Predicting “a shift in the way visitors are entertained,” Sodexo said it is “fully embracing” the flexitarian trend as well as a making a conscious effort to be more environmentally friendly.
While it already cooks nose to tail, Sodexo chefs now subscribe a ‘root to tip’ use of fruit and vegetables to “allow the company to be more creative,” and is “reviving” butchery skills to minimise food waste.
Ben Dutso, head chef for Sodexo’s major events, commented: “Quite rightly consumers care about the environmental impact of their dining out experience. Sodexo is very conscious of this.
“We now buy meat which is less butchered and we do this ourselves, which means there is no waste and we can use every part in dishes, parfaits, sauces and stocks. It also means that our young chefs are able to learn sometimes forgotten skills.”