A Better Tomorrow

Workplace Myth Buster: You CAN eat right at work

By Russell DeCesare
June 19th, 2013

Executive Chef Russell DeCesare

Some of the oldest excuses in the book exist for not eating right at work:

“I travel too much;” “I have too many lunch meetings;” “It’s a stressful time of the year;”  “I sit all day;” you’ve heard them all, right? I have been known to use some of them myself.

Last summer, after a not-so-great report from my doctor, I decided it was time for no more excuses.

After all, I am a professional chef, trained in culinary composition, menus and nutrition and I know how to make food that’s good for you taste good too.

I even train other Sodexo chefs in our operations on how to implement our wellness programs, incorporate seasonal ingredients into their menus, etc.

As a company, Sodexo knows the importance of wellness in the workplace, not just in the onsite café, but as a strategy for the health and happiness of employees.

Why was I not able to put this into practice for myself? Oh, right, enter any of the above excuses [here].

Once I made the decision to make changes in my life, I decided to start tracking what I ate with MyFitnessPal.

It was about the time Sodexo was entering a partnership to add all of our recipes into the MyFitnessPal database, helping our customers easily track what they are eating at work.

What I actually found was way more valuable than any so-called calorie counter or fitness tracker—this simple tool was actually a secret weapon of information to help me understand what I needed to do activity-wise to help me account for what I was eating or not eating.

As someone who knows the textbook applications for food as fuel for the body, I was still eating the wrong things at the wrong times and not adjusting my activity to account for it.

I wasn’t conscious of what I was doing to my own body.

Sixty-one-pounds GONE—and still counting! I am feeling great. All from simple adjustments and being conscious of the decisions I am making.

After I get past the fact that I feel younger, have more energy and am enjoying life, I really had to take a minute and think about the impact this could have on our entire organization. What I experienced fits perfectly with our Mindful approach to wellness. It’s about helping our customers make healthy lifestyle choices second nature, and that even the smallest change can have a big impact – one of the missions of our Better Tomorrow plan. My advice: get started today!

Now for the myth-busting moment: this works, I promise. Even at work! Don’t just take my word for it. In the first six months of Sodexo’s partnership with MyFitnessPal, 275,000+ unique users scanned Sodexo items in the workplace.

Of those customers, MyFitnessPal reports the average weight loss for those users is 9.2 lbs. This simple tool and this Mindful approach are changing the way we eat and work – no more excuses!

Russell DeCesare is a certified executive chef and senior director of culinary services and training for Sodexo’s Corporate client segment.

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Replacing Sodium with Flavor

By Jackie Sharp, RD, LD, ACSM-HFS
May 30th, 2013

Jackie Sharp, RD, LD, ACSM-HFS

Achieving that balance of eating well while maintaining a busy schedule is a constant challenge in our everyday lives. The quick and easy option is usually what we all look for when it comes to nourishing our bodies.

There is an unfortunate common denominator in the more popular quick and easy foods most Americans choose.

You have probably concluded with no surprise that this common denominator is SODIUM!

Sodium is used as a preservative and flavoring agent for all of those processed, packaged foods and cured meats.

The recommended intake for sodium is no more than 2,300mg for healthy individuals and 1,500mg for those diagnosed with hypertension, diabetes, obesity, or cardiovascular disease.

The California Raisin Board has taken action into helping Americans lower their sodium intake without compromising flavor.

Adding raisin paste to recipes will add fiber, cancer fighting antioxidants, and a natural sweetness and moisture to all of its dishes.

They introduced raisin paste to a team of Sodexo Chefs and Dietitians and taught them how to incorporate the paste into recipes.

The raisin paste tastes just like you’d think – pureed raisins, and can be used in recipes like meatloaf, quinoa risotto, chocolate chip cookies, and even a marinade for Salmon.

Adding raisin paste to recipes will add fiber, cancer fighting antioxidants, and a natural sweetness and moisture to all of its dishes.

As part of Sodexo’s Better Tomorrow plan, we are an active participant in the promotion of nutrition, health and wellness.

With Sodexo’s Mindful approach to wellness it is important to continuously find ways to replace sodium with flavor. Our Mindful recipes will always give you healthy and fresh meals that are low in sodium but full of flavor.

Keep your eye out for new recipes using raisin paste, which has proven to be a versatile, low sodium ingredient, offering big flavor.

Jackie Sharp, is a Registered Dietitian for Sodexo in the Georgetown Hospital System.

