Our team is dedicated to sustainability and are committed to creating a better tomorrow. We know we can all work together to make a positive impact right here at Seattle Pacific University. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Seattle Pacific University.
Food Recovery Verified
We are one of five chapters in Washington that is 2017-18 Food Recovery Verified! Thanks to the help of the SPU Food Recovery Network Club, we feed people and not landfills by donating excess food to Operation Sack Lunch and Tent City 3. This academic year, over 3,000 pounds of food was donated. If you are interested in joining a SPU recovery, please contact the SPU Food Recovery Network Club.
We are committed to purchase locally grown produce from growers in Washington whenever and wherever possible. In 2018, we partnered with the Puget Sound Food Hub Coalition to purchase locally grown produce from six GAP certified farms and launched our Farm to Table series, where our guests can interact with local farms and taste our dishes incorporating their products. This year, our farm to table events featured Taylor Shellfish Farms, Ralph's Greenhouse & the Puget Sound Food Hub. Here are a few of the local farmers and businesses that supply Sodexo at Seattle Pacific University:
- Puget Sound Food Hub Coalition: Ralph's Greenhouse, VIVA Farms, Hopewell Farm, Cloud Mountain Farming Center, Bow Hill Blueberries, and Sauk Farm
- Yakima Valley Farms
- Smith Co. Meats
- Rainer Fruit Company
- Valley Pride
- Easterday Farms
- Duck Produce
- Flying Apron Bakery
In 2017-18, we recycled 800 gallons of cooking oil into biodiesel and 64 tons of cardboard!
In 2017-18, we composted over 80 tons of material to Cedar Grove. In 2016, we introduced compostable to go ware at Cocina Del Sol, the C-Store, Bertona Street Pizza, Bertona Street Grill, and Gwinn Commons Dining Hall. 47% of our paper products are compostable and biodegradable.
Choose to Reuse in Gwinn Commons Dining Hall
Since 2009, we have used trayless dining in Gwinn Commons Dining Hall to reduce the amount our waste, water and detergents used, and save energy. Every day, we save 450 gallons of water from being trayless!
Our napkins are made of 100% reclycled paper and our napkin dispensers encourages guests to take less napkins- meaning less waste!
We use 100% Cage-Free Eggs and Sustainable Seafood in our recipes!