BURLINGTON, Ontario, April 11, 2024 (GLOBE NEWSWIRE) -- Sodexo Canada’s commitment to Corporate Social Responsibility (CSR) is detailed in its latest Better Tomorrow and Indigenous Reconciliation Report. Released today, the report outlines the company’s CSR goals, achievements and data points that measure and track its progress.

“As a large organization we recognize that every decision has the power to influence a better tomorrow and we wholeheartedly embrace our corporate social responsibilities,” says Johanne R. Bélanger, CEO, Sodexo Canada. “This commitment is a constant, evolving journey that unites our team and supports our purpose at Sodexo to create a better everyday for everyone.”

Some highlights from the report include:

Sustainability

Implemented the WasteWatch powered by Leanpath program, resulting in over 304,000 kg of food waste avoided and $57,000 worth of food donated to nonprofit organizations in 2023. ​

Implemented the Forward Food Plant-based Culinary Training program, with over 80 culinary professionals completing the training and committing to transitioning at least 20% of their current menu items to be plant-based. ​

Increased responsible sourcing spend for local, small, and medium-sized enterprises by $8.4 million in 2023. ​

Diversity, Equity, and Inclusion

Promoted gender parity, with 49.1% of the management team identifying as women in 2023.

Of the total workforce 36.7% are a visible minority, 7% are Indigenous and 3.7% are people with disabilities.

Sodexo Canada’s total spend with diversity suppliers is 21.8% and 148 of these suppliers are women-owned business partners.

Indigenous Reconciliation

In 2023, Sodexo Canada worked directly with 32 Indigenous communities, 28 community partners and over 120 Indigenous-owned enterprises in its supply chain.

Sodexo proudly supports the First Nation Executive Education (FNEE) Women and Leadership program. FNEE is a school of excellence created for and by First Nations, offering programs to develop the skills of First Nations women business leaders.

This year marks Sodexo’s 22^nd year of Progressive Aboriginal Relations (PAR) certification by the Canadian Council for Aboriginal Relations (CCAB). The company achieved gold-level PAR certification; the highest level of recognition issued by CCAB.

Stop Hunger

The Sodexo Canada Stop Hunger Foundation reached 1.5 million beneficiaries. ​

Donations of more than $300,000 were made to over 30 charity organizations fighting food insecurity. ​

The 2023 Stop Hunger Foundation events raised over $262,000 to combat food insecurity.

“While there is always more to do, we’re honoured to contribute and continue building a more inclusive, equitable and sustainable society for all,” says Normand St-Gelais, Director, Corporate Social Responsibility, Sodexo Canada. “We’re grateful for our teams across Canada who embrace diversity, equity and inclusion, fight hunger, educate themselves on Indigenous reconciliation and find innovative ways to reduce our carbon footprint.”

Lake Louise, AB (April 10, 2024) – At Post Hotel & Spa, we transcend mere culinary offerings; we curate experiences that honor local farmers, their stewardship of the land, and the vibrant flavors they impart to our tables. In our steadfast commitment to spotlighting the richness of Alberta's bounty, we are delighted to announce the centerpiece of our upcoming seasonal menu: a full blood Wagyu steer sourced meticulously from the renowned Weiss Ranch. Available starting May 6, 2024, this selection epitomizes our unwavering farm-to-fork ethos and reflects our dedication to providing our guests with unique culinary experiences.

A shared commitment to excellence lies at the heart of this symbiotic partnership that seamlessly connects farm to fork. As Weiss Ranch ensures the impeccable standards of the Wagyu beef, Executive Sous-Chef, Brian Harris, transforms this premium ingredient into culinary masterpieces that honor the region's rich agricultural heritage.

Quintin Weiss, one of the stewards of the farm, reflects on their commitment, stating, “As a Wagyu cattle rancher at Weiss Ranch in Medicine Hat, Alberta, we pride ourselves on the exceptional quality of our beef. Our Wagyu cattle are raised with meticulous attention to detail, ensuring they are healthy, happy, and produce the finest marbled beef. Dining at Post Hotel & Spa allows you to experience the difference that comes from generations of dedication and excellence in every tender, flavorful bite.”

Executive Sous-Chef Brian Harris adds, “this partnership with Weiss Ranch enables us to showcase the finest ingredients our region has to offer, reaffirming our dedication to farm-to-fork dining and celebrating the bounty of our local landscape. When you dine at the Post Hotel & Spa in Lake Louise, you embark on a journey of culinary excellence that extends from the lush pastures of Alberta to our kitchen.”

Together, their collaboration epitomizes a harmonious union of land and kitchen, inviting guests to savor the essence of Alberta's bounty with each delectable bite.

The seasonal Wagyu 4-course menu for $240 with optional wine pairings for $85 will be offered starting May 6^th. "We anticipate the menu to be available through June, but it will be dependent on how quickly we sell out of the Wagyu Tenderloin," notes Chef Harris.

To secure your chance to savour this exquisite offering, reservations are encouraged with priority given to hotel guests.

