Prioritizing Sustainability in the Global Food System

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The chapter emphasizes the urgent need for organizations to address food waste and environmental impact within the food system by implementing sustainable practices. The CEO outlines their company's ambitious sustainability goals and discusses strategies to reduce food waste and carbon emissions globally, while adapting to local needs and cultural differences. The importance of empowering local teams and segmenting operations based on different client needs across various industries is highlighted as key to achieving sustainability objectives.

As the chair and CEO of Sodexo, the France-based food services and facilities management company, Sophie Bellon leads one of the largest employers in the world, with front-line workers in nearly 50 countries. Managing that workforce—and the supply chains that enable them to do their jobs—is a complex undertaking that involves balancing both global strategy with local execution.

In this episode, Harvard Business Review executive editor Alison Beard sits down with Bellon to discuss her approaches to talent management, environmental sustainability, and supply chain resilience—all while driving future growth.

Key episode topics include: strategy, growth strategy, talent management, operations and supply chain management, supply chain management, environmental sustainability, food and beverage sector.

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