Sodexo: Committed to a better tomorrow.

Sodexo is committed to improving the quality of daily life for people, whenever and wherever they come together. To that end, Sodexo was one of the first contract food service companies to partner with Food Alliance. This non-profit organization promotes sustainable agriculture by recognizing and rewarding farmers who produce food in environmentally friendly and socially responsible ways. Together, Sodexo and Food Alliance take responsibility for educating our customers and others in the food system about the benefits of sustainable agriculture.

“We have a responsibility to use our resources wisely and to protect them for future generations.”
Arlin Wasserman, Sodexo VP of Corporate Citizenship

On campuses around the country, Sodexo is committed to developing and measuring ways to reduce energy consumption and greenhouse gas emissions, conserve water, promote responsible waste management and reduce the use of toxic chemicals. Our efforts will advance new models of sustainable community development through local sourcing, use of seasonal products and sustainably grown food.

• It starts with what we do with each of our clients
• It extends to how we serve our customers
• It continues through how we act as a company

Sodexo Education makes a difference on campuses by partnering with our clients to set strategic targets and measure results in three key areas:

	Food Sourcing We support local businesses and communities by purchasing from local producers and growers. Sodexo buys 100 percent of our fresh dairy products from local and regional farmers. For the future, we have committed to serve only farm and ranch products that are sustainably grown by local producers and minority and women owned businesses. For instance, at Linfield College in Oregon, we feature a wide array of locally grown and sustainable ingredients in our program. Linfield utilizes Food Alliance-certified foods whenever possible and strives to source local for fruits and vegetables, beef and other items. Our meal plans and catering menus feature fresh, seasonal ingredients using sustainable and locally grown food.
	Energy Use and Greenhouse Gas Emissions Reduction Food production accounts for about one-third of the water use and 10 percent of the energy use in the U.S. We are testing products and systems at 12 campuses to tell us about state-of-the-art equipment and procedures that will help us reduce resource consumption. As an example of what’s possible, we partnered with students at Ithaca College to do a water, energy and equipment audit. Though this process, we learned many things, including the fact that dining halls require five times more energy than lecture halls or offices. We identified short and long range ways to curb energy use that include installing energy-efficient exhaust fans, making employees more aware of energy use and adding light sensors. The changes we implement will cut Ithaca’s energy bill by nearly $140,000 per year through low-cost or no-cost projects.
	Waste Minimization Food service waste is the single largest contributor to our landfill system. That means we have tremendous opportunity and responsibility to make positive change. Our programs engage students like no one else in our industry. For instance, at St. Leo University in Florida, we conduct a “Weigh the Waste” campaign. Each day, students’ dining hall waste is weighed and tracked. At the beginning of the school year, the average day has about 800 pounds of waste. Once the students start to see the results of their daily efforts, their total waste drops to about 200 pounds a day and stays there for the rest of the school year. In addition, 40 percent of our campuses have trayless dining and, as a result, experience a 30 percent drop in food, water, energy and chemical waste. Our new reusable take out container program, “Green with Envy,” could reduce disposable waste on a campus by as much as 80 percent.

Sodexo is the premier campus services partner because we focus on creating exceptional student experiences. We deliver on that promise through five key areas, including culinary innovation, student insights, health and wellness, customer service and sustainability programs. By protecting and improving our environment, the communities where we do business and the students we serve, Sodexo makes every day a better day and every tomorrow a better tomorrow.

At Loyola

• Slow Food Dinner: Slow Food is a concept developed by renowned food and wine writer Carlo Petrini in 1986 in response to the opening of a spate of fast-food franchises in Rome. As opposed to fast food and all it implies, Petrini advocated the value of sitting down and enjoying your meal with company. The movement also promotes the importance of quality ingredients, fresh and local produce, traditional dining, and a variety of tastes. Slow Food dinners allow for plenty of time for conversation, something often lost in the average college student’s meal plan. The Slow Food motto is "good, clean, and fair," meaning that the food is "created with care from healthy plants and animals, is as good for the planet as it is for our bodies, and is grown and harvested with methods that have a positive impact on our local ecosystems and promotes biodiversity."
• Bamboo ware is now the standard for all catered events. Bamboo ware is 100% bamboo. We provide a variety of items from the Bamboo ware collection.
• Beverage re-fill program allows customers to receive fountain beverages and coffee at a discounted price if they bring a re-useable mug or thermos.
• Loyola dining is turning fryer oil into Bio Diesel Fuel. Since fall of 2008 a new local company is picking up our used fryer oil to turn into Bio Diesel Fuel. Bio Diesel is simple to use, biodegradable, nontoxic, and essentially free of sulfur. It has significantly lower emissions compared to petroleum-based diesel.
• Apex washing system:
  • Reducing rack counts lowers water and energy consumption.
  • Less packaging equals less waste.
  • Service and recommendations improve efficiencies to keep utility and product usage to a minimum.
• All across campus we are using napkin dispensers that reduce our napkin usage by half.