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.
Cans, bottles, cardboard, aluminum, plastics and other recyclables are always recycled at our locations.
Fighting waste. Feeding people. The Eco-Container program gives students, faculty and staff the opportunity of reducing their waste by using a reusable plastic to-go container. For a small fee of $20, you will be enrolled in the program and will receive a full refund at the end of the school year if 80% of the containers are returned. Sign up at any of the DeSales' University Center registers.
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.
Local Results: We started composting in January 2012. During the past year, we composted 9,000 pounds of food waste from our kitchen and our food court.
Xpressnap 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.
Farmer's Markets bring the idea of local home for many of us. That is why we work closely with our local suppliers to feature locally grown products at campus Farmer's Markets. Last year we held 2 farmer’s markets featuring many local farmers, growers and suppliers.
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. We are proud to feature the following local suppliers: Common Market, Balford, B &M, and Pocono.
Sustainable Fish and Seafood
We are committed to serving sustainable seafood and fish. By 2015 100% of our fish and seafood will be sustainably certified by the Marine Stewardship Council or the Best Aquaculture Practices. We do not purchase any at risk species.