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 Saint Michael's College. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Saint Michael's College.

Local Farms

We work hard to get as many ingredients locally as possible. Our professionally-trained chefs write our menus to take advantage of the fresh fruits and vegetables that are naturally in season.

Composting

Did you know that yard trimmings and food waste account for 24% of the United State's waste stream?  If all that "waste" was composted, just think of how much space it would free up in the nation's landfills!

In an effort to reduce the amount of waste produced by Saint Michael's College and divert it from our state's landfills, we are composting all of our food waste and yard trimmings here at our very own compost facilities!

Food scraps are collected from Alliot and Sloan Dining Halls.  Also, airtight buckets are available for interested students, staff and faculty to compost their own food scraps for FREE (it just costs a small amount of effort).  All members of the Saint Michael's College community can drop off their food waste to be composted at the loading dock of Alliot Hall (look for the barrels marked 'COMPOST').  If would like to obtain a compost bucket, e-mail GreenUpSMC@smcvt.edu or hellis@smcvt.edu.

APEX Dishwashing System

As part of its commitment to increase the sustainability of its operations, Dining Services uses Ecolab's 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. Apex uses a unique combination of detergents, rinse additives, equipment and consultative services to address the operational challenges in foodservice operations. 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 improves total operational efficiency. All locations will receive the benefits of using less water, energy and labor, thus minimizing their operations' overall impact on the environment. In addition, the Apex system further supports Dining Services' sustainability initiatives with non-caustic chemistry and 95% less packaging material than current methods. Apex products come in a compact solid form that significantly reduces transportation shipments compared to bulkier liquid detergents.

Xpress Nap Holders

XPressnap dispensers are another solution to reducing energy and waste. They save 30% in paper over traditional napkin dispensing mechanisms. The great thing about these dispensers is that they help the environment while helping to keep costs down.  The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) less napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.  According to Xpressnap, enough is saved through utilizing recycle napkins to power 600 American homes for an entire year! More than half a million gallons of oil was saved 38 tanker trucks worth and 41 tons of pollutants were kept out of the environment. 4,131 cubic yards of paper were diverted from landfill space. This is enough to cover an entire football field with a two and a half foot deep stack of paper.

Recycling

We recycle all paper, plastic and can items. 

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Saint Michael's College | Dining Services | 263 College Parkway | Colchester, VT 05439 | tel. (802) 654-2201 | Contact Us