2021全球年度烹饪报告（英文版）_45页_6mb

2021 Sodexo Global Annual Culinary Report Summary

Core Content

This 2021 Sodexo Global Annual Culinary Report highlights the company's commitment to sustainable dining, innovation, and wellness in the foodservice industry. The report emphasizes how the culinary teams have adapted to the challenges posed by the COVID-19 pandemic, continuing to serve communities with passion and resilience.

Main Themes and Key Points

• Love of Food: Sodexo's chefs are driven by a deep passion for food, sustainability, and wellness. Their dedication is evident in the creation of meals that nourish both people and the planet.

• Consumer Insights: The report underscores that consumer demand for health, wellness, and sustainability has remained strong, even in the face of the pandemic. Brands are now expected to reflect these values in their products and services.

• Sustainable Dining:

  • The Future Food Collective and Food for Climate League were launched to promote sustainable and plant-based food solutions.
  • These initiatives aim to redefine the foodservice industry by focusing on agrobiodiversity, climate-friendly eating, and transparency.
  • The Future 50 Foods initiative, which promotes underutilized plant-based ingredients, is now available in 13 countries and 6,500 Sodexo locations.

• Innovation and Adaptability:

  • Chefs have embraced technology to engage with consumers through live webinars, video tutorials, and social media.
  • The Food for Climate League was created to build a common narrative around climate-smart eating and has published a report on communications best practices.

• Wellness and Holistic Health:

  • Mindful, Sodexo's global wellness program, supports guests in making healthier choices through nutritious recipes, educational content, and fitness challenges.
  • The program includes over 400 recipes, nutritional information, and a focus on mental health, physical activity, and balanced eating.

• Community and Compassion:

  • Chefs have played a key role in feeding vulnerable communities and supporting local businesses.
  • The Healthcare and Seniors Segments have been especially highlighted for their continued service during the pandemic.

Key Organizations and Initiatives

• Future Food Collective: A hub for innovation and research that supports Sodexo's menu strategy and drives sustainable change.
• Food for Climate League: A non-profit organization dedicated to making climate-smart eating accessible and appealing. It has partnered with Sodexo to promote sustainable food choices.
• Future 50 Foods: A global initiative that promotes underutilized plant-based ingredients to enhance nutritional profiles and reduce environmental impact.

Chef Contributions and Stories

• Chef Plínio Viana in Brazil has inspired the culinary team to introduce plant-based dishes and promote Future 50 Foods.
• Chef David Morales shares his journey from overeating to healthier eating habits, emphasizing the importance of balance and quality in food.
• Sodexo's UK Sports & Leisure Culinary Teams prepared a plant-based meal to complement the BBC's nature documentary A Perfect Planet.

Conclusion

The report reflects Sodexo's ongoing efforts to align with consumer values and drive positive change in the foodservice industry. Through innovation, transparency, and community engagement, Sodexo continues to lead in the development of sustainable and healthy food solutions. The chefs' resilience and creativity during the pandemic have been central to these efforts, ensuring that the Love of Food remains a powerful force for good.