Sources: Darwin Labarthe, Division for Heart Disease and Stroke Prevention, Centers for Disease Control and Prevention. Presentation at the Institute of Medicine Committee on Strategies to Reduce Sodium Intake. January 13, 2009, as well as the California Raisin Board.

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Party for the Planet

By Tom Ramsey
April 22nd, 2013

Chef Ramsey

Part of the mission of the Smithsonian National Zoological Park in Washington, D.C., is to provide exciting and enriching experiences for its 2 million annual visitors.

Sodexo is proud to be part of the team who provides those experiences to DC visitors.

Over the weekend, during the Zoo’s Party for the Planet, I had a hands-on opportunity to be part of that mission when we did healthy cooking demonstrations for kids outside the Mane Grill.

While I was relegated to sous-chef for a 13-year-old for the day as Sodexo’s Student Ambassador for Health and Nutrition Remmi Smith took the lead, it was a great experience being able to tie the importance healthy eating, sustainable ingredients, and making cooking fun on Earth Day.

Chef Ramsey and Chef Remmi prepare for a healthy cooking demonstration.

As Chef Remmi spouted off facts about fruits and vegetables while we made her strawberry salsa and sweet summer corn succotash, I was thinking how little the kids in the audience may know about the food they eat. (Note: Scroll down to see the strawberry salsa recipe!)

That’s why events like those around the Zoo this weekend are so important, bringing a little more understanding of the importance of correlation of being environmentally-friendly and committed to sustainability and being healthy and well.

I know what I do in my role at the Zoo has an impact through Sodexo and our Better Tomorrow Plan commitments, but I am equally as excited about the impact we are having in the DC community through events like this.

I hope you’ll visit the Zoo soon…take some time to enjoy this great landmark, but stop by and see us too, so you can try some of our new menu items like jerk chicken tenders made with all natural chicken, turkey po’boy, and hand-smoked and pulled chicken tacos.

Nothing’s better than springtime at the Zoo.

Tom Ramsey is the Sodexo’s executive chef at the Smithsonian National Zoo in Washington, DC.


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This Earth Day, Do It “For Cod and Country”

By Barton Seaver
April 19th, 2013

Barton Seaver

I am thrilled and honored that Sodexo chose recipes from my first cookbook, For Cod and Country, to help them celebrate sustainable seafood and Earth Day. When we talk about sustainable seafood, we are not just talking about sustaining the seas, but also about sustaining the communities that provide food for our tables. I have had the good fortune to work with many chefs across the Sodexo universe who understand this nuance and it’s an honor to be able to collaborate with such creative and talented teams.

Sustainable seafood is a multifaceted issue, but at its core it represents a conversation about how we interact with our oceans and ecosystems. Our fisheries are one of the primary causes of much of the damage imposed on our oceans by humans. With the plethora of seafood information available in the media and from non-profit organizations, it can be difficult to keep the data straight.  All of the confusion around seafood choices is enough to make some choose to opt not to serve it at all rather than make a wrong decision.

For Cod and Country

Instead of fearing an unwise selection, we should focus on the opportunity we have to use our dollars as our voices and support fisheries that are creating positive change. We should remember, at the end of the day that the products we choose to use have more impact in restoring an appropriate relationship with our oceans than do the products we avoid. There are many resources available to consumers and food service providers to help guide these choices. The National Geographic Seafood Decision Guide and the Marine Stewardship Council guidelines are great examples.

As we think about Earth Day, please remember that over 70% of the planet’s surface is oceans. Any impact we have on our waters has very real implications on our own well-being and that of our communities. For Cod and Country is written as a celebration of the delicious opportunity we have to participate in restoring not only the health of the oceans but also the health of our bodies. You will find many of the dishes within rely very heavily on vegetables for flavor, texture, and bulk. This is no accident– we will never accomplish our goals for the resiliency of oceans nor will we accomplish the goal of healthy communities unless fruit, vegetables and grains make up the majority of our diets.

I know customers will enjoy the seafood that I am proud to serve with Sodexo during this Earth Week. I am thrilled for you to join us in this celebration and in eating with care so that we may continue to eat deliciously from the seas.

A recognized leader in sustainability by the New England Aquarium, Barton Seaver is a chef, author and Fellow with the National Geographic Society.

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Certification Helps Make a Better Tomorrow

By Barton Seaver
April 9th, 2013

Barton Seaver

Large-scale food service providers and restaurants have a unique opportunity and responsibility when it comes to ensuring the resiliency of our oceans and fisheries. The majority of seafood eaten in America is eaten outside of the home and so the choices that food service professionals make have a very real and major impact in the oceans. The Marine Stewardship Council (MSC) is one of the primary tools, of which there are many, that enable food service professionals to make informed decisions and whose rigorous chain of custody traceability insures that the product being served matches the operator’s efforts to cook up a Better Tomorrow.

