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! 

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.

On campus we recycle the following products: cardboard, glass, aluminum, paper, plastic.

Did you know that 40% of the food produced in our country is wasted?  Periodically throughout the school year, we conduct a Weigh the Waste event.   During the event, we weigh all of the uneaten food from guest’s plates.  We consolidate the findings and report back to the community.  We tie this to an awareness campaign that informs guests about food waste and its impact to our environment and our communities.  We hold frequent campaigns in which we compare our results (and hopefully see our waste decline).

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!

Reducing waste is very important.  It results in less food waste in landfills where it emits methane which is 21x more powerful than CO2.  The LeanPath kitchen waste tracking system records and tracks all of the food waste from our kitchen. This helps us to identify and change practices which result in food waste.  By tracking waste we inform our staff and focus our efforts.  On average, Sodexo has experienced a 40% decrease in kitchen food waste when the LeanPath system is in place. 

Xprss Nap Dispensers save energy and waste.  The napkins are made of 100% recycled paper and the dispenser encourages our 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.  

As part of our ongoing effort to minimize our environmental impact, we use the Ecolab's APEX dishwashing system. By using less water, energy and labor, we are supporting our environment and sustainability initiatives.

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.

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.

Sign up for our reuseable container program. You can fill the contanier up with as mush food as you like and take it to go. Just bring the container back when you are ready, and we will give you a clean one to use again. Ask for details!

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 china dishes in our dining locations.  This reduces waste associated with using disposable containers.  Dining in?  Be sure to use china.  We also use china at our catered functions on site.

92% of the chemicals Sodexo uses are “Green Seal” certified, concentrated or sustainable.

One specific example of a healthy choice we provide that is good for both you and the planet is with the seafood offered on your campus.  Your Sodexo team is committed to sourcing 100% of our contracted seafood from sustainable sources. We are working with our suppliers and distribution partners to phase out seafood that is not certified by either the Marine Stewardship Council or the Global Aquaculture Alliance's Best Aquaculture Practices Program. We are pleased that we were able to increase how much we spend on sustainable seafood significantly in both the United States and Canada.

All of our fluid milk is purchased from local dairies that do not use rBST.

We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms. We also purchase from local dairies, and participate in farm to school initiatives.  Tracking local purchases helps us to meet our Better Tomorrow Plan commitment of 20% local purchase by 2020. 

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.