In this article, you will discover how Fooditude is embedding sustainability by making waste reduction and responsible sourcing seamless, intuitive and built into the way kitchen staff work - rather than an added checklist.
These insights come from our Community of Practice, a space where changemakers and pioneers come together to share real-world experiences across industries. Through open sharing and collaboration, we inspire action, save each other time, and build confidence in making impactful decisions.
One of our community participants is Fooditude, a food service subsidiary of Sodexo that is contributing to reduce food waste and transform the food system
Check our our case study below to find out more what we do and what we achieve through this community.
Food waste accounts for 8-10% of annual global greenhouse gas emissions. This figure will increasingly shape business risks across industries, supply chain stability and regulatory pressures in the years to come.
With its scale and influence, the Hospitality and Food Service industry has a powerful opportunity to lead the way in reducing GHG impact, starting with reducing food waste (see the graphic above).
Other opportunities for positive change include better recycling, sustainable packaging, healthier ingredients and responsible sourcing.
Fooditude is an inspiring example of a food service business taking action.
Through the leadership of Kate Page - Fooditude's Sustainability Manager - the catering business has achieved and continue to work on:
Kate Page shared that their success in transforming the business comes from belief that real change happens through behaviour, not just policy.
She also added a focus on hands-on engagement, clear communication, and supplier influence for long-lasting change.
Read along to learn how you can implement Kate's food waste strategy in your organisation.
"For two months, I arrived early at our Central Production Kitchen each day to set up the new waste system before the chefs and kitchen porters started their shifts... I also made sure to be there during the busiest service times, listening to concerns and developing lasting solutions."
Busy chefs and kitchen staff didn't resist sustainability — they resisted anything that added friction in an already high-pressure environment. Kate embedded herself in the kitchen, working alongside them to understand their workflow constraints and make changes that felt natural rather than disruptive.
"Now we have Slack channels called 'Can I recycle this?' They can take a photo of any waste they are unsure about and send it to me."
Business transformation doesn't gain the momentum needed when staff don't have quick, easy ways to ask questions or validate decisions in real time. To remove this barrier, Kate set up a Slack channel where kitchen staff could receive immediate, clear and supportive guidance.
"I created a system to evaluate all snacks based on environmental and social factors, assigning each a sustainability score...we then organised them from the most sustainable to the least sustainable."
Many sustainability efforts struggle to gain strong buy-in because impact feels abstract or difficult to compare. Kate designed a clear, data-backed grading system that made sustainability metrics visible, intuitive and quick to action. It shifted the decision-making from opinion to evidence.
"[Protein bar brand] were the bane of my life...I found an alternative bar from a company called All Real Nutrition...but then the problem was that we get all our snacks from two main suppliers."
Kate found sustainable alternatives, but existing procurement structures made it difficult to integrate them. Large distributors preferred cost-efficiency and entrenched supply chains, meaning that even when sustainable products were available, they weren’t in stock. Shifting this required proving that demand existed across the market, not just within one company.
"It takes longer than I thought to change that behavior...now we have mandatory training and bi-monthly engagements."
Recycling rates improved when Kate was deeply involved. To make new habits stick, Fooditude introduced mandatory training, quick check-ins, and accountability measures. This helps kitchen staff see that sustainability is part of how they deliver an excellent service every day.
"I love engaging. I love adapting how we manage and go about projects...my passion is people."
People commit to change when they feel personally connected to it. If sustainability feels like being 'done to them,' they push back. Kate spent less time convincing and more time connecting, listening, working alongside and co-creating solutions with the people doing the work.
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