Sodexo Thailand is committed to continuously reducing food waste through the 'WasteLESS Week' campaign

Sodexo, a France-based global leader in integrated facilities management services that improve quality of life, offers integrated building management services such as engineering, food, and facility management, is aware of the increasing global waste problem, not only in plastic waste but also in food waste. According to recent data, more than 30% of food is wasted yearly. Food waste has a significant environmental impact, particularly contributing to greenhouse gas emissions. Therefore, as a nutrition service provider, Sodexo is committed to continuously reducing food waste to help raise awareness and promote initiatives to reduce food waste.

Since December 2020, Sodexo Thailand has begun implementing a serious food waste reduction project by launching the "WasteWatch" initiative aimed at sustainable food waste reduction. This initiative collaborates with Leanpath, a business group that meets the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose. They assist Sodexo's clients in private sector organizations and healthcare facilities and lead international schools in effectively managing waste.

With a solid commitment to achieving the goal, Sodexo implements practices within the organization and has collaborative strategies with all relevant parties, including personnel, partners, and customers, to effectively drive food waste reduction to its maximum potential.

Sodexo emphasizes the importance of starting the ordering process, transportation, storage, preparation, and service to help minimize all types of waste. Especially in food preparation processing, chefs and assistants will manage all ingredients efficiently to ensure that every menu prepared does not create further environmental problems.

Sodexo Thailand has expert chefs who collectively drive this policy rigorously, including Chef Thanai Munkanchok, National Executive Chef; Chef Witawat Yenwatana, Executive Chef at Samitivej Hospital Sukhumvit; Chef Chai Sueppeng, Executive Chef at Concordian International School, and Chef Juranee Chansomchit, Executive Chef at Bumrungrad International Hospital.

As part of the campaigns for the International Day of Awareness of Food Loss and Waste on September 29th and WasteLESS Week in October, both aim to raise awareness about food waste. Sodexo also has organized activities to emphasize its commitment to reducing food waste by 50% by 2025.

For internal activities, the executives and employees have collaborated to reduce plastic usage by opting for reusable water bottles or personal glassware instead of plastic bottles and straws. Additionally, they've decreased energy consumption during break times by turning off lights, air conditioning, and computer screens. They've also reduced food waste by trimming and utilizing animal proteins, vegetables, and fruits to produce the least amount of waste possible. They've adopted recyclable or reusable materials, modifying them for repeated use to maximize benefits.