Sodexo launch new sustainable menu using recipes from Future 50 Food list

Signal of change / Sodexo launch new sustainable menu using recipes from Future 50 Food list

By Kaya Carter / 18 Nov 2019

The hospitality company Sodexo has launched a new menu comprised of a selection of sustainable plant-based recipes from the Future 50 Food list, which was developed by Knorr and World Wide Fund for Nature (WWF). The list was developed as part of an effort to offer solutions to the problem of how a global population expected to reach 10 billion by 2050 will be fed.

The list includes often overlooked plant-based ingredients that are nutritious, inexpensive and have a low carbon footprint. The aim of the list is to encourage demand for a more diversified range of ingredients which they hope will encourage a shift away from monoculture farming.

Time will be taken to train Sodexo chefs on how to use these new ingredients and the recipes will gradually become available in the 5,000 outlets across four international markets that Sodexo caters to.

So what?

The current agricultural systemed is dominated by just twelve crops and five animals. Diversification of agrobiodiversity is important for the inclusion of a wide range of vitamins and minerals into diets as well as for global food security. The current food system needs radical reformation due to the growing pressure it is putting on the environment and to keep up with global population increase.

Monocultures leave the soil depleted of nutrients which increases the likelihood of pests and pathogens. The fertilisers that are subsequently applied to the soil can then run off into water systems and threaten the biodiversity in these areas. A shift away from monoculture and animal-based agriculture is imperative in the move towards a sustainable future for food.

Chefs have the opportunity to drive positive change in diets by coming up with innovative ways to make plant-based eating more appealing to the public. This new menu will help businesses meet their corporate responsibility requirements whilst also having far reaching impact in spreading messages around health and sustainability to the wider community.

Find out more about how the protein system is changing in Forum for the Future's latest report, The Future of Food.



What might the implications of this be? What related signals of change have you seen?

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