Regional, seasonal and sustainable

Man and woman picking vegetables in a fieldWithout farmers, there would be no food. We are mindful about the impact of our sourcing choices. Our supply experts are increasingly sourcing regional and seasonal produce. We take pride in increasing the availability of fresh products, reducing our environmental impact and to contributing to the livelihood of farming communities.


Food safety: Our number 1 priority

Sodexo catering employees preparing foodWhen it comes to food service, safety is a non-negotiable. For our consumers and clients, safe food service is a matter of trust. That’s why Sodexo puts significant resources toward food safety and food safety training. Our operations around the world comply with recognized industry food safety standards. Our food safety standards and systems are designed to ensure high quality safe food and service and prevent incidents.


Responsible sourcing

Wheelbarrow being pushed through a vegetable gardenWe're working with the WWF (World Wildlife Fund) to develop a sustainable sourcing strategy for the following priority commodities: fruits and vegetables, palm oil, soy, beef and dairy. These five are the most important for our business and have the highest environmental impact. In 2016, Sodexo was the first food services provider in Singapore to switch to using certified sustainable palm oil on all our client sites. To further our efforts, all of our sites here recycle cooking oil as sustainable biofuel. And in Australia, we are now using only cage-free eggs (9 million eggs annually) on all our client sites and are progressively doing the same in all other markets.

Growing Responsibly

In 1966, we were among the first few companies in the world to place a social element at the core of its mission. Why? Because we have always wanted our growth to make sense.

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11F B.A. Lepanto Building, 8747 Paseo de Roxas, Makati City 1200, Philippines