Sodexo Ireland. Derek Reilly Executive Head Chef

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1 Sodexo Ireland Derek Reilly Executive Head Chef

2 Agenda Introduction to Sodexo My role within Sodexo Sodexo and Obesity The Better Tomorrow Plan Healthier Cooking Manage your Calories Know your Fats Skip the Salt Carbohydrates Diverse Diets Suppliers from the Island of Ireland Craft Development

3 About Sodexo Ireland Sodexo Ireland is a leading provider of food and facilities management services to clients in business and industry, education, financial services and healthcare. It employs approximately 2000 people in 200 locations across Ireland. We spend almost 19million annually on local Irish products. We serve on average 90 thousand meals a day.

4 My Role Ensure that the food served at the 200 client locations around Ireland is of a high standard in terms of quality and compliance with regulations Oversee menu design in each client location. This is a big part of my role as each site can have different needs and requirements. Develop the skills of our 500 chefs. Organises workshops, study trip, craft training and culinary events Directing all Culinary activities across the Sodexo business

5 Sodexo and Obesity The Better Tomorrow Plan Our Better Tomorrow Plan is Sodexo s sustainability strategy. It seeks to address the sustainability issues what we have identified as being material to our business. It also actively promotes health, nutrition and wellbeing within on of the 5 Better Tomorrow Plan Pillars.

6 Healthier Cooking What is Sodexo doing about it? We encourage healthier cooking methods including: Grilled sausages, jacket potatoes do not automatically come with butter Our vegetables are steamed We use rapeseed oil, rich in monounsaturates the better fats in cooking

7 Manage your Calories What is Sodexo doing about it? We have implemented calorie-labelling at 60% of our sites across NI and ROI We support the FSA NI Calorie-wise campaign and are trialling it on two sites. Since January 2014, these early adapter to calorie labelling have generic information displaying calories for breakfast items and salad bars as well as top tips from our dietetic team

8 Know your Fats What is Sodexo doing about it? We have removed all artificial transfats from our food offers We use 1% fat milk where appropriate or offer skimmed or semi skimmed milk as alternatives to full fat milk Low-fat yoghurt, low-fat spread are readily available We cook with rapeseed oil and our dressings only use olive oil We do not add any cream to our soups

9 Skip the Salt What is Sodexo doing about it? We work with our suppliers and the FSAI and FSA NI to reduce the amount of salt in the produce we buy We now track the salt content of 80 categories of foods against the FSA salt targets We do not routinely place salt cellars on tables We have switched from canned sweetcorn in brine to water Using less bouillons in stocks and gravies can reduce the amount of salt

10 Carbohydrates What Is Sodexo doing about it? Wherever possible, dried fruit is added to desserts to reduce the amount of sugar required We offer wholegrain rice, bread, pasta and cereal There is always a starchy carbohydrate without any added fat or salt available We do not use sugar in any of our main meals We have wholegrain bread available for sandwiches

11 Diverse Diets What is Sodexo doing about it? We accommodate the needs of our customers Special Diet Fact Sheets are available if required Allergen policy and procedures in place

12 Suppliers from the Island of Ireland What is Sodexo doing about it? We develop strong and long-standing relationships with our supplier and producers to enable long term growth We only work with suppliers who embrace our principles, loyalty, respect for people, transparency and business integrity We focus on provenance to guarantee traceability, safety and quality of produce we buy In ROI, we have adopted the Bord Bia Quality Assurance Scheme for meat, eggs, fruit and vegetables We have reduced food miles by 64% since 2009 by consolidating our supply chain logistics

13 Craft Development Training for our Chefs This is what Sodexo does. Live cookery demonstrations on client sites promoting healthy dishes Recipe on Line bespoke menu data base portion size Marketing campaigns on client sites to engage with customers and promote health and wellbeing Working in partnership with Nutritionists Paula Mee and Dorcas Barry on menu development and on site workshops with our customers Calorie labelling on our menus 60% of our business to date have implemented Kcal labelling

14 Craft Development Training for our Chefs This is what Sodexo does. - continued City & Guilds certified training courses for our chefs Nutrition in Commercial Kitchens Working in partnership with the National Heart Foundation Happy Heart at Work certifications 95% success rate We have implemented Detox juice bars on site We have implemented Nude salad bars/all our salad dressings, milk, spreads are low fat

15 Thank you