MENU

Wagyu Consommé
Beef Cheek Tortellini, Pickled Asparagus,
Morel Mushrooms, House Made Mustard

Beef Tataki
House Made Ponzu, Sourdough Breadcrumbs,
Sesame, Green Onion, Shiso Leaf

Wagyu Tenderloin
Caramelized Onion Purée, Seared King Oyster Mushrooms
Truffle Potato Pave, Balsamic Wagyu Jus

Bourbon Brownie Tart
 Michter’s Bourbon, Candied Maple Wagyu Bacon

ST. JOHN'S, NL, April 10, 2024 /CNW/ - Evening Tide Vodka, produced by Newfoundland based Wooden Walls Distilling, has been named the World's Best Varietal Vodka and Best Varietal Vodka in Canada during the 2024 World Vodka Competition.

Opened for just over a year, Wooden Walls Distilling is St. John's first and only distillery. Their flagship vodka, Evening Tide, is made using a blend of wheat, rye, and oats sourced throughout Atlantic Canada.  It is handcrafted into small batch spirits using slow distillation and fermentation techniques.

"We take our time through every step of the process, so nothing is ever rushed" explains Head Distiller James Walsh. "While it does take more time and labour, it is a labour of love, and we believe it shows in the final product."

The annual World Vodka Awards celebrate the best internationally recognized vodka styles. Judged by a panel of leading distillers and experts, the awards select and promote the best vodkas globally.

"Being awarded best in Canada is an honour. Being named 'best in the world' is truly extraordinary!" said Peter Madden, co-owner of Wooden Walls Distilling. "We are tremendously proud that we could put the province on the international stage for distilling and are excited to build on this success."

Owned and operated by passionate Newfoundlanders and Labradorians, in historic downtown St. John's, Wooden Walls Distilling has a spacious tasting room where you can savour their spirits, enjoy a meal, and take part in distillery tours.

"It takes a community to produce, distribute and export spirits," adds Madden. We are thankful to our patrons, team, and the local establishments for their unwavering belief in our vision that drives us forward. We are also grateful to our supporters and funders, such as the Atlantic Canada Opportunities Agency, the Government of Newfoundland and Labrador Department of Industry, Energy and Technology, and the Newfoundland and Labrador Liquor Corporation, Business Development Bank of Canada and the Bank of Montreal. It is thanks to this group that we have achieved so much in such a short period of time.

For information on Wooden Walls Distilling, Evening Tide Vodka, and their other spirit offerings, please visit www.woodenwalls.ca

Quilchena, B.C. - Sagebrush Golf Club, famed for its prestigious links-style course in BC's scenic ranch country, is set for an exciting culinary overhaul in 2024. Acclaimed Canadian chef Ned Bell will lead the charge, igniting a new era of dining excellence.

Drawing from his extensive experience and passion for locally sourced ingredients, honed further in his role as British Columbia's Buy BC Ambassador, Bell can't wait to infuse the menus with vibrant flavours that pay homage to the course’s Douglas Lake Ranch roots. From the iconic Hideout halfway hut at the 13th hole that boasts a mid-course trout-fishing experience, to the all-new Ranch House patio restaurant, guests can expect an elevated culinary experience. 

Bell is already hard at work, fine-tuning the kitchens, assembling a talented team, and preparing to unveil two soon-to-be-announced protégés who will bring his vision to life. With Bell's culinary mastery and deep-rooted love for the game, Sagebrush is poised to redefine the golfing experience.

"Growing up with a passion for golf, I always dreamed of playing professionally," reflects Bell. "Yet, it's in the kitchen where my true talents lie, surpassing my abilities tee to green. Now, I'm thrilled to merge my culinary expertise with our world-class golf experience, crafting a distinctive 'taste of place' that perfectly complements the exceptional course."

Celebrated as one of Canada's culinary luminaries, Bell is revered not only for his exceptional cuisine and unwavering dedication to sustainability but also for his vibrant personality and broad-reaching achievements. With an illustrious career marked by hyperlocal commitment and an impressive business track record, Bell has become a catalyst for positive change wherever he ventures. His accomplishments at Naramata Inn, amid the hurdles of a global pandemic, solidified his status as a culinary trailblazer. From his tenure at esteemed establishments like Ocean Wise, the Vancouver Club, and Four Seasons Hotel Vancouver, Bell has garnered prestigious titles such as Fellow of The Royal Canadian Geographical Society and an Honorary Doctorate in Technology from Vancouver Island University. 

With a seasoned on-site team, and an experienced group of strategic partners poised to unveil its full potential, Sagebrush is set to redefine the golfing experience. Since its inception, Sagebrush has earned accolades as one of Canada's premier golf courses on SCOREGolf's Top 100 list, recognized for its awe-inspiring design by renowned architects Rod Whitman, Dick Zokol, and Armen Suny. 

Under the strategic guidance of Michael Coyle, former Chief Strategy Officer of Intrawest and CEO at Replay Resorts, Sagebrush is poised for ambitious growth. Coyle's return from retirement underscores the compelling nature of Sagebrush's vision, positioning it as a top contender in the 'must-play' golf category. Sagebrush is further bolstered by a team of well-known golf professionals. 

Led by General Manager Chris Hood, a seasoned veteran in the B.C. golf industry, and supported by Kirk Kokoska and Ben Keilholtz, both formerly of Intrawest Golf where Kokoska led the Raven brand team to achieve best service in the industry as noted by Golf Digest. Keilholtz will lead Sagebrush’s marketing initiatives—with assistance from Colby Johannson at Par Six Golf. This level of collective expertise is all about delivering an absolute world-class golfing experience.