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To-Go Green Program
To help reduce waste and leave less impact on our environment, Sodexo has adopted a new “To-Go Green” program. Students on meal plans will automatically be enrolled to take advantage of this program at no cost, although everyone is encouraged to participate. The program will issue each person two re-useable to-go containers. These containers will be exchanged at the Loft for clean sanitized containers each visit. The cost for additional or replacement containers is $1.OO for the large container and $.50 for the small container. In our efforts to 'phase-out' styrofoam, these containers must be used for to-go breakfast and to-go dinner buffets. By taking advantage of this program you are one step closer to helping save our environment.
Ecolab/Apex Products & Equipment
Sodexo uses the most eco-friendly products provided by Ecolab in all of its operations. They are
committed to using the most effective and efficient cleaning, food safety and infection control
programs available. Ecolab considers the total impact their products and practices have on the
environment. This includes not only product formulations, but also how the use of the product will
affect the use of natural resources (water and energy), how the packaging will affect the environment,
and the safety of the end user.
 Grease Recycling-Biodiesel Fuel
Every week Sodexo filters their fryers and stores the used grease to be donated to Griffin
Industries, who then converts it to be used in biodiesel fuel.
Xpressnaps-Recycled Napkins
Xpressnaps Napkin holders are used at all Sodexo dining locations. These napkin holders use napkins made
from recycled materials and reduce waste generation by guaranteeing a 25% decrease in napkin usage.
Aspretto & Starbucks
These are the two main coffees used on campus. Each brand focuses
strongly on reusable and recyclable products and “green” practices. Both
are fair trade certified.
Sodexo Herb Garden
Sodexo Food Service has adopted a spot on campus to grow the freshest herbs available.
Herbs include: Thyme, Basil, Cilantro, Rosemary and Sage.
Stop Hunger Program
April and October are designated “STOP Hunger” months. Sodexo at our campus has helped raise over 13,000 pounds of food in 2008 & 2009 that was donated to USI’s Archie’s Food Bank and the Tri-State Food Bank.
Ecorect Composting
Sodexo is currently seeking grants to fund this equipment in our operations. This very sophisticated machinery compacts all waste except glass and plastic and composts it down by 80% in volume. This compost is then used as a rich soil amendment.
Trayless Dining
Based on our past studies, trayless dining during breakfast and dinner buffets eliminates approximately 35% of food waste per night that would otherwise end up in landfills. Sodexo looks to go completely trayless during these meal times in the near future.
Evansville Rescue Mission
Sodexo donates all left-over prepared, non-served food to the Evansville Rescue Mission to eliminate food waste.
Weigh Your Waste Event
This event is held during Earth Week each year to raise awareness of edible waste on campus.
Students are asked to scrape all their edible waste onto a scale to be weighed in and tallied.
Results are tracked and displayed.
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