Our Initiatives

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

Stonehill GREEN 2 Go

We know that students are busy and often must eat on the run. This need makes to-go dining very popular on our campus, but also generates massive amounts of waste. Much of this waste can be diverted from landfills by utilizing recyclable and compostable packaging. The GREEN 2 Go aims to avoid the use of packaging all together by shifting from single-use to reusable containers. We offer a GREEN clip as well, eliminating the need to carry your reusable container around with you. All first year students receive a GREEN 2 Go container and GREEN clip to start the transition to a culture of reusable containers on campus.

Recycling

On campus we recycle cardboard, glass, paper, aluminum and plastic.

Reusable Cup

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. Or, while dining in The Roche Commons, use a recycled mug for a hot beverage at a discounted price.

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.

Trayless

We encourage trayless dining. Customers without trays typically waste less food and beverages. Trayless dining reduces the amount of water and detergents needed to wash tray which also saves energy.

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.

Xprss Nap

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.

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.

We are proud to feature the following local suppliers: Garelick Farms Milk, Gifford's of Maine Ice Cream, Ben and Jerry's, Fantini Bakery, Maine Family Farms, Red's Best Seafood, Deep River Chips, Pioneer Valley Grower's Association, LEF Farms, Grandy Oats, Joseph's Tortilla Wraps, Murray's Family Farms, New England Coffee.

Our Definition

 

Definition of Local 

Our Definition of Local

Agricultural products are local if it is:

  • Exclusively grown or trapped in Massachusetts
  • Derived from an animal that was raised for at least one-third of its life in Massachusetts (except milk)
  • For milk, a majority was produced from Massachusetts animals
  • Honey produced by Massachusetts colonies located exclusively in Massachusetts when all nectar was collected

Processed foods are local if:

  • 50% or more of all product ingredients by volume (excluding water) are raw agricultural products that are local to Massachusetts and
  • Either processed or the food manufacturer is headquartered in Massachusetts

Unique food products are local if two or more of the following are true:

  • 50% or more of all ingredients by volume (excluding water) are raw agricultural products that are local to Massachusetts
  • Substantial transformation of the ingredients in the product occurred in Massachusetts
  • The headquarters of the company that manufactures the product is in Massachusetts

Definition of Regional

Our Definition of Regional

Food grown, raised, or harvested within the six New England states (+50 mile radius)

Agricultural products are regional if:

  • The vendor of the product is a regional food business, and 100% of the ingredients were grown, raised, or harvested on farms within the six New England states plus 50 miles

Processed and Unique foods are regional if:

  • The vendor of the product is a regional food business, and at least 50% of the ingredients were grown, raised, or harvested on farms within the six New England states plus 50 miles (for example, broccoli soup, in which the broccoli and dairy were sourced regionally and equal 50% or more of the ingredients)

 

3-      Northeast Organic Family Farm Partnership

 

Sodexo is proud to sign on as a Northeast Organic Family Farm partner to support organic dairy farms in the Northeast and to help secure the future of organic dairy. We’re committed to purchasing organic dairy products from brands that source their milk from our region. 

To learn about our commitment and the partnership, please visit www.saveorganicfamilyfarms.org

 

4-      Reusable container programs on campuses: Choose to Reuse is a reusable to-go container program. This innovative reusable container program is designed to reduce packaging waste. By participating in the Choose to Reuse program, you can dine at your convenience while also taking steps to protect the environment.

5-      Composting on campuses 

  • Food waste in landfills creates methane, a greenhouse gas that is 21 times more potent than CO2. (www.epa.gov) Our first priority is to reduce food waste. We compost unavoidable food waste, which reduces greenhouse gas emissions and can also be used to amend the soil, thereby increasing drought tolerance, improving soil structure and health, and reducing the need for water and fertilizers.
6-      Recycling on campuses
  • Recycling reduces waste sent to landfills and incinerators.
  • Recycling prevents pollution.
  • Recycling conserves natural resources.
  • Recycling conserves energy.
  • Recycling creates jobs, producing economic benefits.

7-      Our kitchens use WasteWatch powered by Leanpath systems. This allows our culinary teams to monitor and track our food waste while we prepare your meals. Using Leanpath, we can quickly identify causes of food waste in real time and make necessary adjustments to our procedures to help combat food waste.

 

8-      Responsible Sourcing:

·         100% sustainable seafood

·         Fair Trade

·         Harvest of the month

·         Cage Free

Animal welfare link

https://us.sodexo.com/our-impact/responsible-supply-chain/our-commitments-animal-welfare.html

committed to a responsible supply chain

https://us.sodexo.com/corporate-responsibility/responsible-supply-chain.html

 

 

9-      Additional Campus Initiatives

·         100% recycled paper napkins in Xpress Nap Dispensers to encourage guests to take a few napkins

·         Reusable dishware

·         Green certified cleaning supplies Green Certified Cleaners

·         Bulk condiments

·         On/Off protocols for our equipment

·         Energy Star appliances

·         Food recovery programs on campus – (site-specific, we are in the process of developing for all accounts) 

  • Trayless dining. Customers without trays typically waste less food and beverages. Trayless dining reduces the amount of water and detergents needed to wash trays and saves energy.