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.

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.  

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. 

Reducing organic and inorganic waste are other areas in which we are committed to working with our campus partners to make a real difference.  University Dining Services utilizes reusable cups, plates, and utensils, train employees on waste reduction to reduce the amount of food, packaging, energy, and other resources that are wasted.   

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.

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

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.

Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2. 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.

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!

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.

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.

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

From field to fork without ever leaving campus.  It doesn't get more local than food grown right here.  We are proud to work with the campus community to grow and serve food from our campus garden.