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. In addition to the many initiatives we take on as a company (tomorrowstarts2day.com), we have implemented the following programs specific to Ohio Dominican University:
Reusable To-Go Container
On campus we recycle the following products: cardboard and paper. 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.
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).
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!
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 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.