Empowering Change: An Employee’s Dedication to Sustainable Food Systems
Name: April Word
Title: Sustainability Support Specialist
Segment: The Good Eating Company
Years with Sodexo: 3
Areas of expertise: Culinary Arts & Food systems: Sustainable Sourcing, Plant-Forward Menu Development and Supporting Chefs; Sustainability & Operations: Communication and Education, Strategy, Program Development, Operationalization, Implementation, Customer Engagement
April Word is dedicated to creating a more sustainable food system. As a Sustainability Support Specialist at The Good Eating Company, she blends her culinary expertise with a strategic approach to responsible sourcing, waste reduction and client engagement. Her work supports Sodexo’s sustainability initiatives, driving tangible impact across operations. Here, she talks sustainability, the role of regenerative agriculture in creating lasting change and the future of sustainable business practices.
What makes you passionate about CSR and sustainability work?
I believe the choices we make — what we buy, how we source and how we consume — have a real impact on the environment. Our planet provides the resources we need for nourishment, shelter and survival, and it’s our responsibility to use them wisely. That’s why I’m passionate about aligning our consumption patterns with a more sustainable future — one that ensures a healthy, thriving planet for generations to come.
What has been the most satisfying or impactful CSR project you've worked on?
One of the initiatives I feel most connected to is The Good Eating Company’s effort to support regenerative agriculture. Soil health is critical to our ongoing food supply, yet traditional farming practices often deplete it. By supporting farmers who prioritize soil health, we’re not only improving the nutritional quality of our food but also strengthening ecosystems. Creating space within large-scale food systems to uplift these farmers is deeply important to me because it benefits both people and the planet — ensuring healthier food, resilient landscapes and a more sustainable future.
How can Sodexo’s sustainability practices and programs help support our clients in reaching their sustainability goals?
Many of our clients are focused on reducing waste because it just makes sense; it’s good business. That means not wasting resources, not wasting money and not wasting food. Our initiatives in food waste and material waste reduction align directly with their goals. Additionally, many clients have carbon reduction targets and since we operate within their Scope 3 emissions, our sustainability efforts contribute to their broader objectives. Ultimately, sustainability is smart business — minimizing waste, conserving resources and ensuring long-term operational success.
If a business is going to continue to be able to operate, it requires a level of sustained capacity for food production, distribution and preparation. So that's another way that our practices align with helping our clients reach their sustainability goals.
What can companies be doing to move us toward a healthier planet?
Companies should be intentional about sourcing, ensuring the materials they use come from practices that protect soil, water and air quality — because a healthy environment benefits everyone. I also see a huge opportunity to reduce plastic use. Microplastics are now found in human bodies, wildlife and ecosystems, posing serious health and environmental risks. Cutting back on plastic reliance would be a direct and impactful step toward a more sustainable future.