Corporate Reponsibility Publications

Energy management at IMPACT - Thailand (PDF, 580 Kb)

Since 2008, Sodexo provides Facilities Management services to the IMPACT Arena, one of Asia’s largest Exhibition Centre. With annual savings of 2.5 million KWh, IMPACT is the first Thai firm and second in the world to receive the ISO 50001:2011 certification for efficient energy management.

Environmental Management at ACADIA (PDF, 1 Mb)

With a matured facilities management platform in place, Sodexo works in partnership with Acadia to implement innovative and costeffective solutions aimed at saving energy & water consumption and managing waste with a view to enhance the learning environment while maximizing the efficiency and value of the facility resources.

Environment Progress Review - November 2011 (PDF, 8.2 Mb)

This extract from our Fiscal 2011 Progress Review presents our achievements (strategy, deployment and performance) and good practices for our 8 commitments to protect the Environment.

Ethical Principles - Sustainable Development Contract (PDF, 732Kb)

Our ethical principles - loyalty, respect for people, transparency, business integrity - guide us in all of our day-to-day activities.

Food4U - Belgique (PDF)

In 2010, Sodexo launched the FOOD4U restaurant concept for schools and universities. The goal: encouraging the younger generation to pay more attention to food and to the benefits of a healthy food. The concept has now been adopted by 21 schools, reaching 16,000 consumers every day.

Fostering local employability (PDF, 490 Kb)

Working in partnership with City & Guilds of London Institute Sodexo is able to provide a unique opportunity to its staff on remote sites to develop and improve their skills within the hospitality industry through an external, internationally recognized, awarding body.

Future Chefs - United States (PDF)

The “Future Chefs: Healthy Snack Challenge” is a culinary competition that encourages students to learn about good nutrition by creating healthy snacks. In 2011, students from 36 school districts entered more than 2,600 healthy snack recipes, and 535 students were selected to put their culinary skills to the test.

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