working closely with all members to keep on top of a continuously evolving political and economic landscape and ensure a successful future for the sector.
Jon Mack, Business Unit Director for Bidfood Scotland and Vice President of SWA said:
“After over 30 years in this marvellous industry, I am honoured to be taking on the incredibly important role of Vice President for the Scottish Wholesale Association.
“It’s a privilege to serve alongside such dedicated professionals, and I look forward to continuing our work to strengthen and support the wholesale sector throughout Scotland.”
Andrew Selley, CEO of Bidcorp UK commented:
“I am delighted for Jon to be appointed such a prestigious position, I have full confidence that he will become a real asset to the SWA, just like he has for Bidfood Scotland. There are few that can rival his experience and knowledge of Scottish wholesale and I look forward to seeing the success he will bring.”
Nestlé Professional® celebrates the launch of Tuck In 4 with an immersive Food Exploration Tour #
Nestlé Professional recently hosted business leaders and foodservice experts for a dynamic Food Exploration Tour in vibrant North London while unveiling the latest edition of its acclaimed food and trends guide, Tuck In 4. The event provided an immersive experience, spotlighting culinary innovation, new product launches, and real-world applications of the trends showcased in the latest magazine.
This year’s Food Exploration Tour gathered chefs, operators, and key decision-makers from across the industry, representing notable brands in the Pub and QSR sectors. Attendees were treated to insightful presentations and interactive demonstrations that brought the latest food trends to life, including a focus on emerging cuisines, the celebration of playful dining occasions, and the increasing demand for ethically conscious options.
Tuck In 4 explores key themes that were brought to life during the tour:
Classic Comforts: The guide highlights the return to comforting, nostalgic dishes that appeal to consumers seeking familiarity. This trend emphasises the power of well-crafted, traditional meals such as rich pastas and hearty dishes that evoke warmth and reassurance, offering consumers a sense of nostalgia with a modern twist.
Emerging Cuisines: The tour showcased the growing appeal of diverse and novel flavours. This trend celebrates the introduction of unique spices, ingredients, and plant-based options from global cuisines, reflecting the increasing curiosity of consumers to explore new and exciting culinary experiences.
Playful Occasions: Dining is becoming more than just about food—it's about creating fun, memorable experiences. The importance of playful dining has grown, with a focus on indulgent menus, creative presentation, and an overall atmosphere that transforms eating out into an enjoyable and entertaining occasion.
Ethically Conscious: The trend towards sustainability and ethical choices is gaining momentum, with a growing consumer preference for businesses that prioritise social responsibility. This includes efforts to reduce environmental impact, support local suppliers, and promote ethical sourcing, all of which align with the values of today’s more conscientious diners.
Kate Alexander, Head of Food & Commercial Channels at Nestlé Professional, said: "We’ve had a wonderful few days in North London for our 2024 Nestlé Professional Food Exploration Tour to launch the 4th edition of the Tuck In Guide. It’s been fantastic to see the latest trends in the out-of-home market come to life. From insightful sessions to sampling delicious dishes from our talented team and partners, the tours have been both inspiring and enjoyable. A huge thank you to everyone involved in making this event a success, and to our customers for joining us—we hope you left with a little inspiration and full bellies!”
Throughout the two-day tour, attendees explored some of Shoreditch and Angel’s most innovative foodie destinations, experiencing first-hand how the trends featured in Tuck In 4 are being embraced and integrated by leading venues.
Seamus O’Donnell, Culinary Director at The Alchemist Bar & Restaurant said, “So today we had the opportunity to do a food tour around London with Nestlé. We got to see how their products are used with other brands and that will inspire us to use their products in our restaurants.”
Emily Brocklehurst, What’s Cooking?, National Account Manager said, “We’ve worked closely with Nestlé to develop some sauces to complement their products and it’s been great to be able to showcase them to our collective customer base. It’s been a really fun day connecting with current contacts and meeting new people in the industry.”
The Food Exploration Tour not only highlighted Nestlé Professional’s commitment to driving industry innovation but also brought the Tuck In 4 guide to life, facilitating a vibrant exchange of ideas on how these emerging trends can be practically implemented in everyday kitchen operations.
