Cook for Change: Sodexo’s Sustainability Culinary Competition Crowns Its Winner
Sodexo’s values of sustainability and responsible eating recently took center stage in Paris, where the Cook for Change! Challenge showcased how the company’s top chefs around the world are revolutionizing sustainable cooking, proving that eco-friendly cuisine can be both innovative and delicious.
The competition, now in its third year, is more than just another cooking contest. It represents a bold commitment to transforming the future of food service. With ambitious goals of making one-third of our menus plant-based by 2025 and ensuring that 70% of main dishes are low-carbon by 2030, Sodexo is steadfast in its commitment to sustainable dining.
At the heart of the challenge are three core principles: the chefs’ recipes must be 100% plant-based, sustainable ingredients must be used along with energy-efficient cooking practices, and employ zero food waste by utilizing the full potential of every vegetable. The chefs weren't just tasked with creating delectable dishes — they had to reimagine how to approach cooking entirely, using every part of their ingredients while minimizing environmental impact.
The competition culminated in a grand finale at the prestigious Lenôtre Culinary Arts School in Paris on November 13, the finalists showcased their innovative approaches to sustainable cuisine. Sodexo U.S. representative Ryan Hickey, Executive Chef at UVM, impressed judges with his creative vegan kale gnocchi served on celery root puree, complemented by shaped beets and blanched kale stems. For dessert, he crafted an elegant compressed apple with spiced pumpkin and coconut milk puree, made from a mystery box of ingredients that was a surprise to all the competitors.
"Curiosity is very important when thinking sustainably because it requires you to think outside the box, to come up with new ways to use things that may not have been used before," Chef Ryan said. “I'm taking part in this competition because I feel like it's important for the world to understand how important cooking sustainably is, and I'm happy to represent the United States to do so.”
At the awards ceremony held on November 14, where Sophie Bellon, Sodexo’s Chairwoman and Chief Executive Officer spoke, the top honors went to Adam Collison from Sodexo U.K. & Ireland, who wowed judges with his innovative cauliflower dish, roasting one portion for crisps and transforming another into pickled kimchi. His winning dessert, a vegan beetroot orange chocolate brownie, proved that plant-based sweets can be just as indulgent as traditional ones.
Special recognition was also given to Chef Michał Fabiszeski of Sodexo Poland for Food Waste Optimization and Sandrine Leriche of France for Presentation, highlighting how sustainability encompasses multiple aspects of cooking.
The competition was truly a fusion of culinary creativity with environmental responsibility. What makes Cook for Change! particularly impactful is its lasting influence: The winning recipes won't just remain in Paris — they'll be shared across Sodexo worldwide, bringing sustainable innovation to our guests and clients wherever they are.
"Everyone has a job every day to make sure that they're practicing sustainability and focusing on making the world a better and greener place,” Chef Ryan adds.
As these chefs have proven, the future of food is sustainable, innovative and absolutely delicious. Congratulations to all the competitors!