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 Campus Dining 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.

Environmental

Waste Minimization Action Steps

  • All food scraps and napkins from our dining hall are collected and composted to Cedar Grove.
  • We recycle cardboard, plastic, paper, and glass. In 2016, 44 tons of recyclables were diverted from landfills!
  • Since 2009, trayless dining is used in Gwinn Commons Dining Hall to reduce the amount of water and detergents used, reduce waste, and save energy! Each day we save 450 gallons of water.
  • Our napkins are made of 100% recycled paper and our napkin dispensers encourages guests to take less napkins- meaning less waste! Energy is saved because less power is used to recycle paper products.
  • The "Try a Taste, Don't Waste" initiative invites guests to try a sample of our dishes before taking a whole portion. We post signs around our dining locations, reminding them about this option!
  • In 2014, Sodexo nationally transitioned all university accounts to Cage-Free eggs.
  • Bulk condiment dispensers are used in Gwinn Commons Dining Hall to reduce packing waste.
  • In 2016, we introduced compostable to go ware at Cocina Del Sol, C-Store, Bertona Street Pizza, Falcon Grill, and Gwinn Commons. 47% of our paper products are compostable and biodegradable!
  • Purchase bulk products over small sizes (ex. Purchases 50# sugar instead of 5# bags)
  • Show the Waste Minimization Overview to employees for training purposes
  • Use sustainable cleaning solutions and concentrates that are Green Seal Certified
  • Vegan and Vegetarian Stations in Gwinn Commons Dining Hall

Energy Use and Greenhouse Gas Emissions Reduction / Kitchen Carbon Footprint

The following is a list activities we engage in to ensure we are running as efficiently as possible:

  • Create a production schedule to meet culinary needs following the culinary planning process
  • Keep refrigeration organized and clean
  • Air curtains on cooler/freezer
  • Calibrate all equipment: filters, ovens, fryers, refrigerators, griddles, char broilers, hoods, etc.
  • Create a thaw schedule to align with menu needs – no running water over frozen product
  • Use fewest number of deliveries possible
  • Follow the recipes, portion properly and batch cook
  • Order local products as available from approved local sources
  • Use reusable products as appropriate
  • Limit the overuse of paper napkins, condiment packets, small products, disposable hats, aprons, etc.
  • The APEX ware washing chemical system combines technology and products designed to save water and energy, minimizes 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.

Supporting our Local Economy

  • We purchase locally grown produce from growers in Washington whenever and wherever possible
  • We also purchase locally processed milk and milk products which are antibiotic and rBGH/rBST free
  • We create value to stimulate the economy by deals and specials to our customers
  • We foster employee training and development
  • We hire students and local workers at our dining locations on campus
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Local vendors supplying Sodexo at Seattle Pacific University

  • Yakima Valley Farms / Pride Packing Company
  • Darigold Dairy
  • Smithco Meats
  • Auvil Fruit Company
  • Rainier Fruit Company, Selah, WA
  • Duckwall‐Pooley Fruit Company, Hood River, OR
  • Easterday Farms, Pasco, WA
  • Valley Pride, Mount Vernon, WA
  • Hilltop Produce, Portland, OR
  • Yamhill MushroomsPortland, OR
  • Duck Produce / United Salad Company
  • The Flying Apron, Seattle, WA
    

 

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Seattle Pacific University | Dining Services | 3307 3rd Ave. W., suite 313 | Seattle, WA 98119 | tel. (206) 281-2226 | Contact Us