The report outlines how nutritional science, consumption data and trend data are used to shape its menus to provide healthy, sustainable food which enables its consumers to make healthier choices without compromising on taste.
Sodexo says it is the largest employer of dietitians with 5,402 experts globally. Sodexo’s team of registered dietitians and nutritionists collaborate closely with culinary teams, including those from Sodexo food brands Kitchen Works and Modern Recipe. Together, they craft menus that meet Government standards while catering to client and consumer preferences.
The report includes examples of Sodexo’s work in the military, in business and industry, education and healthcare environments illustrating how it is designing menus that embrace food trends while meeting diverse customer needs.
Wan Mak, head of nutrition and dietetics at Sodexo UK and Ireland, said: “This report demonstrates how we apply the science of food to create meals that not only nourish and delight but also support sustainability and health. Our team uses evidence-based insights to make healthier choices the easiest option for our customers, ensuring that nutritious, sustainable, and delicious food is always at the forefront of what we do.”
Key nutritional achievements highlighted in the report include:
- 96% of Kitchen Works recipes contain low/medium sugar levels, with 94% featuring low/medium salt levels.
- Modern Recipe menus are 50% plant-forward and 50% plant-based.
- 44% of Modern Recipe lunch dishes feature Future 50 ingredients – each of which are nutritious, tasty, and low-impact on the environment.
- 91% of Modern Recipe lunch dishes use healthier cooking methods such as poaching, grilling, or steaming.
- 300 product lines were reviewed to develop Smart Choice, Sodexo’s healthy snacking initiative.
Matt Hay, head of culinary at Sodexo UK & Ireland, added: “We care deeply about food—about flavour, provenance, and how sharing meals can positively impact body and mind. Together, our culinary, nutrition, and sustainability teams ensure that every dish we serve is not only delicious but also rooted in evidence and sustainable practices. For us, food is art – but it’s a science too.”