/PRZWT/Sodexo, the global leader in sustainable development and catering services, successfully held Cook for Change! In Shanghai recently. The regional finals of the Sustainable Cooking Competition for Asia Pacific, the Middle East and Africa (APMEA). Six top chefs from Australia, China, India and the Philippines gathered together for a spectacular competition in sustainable cooking. The contestants presented creative and unique low-carbon plant-based dishes, inspiring both deliciousness and sustainable cooking, and demonstrating how excellent cooking can reduce its environmental impact.
Lead sustainable development with culinary innovation
Since its establishment in 2022, Cook for Change! The Sustainable Cooking Competition has become a globally iconic project of Sodexo, aiming to inspire and empower culinary experts to pursue outstanding cooking skills while fulfilling environmental responsibilities and creating low-carbon plant-based recipes that integrate innovation and environmental protection concepts. This event interprets Sodexo's vision of "Better Tomorrow 2028", which is not only based on operational reality but also closely aligned with the local context. The vision of "A Better Tomorrow 2028" regards sustainable development as the key driving force for business growth in all regions of the company. By centering on Sodexo employees and connecting the entire ecosystem including customers, consumers, suppliers and partners, we jointly fulfill this mission: to create measurable positive impacts for the Earth and society through our daily actions.
SuJun Koh, Vice President of Strategic Planning, Performance and Sustainability for Asia Pacific, the Middle East and Africa (APMEA), said: "In the 'Better Tomorrow 2028' vision, sustainability is not only a commitment but also a strategic engine driving the company's performance growth." As responsible corporate citizens, we firmly believe that fulfilling social responsibilities is the key to achieving business success, and the two complement and promote each other. By integrating sustainable development into the core of our operations and quantifying it at each operational point, we ensure that every decision has a positive impact on humanity and the planet, optimizes resource allocation, and creates long-term value for all stakeholders.
After a week of cultural immersion experience, professional master chef courses and two rounds of intense competition, Cook for Change 2025! The regional finals and award ceremony of the Sustainable Cooking Competition APMEA came to a successful conclusion on November 19th. The results of the regional finals are as follows
Asia-pacific, Middle East and Africa (APMEA) Regional Champion: Pravin Nanaware(India)
Award-winning Recipe: Sustainable Flavors of Land and Sea
He uses local and green-sourced ingredients, achieving deliciousness while fully interpreting the concept of sustainable cooking, standing out among the contestants.
Asia-pacific, Middle East and Africa (APMEA) Regional Runner-up and Best Zero Waste Recipe Award: Peter Brass(Australia)
Award-winning recipe: Curry Sweet Potato Lentil Croquette
He makes full use of every part of the ingredients, reducing food waste while maintaining the flavor and quality of the dishes, and has been recognized by the jury for his outstanding zero-waste cooking skills.
Most Innovative Recipe Award: Michael Bracero(Philippines)
Award-winning recipe: Non-steak
He brought new life to common ingredients through creative cooking techniques, presenting unexpected combinations of taste buds. His ingenious and innovative mindset won the favor of the judging panel.
The regional champions and runners-up of APMEA will represent the Asia-Pacific, Middle East and Africa region (APMEA) in the global finals to be held in London, UK in the spring of 2026, competing with regional champions from the Americas and Europe for the global Sustainable Cooking Championship.
Han Yisha, Managing Director of Sodexo Greater China, said: "Cook for Change!" The Sustainable Cooking Competition fully demonstrates how culinary innovation can contribute to environmental development. Guided by Sodexo's global vision, we advocate, promote and implement local care through practice, demonstrating our commitment as a responsible corporate citizen. On the occasion of Sodexo's 30th anniversary in China, holding the regional final in Shanghai further demonstrates our firm commitment to the Chinese market, continuously building and consolidating a sustainable catering ecosystem to create positive impacts for employees, communities and the planet.
Cook for Change! The impact of the Sustainable Cooking Competition goes far beyond the event itself. The award-winning recipes will be promoted throughout Sodexo's global business, bringing innovative plant-based recipes to consumers worldwide and demonstrating how sustainable cooking is driving positive changes in green consumption choices. Through this series of measures, Sodexo continues to consolidate its key role in promoting the sustainable transformation of the catering industry and creates long-term value for consumers, society and the planet. Sodexo continues to collaborate with the global sponsor of the event, Lesino, highlighting its leadership in the catering service sector, professional culinary prowess, and long-term commitment to talent cultivation.
Promote the implementation of sustainable practices through systematic layout
To build a green future, Sodexo China has launched the "SoGreen Framework", taking systematic measures to fully integrate sustainable practices into all aspects of its operations in the Greater China region. This framework works in synergy around three core pillars to comprehensively promote the implementation of sustainable goals: Green Mind - cultivating sustainable development thinking and capabilities; Green Food - Promoting the transformation and upgrading of the catering supply chain; Green Space - Optimizing infrastructure and operational efficiency.
As a landmark project under the pillar of "Green Food", Cook for Change! The Sustainable Cooking Competition fully demonstrates the company's firm commitment to cooking innovation, waste reduction and responsible procurement. Since 2021, the company has implemented the WasteWatch project at over 180 operational sites, reducing food waste by 29.41% and avoiding 15,890 tons of carbon emissions.
In October 2025, Sodexo became the first enterprise in China's catering industry to be awarded the Green Supply Chain Evaluation Certificate. Its systematic construction and practice have been recognized by authorities, further consolidating its leading position in promoting green transformation within the industry.
