Posts Tagged ‘better tomorrow’

Party for the Planet

Monday, 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”

Friday, 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

Tuesday, 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

Tuesday, 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”

Tuesday, 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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An Enjoyable & Sustainable Meal at the National Zoo

Wednesday, 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.

IFRAME Embed for Youtube
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

Tuesday, 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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It’s Earth Day, now what…?

Thursday, April 19th, 2012

This year’s Earth Day will be celebrated by 192 countries around the globe. With over 1 billion people participating annually, it is the largest civic observance in the world. To place this in perspective, 9 times more people will be participating on April 22 than those who watched this year’s Super Bowl.

At last glance over 814 million (and counting) have pledged an “act of green” this year to help save our planet. The pledges range from eating more local foods and using rechargeable batteries, to planting a tree or taking less time to shower. With so many people pledging to help the environment, these small practices add up to a large impact.

While not everyone may have the opportunity to plant a tree on Earth Day, there are other actions you can take that will have an impact just the same. One suggestion: when leaving your office for the day, turn off the computer! This not only reduces the utility bill but also avoids pollution emissions from the power plant that creates the electricity. Over the course of a year, the practice of turning off a computer at night will result in the environmental impact equivalent of planting 9 trees per year! Now who says you cannot have a green thumb?

Another suggestion would be to car pool with a colleague twice per week. On average this will avoid around 1600 pounds of greenhouse gas emissions annually (roughly 6 barrels of oil)—not  to mention the money saved from not having to fill up the gas tank. Pocket some of that money and with the remainder buy you and the driver a cup of coffee during the morning commute.

So as we observe Earth day later this month, remember we all can make a difference. At Sodexo, we work to make a difference every day with our Better Tomorrow Plan. That said, it’s really one small change each day, every day that makes the biggest difference in the end. Now before you leave the office today, turn off your computer and remember to tell your colleagues how many trees you just planted!  

Brandon is a regional director, energy and construction for Sodexo’s North American Solution Center.

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Let the Mission Guide You

Wednesday, January 25th, 2012

When was the last time you thought about ethics or integrity? Would you be surprised to know that you probably do so hundreds of times each day? Every interaction we have, whether in our personal or professional lives, requires us to consider choices set against a backdrop of cultural ethics. But what can be confusing for many is the difference between ethics and integrity. In its basic definition, ethics are a system of moral principles or rules of conduct. Integrity is the act of adhering to those moral systems.

Recently, I was in Guam to deliver training to new Sodexo staff and to review occupational and food safety processes for a new account. During a visit to one of the middle schools, the staff was unexpectedly short-handed, and the kids were coming fast. We abandoned our initial purpose and tended to the immediate one—serving the children. There is nothing like seeing smiles on the faces of our customers as they received nutritious (and might I add, well-served) meals. We served more than 200 meals in about a 40-minute period. What an experience! This was a great reminder to me of why we [Sodexo] do what we do and how our mission and values drive our business.

When the team rolled up its sleeves, we were fulfilling our commitment to provide the highest service and completing our promise to serve those customers on time. We gave our client another reason to trust us, and trust is a priceless commodity in business.  

So my advice is to strive every day to act with integrity whether in your relationships or your business dealings.

Oh, and in case you’re wondering, yes I was wearing a hat!

Keith Conerly is senior director of quality control, ethics and compliance for Sodexo’s Government Division and Office of Ethics and Compliance.

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Change for Good

Tuesday, December 6th, 2011

When I joined Sodexo earlier this year as the Director of Brand Management, Sustainability for Sodexo’s Corporate Services division, I felt great optimism about the prospect of being part of a company that was committed to making every day a better day and fostering a better tomorrow. I felt that same optimism at the recent Net Impact Conference in Portland, where I moderated a panel that explored sustainability in the Pacific Northwest beverage industry.

The event, attended primarily by graduate students and professionals such as Corporate Social Responsibility (CSR) practitioners and nonprofit leaders, was dedicated to changing the world through  business practices. It included a powerful mix of thought leaders, innovators and specialists committed to using their business skills to create social and environmental good.  As we move from philosophy and aspirations to measuring, tracking and making a net impact, it’s clear the future of CSR is bright.

Our panel, which explored coffee, tea, wine and beer, addressed everything from technology, communications and supply chain, to customers and community. Panelist Steve Smith, owner of Steven Smith Teamaker, noted that technology allows him to keep his inventory levels low, which lets him manage his energy use more efficiently. Christian Ettinger, owner of Hopworks Urban Brewery, shared the recent success he has had in working with companies like Sysco (which Sodexo relies on as well)  to procure local sustainable products.

Infusements

Do their customers care about these sustainability practices? They sure do. Michele Martin, program manager of the Carbon Reduction Challenge, noted that vineyards are able to charge more for grapes that are grown sustainably, and this juice is being sold in greater volumes. David Griswold, owner of Sustainable Harvest, a coffee importing company, said his customers (Ben and Jerry’s, Green Mountain Coffee Roasters, and Peet’s, among others) are concerned about both the product and the process by which they access information.  Transparency and traceability are both key.

At Sodexo, the Better Tomorrow Plan is our global roadmap to doing ‘good’, not only for the communities we serve, but also for the planet. Net Impact is just that type of event too. It gets into the nuts and bolts of creating a better tomorrow. Not just by talking about it, but by leading change… for good.

Kristen Rainey is the director of brand management, sustainability for Sodexo’s Corporate client segment.

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