Your Sodexo Campus Dining Team is dedicated to sustainability. We know we can all work together to make a positive impact right here at Le Moyne. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Le Moyne.
On campus we recycle the following products: cardboard, glass, aluminum, paper, plastic.
Stop Hunger Food Drive
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). We participate in the Lean Path program. Last year we reduced our food waste by over 9,000 pounds from the previous year.
In partnership with Le Moyne College and The Interreligious Food Consortium. Food and donations are collected for the month and presented to the IFXC for distribution to the Syracuse community.
When time is tight, grab a meal in the LaCasse Dining Center to-go with this reusable container and mug. Enjoy discounted beverages at Kaffe Nuvo and the Dolphin Den with your Le Moyne mug. Choose to Reuse!
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.
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. We compost with OCRRA, Onondaga County Resource Recovery Association. Last year we composted 11,202 pounds of pre-consumer waste with OCRRA.
We are a trayless campus. Customers without trays typically waste less food and beverages. It is also a healthier approach to eating, as we all know that at times our eyes are bigger than our stomach. Trayless dining also reduces the amount of water and detergents needed to wash trays - and saves energy too!
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.
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.