For more detailed insights, innovative recipes, and to explore the trends shaping the future of foodservice, download Tuck In 4 at: Tuck in: The ‘go to’ guide for food trends
To watch more on the Food Tour click here: Nestlé Professional Food Tour (YouTube)
Sodexo Stop Hunger Foundation positively impacts over 2.8m people in 2024 #
On World Food Day (16 October), the Sodexo Stop Hunger Foundation has published its 2024 annual report, detailing the positive impact its activities have had for over 2.8 million people across the UK & Ireland.
World Food Day provides a global spotlight to raise awareness of food insecurity and promote action towards creating a better food future for all - a mission shared by Sodexo and the Sodexo Stop Hunger Foundation.
In June 2024, nearly 10 million people in the UK faced food insecurity, according to the Food Foundation. Over the past year, the Foundation has played a key role in addressing this issue by supporting 2.8 million people by redistributing more than 160,000 meals and dedicating 56% of its funding to projects targeting the root causes of food insecurity.
Launched in 2005, the foundation initially focused on providing food aid to communities in urgent need. Over time, it has built a network of charity partners and shifted its focus to addressing the underlying causes of food insecurity, with an emphasis on empowering women to help drive change.
The Foundation delivers impact through four key actions: fundraising, volunteering, grant-giving, and building partnerships. It works with 106 charities, Sodexo UK & Ireland, and over 390 clients and suppliers. Supported partners include national food distribution charities including FareShare, The Trussell Trust, and the online reading programme Chapter One, along with local organisations such as community farm, CoFarm.
The Foundation supports its charity partners through grants and hands-on and skills-based volunteering (over 11,400 hours in the 12 months to 31 Aug 2024), helping both their beneficiaries and strengthening their organisations.
These grants have enabled the redistribution of surplus food, provided vegan meals, and allowed farms to donate local produce. They’ve also empowered disadvantaged communities by teaching cooking skills, offering food vouchers to families, and supporting projects that build confidence, assist refugees, tackle homelessness, and fund education for women and young people.
Gareth John, Chair of the Sodexo Stop Hunger Foundation and European Director of Sodexo Legal Affairs, said: “This year’s report illustrates the profound impact of our collective efforts—whether through time, resources, or donations—transforming the lives of over 2.8 million people.
“We’re proud of everything we’ve achieved over the past 20 years, but our work is far from finished. As a purpose-driven organisation, we remain committed to empowering others, both within and outside the business, to drive progress and ensure that everyone has the opportunity to thrive and lead a better life.
The 2024 Sodexo Stop Hunger report, covering activities between 1 September 2023 and 31 August 2024, highlights the Foundation's achievements and shares stories of how these efforts have changed lives.
One notable example of the Foundation’s impact is its collaboration with Chapter One, Sodexo’s Parents & Carers Network, and Sodexo volunteers. Chapter One is a charity dedicated to improving educational outcomes, which in turn addresses a root cause of food insecurity.
Over the past three years, the Foundation has expanded its support from helping 10 children meet reading standards to over 100 children. Additionally, through a competition run by the Foundation, a Sodexo employee authored a story that is now available on Chapter One’s reading platform, used by 4,700 children, as well as on Chapter One’s global free online library.
Emma Bell, CEO of Chapter One said: “It’s been an absolute delight working with Sodexo Stop Hunger Foundation, Jean Renton, Chief Finance Officer at Sodexo UK & Ireland and the Sodexo Parents & Carers Network on the story competition. We love their engagement, inspiration and the way they have involved young people in all aspects of the contest. Huge congratulations to everyone involved - we are proud to share the story with the world on the Chapter One Global Free Library."
Sodexo is the founding partner of the Sodexo Stop Hunger Foundation, a UK registered charity. In the UK & Ireland, the Foundation’s mission is to act sustainably to fight food insecurity and its work complements Sodexo's Social Impact strategy.
Thanks to the financial support of Sodexo, 100% of the donations made to Stop Hunger go directly to financing activities and sustainable solutions for disadvantaged communities to exit food insecurity.
Looking ahead to 2025, the Sodexo Stop Hunger Foundation will celebrate its 20th anniversary. As the Foundation reflects on two decades of driving positive change, it remains committed to its mission of fighting food insecurity and building a better tomorrow.
