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 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.


Waste Minimization Action Steps

  • Trayless Dining ‐implemented September 2009
  • Bulk condiment dispensers – partial implementation Gwinn dining
  • Purchase bulk products over small sizes (ex. Purchases 50# sugar instead of 5# bags)
  • SCA Xpressnap – implemented winter quarter 2010
  • Weigh the Waste – 2009 & 2010 waste studies
  • Use of durables (reusable plates, silverware, cups, mugs, etc.)
  • Reusable Bags ‐ retail
  • Used cooking oils for biofuels
  • Recycling all cardboard, plastic, paper and glass
  • Composting all waste from our dining hall through Cedar Grove Composting
  • Show the Waste Minimization Overview to employees for training purposes
  • Use sustainable cleaning solutions and concentrates
  • Compostable service ware implemented September 2010 for all take‐out food items
  • Meatless Mondays implemented in the dining hall at two entrée stations

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
  • Turn off computers and lights when not in use
  • Calibrate all equipment: filters, ovens, fryers, refrigerators, griddles, char broilers, hoods, etc.
  • Use sustainable cleaning solutions and concentrates
  • 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
  • Follow Culinary Foundation Cold Prep Techniques (good knife skills reduce waste)
  • 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.
  • When feasible collect grease and waste oils, use contract collectors to refine waste for biodiesel
  • Install APEX ware washing chemical system
  • Use Green Seal certified chemicals

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 offering special frequency cards and deals to our customers
  • We foster employee training and development
  • We hire students and local workers at our dining locations on campus
  • Local Food Sourcing
  • Purchase from local suppliers whenever possible
  • Milk is sourced locally
  • Advertise local producers on map

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

2014 Food Waste Study Results

  • Food waste in Gwinn Commons was collected without the diners knowing we were conducting the study.
  • The results were staggering. The results show that the diners in Gwinn waste on average 12,765 lbs. of food per quarter, or 51, 059 lbs. of wasted food per year.
  • This equates to enough food to produce 32,521 meals, which would feed 29.7 people 3 meals per day for a year!
  • This is a 38% increase in waste from the 2012 food waste study, where the diners were informed we were weighing the food waste, and a 4.98% increase from the 2013 food waste study where the diners were not informed we were collecting the food waste.
  • Steps to take to reduce waste
    1. Take less food per trip.
      Sure everything looks good, but you may not be able to eat it all!  Take smaller amounts and come back if you want more. This is one reason we serve smaller portions.
    2. Eat what you take.
      It’s pretty simple. Don’t take something you’re not going to eat, just because it’s available. Almost 7,000 lbs. of food is wasted that is barely touched or not touched at all.
    3. Work Together.
      Talk to each other. Police each other. If we all think about it, it will get better!
    4. The Good News!!!!
      This 1,200 lbs a week of waste is DOWN 700 lbs from 2009, when we averaged 1,900 lbs of edible food waste a week!!!

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.

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