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vegetable cut

Food should be eaten, not wasted

Food should never be thrown away. Nearly all our site managers, chefs and kitchen staff have implemented initiatives to cut waste. But this is not enough. We're using data to identify actions that can change behavior and reduce food waste. For us, it's an opportunity to inspire creativity from our chefs, create new ways of enjoying food, and adopt more efficient operations for our planet.

Working Across the Board

Infografik mit Mädchen auf Skateboard und GemüseWhether it’s during the ordering, storage, preparation, or serving process, we are working together with our teams, clients and suppliers to reduce food and collateral waste at across Sodexo sites.


United Against Waste

Sodexo Köchin am Gemüse schneidenAs a founding member of "United Against Waste" in Germany, Austria and Switzerland, we are committed to implementing initiatives to avoid waste. With programmes such as "WasteWatch" and "WastelessWeek", we regularly implement effective measures to identify the causes of waste and reduce food waste.


Training and Development 

Sodexo Köche in einer Schulung

We are training our teams to be sustainably minded and have developed training and personal development programs to empower employees, customers and clients to waste less by celebrating the benefits of conserving food, water, energy, paper and raw material.

Growing Responsibly

In 1966, we were among the first few companies in the world to place a social element at the core of its mission. Why? Because we have always wanted our growth to make sense.

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Sodexo (Suisse) SA

Hohlstrasse 614 – 8048 Zürich – info.ch@sodexo.com

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