Students and parents are concerned about the potential dangers of campus life in the wake of the COVID-19 pandemic. Dining has become an area of particular focus, with consumers expressing a heightened emphasis on food safety and flexible dining options. This brief communication piece explains the steps Sodexo is taking to safeguard the health and well-being of everyone who dines on campus.

We take our responsibility for the well-being of the communities we serve seriously and want to share with you the contingency measures we are taking to keep the communities we serve and our employees safe.

Recognized for our Plant-Based Dining initiatives, Sodexo at SPU was mentioned in the LA Times Opinion article " When deciding what foods to eat for lunch, consider climate change".

From a Farmers Market, Farm Tour, to a 100% Sustainably Sourced Seafood Dinner, we highlighted sustainability initiatives during Earth Week!

Farm to Table Event, New Traditions, Expanding our Plant-Based Options & more! Read about all of our program updates for January!

In February 2019, Gwinn Commons Dining Hall's launched the new Chef Spotlight program where students can meet the hard-working employees behind their food and try a dish of that chef's background. Read more about the program.

Gwinnter is here, and we wanted to give students a piece summer with a Barbeque Dinner! Read about Gwinn Gone Grillin'!