As a guest, it is easy to make smart environmental choices when you dine on campus. We know today's college students want to do the right thing for the planet and we also understand you lead busy lives, so your Sodexo chefs and managers do a lot of the work for you behind the scenes!

From purchasing local seasonal produce whenever possible to reducing inorganic and organic waste, your campus team is dedicated to providing you with an exceptional dining experience that is good for you and good for the planet.

This commitment was formalized with Sodexo's Better Tomorrow Plan. The Better Tomorrow Plan includes 18 commitments for a brighter future by focusing on four key priorities: health, planet, community and our people. Learn more about the Better Tomorrow Commitments.

While your Sodexo team works hard behind the scenes, they also count on student engagement and enthusiasm to spread the word about what you're doing together on your campus. We encourage you to work with your local Sodexo management team to continue to innovate and improve sustainability efforts in your community.

If you have additional comments or questions, please contact us. We would love to hear from you.

Our sustainability programs serve to preserve and protect the environment. We recycle paper, cardboard and our used cooking oils, and we source our produce locally whenever possible.

We recycle cans, cardboard, and cooking oil to reduce our impact on the enviroment.

XPressnap dispensers reduce energy and waste, saving 30% in paper over traditional napkin dispensers. Our napkins are made of 100% recycled paper, also saving energy 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. This system helps reduce the amount of water and energy used in our kitchens, and improve total operational efficiency.

We source our fruits and vegetables, meats and fish locally whenver possible. The closer our food supply, the more we reduce our carbon footprint.