Supplier Diversity

Diversity, equity & inclusion are at the heart of what we do, and these values extend to our suppliers, too. Our Global Supplier Inclusion program also includes SMEs (Small and Medium Enterprises) and businesses owned by women and other underrepresented groups. 

In Canada, we work with 469 diverse suppliers, from businesses owned by Indigenous communities and persons with disabilities to veterans and members of the LGBTQ2S+ community.

Our Collaborations

Adding more plant-based food options to menus nationwide

HSI/Canada's Forward Food program will train Sodexo chefs on plant-based cooking techniques and work with Sodexo leadership to develop new, custom plant-based recipes. Select Sodexo accounts will transition at least 20% of their current menu items to be plant-based with support from HSI/Canada's Forward Food program.

Learn more about HSI/Canada's Forward Food program

Introducing the freshest possible produce to our kitchens

Primarily growing leafy greens such as lettuce and kale, our partnership with ZipGrow™ not only enables us to reduce our carbon emissions of distance traveled for food source, onsite food waste, and packaging requirements, but also to introduce innovative technology to our facilities and team members.

Learn more about ZipGrow

Reducing up to 50% of our food waste

WasteWatch powered by LeanPath is Sodexo’s global program to prevent and reduce food waste. We use an automated waste tracking and analytics platform to measure food waste performance with a goal of preventing it before it happens. A whooping 40% of food produced in Canada goes to waste. Much of the waste ends up in landfills, creating greenhouse emissions and contributing to global warming.

Sourcing and preparing fresh, local, seasonal produce

We’re partnering with Aliments du Quebec to bring their program, Aliments du Quebec au menu, to our units to certify that our recipes use local ingredients from the province. This partnership helps us ensure we’re using local ingredients and contributing to the Quebec economy while reducing our impact and reducing waste.

A focus on renewable energy

Thanks to our partnership with Bullfrog Power, we’ve reduced CO2 emissions by 465 tonnes since 2017. Our offices and warehouses are proudly powered by Bullfrog, with green energy that allows us to reduce our carbon footprint and support the growth of renewable energy in Canada.

Working towards zero waste

We’re teaming up with the NZWC to advance our zero waste efforts and provide our teams and clients with resources to reduce waste. Our zero waste efforts are aligned with the Zero Waste Hierarchy, which outlines the different strategies to support the zero waste system – from the highest and best use of materials to the lowest.

Mutually beneficial indigenous partnerships

Sodexo Canada proudly works with Arctic Beverage Ltd. for over 14 years. It's 100% aboriginally owned and represents 20 aboriginal bands in Northern Manitoba and northern Saskatchewan. Our partnership is mutually beneficial through relationship building with indigenous communities.

Indigenous Coffee

The Spirit Bear Coffee Company is Canada’s first national indigenous coffee company. They provide Sodexo with Fair Trade Certified and Certified Organic quality coffee. When you drink Spirit Bear Coffee you also help wildlife protection and research organizations.

Sodexo Canada x Breakfast Club

In an effort to further expand our impact, Sodexo Canada’s Stop Hunger Foundation has partnered with the Breakfast Club of Canada, a national cause that shares our mission to meet the fundamental need of good nutrition.

Learn more about Sodexo Canada X Breakfast Club

People smiling and shaking handsJoining Forces to Build a More Inclusive Society

We nurture external strategic partnerships to accelerate their efforts to contribute in a relevant way toward equality and justice in society. 

WWF, a long-term partner

We have partnered with the WWF since 2010, working toward a 34% reduction in our carbon emissions by 2025 (compared to a 2017 baseline). Together, we have identified four workstreams contributing to achieve the target: Increase the share of “low-carbon” menus, source responsibly, reduce food waste and employee engagement.

Learn more about WWF