We invite comments and ideas on how we can better realize the goals of our environmental charter. Please e-mail us at firstname.lastname@example.org
Sodexo's efforts toward sustainable practices at WSCU
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Their leadership team—General Manager Jon Coady, Director of Dining Services and Catering Chuck Bateman, and Chef Bill Watkins—is engaged in supporting student initiatives and reducing their impact on the environment every day. Sodexo’s local efforts toward sustainability are recognized within their organization. Their leadership team—General Manager Jon Coady, Director of Dining Services and Catering Chuck Bateman and Chef Bill Watkins—is engaged in supporting student initiatives and reducing their impact on the environment every day.
The local team has been bringing in more produce from Colorado's Western Slope, providing reusable cup discounts at Mad Jack’s, and living the 3 R’s of Reduce, Reuse, and Recycle through a variety of initiatives. For example, they have reduced the volume of refuse by 85 percent by using a new pulper system. They have also instituted a partnership with local students and college staff to compost much of their preparation waste and food scraps by providing information about compostable material and diverting the material into an Earth Tub composting system, originally derived from a student grant to the Student Government Association Sustainability Fund. Other initiatives include their commitment to supporting the local campus garden, as well as recycling plastic, aluminum, glass, cardboard, and office paper from their campus functions. Sodexo also added a student position to help communicate their sustainability initiatives, identify new opportunities, and establish accurate measurement practices.
How can you help expand Sodexo’s local staff commitment to Reduce, Reuse, and Recycle?
Reduce: A first step is to take only what you believe you will eat when visiting the Rare Air Café. In the past, student studies have shown that up to half a plate of food per person is often wasted. Staff ordering for events can also reduce waste by working closely with Sodexo to plan for the right amount of food and avoid both the financial and environmental waste of ordering too much.
Reuse: If leftover food can be safely reused, Sodexo staff work with campus employees at the time orders are placed to ensure that the proper paperwork and waivers are completed and processes are followed. The staff’s primary concern is food safety to prevent foodborne illness. If you are interested in learning more about how request permission to take leftover food after events, please contact Chuck Bateman (943-2184). As Sodexo typically provides more than requested of reusable products (e.g., cans of soda, sugar and tea packets, dining ware, plates etc.), please leave leftover, reusable products for them to provide at subsequent events.
Recycle: Sodexo is committed to improving the composting and recycling from their dining and catering activities. We can all help by educating ourselves about what can be composted at the Rare Air Café and by placing the non-dairy and meat products in the composting container. We can also look for the proper receptacles at events to dispose of our glass, aluminum cans, and compostable cups and dining ware. Finally, please contact Jon Coady (943-2000) if you have ideas on how their efforts can be improved or to thank them for the processes and values they have already instituted.