National Fisherman October 2021

Page 8

ON DECK

Northern Lights VIEWS FROM ALASKA

Q&A with Sodexo’s Chef Lloyd Mann

for Sodexo and its chefs in 30,000 locations, working to implement responsible sourcing guidelines to protect important fish populations. Mann believes Sodexo must lead with a bold vision and embrace sustainable practices in all of its kitchens to be good stewards of the ocean’s bounty. He recently talked with us about Sodexo’s commitment to sourcing responsibly.

Sodexo photos

What does responsible sourcing mean to Sodexo?

Alaska cod sandwich with pickled vegetables.

n the quaint — and unbridged — tidal island of Mersea, about an hour northeast of London, Chef Lloyd Mann lives among the local oyster fishermen. The Blackwater Estuary, where oysters are believed to have been harvested for more than a thousand years, is just across from Mersea Island. This marshy coastline along County Essex provides daily inspiration for Mann, who’s been a chef for more than 28 years. Mann serves as the Global Executive Chef and vice president of Culinary for

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“With our restaurant guests responding favorably to messages of sustainability, we’re able to offer a wide range of sustainably sourced seafood and broaden the species we feature.” 6 National Fisherman \ October 2021

Sodexo, the worldwide food services company present in 67 countries. He’s seen the impact of human actions on the oceans, both in his community and his career. He’s also played a vital role in supporting a sustainable seafood policy

We recognize that responsible seafood sourcing has both environmental and social implications, and it’s important that we find transparency in our seafood supply chain. Sodexo has committed to sourcing 100 percent sustainable seafood by 2025, and we’re currently at 77.7 percent of our goal. We’ve been working with our suppliers to source increasingly from responsibly managed fisheries and seafood farms, and collaboration and partnerships have been instrumental.

Which partners are helping you progress toward your goal? We’ve partnered with numerous organizations to help us shape our vision and develop guidelines. The Global Sustainable Seafood Initiative, a partnership with more than 90 industry stakeholders, provides global benchmarking tools for the seafood certifications we recognize. With Sodexo’s Future Food Collective, we’ve brought together experts in the food industry to carry out research and work with our chefs on sustainable seafood, and health and wellness initiatives.

Chef Lloyd Mann, Global Executive Chef and Vice President of Culinary for Sodexo

How do you drive awareness of sustainable seafood with your teams? Our chefs and culinary teams take www.nationalfisherman.com


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