Sodexo leads industry in 2024 Social Mobility Employer Index #
Sodexo UK & Ireland has been named in the top 75 of the 2024 Social Mobility Employer Index, released today by the Social Mobility Foundation. Sodexo is the first in its industry to be included in the Index which assesses and ranks UK employers on their actions to break down barriers to employment opportunities and improve socioeconomic diversity in the workplace.
Launched in 2017 the Index has become the authority on employer-led social mobility. The 2024 Index is in its eighth year and saw 150 organisations enter, accounting for the employment of just under one million people.
With a 30,000-plus strong workforce in the UK and Ireland people are at the heart of Sodexo’s business. It is committed to promoting equitable opportunities, valuing diversity and creating inclusive workplaces where individuals feel they belong to a company where they can act with purpose and thrive in their own way.
Mark Goodyer, HR Director, Sodexo UK & Ireland said: “This is the first year we have featured in the top 75 and we will use this valuable ranking to continue to lead our industry on social mobility, making demonstrable and continued progress on areas such as recruitment, pay, progression and advocacy.”
“We truly believe that as an employer of over 30,000 people in the UK and Ireland we have the power to be a driver of social mobility – a force for good. Socio-economic diversity is essential to the success of any organisation. We know that a diverse workforce positively impacts on the services we deliver to our clients, and ensures our teams include individuals representing the communities in which we operate."
Sodexo has been long-time advocates of the opportunities that employment-based education can offer and has committed to consider all vacancies and job roles as apprenticeships wherever possible. It believes the focus shouldn’t just be on the volume offered but also on the contribution and positive impact in social mobility terms. Strategies should involve reaching into the most marginalised of geographies, groups and communities to offer the opportunities where they are most needed.
Sodexo’s early careers approach has led to the organisation welcoming individuals from a diverse range of backgrounds and age groups who all offer different skills. One example is Sodexo’s long-time support of DFN Project SEARCH, a transition-to-work programme for students with learning disabilities and autism spectrum conditions, providing meaningful on-the-job experience and the opportunity to learn key skills. Last year more than 100 young people completed an internship through DFN at Sodexo.
Other initiatives include:
Starting Fresh – a programme created to raise awareness of the potential talent organisations can find from prison leavers. With over 30 years’ experience managing prisons Sodexo is using this to help and encourage employers to tap into this untapped pool to recruit qualified individuals and provide them with much-needed employment opportunities to help break the cycle of re-offending. In the first year of the programme Sodexo's prison employment leads placed 700 prison leavers into sustainable employment with a variety of organisations, including Sodexo.
Choose Hospitality Pledge – working with its client and supply partner Nestlé Professional, Sodexo is helping attract young people to the hospitality industry through a series of career workshops held at Sodexo Live! venue partners. Over the summer 2024 academic term around 250 secondary school pupils attended workshops at venues from Hampden Park in Glasgow to Brighton & Hove Albion FC’s American Express Stadium in East Sussex.
10,000 black interns programme – Sodexo has long been committed to promoting equitable opportunities. In early 2023 it joined the 10,000 black interns programme aimed at championing underrepresented talent. In the first year out of the 24 interns six have stayed with Sodexo. This year 40 interns are taking part in the six-week programme with Sodexo.
The Switch project: through a partnership with the Sodexo Stop Hunger Foundation and the charity the Switch, in 2023 90 primary school pupils aged between 9-10 took part in a Business Enterprise Employability programme helping build financial literacy and confidence from an early age, key skills that will help equip young people to mitigate food insecurity.
78 volunteers from Sodexo supported the programme providing 143 hours of skills-based volunteering. The project also received a grant from the Stop Hunger Foundation as part of its mission to combat food insecurity. The partnership was recognised at the 2024 Social Mobility Awards receiving a silver award in the community project of the year category.
Sodexo’s purpose has always been to contribute positively to communities in which it operates. Since 2015 Sodexo has published an ethical manifesto with commitments made alongside its social impact strategy to deliver real change.
In June 2024 Sodexo published its Social Impact Report highlighting its progress and outcomes delivered against the commitments laid out in its 2021 Social Impact Pledge.
In 2025, to mark the tenth year since it first pledged commitments to positively impact its people, the planet, its partners and local communities, Sodexo UK and Ireland will publish a brand new social impact pledge outlining commitments to deliver tangible meaningful change.