Your Sodexo Campus Dining Team is dedicated to sustainability. We know we can all work together to make a positive impact right here at Rollins College. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Rollins College.
On campus we recycle the following products: cardboard and paper.
Energy & Waste Efficiency
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).
Reusable Dishware: We offer high quality melamine dishes in our dining locations. This reduces waste associated with using disposable containers. For our catering functions on-site, we use china.
Green Cleaning: “Green Seal” 92% of the chemicals Sodexo uses are “Green Seal” certified, concentrated or sustainable.
Energy Reduction Efforts: Daylighting: The windows in our dining room allow us to enjoy a tremendous amount of natural light while dining. Natural light not only provides a more comfortable environment, it also reduces our energy usage by allowing us to turn off lights.
On/Off Protocol: To save energy, we only turn our equipment on when it is needed and turn it off as soon as we are done using it for the day.
Energy Star Appliances: ENERGY STAR is a U.S. Environmental Protection Agency (EPA) voluntary program that helps businesses and individuals save money and protect our climate through superior energy efficiency. When replacing equipment, we choose Energy Star rated appliances.
Energy Efficient Lighting: Where feasible we have replaced our incandescent bulbs with compact fluorescent bulbs to reduce our energy consumption.
No Idling at Loading Docks: Working with our vendors, our catering staff and our campus facility services staff to make sure all vehicles are turned off while they are parked in our loading dock.
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.
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.
Seed2Source: 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 Fish and Seafood: We are committed to serving sustainable seafood and fish. By 2015 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.
Local Dairy: All of our fluid milk is purchased from local dairies that do not use rBST.
Sustainable Catering: All it takes are a few simple steps to more sustainable catered events. We feature menus that are locally grown, seasonal, organic, vegetarian and/or well balanced. We use china serviceware whenever possible, but if necessary, we try to use compostable and/or recyclable disposable-ware. We strive to eliminate bottled beverages when possible by replacing them with pitchers of drinks and reusable glassware.