As a guest, it is easy to make smart environmental choices when you dine at a Sodexo café. We know today's college students want to do the right thing for the planet and we also understand you lead busy lives, so your Sodexo chefs and managers do a lot of the work for you behind the scenes!
From purchasing local seasonal produce whenever possible to reducing inorganic and organic waste, your campus team is dedicated to providing you with an exceptional dining experience that is good for you and good for the planet.
This commitment was formalized with Sodexo's Better Tomorrow Plan. The Better Tomorrow Plan includes 18 commitments for a brighter future by focusing on four key priorities: health, planet, community and our people. Learn more about the Better Tomorrow Commitments.
While your Sodexo team works hard behind the scenes, they also count on student engagement and enthusiasm to spread the word about what you're doing together on your campus. We encourage you to work with your local Sodexo management team to continue to innovate and improve sustainability efforts in your community. If you have additional comments or questions, please contact us. We would love to hear from you.
APEX Dishwashing System
APEX combines technology and products designed to save water and energy, minimize the impact of products on the environment, and has a built-in method of measuring results. The APEX management approach uses a tablet PC and wireless technology to communicate with the system’s controller to download, process and analyze data to establish each foodservice operation’s “rack-to-guest ratio.” By monitoring and improving this ratio, the system helps reduce the amount of water and energy used at each facility, and improve total operational efficiency.
Individual packets of condiments are useful in some instances, but they result in extra waste. If you are dining on site or you can add the sauce to your item before you leave, please use the bulk dispensers to reduce our waste.
We are proud to announce that we use cage-free shelled eggs at every dining location on campus.
Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2. (www.epa.gov) Our first priority is to reduce food waste. We compost food waste that is unavoidable which reduces greenhouse gas emissions and can also be used to amend soil thereby increasing drought tolerance, improving soil structure and health and reducing need for water and fertilizers.
Energy Efficient Lighting
Where feasible we have replaced our incandescent bulbs with compact fluorescent bulbs to reduce our energy consumption.
Energy Star Appliances
ENERGY STAR is a U.S. Environmental Protection Agency (EPA) voluntary program that helps businesses and individuals save money and protect our climate through superior energy efficiency. When replacing equipment we choose Energy Star rated appliances.
All of our fluid milk is purchased from local dairies that do not use rBST.
No Idling at Loading Docks
Working with our vendors, our catering staff and our campus facility services staff to make sure all vehicles are turned off while they are parked in our loading dock.
Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Look for the menu icon identifying organic foods.
To save paper, we use paper with recycled content and we print on both sides whenever possible. We have also converted to using many online files verses printing.
On campus we recycle the following products: cardboard, glass, aluminum, paper, plastic.
Recycling Fryer Oil into Biofuel
French fries to fuel. Indeed, our fryer oil is recycled into biodiesel that is used to power a variety of vehicles - from delivery fleets to farm equipment.
Reusable Cup Discount
The environment and your pocketbook win! Bring your own reusable cup to purchase coffee or a fountain soda on campus and receive a discount at every location, every time.
We offer washable dishes in our dining locations. This reduces waste associated with using disposable containers. Dining in? Be sure to use washable dishes. We also use china and washable dishes at our catered functions on site.
All it takes are a few simple steps to more sustainable catered events. We feature menus that are locally grown, seasonal, organic, vegetarian and/or well balanced. We use china serviceware whenever possible, but if necessary, we try to use compostable and/or recyclable disposableware. We strive to eliminate bottled beverages when possible by replacing them with pitchers of drinks and reusable glassware. Each season we unveil a catering menu that highlights the season's bounty. Not only does it increase variety, it also features food that is in season.
Sustainable Fish and Seafood
We are committed to serving sustainable seafood and fish. In 2015 100% of our fish and seafood was sustainably certified by the Marine Stewardship Council or the Best Aquaculture Practices. We do not purchase any at risk species.
We are a trayless campus. Customers without trays typically waste less food and beverages. It is also a healthier approach to eating, as we all know that at times our eyes are bigger than our stomach. Trayless dining also reduces the amount of water and detergents needed to wash trays - and saves energy too!
WasteWatch Reuse is a reusable container program designed to reduce waste and help achieve Sodexo's Better Tomorrow commitments by replacing single-use disposable food and beverage containers with reusable containers.
Xprss Nap Dispensers
Xprss Nap Dispensers save energy and waste. The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) fewer napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.