Dining Services

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!

14 Commitments

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 14 commitments for a brighter future by focusing on three key priorities: health, community and planet. 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.

Local Sustainability Efforts here at Coe College

 

Recycling

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

 

Composting

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.

 

 

Weigh the Waste

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).

 

Trayless Dining

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!

 

LeanPath

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

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.  

 

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.

 

Bulk Condiments

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.

 

Recycling Fryer Oil into Biofuel

French fries to fuel.  Indeed, our fryer oil is recycled into biodiesel that is used to

 

Choose to Reuse

Choose to 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.

 

GREEN CLEANING

 

 

“Green Seal”

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

 

ENERGY REDUCTION EFFORTS

 

 

Energy Efficient Lighting

Where feasible we have replaced our incandescent bulbs with compact flourescent bulbs to reduce our energy consumption.

 

LOCAL/SEASONAL/RESPONSIBLE SOURCING

 

 

Campus Garden

 

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.

 

Farmer’s Markets

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. 

 

Local 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. 

 

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.

 

Local Dairy

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

 

 

Aspretto

Going forward by giving back.  We are proud to feature 100% Transfair, Fair Trade USA certified aspretto coffee and 100% USDA certified organic and ethically sourced Numi teas. Everything that touches the product is green, from the 10% post-consumer fiber cups to the renewable resource stirrers to the fair trade sugar wrapped in recyclable paper and printed with vegetable dye.

 

 

 Quick Links

 

 

Link: Dining Plans Link: Locations & Menus Link: Dining News Link: Catering Services Link: Events & Promos

Link: Dining Home