Food services and facilities management company, Sodexo, wants to increase the proportion of plant-based dishes on its US campus menus to 42 percent by 2025.
As part of its strategy to reduce carbon emissions by 34 percent by 2025, Sodexo is focusing on increasing plant-based menu options at hundreds of universities across the US.
The French company’s internal analysis shows that at least 70 percent of its US supply carbon footprint was related to animal-based food purchases in the 2020 financial year. This, combined with a recent Innova Health & Nutrition Survey which found that nearly a third of youth increased their consumption of plant-based proteins in 2021, prompted Sodexo to reassess their food offerings.
Sodexo chefs are undergoing plant-based training led by the Humane Society of the United States, and new plant-based dishes are currently being trialled in 140 university dining halls, in an effort to determine which ones will become permanent fixtures of the menu.
“Any sustainability plan that’s meant to create real change—and not just be greenwashing jargon—will centre on shifting from a meat-heavy menu to one that’s focused on plant-based entrées. I’m thankful to Sodexo for being a leader in the industry by committing to the tangible changes required to meet greenhouse gas emission goals. By developing a plant-based initiative that includes menu goals, recipe innovation and customer satisfaction, Sodexo has found a formula for success,” said Karla Dumas, director of food service innovation for the Humane Society of the United States.