A fishery, just like a farm, is defined by the effort put forth by humans to extract food from our planet. The difference lies in the fact that we can’t as easily see damages wrought in the sea as we can drought or erosion in our fields. The MSC has created standards for sustainable fishing and seafood traceability to help ensure that fisheries are working responsibly and can advertise their sustainability successes to their customers. MSC helps large corporations with diverse operations to ensure that their culinary teams in kitchens from Annapolis, MD to Yakima, WA can comply with company ethics. The recent launch of the MSC program in ten Sodexo locations in the mid-Atlantic is a good example of this.

The MSC certification is a powerful tool that is trusted as global insurance that you can verify that the product you are being served meets rigorous sustainability standards. Many products from MSC certified fisheries represent some of our favorite seafood items. From Alaskan cod to pink salmon, many of these items populate our everyday shopping experiences and are available in many stores. Once you’re familiar with their blue oval logo, you’ll soon realize that you see it often both in restaurants and at your grocery’s fish counter and frozen section.

The Spiny dogfish (Squalus acanthias) courtesy NOAA via Wikipedia.

Of all the seafood consumed in America, 90% comes from just ten species. While this narrow scope can be difficult for our more diverse fisheries, the popularity of these ten species allow for institutions to focus their efforts towards fisheries that have been proven responsible and dedicated to the sustainability of our food systems. Those looking to expand customers’ palates to different species can also rely on the MSC for species such as US Atlantic Spiny Dogfish.

Remember that we need to do our part as consumers to not just buy sustainable products, but also use them sustainably. We are very fortunate that we may continue to enjoy the bounty of the oceans and MSC is one of the many tools that when paired with a healthful diet help us ensure that this good fortune will continue.

A recognized leader in sustainability by the New England Aquarium, Barton Seaver is a chef, author and Fellow with the National Geographic Society.

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Catching the Eye of the Surgeon General

By Heidi Greenwaldt, MS, RD, LD, CNSC
March 5th, 2013

The author, Heidi Greenwaldt (right), with the Surgeon General, Dr. Regina Benjamin (left).

I had the honor of meeting the Surgeon General, Dr. Regina Benjamin at an exciting event called the Healthy Minnesota: Communities in Action forum. It’s mission? 40 initiatives aimed at improving the health of Minnesotans.

Dr. Benjamin praised Minnesota’s efforts as models for the rest of the country and shared other inspiring examples of communities contributing to a healthier nation. Working within our cities and towns to better our communities is also part of Sodexo’s Better Tomorrow mission.

We have been running the Create Your Weight Program at the University of Minnesota Medical Center for 5 years with excellent participation rates and results.

It is a comprehensive weight loss and healthy living program consisting of 11 weeks of 60 minute sessions. The classes consist of a multidisciplinary approach with dietitians, exercise physiologists and chef presentations as well as group activities.

One unique aspect of the program is metabolic testing done on each participant to provide them with an individualized resting metabolic rate and percentage of body fat.

We have held 51 sessions over the past 5 years. To date, 723 participants have enrolled with approximately 25% being Fairview employees. Average weight loss over the 11 weeks is 7 pounds and the average “waist reduction” is 2 inches. Research shows that weight loss of 5-7% can improve health risks and reduce insurance costs.

Participants have found the class life-changing. Some feedback that we have received includes:

“I feel this is a lifestyle change and I found out what I need to do to lose weight and maintain it without having to buy things or spend a lot of money to achieve my goal.”

“It helped my health and arthritis. Got me to exercise. Got me off my medications.”

“The knowledge was terrific – much more usable information than I got from reading “nutrition for dummies”. The companionship and support was wonderful. It was also fun!”

To date, 723 participants have enrolled in the "Create Your Weight" program.

Dr. Benjamin walked by the poster (pictured on the right) and commented on the fact that the program was created by Sodexo. While she doesn’t have any personal experience with Sodexo, she is familiar with the name of the company due to some of her work with hospitals in which Sodexo has a presence. Dr. Benjamin was impressed with the outcomes of our Create Your Weight program. She provided motivation and encouraging words to continue the work that is being done to improve the health of the community and employees.

Heidi Greenwaldt is the Clinical Nutrition Manager for Sodexo at the University of Minnesota Medical Center in Fairview, Minnesota.

