Dining Services Sustainability
The Sodexo Campus Dining Team is dedicated to sustainability. We know we can all work together to make a positive impact right here at Freed-Hardeman University. The following programs have been specifically implemented at FHU:
Local Farms: The Sodexo Dining Team works hard to get as many ingredients locally as possible. Our professionally-trained chefs write menus to take advantage of in season fresh fruits and vegetables.
Sustainable Seafood: The goal for Sodexo is to have all accounts purchase and use 100% sustainable seafood by 2015. Currently, at FHU more than 85% of our seafood volume is purchased using suppliers following the Marine Stewardship Council standards.
Oil Recycling: All used fryer oil from dining services is recycled. Most of it is used to produce biofuel; however, some is also processed and used in other products.
Pulper: This device grinds food and extracts water to reduce weight going to the landfills. The pulper recycles water and grinds food waste and napkins. This process extracts approximately 85% of the water, thus reducing the cost of sending the waste to the landfill. Also, because the waste is ground up, it decomposes at a much faster rate than normal food in the waste stream.
APEX™ Dishwashing System: As part of its commitment to increase the sustainability of its operations, Dining Services uses Ecolab’s Apex™ dishwashing system. FHU receives the benefits of using less water, energy and labor, thus minimizing their operations’ overall impact on the environment.
Xpress Nap Holders: XPressnap dispensers save 30% in paper over traditional napkin dispensing mechanisms. The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) fewer napkins.