2020全球年度烹饪报告（英文版）_84页_22mb

2020 Global Annual Culinary Report Summary

Core Content

This 2020 Global Annual Culinary Report highlights Sodexo's commitment to culinary excellence, innovation, and sustainability. It showcases the evolving trends in the food industry, the role of chefs in shaping these trends, and the impact of Sodexo's initiatives on both their guests and the global food system.

Main Points

• Love of Food: Sodexo's chefs are passionate about food, emphasizing quality, balance, and the importance of connecting with ingredients.
• Plant-Based Trends: Plant-based and plant-forward meals are becoming more mainstream, driven by environmental awareness, health consciousness, and ethical considerations.
• Culinary Excellence: Sodexo is dedicated to providing high-quality meals that reflect individual preferences and support wellness.
• Chefs' Contributions: The report features stories of chefs who are not only skilled in cooking but also in photography and innovation.
• Global Collaboration: Sodexo collaborates with organizations like Knorr and WWF-UK to promote sustainable food choices through the Future 50 Foods initiative.
• Sustainability: The report emphasizes the importance of sustainable sourcing, waste reduction, and supporting local producers.
• Technology in Food: The future of food is expected to incorporate technology, but with a focus on maintaining the connection with food and its origins.
• Modern Recipe: This initiative offers contemporary, healthy, and flexible menu options tailored to urban workers' needs.
• Aspreto: Sodexo's coffee brand has expanded globally, emphasizing quality, sustainability, and social responsibility.
• British Food Promotion: Sodexo supports British food producers and promotes local, seasonal ingredients through initiatives like British Food Fortnight.
• Le Jules Verne: A redesigned restaurant at the Eiffel Tower, now offering a more refined and sustainable dining experience.

Key Information

• Future 50 Foods: A global initiative by Sodexo, Knorr, and WWF-UK that highlights 50 sustainable ingredients. It includes 40 recipes developed by chefs and is available in 2,700 sites in France, Benelux, and UK and Ireland.
• Plant-Based Demand: 40% of consumers make purchasing decisions based on the ethical, environmental, and social impact of food products.
• Aspreto's Growth: Aspreto operates in over 1,100 locations in 15 countries and has donated over $500,000 to stop hunger.
• Sustainability Efforts: Sodexo focuses on reducing food waste, using local and sustainable ingredients, and promoting responsible sourcing.
• Culinary Education: Sodexo supports programs like the Tri-Tech Skills Center, which prepares high school students for culinary careers and has produced successful graduates in the industry.
• Global Culinary Events: Sodexo is involved in various global events and initiatives, including the Pan American Games and the promotion of British food.

Conclusion

The report underscores Sodexo's dedication to a sustainable, healthy, and innovative food future. Through the efforts of its chefs, partnerships with global organizations, and initiatives like Future 50 Foods and Aspreto, Sodexo is not only enhancing the dining experience for its guests but also contributing to a more responsible and resilient global food system.