Your Sodexo Campus Dining Team is dedicated to sustainability. We know we can all work together to make a positive impact right here at UMass Boston. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to UMass Boston.
The Sustainability Management and Reporting Tool (SMART) is a comprehensive, yet easy to use dashboard that provides baseline sustainability performance, prioritizes initiatives, and tracks continuous improvement in four key areas - carbon and energy, water, waste, and healthy and sustainable food and environments.
Waste Reduction Efforts
On campus we recycle the following products: cardboard, glass, aluminum, paper, plastic.
Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2. (www.epa.gov) Our first priority is to reduce food waste. We compost food waste that is unavoidable which reduces greenhouse gas emissions and can also be used to amend soil thereby increasing drought tolerance, improving soil structure and health and reducing need for water and fertilizers.
Reducing waste is very important. It results in less food waste in landfills where it emits methane which is 21x more powerful than CO2. The LeanPath kitchen waste tracking system records and tracks all of the food waste from our kitchen. This helps us to identify and change practices which result in food waste. By tracking waste we inform our staff and focus our efforts. On average, Sodexo has experienced a 40% decrease in kitchen food waste when the LeanPath system is in place.
Xprss Nap Dispensers
Xprss Nap 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.
Recycling Fryer Oil into Biofuel
French fries to fuel. Indeed, our fryer oil is recycled into biodiesel that is used to power a variety of vehicles - from delivery fleets to farm equipment.
Printing on Both Sides of the Paper
To save paper, we use paper with recycled content and we print on both sides whenever possible.
We offer china dishes in some dining locations. This reduces waste associated with using disposable containers. Dining in? Be sure to use china. We also use china at our catered functions on site.
Energy Reduction Efforts
To save energy, we only turn our equipment on when it is needed and turn it off as soon as we are done using it for the day.
Energy Efficient Lighting
Where feasible we have replaced our incandescent bulbs with compact flourescent bulbs to reduce our energy consumption.
No Idling at Loading Docks
Working with our vendors, our catering staff and our campus facility services staff to make sure all vehicles are turned off while they are parked in our loading dock.
Local / Seasonal / Responsible Sourcing
We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms. We also purchase from local dairies, and participate in farm to school initiatives. Tracking local purchases helps us to meet our Better Tomorrow Plan commitment of 20% local purchase by 2020.
Red's Best Seafood
Our seaside, New England location means access to some of the freshest, most delicious and responsibly sourced fish and seafood possible. Our seafood partner Red's Best TM of Boston is committed to only distributing from small, local fishing boats supporting a vital fishing industry and tradition. Most of the fish served at UMass Boston is caught just miles from our campus.
Sustainable Fish and Seafood
We are committed to serving sustainable seafood and fish. By 2015 100% of our fish and seafood will be sustainably certified by the Marine Stewardship Council or the Best Aquaculture Practices. We do not purchase any at risk species.
- A Better Tomorrow Starts Today!
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- Sustainability Insights
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- Sustainable Seafood at Sodexo
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Great coffee and tea that does great things.