How do we decide what to eat every day? Most of us would probably say that we consider our health when we’re selecting food. But our food choices are also influenced by how much time and money we have, as well as intangibles like our cultural heritage and emotions. (more…)
More and more, employees expect their employers to share their commitment to the environment. A study released last month showed that 69 percent of U.S. employees surveyed want to see their employers take a public stand on clean air, water and open spaces.
Creating or rejuvenating a recycling program at work offers employers an opportunity to connect with their people on a topic they feel passionately about, to build leadership skills and to potentially save their organization money. (more…)
Only 33 percent of US workers report being engaged in their jobs according to a report issued earlier this year by Gallup. A whopping 51 percent of U.S. employees say they are actively looking for a new job or watching for openings.
So, what drives engagement and what can organizations do to attract and retain the best talent? (more…)
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Waste is a crucial issue for businesses; reducing waste doesn’t just prevent pollution and conserve energy, it saves companies money. This is especially evident in the food service industry, where billions of dollars are lost due to food waste. It’s very clear that waste reduction isn’t just about sustainability; it’s a business imperative.
To see an impact—both on savings and sustainability—businesses should take a hard look at their supply chains, and determine how they can save money every step of the way. Good waste reduction strategies take into account how food is sourced, prepared and produced, as well as what’s done with any unavoidable waste created. Here are some strategies to help your organization reduce waste: (more…)
Winter brings long nights, cold temperatures—and high energy bills. All of that artificial heat and light uses up energy resources and costs a lot.
While we’re often focused on not running up our heating bills at home, it’s just as important to be aware of skyrocketing costs at the office. Here are a few areas to focus on when cutting costs. (more…)
This is the third in a series about food waste and the social license. You might recall from our first post that the concept of social license is about asking our customers to accept practices in the food experience that reduce waste. So far, we’ve discussed how the concept of the social license can reduce food waste in restaurants. Today we are going to tackle catering – a very complicated and difficult beast. (more…)
Imagine, for a moment, that you get your lunch from the same café every day. You get a turkey sandwich that’s a little too big for you to finish, but it’s a good value. Then one day, you come in and notice your turkey sandwich is a little bit smaller. Would you be annoyed? Or relieved that you weren’t wasting food? (more…)
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Every day both families and companies are presented with myriad choices that affect the environment and the globe as a whole. With each decision, come both rewards and consequences. A single family can decide to make environmentally friendly decisions such as freezing vegetables they can’t use, purchasing green cleaning products, or walking to dinner instead of driving. Each one of these decisions has a small but positive impact in helping our environment.
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Small and medium enterprises, or SMEs, are the engines of economies all over the world. In developing nations, they often account for more than 60 percent of the gross national product and more than 70 percent of total employment. In the U.S., 28 million small businesses account for 54 percent of all sales in the country. (more…)
The COP21 in Paris last December achieved a remarkable accord—for all 196 countries attending to sign the agreement is unprecedented. That’s the good news, and everyone involved should take pride in this accomplishment.
But there’s no time to rest on laurels—the accord was just the beginning. We must ensure that action follows and is aligned with the promises of that agreement. And though, of course, governments should lead this movement, it is action by the private sector that can make the difference. (more…)
The holiday season can be a great time to reflect upon the many blessings for which we are thankful: nutritious food, the gift of friends and family and good health. But it can be a difficult time for those in need, especially for the 48 million people dealing with hunger. Using food responsibly and donating excess food can help make the holiday season more plentiful and hunger-free for all.
This is the fourth in a continuing blog series based on insights and findings from the Sodexo 2016 Workplace Trends Report. The Report examines nine key trends affecting business outcomes and the quality of life of employees and consumers. To learn more, access the full article: Smart Energy Management: A Win for the Environment, People and Business
Sustainable work spaces are becoming more prominent. Investing in sustainability benefits business, employees and the environment; it’s a win-win. By recognizing the value in sustainability, innovative companies can improve the health and well-being of their workforce—while supporting business goals.
Eating fish is a smart choice. It’s a lean protein with great health benefits. But some varieties of seafood have been overfished or caught in ways that may cause lasting damage to our oceans and marine life.
I grew up on a small family farm in South Georgia. Small family farm is code for hard work and community. On our farm, we didn’t own all the farm equipment we needed, nor did the surrounding farmers, but collectively we organized and shared resources and when it came time to harvest, everyone worked together as a community. Working together for the success of all: to me, that’s community. You take care of each other, you take care of the land and it will take care of you.
Energy conservation is both a personal and professional passion for me. I am always looking for new ways to reduce energy consumption. I believe each one of us has the capacity to change, to look in our own energy mirror and discover ways to take small steps to reduce energy consumption, conserve natural resources and protect the environment.
Today, with Sodexo, we are announcing that the giant food service company has committed, over the next five years, to switch all 20 million pounds of its liquid eggs to cage-free. The company manages dining operations at thousands of colleges, universities, hospitals, and corporate dining centers across the country. Due to its enormous size, this will remove 750,000 hens from battery cages per year and put them into cage-free settings. This announcement comes after prior announcements from the company to switch to cage-free for its 39 million shell eggs – which provides a better living for an additional 150,000 birds.
Global Chief Diversity Officer
As a Clinton Global Initiative (CGI) member, Sodexo is proud to support and grow local businesses around the world. I was proud to be at the 2014 CGI Annual Meeting this week, where Sodexo announced our commitment to purchase more than $1 billion of products and services from almost 5,000 small and medium sized enterprises (SMEs) in 40 countries by 2017. We project this initiative will support 5,000 businesses, and more than 1,500 of which will be owned and operated by women, and impact more than one million people!
Sustainability is not a call for reform any more than it is a call for regression; it is a reminder of considerations we may easily forget. History paints the story of civilizations whose growth exceeded their ability to sustain them, and in our global society, each individual action can serve to benefit or hinder our collective future.
It’s cold in here! Can’t we turn up the heat a little?
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