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Gaithersburg, MD, December 3, 2018 – Sodexo, in partnership with Wolfgang Puck, the chef who made artisan pizza famous, has fired up the ovens at Gonzaga University in Spokane, WA. Wolfgang Puck Pizza is the latest brand to join Gonzaga University’s dining options. READ

DETROIT, Mich. & STAMFORD, Conn. (November 29, 2018) – Hospitality provider Centerplate has announced an early, multi-year contract extension with Cobo Center in Detroit. Managed and operated by the Detroit Regional Convention Facility Authority (DRCFA), Cobo Center is one of the largest convention centers in the United States, located on the beautiful Detroit riverfront. READ

GAITHERSBURG, Md., November 27, 2018 —Every holiday season, Sodexo dining teams across more than 650 university locations extend their service spirit to students in need. Here are six great examples of partnerships with students, faculty and University leadership that are making an impact beyond the classroom. READ

MIAMI BEACH, Fla. & STAMFORD, Conn. (November 20, 2018) –Centerplate, North America’s leading convention center hospitality provider, and The Miami Beach Convention Center (MBCC) have announced an agreement to extend the food and beverage contract at the Center. The newly signed extension comes as the MBCC reopens after an all-encompassing $620 million renovation.

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Sodexo Participates in HACR’s Research Initiative Aimed at Measuring Hispanic Inclusion in Corporate America

GAITHERSBURG, Md., November 15, 2018 — Sodexo, a food services and facilities management company committed to Quality of Life, announced today its  participation in the 2018 HACR Corporate Inclusion Index (HACR CII), a research initiative conducted by the Hispanic Association on Corporate Responsibility (HACR) and the HACR Research Institute, aimed at measuring Hispanic inclusion in Corporate America. READ

First-Ever Taking Root Student Symposium Celebrates the Best of Farm-to-Institution

GAITHERSBURG, Md., November XX, 2018 — Sodexo, a food services and facilities management company committed to Quality of Life, organized and hosted the first-ever Taking Root Student Symposium to demonstrate the organization’s commitment to buying locally-sourced products in Vermont and to teach college students in the state what it means to chart a career in food. READ