Our Initiatives

Your Sodexo Campus Dining Team is dedicated to sustainability. We know we can all work together to make a positive impact here at Benedictine University. In additional to the many initiatives we take on as a company, we have implemented the following programs specific to Benedictine University.

Smart

Smart - The Sustainability Management and Reporting Tool is a comprehensive, yet east to use dashboard that provides baseline sustainability performance, prioritizes initiatives, and tracks continuous improvements in four key areas - carbon and energy, water, waste, and healthy and sustainable food and environments.

Recycling

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

Composting

Food waste in landfills creates methane, a green house gas which is 21x more potent than CO2. (www.epa.gov) Our first priority is to reduce wood 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 fertilizers.

Trayless

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! We have been trayless since 2011. We estimate that we have saved 17.5 million gallons of water a year.

Xprss Nap

Xpress 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

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

Bulk Condiments cut down on waste compared to the individual packets. If you are dining on site or you can add the condiment to your item before you leave, please use the bulk dispensers to reduce our waste.

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.

Reusable Cup

Reusable Cup Discount - 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.

Printing

To save paper, we use paper with recycled content and we print on both sides whenever possible.

China

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.

Local Farms

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.

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 Seafood

We are committed to service sustainable seafood and fish. By 2025, 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.

Biofuel

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. Last year, we recycled 1500 gallons of fryer oil into biofuel.

Campus Garden

From field to fork without every 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.

Sustainability

We are committed to service sustainable seafood and fish. By 2025, 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.