Sodexo - Chesapeake Mini-Cakes
Chesapeake Mini-Cakes © Sodexo

The company states that Sodexo chefs in the US are undergoing plant-based menu training led by the Humane Society. Students, staff and faculty at the 140 Sodexo universities that have already implemented the program are invited to try each of the items and offer their feedback. 

“It’s important for us to receive feedback directly from the customer as it helps us identify which plant-based dishes will become permanent fixtures on our menus,” explained Chef Jennifer DiFrancesco, director of culinary innovation for Sodexo Campus. 

“Any sustainability plan that’s meant to create real change—and not just be greenwashing jargon—will center on shifting from a meat-heavy menu to one that’s focused on plant-based entrées. I’m thankful to Sodexo for being a leader in the industry by committing to the tangible changes required to meet greenhouse gas emission goals. By developing a plant-based initiative that includes menu goals, recipe innovation and customer satisfaction, Sodexo has found a formula for success,” said Karla Dumas, RDN, director of food service innovation for the Humane Society of the United States.