Sodexo in the News
- In Colombia: Working closely with the government and civic groups, Sodexo is helping to train former FARC soldiers and find them employment options that bring them back into the workforce. Around 300 people, one third of them women, have taken part in the program and joined the workforce.
- In Peru: Sodexo has implemented programs in six regions that provide training on hospitality and development of maintenance skills. Around 1,500 community members have benefited from this effort, of which 1,000 of the participants were hired by Sodexo, half of them women.
January 2016 - Lorna C. Donatone to Lead Sodexo's Business in North America and its Sodexo Schools Operations Globally
November 2015 - Sodexo Earns 100 percent on Human Rights Campaign Foundation's 14th Annual Scorecard and Recognition as Best Place to Work for LGBT Equality
September 2015 - Back to the Roots & Sodexo, Partner to Undo Food in Thousands of Schools Nationwide, Bringing Education and Gardens into the Classroom
August 2015 - Back to School, Back to the Basics: Students Return to California-Centric K12 Lunch Options at School
- 100% of the fresh dairy is from California farmers and manufacturers
- 100% of the fresh bakery items are both made in California and delivered by California companies
- 80% of all fresh produce is California-grown
March 2015 - Sodexo's Lorna Donatone Honored with Prestigious Fritzi Pikes Woods Trailblazer Award at 2015 WFF Annual Leadership Development Conference
February 2015 - Sodexo Expands Ongoing Commitment to More Humane Supply Chain through its Comprehensive Animal Welfare Policy
October 2014 - Sodexo Recognized as Top Company in Diversity for Pioneering Efforts in Cross-Cultural Mentoring
- Diversity-Management Progress: Novartis Pharmaceuticals Corporation
- Inclusive Culture: MasterCard Worldwide
- Mentoring: Sodexo
- Diversity Councils: EY
- Supplier Diversity: Wyndham Worldwide
- Employee Resource Groups: Merck & Co.
- Global Diversity: Accenture
September 2014 - Record Achievement in Youth Engagement and Community Impact Brings Renewal of Sodexo Foundation Partnership with Share Our Strength
GAITHERSBURG, Md. - July 7, 2014 – Sodexo, a leading provider of sustainable, integrated facilities management and food service operations in North America, will extend the reach of its benefits package to cover an increased number of full-time employees effective January 1, 2015. Sodexo employees who work an average of 30 hours per week over the previous 52 weeks will be considered full-time and therefore eligible for company subsidized benefits. An estimated 5,200 additional Sodexo employees are expected to become eligible.
When determining eligibility for benefits, Sodexo employees on any protected leave of absence such as the Family and Medical Leave Act (FMLA), FMLA-Like, FMLA-Maternity or Military Leave, are credited in the Sodexo system with 30 hours per week while on leave. For 2015, Sodexo is adding temporary unit closings to its list of protected leaves of absences, which will largely benefit its seasonal employees working in schools, universities and college campuses which are not open year round.
“In today’s health care environment, all companies are navigating in uncharted territory and continually adjusting their policies to adapt to the evolving health care landscape,” said Gerri Mason Hall, Chief Human Resources Officer, Sodexo. “With approximately 68 percent of U.S. employers having variable-hour workers, according to benefits consulting firm Mercer, LLC, it is a challenge that businesses large and small will address as they work to comply with the employer mandate.”
For the 2014 benefits year, Sodexo had changed how it defined full-time hourly, non-exempt employees who were eligible for health and welfare benefits to match the Affordable Care Act definition of a full-time employee as someone who works an average of 30 hours or more per week over a 52-week period. In previous years, the definition of a full-time employee required a person to work 30 hours per week for 6 or more weeks each quarter.
Given analysis that considered the availability of the health care exchanges, perspectives offered by clients and other stakeholders and principles including remaining competitive, caring for employees, managing costs and complying with the law, Sodexo determined that beginning in 2015 it could remain true to these principles even while providing more employees with wider access to its benefits by refining its policy to credit temporary unit closings.
May 2014 - Sodexo Brings Trisha Yearwood's Signature Style of Southern Home Cooking to Its In My Kitchen Culinary Series
GAITHERSBURG, Md. - May 21, 2014 – Sodexo, a leader in delivering sustainable, integrated facilities management and foodservice operations, has partnered with music superstar and best selling cookbook author Trisha Yearwood for its In My Kitchen culinary series. Recipes by Yearwood, who also hosts “Trisha’s Southern Kitchen” on Food Network, will be featured at Sodexo operated locations across North America.
The partnership runs at cafés in a variety of settings including business & industry locations, colleges and universities, and healthcare facilities. In My Kitchen, which features on-trend recipes from celebrity chefs and Sodexo’s top in-house culinary talent, provides a glimpse inside each chef’s personal kitchens, inspiration and cooking styles.
Yearwood’s Orange-Glazed Pork Medallions recipe is currently being offered through In My Kitchen as part of Sodexo’s “Taste of…” in-café promotions. Her Chicken Spinach “Lasagne” was featured earlier in the promotional campaign. Sodexo has also served Yearwood’s popular Monkey Bread Muffins at Jazzman’s Café & Bakery locations nationally. All the recipes Sodexo is featuring are found in her cookbook, Home Cooking with Trisha Yearwood.
