the bell pepper

Reducing energy consumption with an electric kitchen

A case study on sustainable cooking in institutional catering.

The challenge

Chefs in commercial kitchens typically prefer gas appliances and stoves due to the precise temperature control, where they can adjust the flame instantly, which is useful when cooking multiple items simultaneously.

With gas accounting for around 20% of commercial kitchens’ carbon emissions and emitting potentially harmful substances from combustion, there are growing regulatory trends around the world to phase out gas stoves.

food and nutrition

Post of soup being heated on an electric stove.

Sodexo's solution

The mobilisation of Sodexo’s food services at Airbus Singapore’s facility in 2022 presented a rare opportunity to build a 100% electric kitchen from scratch.

Due to the difference in temperature control between gas and electric appliances, Sodexo chefs implemented innovative culinary adaptations to mimic wok-hei, the smoky flavour common in Asian dishes cooked with large open fires:

  • Grilling for flavour development
  • Adding seasonings (E.g Garlic, oyster sauce, cumin, cardamon)
  • Use of smoking gun (Infuse smokey flavour from woodchips)

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Net Zero 2040 

Sodexo is the first food services company to commit to reaching Net Zero by 2040 globally, thus asserting its leadership in the sector when it comes to fighting climate change. The Group aims to accelerate its journey towards becoming the leader in sustainable food and valued experiences. Sodexo is accelerating a journey started in 2017 with the commitment to achieve a -34% reduction in carbon emissions by 2025, an objective approved by the Science-Based Targets initiative (SBTi).

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