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 vermont 1st banner

 

 

Your Sodexo Campus Dining Team is dedicated to sustainability.  We know we can all work together to make a positive impact right here at Johnson State College. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to JSC. Check out JSC Local Purchasing Info-Graphic: vt 1st info 2016 JSC graphic chart

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Waste Reduction Efforts

Recycling

On campus we recycle the following products: cardboard, glass, aluminum, paper, plastic.

Composting

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.

Local Results: We have renovated the Dish Return Area to better Compost and Recycle at JSC.

Trayless Dining

We are a trayless campus. Customers without trays typically waste less food and beverages. It is also a healthier approach to eating, as we all know that at times our eyes are bigger than our stomach. Trayless dining also reduces the amount of water and detergents needed to wash trays - and saves energy too!

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. 

Local Suppliers

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. 

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 in the great state of Vermont! We Purchase Local produce and Dairy Products through Black River produce and Morse Family Farms Dairy through Hood Distributing.

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Johnson State College | Dining Services | 337 College Hill | Johnson, VT 05656 | tel. (800) 635-2356 | Contact Us