“In My Kitchen is all about highlighting Sodexo’s wealth of culinary talent and the amazing chefs we partner with to provide our guests with memorable dining experiences,” said John Wright, vice president for Sodexo’s Offer Development Center. “We instantly fell in love with Trisha’s exciting new twist on Southern home cooking and are thrilled to be able to share her recipes through our program.”
In addition to the recipes currently offered, Sodexo will feature signature Yearwood recipes in both its upcoming summer and fall promotions series.
May 2014 - Sodexo Commitment to Excellence in Food Safety Earns Recognition from International Association for Food Protection with 2014 Black Pearl Award
GAITHERSBURG, Md. - May 13, 2014 - The International Association for Food Protection (IAFP) announced today that it selected Sodexo as the 2014 recipient of the prestigious Black Pearl Award. The award recognizes a company for its outstanding commitment to, and achievement in, corporate excellence in food safety and quality.
The honor is given annually to one company for its efforts in advancing food safety and quality through consumer programs, employee relations, educational activities, adherence to standards, and support of the goals and objectives of IAFP.
"According to the CDC, every year 1 in 6 Americans--48 million people--get sick as a result of foodborne illness." said George Chavel, President and CEO, Sodexo. "It's important that our industry view food safety as more than a priority; it has to be a living value that does not shift with time. Sodexo’s commitment to excellence in quality assurance and food safety certainly follows that approach."
Understanding that for its customers and clients, safe foodservice is a matter of trust, Sodexo was the first company in its industry segment to achieve ISO 22000 certification for its food safety management system. With the help of its Quality Assurance and Food Safety team, Sodexo continues to develop guidelines and programs that enable the company to promote innovative food safety solutions. It continuously monitors and influences the latest trends, collaborating with industry, academia and regulatory agencies to be in the forefront of emerging issues while sharing knowledge with others.
Sodexo, a leading provider of sustainable, integrated food and facility management operations, serves more than 15 million customers daily in North America. As the nation’s largest foodservice contract management provider with more than 133,000 employees staffing operations at 9,000 sites, Sodexo is committed to providing the highest standards of product quality, food safety and sanitation at thousands of locations in hospitals, senior living centers, schools, colleges, corporate offices and government buildings, as well as leisure facilities like zoos, museums and aquariums.
“Our commitment to quality assurance and food safety can be measured in any number of ways; from our certification credentials and industry leadership to the esteemed recognition we have received by awards like this,” said John Zimmermann, senior director, quality assurance and food safety, Sodexo. “The Black Pearl Award is a true testament to the dedicated hard efforts of the entire team at Sodexo and it confirms our organizational commitment to food safety.
Sponsored by the late Wilbur Feagan and F & H Food Equipment Company, the Black Pearl Award will be presented to Sodexo at IAFP’s Annual Meeting in Indianapolis, Indiana in August.
April 2014 - Five Elementary School Finalists Selected Among 5,000 Nationwide Entries in the Sodexo Future Chefs: Healthy Sandwich Challenge Which Showcases Nutrition and Wellness Learnings
Gaithersburg, Md. April 28, 2014— Sodexo, a leader in delivering sustainable, integrated facilities management and foodservice operations, announced today the five finalists for its Future Chefs: Healthy Sandwich Challenge.
The finalists are all elementary school students from Sodexo-served school districts across the country, and each created videos of their own healthy sandwich creations which can be seen on a dedicated YouTube channel. Visitors to the site are encouraged to view the finalist videos and vote for their favorite recipe today. Public vote will determine the 2014 national winner. Voting is open for one week from Monday, April 28 through Sunday, May 4.
The five Sodexo Future Chefs: Healthy Sandwich Challenge national finalists are:
Matthew Aguilar – Lawton Public Schools in Lawton, OK
Nicole Garrity – Windsor Locks Public Schools in Windsor Locks, CT
Noeli Hernandez – Liberty Hill Independent School District in Liberty Hill, TX
Meredith Moore – Milton-Freewater Unified School District in Milton-Freewater, OR
MaryJane Ware – Troy School District in Troy, MI
“The country’s 52 million students in the U.S. spend more time at school than any other place outside of their homes,” said George Chavel, president and CEO, Sodexo North America. “ It’s an enormous opportunity for Sodexo to support education partners in more than 500 school districts with nutrition, health and wellness learning opportunities, particularly for elementary students, in order to help shape healthy eating habits at an early age.”
The Sodexo Future Chefs program, which is in its fourth year as a national event, creates positive behavioral changes in students by enabling them to get actively involved in good nutrition. More than 2,000 students, representing approximately 1,000 Sodexo-served schools in 30 states, were selected to participate in 110 local events.
The winning student recipes were considered by a collection of Sodexo K-12 chefs to narrow the field to 35 regional winners, who were further evaluated by a panel of judges to select the five students who would advance to the program’s national phase. Finalists were selected based on the originality, presentation, ease of preparation, kid-friendliness, and healthiness of their recipes.
Programs like Future Chefs represent examples of Sodexo’s commitment to health, wellbeing and support for the districts and communities it serves. Another example is Sodexo’s recent work with the Partnership for a Healthier America. In addition to other pledges, the company committed to offering more free breakfast meals in schools and increasing the selection of healthier, more nutritious options in its vending and K-12 lunchroom programs.