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 Virginia Wesleyan University. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Virginia Wesleyan University.

 

We are a Virginia Green Restaurant http://www.deq.virginia.gov/Programs/PollutionPrevention/VirginiaGreen/GreenRestaurants.aspx

 

 

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.

In the kitchen we recycle food waste for the Virginia Wesleyan University Community Garden

    

Weigh the Waste

Did you know that 40% of the food produced in our country is wasted? It is our goal through our service and portion control that we limit the amount of waste that is produced on a daily basis.

    

Tray less Dining

We are a tray less 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. Tray less dining also reduces the amount of water and detergents needed to wash trays - and saves energy too!

 

Decreasing Waste

Reducing waste is very important.  It results in less food waste in landfills where it emits methane which is 21x more powerful than CO2.   On average, Sodexo has experienced a 40% decrease in kitchen food waste when the LeanPath system is in place. 

Xpressnap Dispensers

Xpressnap 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.

 

Total Oil Management Program (TOM)

Sodexo at Virginia Wesleyan University has partnered with Restaurant Technologies and we are proud to be one of the newest recipients of their Smart, Safe and, Sustainable Oil Management system. the TOM reduces cooking oil consumption, improves food quality and has a strong Sustainability impact. The TOM is the first and only web based solution that will enable us to track and maintain our oil consumption. This will eliminate 192 trips to the recycling dumpster, disposing 9,582 lbs./year of UCO. 480+ plastic jugs, cardboard boxes and, 737 lbs of trash will be eliminated annually. This will free up 384 cubic feet of landfill space annually. The estimated annual GHG CO2 emission reduction is estimated at 25,095 lbs which is equivalent of removing 2 cars from the road each year.

 

Choose to Reuse

This is a new program coming to Virginia Wesleyan University. 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. We have the containers available for sale in the Boyd Dining Hall.

 

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

Cage Free Eggs

"Sodexo's move on procurement of shell eggs from more humane sources reflects a strong commitment to hen welfare. We are grateful that the company has exhibited such leadership in improving the treatment of farm animals within it's supply chain." -Josh Balk, director of corporate policy for the Humane Society of the United States

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. 

We are proud to feature the following local suppliers: Sysco Foods, Kenny Produce, Masada Bakery.

 

Sustainable Fish and Seafood

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

 

Aspretto

Going forward by giving back.  We are proud to feature 100% Transfair, Fair Trade USA certified Aspretto coffee and 100% USDA certified organic and ethically sourced Numi teas. Everything that touches the product is green, from the 10% post-consumer fiber cups to the renewable resource stirrers to the fair trade sugar wrapped in recyclable paper and printed with vegetable dye.

 

Organic

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.  Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.  Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bio engineering; or ionizing radiation.  Before a product can be labeled ‘organic,’ a Government-approved inspector, inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards.  Look for the menu icon identifying organic foods.

 

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 service-ware whenever possible, but if necessary, we try to use compostable and/or recyclable disposable ware.  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.

 

In This Section
Quick Links

Better Tomorrow

Virginia Wesleyan University | Dining Services | 5817 Wesleyan Drive | Virginia Beach, VA 23455 | tel. (757) 455-3200 | Contact Us