By protecting and improving our environment, the communities where we do business and the students we serve, Sodexo makes every day a better day and every tomorrow a better tomorrow.

Sustainability Initiatives

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.

Stop Hunger Food Drive

October 15- November 15
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.

Waste Reduction Efforts

Recycling

On campus we recycle the following products: cardboard, glass, aluminum, paper, plastic.

Composting

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. 

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). We participate in the Lean Path program.  Last year we reduced our food waste by over 9,000 pounds from the previous year. 

Trayless Dining

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!

LeanPath

Reducing waste is very important.  It results in less food waste in landfills where it emits methane which is 21x more powerful than CO2.  The LeanPath kitchen waste tracking system records and tracks all of the food waste from our kitchen. This helps us to identify and change practices which result in food waste.  By tracking waste we inform our staff and focus our efforts.  On average, Sodexo has experienced a 40% decrease in kitchen food waste when the LeanPath system is in place.

Xprss Nap Dispensers

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 Dishwashing System

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.

Bulk Condiments

Individual packets of condiments are useful in some instances, but they result in extra waste.  If you are dining on site or you can add the sauce to your item before you leave, please use the bulk dispensers to reduce our waste.

Recycling Fryer Oil into Biofuel

French fries to fuel.  Indeed, our fryer oil is recycled into biodiesel that is used to power a variety of vehicles  - from delivery fleets to farm equipment.

Printing on Both Sides of the Paper

To save paper, we use paper with recycled content and we print on both sides whenever possible.

Reusable Dishware

We offer china dishes in our dining locations.  This reduces waste associated with using disposable containers.  Dining in?  Be sure to use china.  We also use china at our catered functions on site.

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.

Local / Seasonal / Responsible Sourcing

Local Suppliers 

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.  See where all of our local suppliers are here.

Sustainable Fish and Seafood

We are committed to serving sustainable seafood and fish.  By 2015 100% of our fish and seafood will be sustainability 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.

In This Section
Quick Links

Better Tomorrow

Le Moyne | Dining Services | 1419 Salt Springs Road | Syracuse, NY 13214 | tel. (315) 445-4695 | Contact Us