Sodexo serves sustainability with Noma’s Claus Meyer

In order to become more sustainable and socially responsible, food service company Sodexo partnered with Nordic chef Claus Meyer for a masterclass with its senior chefs. Meyer is the co-founder of Noma, a three star Michelin restaurant in Copenhagen, and the recipient of a Michelin Green Star, an award recognizing restaurants that excel in sustainability, ethical sourcing and environmental responsibility.

Rethinking the Menu

Meyer’s master class is part of Sodexo Malaysia and Singapore’s ongoing initiative: Oma-Kaki.

Oma-Kaki is a portmanteau of the words “omakase”, a Japanese phrase which directly translates to “I leave it up to you”, a dining concept the chef decides what is served to guests; and “kaki”, the Singlish word for “friend”. Within this initiative, Sodexo Malaysia and Singapore collaborates with renown chefs to co-create menus and train their culinary staff to improve the dining experience for their clients.

This initiative saw its first leg last year, working together with Maxine Ngooi, founder and executive chef of Tiger Lily Patisserie; Jordi Noguera, co-founder, co-owner, and executive chef of FOC; and Damian D’Silva of Rempapa, who received the Artisan & Authenticity Award 2024 from prestigious French restaurant ranking, La Liste. Each chef designed a special menu that was available for a limited time to Sodexo customers.

Next course, Sustainability

This year, Sodexo is expanding its collaborations overseas by inviting Meyer to hold a masterclass with 10 of its senior chefs from Malaysia and Singapore. Meyer is particularly known for his work with the New Nordic Cuisine movement, the core of which is the use of locally sourced, natural, and seasonal products, ultimately promoting sustainability and a return to traditional elements of cultural cooking. 

Through this initiative, Sodexo Malaysia and Singapore are actively working to redesign their menus with a stronger focus on environmental and social responsibility, aligning with evolving consumer preferences in Asia.

According to PwC’s Voice of the Consumer Survey 2024, 57% of consumers in the Asia-Pacific region report making dietary changes for health reasons, while 26% express interest in meat and dairy alternatives, signaling a growing awareness of sustainability issues. By collaborating with chefs like Meyer, who champion natural and locally sourced ingredients, Sodexo aims to meet consumers’ growing awareness of sustainability, and what they put into their bodies.

“Sustainability in food goes beyond the ingredients we use. It’s about rethinking the entire system,” said Meyer. “Throughout my career, I’ve seen how food can drive social progress, from empowering communities to transforming the way we eat.”

Bon Appétit

After the masterclass, Sodexo held a private dinner attended by clients, ambassadors, and senior business leaders. The menu for this event was inspired by Meyer’s sustainable approach to food, and the dishes will be introduced to Sodexo’s Oma-Kaki series for customers to enjoy. 

“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. 

“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.”