Inherent in Sodexho’s corporate mission is a focus on sustainability. This can be seen in dining services efforts in five areas:

  • Reducing food waste;
  • Using recycled or “green”/eco-friendly materials;
  • Having organic and natural food products available at Gourmet Grocer and Jazzman’s, and using the products in daily dining menus;
  • Buying locally grown produce to the greatest extent possible to reduce environmental and energy utilization impacts; and,
  • Implementing kitchen equipment energy conservation initiatives. New variable speed hood exhausts are being installed in kitchens that are much more energy efficient and which reduce depletion of air conditioning. Low volume, high pressure spray heads have also been installed in kitchen areas.

(July 2012 Update) “Maximum Icers” are used in various locations to pre-chill incoming water so ice can be made with less energy. These have been installed in the Martinez Athletics Center, the Spartan Club, Vaughn Center kitchen, Frank and Carol Morsani Hall (formerly Stadium Center) kitchen and other areas. Similarly, “vending mizers” are being tested on vending machines to reduce energy usage during periods of limited activity.

Landscaping and athletic field irrigation utilizes well water from shallow campus wells rather than treated city water.

(July 2011 Update) UT's spent cooking oil is processed and recycled back into the product stream after filtering, generating less waste.