Sodexo Equips Culinary Teams to Explore Sustainable Gastronomy

Sustainability Food Services
Mar. 27, 2025

10 Sodexo Chefs in Sodexo red and white chef uniforms stand by a table with Chef Claus Meyer standing behind them.

Top 10 senior chefs from Sodexo Malaysia and Singapore attended an exclusive masterclass with New Nordic Cuisine pioneer Claus Meyer

Singapore, 27 March 2025 – Sodexo a world leader in food services and facility management, is deepening its commitment to culinary innovation and sustainable, socially responsible dining through an exclusive masterclass led by world-renowned Chef Claus Meyer, Co-Founder of Noma. This collaboration marks the latest chapter in Sodexo Malaysia and Singapore’s Oma-Kaki initiative, which brings world-renowned chefs to design innovative menus and elevate the dining experience for clients through hands-on training with Sodexo’s culinary teams. As part of this partnership, Sodexo’s top 10 senior chefs from Malaysia and Singapore participated in an immersive masterclass with Chef Claus Meyer, a pioneer of the New Nordic Cuisine movement known for its focus on hyperlocal, natural, and seasonal produce. Through the session, the chefs gained first-hand insights into sustainable gastronomy, local sourcing, and inventive culinary techniques.

“As a market leader in food services, we have a responsibility to lead the way in meeting the evolving expectations of our consumers. We do that by continuously investing in the growth of our people,” said Abel Ariza, Managing Director, Sodexo Malaysia & Singapore. “By partnering with world-class experts like Chef Meyer, we’re creating unparalleled development and learning opportunities for our teams. We want to equip our chefs with the skills and inspiration to innovate, deliver exceptional dining experiences, and contribute to a more sustainable future. Our role is to bring the best to both our consumers and our people.”

Following the training, Sodexo’s chefs showcased their learnings at a private dinner attended by clients, ambassadors, and senior business leaders from across the country. The chefs crafted a menu inspired by Chef Meyer’s sustainability-driven philosophy. Several of these dishes will be introduced into Sodexo’s Oma-Kaki series, making them available to customers across Singapore and Malaysia.

The dinner also included an engaging fireside chat between Chef Meyer and Tony Lai, Chief Operating Officer, National Volunteer and Philanthropy Centre titled “Doing Good through Food” exploring the intersection of gastronomy, sustainability, and social impact in the food service industry.

Rethinking the Future of Food

Chef Meyer, who is in Singapore for the Company of Good Summit, has spent his career advocating for food systems that are both environmentally and socially conscious. He 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. Throughout my career, I’ve seen how food can drive social progress, from empowering communities to transforming the way we eat." Chef Claus Meyer

The collaboration comes at a time when sustainability is a growing priority for consumers in Asia. According to PwC's "Voice of the Consumer Survey 2024", 51% of Asia Pacific consumers have started purchasing more sustainable products, and 43% are making more considered purchases to reduce overall consumption.

Additionally, nearly 60% of respondents reported increasing their intake of fresh fruits and vegetables, with intentions to stick to a healthier diet, with 20% planning to cut back on red meat, 42% planning to consume more seafood, and a third exploring plant-based meat alternatives.

Sodexo is committed to helping clients meet these evolving expectations. Across Malaysia and Singapore, the company is actively reducing food waste. It works with nutritionists to design balanced meals and has increased the percentage of plant-based options on menus to 33%. These efforts reflect Sodexo’s commitment to improving quality of life and driving environmental, social, and economic progress in the communities it serves.

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Upskilling to Meet the Evolving Needs of Customers

Beyond this masterclass, Sodexo continues to invest in its people to help them create more value for clients. Culinary excellence and sustainability remain top priorities across its operations.

Through ongoing mentorship, training programs, and collaborations with global leaders like Chef Meyer, Sodexo ensures its chefs are equipped to translate emerging trends into bold, locally relevant dining experiences—delivering new levels of creativity, quality, and purpose on the plate.

The collaboration with Chef Meyer reflects Sodexo’s broader commitment to continuous learning and development. Through initiatives like Oma-Kaki, Sodexo invests in its teams, ensuring they remain at the forefront of global culinary trends while tailoring solutions to local markets.