Dining Services is committed to sustainability efforts. Listed below are some of the highlights of our program. If you would like to learn more about our sustainability efforts in Dining Services, check out our Sustainability Brochure.
Sodexo is committed to both sustainability and local food sourcing. Check the links for more complete information. You can also learn more about making smart choices for your health, for your community and for your planet with Sodexo’s Better Tomorrow Plan
Sodexo is also committed to the ethical treatment of animals which resulted in winning an award from the United States Humane Society for their “work to improve animal welfare.” Read more about it at Humane Society
Through educational efforts and catering incentives, Dining Services has decreased the purchase of bottled water by 90 percent. We are continuing our efforts to reduce bottled water on campus. Look for hydration stations at all our catered events.
Reduction of BPH
We have reduced the use of cans containing BPH by half.
To address environmental concerns regarding dwindling fish populations due to overfishing, Dining Services follows the recommendations of “The Fish List.” We promote species from the “preferred” list, minimize the use of species on the “good alternatives” list and pledge not to serve species on the “avoid” list.
As of July, 2014, all of the eggs that we purchase are sourced from cage-free hens.
Whenever possible, we utilize foods that are packaged in bulk (such as cream, butter, jelly, peanut butter, cereal, milk, juice and soda) which reduces the amount of packaging and the amount of refuse generated. We now use bulk beverages for catered and all-campus events whenever possible. Milk crates, apple boxes, fish crates, etc., are saved and returned to our suppliers for reuse.
We use unbleached napkins from recycled paper. Putting napkin dispensers on each table reduces napkin use by one case per month (which equals 6000 napkins) per hall.
We have eliminated our plastic salt and pepper shakers on the dining tables. There are grinders in the servery featuring fresh peppercorns and Maine sea salt.
All fryer oil is collected to be made into bio-diesel fuel.
China and Linen
China and flatware are used whenever possible to avoid the use of disposables. We use only linen or vinyl reusable tablecloths.
A large portion of our cardboard, plastic, and metal is saved for recycling.
Post Consumer Waste
Dining Services is now composting both pre- and post-consumer food waste in all dining halls. Starting in the Fall of 2008, all dining halls stopped offering trays. We have reduced pre- and post-consumer food waste by approximately 80 tons per year.
We purchase 20 percent of our food from Maine sources and have connections with approximately 400 Maine farms, fishermen, and producers. We work with the Colby’s Organic Garden Club to have some of our produce grown on campus for use in the dining halls. We feature special meals several times a year in both the dining hall and in catering to showcase local ingredients. Through all the dining halls we will continue to feature local ingredients and will identify them throughout the serving area.
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