2024 Cook for Change! Our Sodexo Chefs Rise to the Challenge of Responsible Cooking

By 2025, one-third of our menus will be made up of plant-based recipes. By 2030, 70% of our main dishes will be low carbon. To meet these commitments, we need the support of our talented chefs. Showcasing our top culinary experts each year is the goal of our Cook for Change! Challenge – and this third event promises to be exceptional. 

This year, the number of applications for the challenge has hit a record high. Between May and the end of June, an incredible 350 chefs took part in our regional heats! This enthusiasm reflects the interest in innovation, creativity and responsible eating across our business. In early September, our local culinary teams will carefully review the submitted plant-based recipes to select the eight chefs – one per region – who will advance to the finals.

Eight Finalists in Paris for an Exceptional Cook-off 

A four-day learning expedition in Paris featuring internationally renowned speakers and judges as well as key clients at the awards ceremony, the Cook for Change Grand Finale this November promises to be extraordinary. This is all thanks to the support of various departments: Communications, HR, CSR and Food Services! To perfect their recipes and prepare for the contest, our chefs will visit one of the finest professional kitchens in the world – the Lenôtre Culinary Arts School – which will host the final challenge on November 13. The next day, this fantastic experience will conclude with the awards ceremony at La Gaîté Lyrique, a renowned cultural venue in Paris. 

In 2024, a Major Step in Our Commitment to Responsible Eating

More than just a culinary competition, Cook for Change! showcases our commitments to responsible eating, our employees and our external stakeholders (clients, prospects, NGOs, media, etc.). During the final, our chefs will compete following these principles to enhance the responsible culinary practices that underpin our roadmap: 

• 100% plant-based recipes to limit the consumption of animal products.
• Use sustainable ingredients along with energy-efficient cooking practices to reduce the carbon footprint of our recipes and the water and energy consumption of our products, while offering healthy and nutrient-rich food. 
• Zero food waste by utilizing the full potential of every vegetable, including parts usually considered as waste. 

But that's not all. Beyond highlighting our commitments to sustainable eating and our talented chefs, Cook for Change! allows us to take real steps forward in our responsible eating practices. How? The winning recipes will be made available to Sodexo restaurants all over the world! Good luck to all the chefs!