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 Concordia University - Saint Paul. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Concordia University - Saint Paul.

SMART

The Sustainability Management and Reporting Tool (SMART) is a comprehensive, yet easy to use dashboard that provides baseline sustainability performance, prioritizes initiatives, and tracks continuous improvement in four key areas - carbon and energy, water, waste, and healthy and sustainable food and environments.

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.

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.  

Choose to Reuse

Choose to Reuse is a reusable container program designed to reduce waste and help achieve Sodexo's Better Tomorrow commitments by replacing single-use disposable food and beverage containers with reusable containers.

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.

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. 

Sustainable Fish and Seafood

We are committed to serving sustainable seafood and fish. By 2015 100% of our fish and seafood will be sustainably certified by the Marine Stewardship Council or the Best Aquaculture Practices.  We do not purchase any at risk species.

Sustainable Catering

All it takes are a few simple steps to more sustainable catered events. We feature menus that are locally grown, seasonal, organic, vegetarian and/or well balanced. We use china serviceware whenever possible, but if necessary, we try to use compostable and/or recyclable disposableware. We strive to eliminate bottled beverages when possible by replacing them with pitchers of drinks and reusable glassware.

Each season we unveil a catering menu that highlights the season's bounty. Not only does it increase variety, it also features food that is in season.

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Concordia University - Saint Paul | Dining Services | 1282 Concordia Avenue | St. Paul, MN 55104-5494 | tel. (651) 641-8238 | Contact Us