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A New Year Resolution to Create a “Better Tomorrow”

By Larry Simpson
January 22nd, 2013

Larry Simpson

Call it a random act of kindness, an opportunity to make the world a better place, or simply a way to make a contribution to the world through actions. Ultimately, it doesn’t matter what it’s called as long your volunteer work helps improve your community. This is the time of year when people are making resolutions and plans to improve themselves, but I encourage everyone to think about how they can use their professional skills and experience to improve their community.

Two years ago, my wife encouraged me to serve as a member of our town’s Energy Advisory Committee. The group’s goal was to achieve the “Green Communities” designation by the Commonwealth of Massachusetts Department of Environmental Resources, which calls for a 15% reduction of energy consumption over a five-year period. Reaching the goal would give us the chance to preserve tax dollars by redirecting energy savings into education and enhanced municipal services.

Because of my professional involvement with Sodexo, especially our work improving student well-being and achievement in school districts nationally, combined with personal interest to get involved with my community, it seemed like a perfect fit. I volunteered as chair of the committee and led a two-year collaborative process that allowed us to achieve our goal of becoming a “Green Community.” In addition, the innovation and leadership the committee demonstrated throughout the process earned us the recognition as “2012 People of the Year” by the Standard Times.

Click for more information on the Sodexo Better Tomorrow Plan

It was through this effort and others like it that I learned how behaviors can send direct and indirect ripples through our world…both positive and negative. If we hold a door for someone, offer a comforting word or perform a small (or large) act of benevolence it may cost little or nothing at all. But, the potential impact of our actions may have profound effect if they are compounded by the actions of many.

Sodexo uses its Better Tomorrow Plan as a road map to achieve goals related to sustainability and corporate social responsibility. One of the primary goals is to support local community development.  Although I didn’t set out to advance The Better Tomorrow Plan when I began working on this project, I understand the importance of its goal and I am doing my part by improving the community through this committee.

This year, I challenge you to do what you can to make a difference in your own community. Giving freely of your time and talent to help make the world a better place is one of the greatest and most satisfying gifts you can give. You may just find a resolution worth sticking to.

Larry Simpson is a director of the Sodexo Education segment in Lakeville, Massachusetts.

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Living Well Translates, No Matter the Species

By Tom Ramsey
December 10th, 2012

Chef Ramsey

When on a simple walk to work and you can see everything from elephants and cheetahs to prairie dogs and an occasional orangutan swinging overhead, you may think you are in another world. Not if it’s all in a day’s work at the Smithsonian National Zoo.

What I have come to realize over the last 6 months since I arrived as executive chef for the Zoo’s foodservice provider Sodexo, is that the animal world is not unlike ours, especially when it comes to living well and being healthy.

That may seem like a no-brainer to some people, I get it. Of course animals need to exercise, socialize with others, and in general do the things that healthy humans do. What I didn’t realize was how much we have in common when it comes to eating well.

The Zoo’s senior animal nutritionist, Mike Maslanka, and I have a lot in common when it comes to menu planning – he has to consider everything from portion size, salts and sugars, to food safety standards and even sustainable sourcing when planning a meal for each individual animal in the Zoo’s collection.

A Smithsonian commissary worker prepares a meal for one of the zoo's many animals.

One visit to Mike’s kitchen and I was hooked – it gave me a whole new way of thinking about the animals. Well, that and the fact that I am jealous of his gigantic walk-in refrigerator.

Don’t get me wrong, there are a lot of differences between us and the animals–like the fact that while most of us will need to watch our weight over the holiday season, Mike will be working to strategically pack on a few pounds for some of the animals that need it for winter.

In the Zoo’s commissary every animal has a special diet planned specifically for them, their likes and dislikes, even their indulgences saved for rewards or special occasions. The interesting part for me was the factors Mike takes into account for an animal menu and how strikingly similar it is to how I think about creating a healthy menu item for a cafe, for a special event, or especially when I am planning to accommodate a special diet.

For example, did you know that primates can suffer from diabetes? Who would have thought that elephants can struggle with their weight?  In fact, Shanti, one of the Zoo’s Asian Elephants can gain or lose up to 300 pounds in month! 

Zoo Lights provides a perfect link between a visit to the zoo and the holidays. Click on the picture for additional photos.

The holiday season is upon us – in fact, Zoo Lights (Nov. 23-Jan.1) is already shining a festive brilliance here each evening – and we are all planning celebrations full of fresh-baked cookies, egg nog and other traditions.

