Sodexo, a global leader in food services and facilities management, has taken a significant step towards sustainable dining by collaborating with Chef Claus Meyer, co-founder of Noma and a pioneer of the New Nordic Cuisine movement. As part of the Oma-Kaki initiative, ten senior chefs from Sodexo Malaysia and Singapore participated in an exclusive masterclass led by Meyer, focusing on sustainable, hyperlocal, and seasonal ingredients.
The masterclass, which is part of Sodexo’s ongoing efforts to innovate and enhance culinary skills, allowed chefs to gain insights into sustainable gastronomy and inventive culinary techniques. Abel Ariza, Managing Director of Sodexo Malaysia & Singapore, stated, “By partnering with world-class experts like Chef Meyer, we’re creating unparalleled development and learning opportunities for our teams.”
Following the training, the chefs showcased their newfound skills at a private dinner attended by ambassadors, senior business leaders, and clients. The menu, inspired by Meyer’s sustainability-driven philosophy, will be incorporated into Sodexo’s Oma-Kaki series, available to customers across Malaysia and Singapore.
Chef Meyer, in Singapore for the City of Good Summit, emphasised the role of chefs in shaping the future of dining: “Sustainability in food goes beyond the ingredients we use. It’s about rethinking the entire system.”
This collaboration aligns with the growing consumer demand for sustainable products in Asia. According to PwC’s “Voice of the Consumer Survey 2024,” 51% of Asia Pacific consumers are purchasing more sustainable products. Sodexo is committed to meeting these expectations by reducing food waste and increasing plant-based menu options.
Through initiatives like Oma-Kaki, Sodexo continues to invest in its culinary teams, ensuring they remain at the forefront of global trends whilst tailoring solutions to local markets.
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