For Your Planet
You probably care about the environment and creating a Better Tomorrow for your planet if you’re visiting this website, and we are proud to say we do too!
We recognize we have a responsibility to use our resources wisely and to protect them for future generations. As demonstrated in our Better Tomorrow Commitments, we have an unwavering dedication to creating exceptional experiences for you that result in increased personal health, as well as a sustainable environment and strong communities in which we live and serve.
You can expect us to proactively move forward while striving to achieve our Better Tomorrow Commitments, and to let you know the progress we are making together in North America. Learn more about our environmental performance in our our Sustainability Report.
One specific example of a healthy choice we provide that is good for both you and the planet is with the seafood offered on your campus. Your Sodexo team is committed to sourcing 100% of our contracted seafood from sustainable sources by 2015. We are working with our suppliers and distribution partners to phase out seafood that is not certified by either the Marine Stewardship Council or the Global Aquaculture Alliance's Best Aquaculture Practices Program. We are pleased that we were able to increase how much we spend on sustainable seafood significantly in both the United States and Canada.
Reducing organic and inorganic waste are other areas in which we are committed to working with our campus partners to make a real difference. Sodexo campuses across the country offer reusable mugs and takeout containers, train employees on waste reduction, and offer trayless dining to reduce the amount of food, packaging, energy, and other resources that are wasted.
Learn how students, administration and the Sodexo team are working together to reduce waste, conserve energy and water, and be more sustainable at Georgia Tech:
Additional ways we strive to minimize our environmental footprint and to promote sustainable practices include:
- Source local, seasonal, humane, fair, and sustainably grown or raised products
- Have relationships with over 2000 local farmers nationally
- Support hyper local campus hydroponics and garden operations
Energy and emissions
- Evaluate kitchen efficiencies and recommend equipment specifically designed to reduce energy and water use
- Offer solar charging stations at outdoor seating venues
- Offer energy meters at our kitchen stations
Water use and effluents
- Engineer water reclamation
- Defrost food in the refrigerator and not under running water
- Plan just on time schedule for turning on dishwashers and other kitchen equipment
Materials and waste
- Offer filtered water from hydration stations
- Work with suppliers to reduce packaging and to use environmentally friendly packaging
- Donate leftover food to community food banks