Intro / Overview

Balancing sustainability in partnership with SMUS Sustainability has become a focus for not only Sodexo but the SMUS community as well. We recognize that we have a responsibility to use our resources wisely and to protect them for future generations. Here at SMUS and on campuses around the country, Sodexo is committed to developing and measuring ways to reduce energy consumption and greenhouse gas emissions, to conserve water, promote responsible waste management and reduce the use of toxic chemicals. Here are just a few of the things we are doing on the SMUS Campus: .

Trayless

Tray less dinning reduces the amount of water and detergent used, saves energy and reduces food wastage.

Take Out Containers

Take out containers are supplied by BSIbio. They are a product supply company specializing in bio-based food service ware and product packaging. BSIbio is committed to exceeding customer and industry standards for sustainability, and engaging in research and development projects for material, design, and composting to provide businesses and consumers with innovative packaging solutions. BSIbio's company goals align with sustainability standards and the science behind good packaging.

Xprss Nap

Xprss Nap Dispensers save energy and waste. Not only are the napkins made of 100% recycled paper, the dispensers 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.

ON/OFF Protocol

We save energy by turning equipment on and off only as needed

Recycling

We recycle on campus to reduce and reuse material. On Campus we recycle the following products: cardboard, glass, steel, aluminum, paper, hard and soft plastics, and e-waste.

Composting

Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2. Our first priority is to reduce food waste. We compost food waste to reduce greenhouse gas emissions and also to enhance and amend soil health by improving soil structure, enhancing micro-organism content, increasing drought tolerance and reducing need for water and fertilizers.

Direct Trade Local and Organic Coffee Suppliers

We offer Level Ground Coffee at Sun Centre dining room and in catering.

Level Ground Coffee's mission is to trade fairly and directly with small-scale producers in developing countries, offering customers ethical choices as well as a vision is to alleviate poverty in developing countries through Direct Fair Trade.

Grounds4Growth Program
Additionally, in collaboration with SMUS' Sustainability department, one of our long-standing sustainability initiatives that we run on campus is our Grounds 4 Growth program. For over 10 years, this program gives a new lift to our on site garden with recycled coffee grounds. The coffee grounds retrieved from our dining operations are sent to the campus horticultural team and made available for our faculty members to take home for their own gardening projects, and we utilize it on-site for gardening. Most notably, Craig Farish, SMUS’s Head of Outdoor Education, Risk Management, and Sustainability works closely with the Sodexo team in regards to all things sustainable on campus, while helping us to ensure we maintain this program at an on-going basis.

Craig Farish sustainability

Cage Free Eggs

We have shifted all our shell eggs to cage free sources. This shift is part of our Better Tomorrow Plan commitment to sustainability raised products.

Sustainable Seafood

All of our Seafood menu items are in line with Oceanwise conservation program.

Lean Path

WasteWatch program powered by Leanpath. This is an automated food waste tracking and analytics platform, we set goals, measure, analyze, optimize and empower to prevent food waste in the upstream. The benefits for Notre Dame is enhanced carbon footprint, engagement and prevents food waste resulting in reduced greenhouse emissions.

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