Sodexo Celebrates Earth Day

NYC Health + Hospitals Launches 100% Plant-Based Menus

NYC Health + Hospitals, the largest municipal healthcare system in the US, began its transition to offering plant-based meals for patients, visitors and staff in 2019, and has evolved its approach to today, where Sodexo now offers 100% plant-based entrees on patient lunch and dinner menus at its hospitals. This move toward more climate-friendly menus was tied closely to the city’s food-based climate goals of cutting emissions by 33% by 2030.

The results were exciting: 90% patient satisfaction, and 50 to 60% of patients chose to try the new plant-based entrees. Sodexo’s AI-enabled patient experience technology Experiencia was used to collect patient feedback on their meals and guide patients and staff through the changes over time.

Sodexo and NYC H+H recognize the powerful impact that plant-based diets can have on preventive care and chronic illness treatment. Additionally, NYC H+H’s plant-based eating initiative closely aligns with NYC Health Department’s healthy eating plan, which Mayor Eric L. Adam’s endorses. NYC Health + Hospitals’ move to plant-based menus is positively impacting patient and planetary health as well as supporting the city’s overarching goals to reduce carbon emissions.

Committed to Environmental Sustainability

We are leaders in sustainability, committed to meaningful action to ensure a healthy planet for generations to come. Our motto: a better everyday for everyone to build a better life for all.

We employ 125,000 people in the U.S. and provide food and facilities services to millions in schools, universities, offices, hospitals and other sites across all 50 states. Every day, we have the opportunity to choose positive climate actions that benefit our employees, clients and communities — and we seize those opportunities!

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Cutting Carbon Emissions

We’re looking to cut harmful carbon emissions everywhere we can. From helping clients reduce energy use to sourcing from sustainable farmers and seafood providers, we follow the principles of the circular economy. We also collaborate with industry peers to co-develop sustainable products and services. When it comes to the planet, we’re all in this together.

Sustainability in Action: Fischer Farms
Given that food constitutes a significant aspect of our operations and contributes significantly to our environmental impact, we understand the importance of sourcing from local, sustainable providers. In partnership with regenerative farms like Fischer Farms, we are working to reverse climate change while also providing delicious, top-quality products.
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Why Colleges Must Take Meaningful Action to Fight Climate Change
With the pressing issue of climate change, college students possess a unique opportunity to take action and mitigate its impacts. At Sodexo, we are proud to partner with college campuses to help fight this battle together.
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Sodexo, Only Company in its Sector to be "A" Scored in CDP Climate Ranking
Sodexo has been recognized by the Carbon Disclosure Project (CDP) for its climate leadership, earning an "A" score in the CDP's climate change assessment. This recognition marks a significant milestone in our journey to become the global leader in sustainable food and valued experiences.
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Reducing Food Waste

We have an aggressive target to cut our food waste: 50% at 85% of our U.S. sites by 2025. Our WasteWatch by Leanpath program is the strongest tool in our arsenal — an easy-to-use scale system that tracks and measures all kitchen food waste, providing reports and best practice recommendations. We also focus on repurposing and donating our extra food, which supports our commitment to feeding hungry people.

WasteWatch by Leanpath Leads to Real Sustainability Success
We go beyond just measuring food waste. With our WasteWatch program, we're simplifying the process for our operators and frontline staff to identify its sources and empowering everyone involved to mindfully minimize those practices.
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Real-World Success Story Featured on K-12 Food Rescue Podcast
Registered Dietitian Brittany Gage, working with the Billings Public Schools, shares the remarkable successes and her passion for their food waste program. She not only implemented the program effectively but also fostered engagement among employees across a large school system.
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Sodexo and Stop Hunger create Free Food Donation Guide
At Sodexo, we are deeply committed to minimizing food waste and helping our communities. In collaboration with our Sodexo Stop Hunger Foundation, we’ve created a Food Recovery and Donation Guide to help businesses and organizations repurpose their unused food to those in need.
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Promoting Plant-Based Plates

We’re excited about the growing demand for plant-based foods and its potential impact on carbon emissions. Sodexo Healthcare is committed to making 33% of our dishes plant-based by 2025; in our Campus segment, we’ll shift 50% of planned entrées to plant-based. And 100% of U.S. consumers are offered healthy options every day. From hospitals to offices, K-12 schools to universities, our chefs prove plant-forward eating is healthy and enticing.

Emphasizing Healthier Food in the Big Apple
Our Powering Human Care podcast explores various health- related topics, covering nutrition, exercise, mental health, and wellness initiatives. This episode delves into how making healthy food choices and adopting better eating habits can enhance overall well-being.
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Sodexo's 2024 Culinary Report
The Sodexo Culinary Report is a comprehensive exploration of global culinary trends and innovations, showcasing the creativity and dedication from our chefs around the world. Through captivating stories and insightful analysis, it offers valuable insights for culinary professionals to adapt to evolving consumer preferences and enhance their offerings.
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Embracing Plant-Based Diets for Heart Health
Making the shift towards a plant-based diet for heart health doesn’t have to be drastic change. Sodexo dietarian and mom of two, Meredith Hesselein, provides practical tips and recommendations to make plant-powered eating an exciting and accessible journey for children.
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Our Sustainability Stars

Christopher Merchant, Sustainability Performance Specialist, Transversal
Chris draws his passion for sustainability from witnessing environmental challenges in the Midwest. His commitment to sustainability extends beyond his career, driving him to seek positive change for the planet.
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Anna Moore, Sustainability Support Specialist, Universities
Anna's passion for waste reduction began in childhood and has since evolved into a dedication to inspiring college students and fostering collaborative projects within the community.
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Sevrine Bethy, Head of Responsible Sourcing, North America
Sevrine is dedicated to formalizing responsible supply chains and ensuring ethical sourcing practices to protect both people and the planet.
Rose Forrest, Sustainability Coordinator, Universities
Through initiatives like university food donation programs, Rose is helping reduce waste while supporting communities, emphasizing the importance of actionable steps for a greener future.
Jeanie Johnson, Director Sustainability, Colgate Palmolive
Jeanie's love for nature motivates her work in sustainability. Ensuring built environments are green and healthy is her passion, especially when she can develop innovative technologies.
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Soledad Hearon, Project Manager, Healthcare
As a dietitian, Soledad's expertise lies in healthy eating. Back-to-basics whole foods, resilient local food systems and cutting food waste are her favorite topics.
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Renee McKeon, Vice President CSR & Sustainability, Corporate Services
Renee's commitment to supporting local farmers using regenerative agriculture practices means fresh, local produce for our clients and strong diverse supplier relationships.
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Kate Shearer, Director Sustainability & CSR, Universities
Kate's triple citizenship and international travel experiences have shaped her perspective on our shared environmental impact and her deep commitment to sustainability on campus.
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