We all deserve a little indulgence from time to time, but remember living well means living healthy. Make choices based on what you need, and occasionally on what you want…just another lesson we can learn from the animals at the Zoo. Eat a sweet, just watch the portion size; make sure you have a snack, so you can graze instead of overeating; and at the end of the day, join in the holiday spirit, spend time with family and maybe even come see us at the National Zoo.

Tom Ramsey is Sodexo’s executive chef at Smithsonian National Zoo.

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An Enjoyable & Sustainable Meal at the National Zoo

By Tom Ramsey
October 3rd, 2012

Chefs Tom Ramsey and Chazz Alberti

When you work with a cultural institution as renowned and storied as the Smithsonian and a group as committed as the Friends of the National Zoo (FONZ), there is a certain amount of pride that is instilled in the visitor experience. Especially when planning an entirely new exhibit like the new American Trail at The National Zoo in Washington, DC.

From the hi-tech wave maker that echoes the natural habitat of the California Coast in the Seal and Sea Lion pool to the native trees that envelop the gray wolves in their new habitat, the attention to detail is exceptional.

Sodexo knew the food offered at the American Trail’s new Seal Rock Café would have to be nothing less than unique, and as distinctive as the exhibit itself.

We are pleased to feature items such as BAP-certified shrimp & MSC-certified Atlantic Cod. Click the image above for a fun slide show with many more pictures.

A concession stand at a Zoo; sounds simple, right?  Not to us. As chefs for Sodexo’s Leisure business, the thought-process of creating menu and a visitor experience is a challenge that we revere in our jobs. We couldn’t wait to debut our new menu! We are pleased to see the response has been as exciting as seeing a majestic bald eagle or a cute-as-a-button river otter for the first time.

The Seal Rock Café features a unique mix of rolls, think lobster roll, shrimp roll, even a spicy tofu roll on a toasted, New England-style roll, as well as salads like the Hawaiian Poke Salad (with heirloom tomato, avocado, poke sauce, tortilla and house-made kimchee) and the San Francisco Cobb Salad (with house-smoked Alaskan Salmon, baby lettuces, smoked bacon, farm egg, tomato, jicama and Tom’s blue cheese vinaigrette). It’s not just a place to grab a bite; you can dine in the shadow of the seal pool, watching the seals and pelicans float by from the nearby viewing area. It’s an exceptional experience. 

Just as the Zoo is committed to education and enrichment, so are we. The menus at Zoo foodservice locations change regularly to reflect Sodexo’s targeted commitments to source the best local, seasonal, sustainable ingredients, provide varied and balanced food options, and support local communities – part of Sodexo’s Better Tomorrow plan. And, as October begins National Seafood Month, we are pleased to feature at the Seal Rock Cafe sustainably sourced seafood like BAP-certified shrimp and MSC-certified Atlantic Cod. In addition, we are offering a meatless option, always a good alternative when looking to reduce your carbon footprint.  To further promote sustainability, all items at Seal Rock Café are served in a bamboo vessel; bamboo is a rapidly renewable resource.

We are so proud to be part of the Zoo experience and the opening of The American Trail. It’s fun to be a small part of something so big for the Zoo, DC residents and visitors, DC and of course, the beautiful animals within the exhibit!

Tom Ramsey is Sodexo’s executive chef at Smithsonian National Zoo and Chazz Alberti is the national director of culinary development for Sodexo Leisure.

Speaking of Seafood, October is National Seafood Month! Sodexo celebrates the best sustainable seafood dishes around with a recap of our 2012 Sodexo Recipes for a Better Tomorrow.

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Building a Healthy Community

By Wendy Pippin, RD, LD
July 17th, 2012

From left: The author, Ann Ottum, Linda (toward front) Jennifer and Sarah Glazier. For additional pictures and news coverage of the event, click on the photograph.

As a registered dietitian I work to help people make choices to live healthier lives. At the same time, I believe that a healthy community is a great place to start, which is why I volunteered for the first annual “Hands Across Rockdale.”

Under the direction of Leadership Rockdale, this new community initiative was created to promote the spirit of volunteerism within the Conyers-Rockdale community, while providing service to those in need.

Community service projects were held throughout Rockdale County and Rockdale Medical Center, who was one of the sponsors. The team of Rockdale Medical Center employees volunteered at the Mercy Heart Clinic to do planting, yard clean-up, and wash windows. Mercy Heart Health Clinic is a charitable health clinic that provides care to low-income, uninsured residents of Georgia who reside in Rockdale County. Does your community offer any volunteering opportunities? I bet they do!

Wendy Pippin is a Sodexo Registered Dietitian at the Rockdale Medical Center in Conyers, Georgia.

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