French foodservice and facilities management company Sodexo has added new plant-based menus items to its client locations across universities, healthcare and corporate services segments.

The company has made this move to address the demand for plant-based options and reduce the environmental impact of food offerings.

Developed in collaboration with the Humane Society of the United States (HSUS) and the World Resource Institute-Better Buying Lab (WRI), the company is offering 200 plant-based recipes such as Chesapeake cakes, smoky black bean tamales, carrot osso buco, and kung pao cauliflower.

“This approach aligns with the sustainability and wellness commitments embedded in our Love Of Food platform.”

Sodexo global food platform senior vice-president John Wright said: “By increasing the proportion of plants in a dish, we help address some of the world’s most pressing challenges.

“This approach aligns with the sustainability and wellness commitments embedded in our Love Of Food platform.”

The 200 plant-based recipes were developed and tested by chefs from HSUS and Sodexo’s culinary team featuring a range of Mexican dishes such as jackfruit and avocado tortas, chipotle quinoa burrito bowls and garlic-roasted cauliflower burritos.

Sodexo will initially feature the new plant-based menu at its supplier and client Unilever’s corporate headquarters in Englewood Cliffs, New Jersey.

Sodexo North America sustainability and corporate responsibility vice-president Ted Monk said: “Offering healthy and sustainable meals is part of our global Better Tomorrow 2025 roadmap for how we improve quality of life for individuals and address the challenge of climate change at the same time.

“However, the most exciting aspect is that our customers get to experience new foods with new flavours along with creative adaptations of their existing favourites, with more and better choices overall in the marketplace.”