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There will continue to be growing awareness for the need for sustainable business practices - from the boardroom to the dining room in 2011.

Sustainability TodaySustainability Today

84% of consumers say they regularly buy green or

sustainable food and drink

Consumer demand continues to grow!+ 13,000 new products since 2005

Consumer demand continues to grow!+ 13,000 new products since 2005

93% of CEOs agree that

sustainability will be critical to the success of their companies

Activity has never been greater!Over 30% of Fortune 500 with CSOs

Activity has never been greater!Over 30% of Fortune 500 with CSOs

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Sustainability TodaySustainability Today

Food Service Management and Sustainable SeafoodAwareness about sustainability is cutting through the seafood sector as well.

What they're saying…

• 88% of chain restaurant decision-makers

• 73% of retailers and

• 59% of seafood wholesalers

"overfishing is a very serious, if not the most serious, threat to the future supply of seafood."

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Sustainable Seafood - Why now?Sustainable Seafood - Why now?

Growth in Seafood Consumption Challenges World Supply

• Seafood consumption worldwide has doubled since 1973; by 2020 it is estimated there will be an additional need for 32 million tons. 

• In the United States alone, per capita consumption of seafood has increased over 26% since 1980.

31 January, 2011 - Global per-capita seafood consumption reached 17 kilograms (live weight equivalent) in 2008, an all-time high, the Food and Agriculture Organization report “The State of World Fisheries and Aquaculture 2010,” released on Monday.

Global consumption has reached an all-time high!

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Local Sourcing, Sustainable Seafood, Healthy Kids’ Meals, and Gluten-Free Cuisine among Hottest

Restaurant Menu Trends in 2011

National Restaurant Association survey of more than 1,500 professional chefs reveals that sustainability, nutrition and food

trucks will be hot trends for restaurants next year

31 January, 2011 - For the first time, the U.S. government is advising all Americans to eat seafood at least twice a week for heart and brain benefits, including pregnant and breastfeeding women. Previously, the twice-a-week recommendation was limited to heart patients.

And demand will continue to grow!And demand will continue to grow!

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Increased demand is threatening our oceansIncreased demand is threatening our oceansThis tremendous increase in seafood consumption, coupled with inadequate regulations and fisheries management, is placing a major stress on our oceans natural resources.

Oversized fleets fishing above sustainable capacities - currently 2.5X2.5X larger!

Lack of adequate regulations: Illegal, Unregulated and Unreported catch (IUU)

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Wasteful Fishing PracticesWasteful Fishing Practices

Bycatch Deep sea bottom trawling

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The result today…The result today…

• More than 75% of the world’s fisheries are now overexploited, fully exploited, significantly depleted or recovering from overexploitation.

A study by a team of leading fishery scientists concluded that the world’s fisheries are in collapse and if current trends continue they will be beyond repair by 2048.

• 90% of all the “big fish” – large-bodied sharks, tuna, marlin and swordfish – have disappeared as a result of industrialized fishing.

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Sodexo is taking a leadership position in the industry by addressing the need for sustainable seafood options for their clients and their customers.

Non Governmental Organizations (NGOs) created heightened awareness of the problem and many have taken definitive action to create certification and

oversight programs.

Goal: 100% of contracted seafood purchases sustainable by 2015.

In 1992, the devastating collapse of the cod stocks off the east coast of Newfoundland sounded a global warning bell

50% of contracted spend

100% of contracted spend

Targets

Sodexo no longer serves any seafood species identified as being at risk. 

2011 2012 2015

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Sodexo’s Sustainable Seafood Mission:To provide our customers with the most comprehensive, highest quality, sustainable fresh and frozen seafood program in the industry. In assuming this leadership role, Sodexo is committed to delivering Your Better Choice in Seafood through:

Sodexo’s Sustainable Seafood Initiative is unparalleled, incorporating industry leading best practices. Our commitment is to have 100% of our contracted seafood certified as sustainable by the MSC or BAP by 2015.

Your Better Choice in SeafoodYour Better Choice in SeafoodSodexo's Sustainable Seafood MissionSodexo's Sustainable Seafood Mission

Sodexo's Sustainable Seafood Initiative is part of our organization’s Better Tomorrow Plan, our global roadmap for sustainability.  The commitment to source 100% sustainable seafood is one of 14 Better Tomorrow commitments to the environment, health, and local communities

A flexible full line of great tasting products designed to meet evolving customer needs

Competitive industry pricing and fair market value

Unparalleled levels of customer service, support and education

Best in class processes to ensure the highest level of quality assurance and food safety

Allegiance to global standards of excellence for environmental responsibility and accountability in seafood sourcing

BETTERVARIETY

Growing alliance with

leading frozen seafood partners

• Flexible, full line

• Diverse product assortment, with a range of species, sizes and prep options

• Over 150 MSC and BAP certified, items in the line

Your Better Choice in SeafoodYour Better Choice in SeafoodSodexo's Sustainable Seafood ProgramSodexo's Sustainable Seafood Program

BETTERTASTE

Great tasting fresh fish from

eco-friendly producers

• Environmentally friendly fisheries

• Seasonal offerings

• National distribution,

BETTERENVIRONM

ENTSustainable wild caught

and farm raised fisheries

• Global governance for eco-friendly fishing and aquaculture

• Rigorous certification standards and process control

• Marine Stewardship Council certification for sustainable wild caught fish (MSC Eco-label)

• Global Aquaculture Alliance: certification for sustainable aquaculture – Best Aquaculture Practices (BAP seal)

BETTERSTANDARD

SDependable

Quality

• Global authority in seafood quality and safety

• Specification development for unsurpassed consistency in product quality

• On-going 3rd party qualityassurance inspections for frozen seafood

Benefits of Sodexo's Sustainable Seafood ProgramBenefits of Sodexo's Sustainable Seafood Program

Features Benefits

Increased customer loyalty among some of your most important customers - younger demographics

and consumers who eat seafood often!

Grow your share of "out of home" food expenditures with on-trend, proprietary fresh fish offerings!

Convenient, cost effective way to contribute to corporate sustainability goals and objectives

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Better variety, quality and taste, for a better tomorrow

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