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Posts Tagged ‘Sodexo’

By Toni Nelson, ACUPCC Program Director, Second Nature

On January 20, 2012, the University of Louisville hosted the Farm to Campus Conference: Exploring the farm-to-food service connection, along with Louisville Farm to Table and the Kentucky Department of Agriculture.

The University of Louisville’s efforts to bring locally sourced food to campus have been featured in both The ACUPCC Implementer newsletter and in last year’s webinar presented with their food service provider Sodexo: “Farm to Campus: The Successes and Challenges of Sourcing Local and Sustainable Food.” Mitchell Payne, Associate Vice President Business Affairs, spearheaded these activities and was instrumental in organizing the Farm to Campus Conference and obtaining a grant to fund it, so that not only was registration for the approximately 100 attendees free, but we were also treated to a locally sourced luncheon with speaker Mary Berry Smith, Executive Director of The Berry Center and daughter of Kentucky writer and activist Wendell Berry.

Vice President Payne outlined his motivations for promoting local food at the University of Louisville based on three key benefits; buying local food: 1) fosters economic development; 2) reduces an institution’s carbon footprint; and 3) tastes better and is healthy.  He emphasized the important of leadership from the top, along with creating a shared process across campus that engages all members of the campus community, including faculty, staff, students, and the local community.  It is also important to set measurable goals – in the case of U of L, those goals are contractual, legal goals established in 2008 when Sodexo became their food service provider.  This is the only Sodexo contract in the U.S. with a specific percentage (15%) of local food purchases specified.  In the last two years the school has exceeded that amount, purchasing approximately 24% locally.

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By Rachel Sylvan, Director, Sustainability & CSR, Sodexo North America and Bianca Mazzarella, Consultant, Context America
(This article appears in the August, 2011 issue of The ACUPCC Implementer)

The ACUPCC

On the shores of the pristine Seneca Lake in the heart of the Finger Lakes in northern New York, environmental sustainability is on everyone’s mind. Enjoying nature and the outdoors are a part of life here, and residents want to keep it that way.

So when Hobart and William Smith Colleges (HWS) in Geneva, New York, decided to expand their student population, administrators wanted to ensure that the campus grew sustainably.

In September 2007, HWS signed the American College & University Presidents’ Climate Commitment (ACUPCC), an effort by a network of colleges and universities to accelerate sustainability by pursuing climate neutrality. This involves finding ways to ensure a campus produces no net emissions of greenhouse gases (GHGs) by, for example, using renewable energy and conserving energy.

Signing the commitment formalized the institution’s obligation to cut carbon emissions, and in January 2010, HWS went a step further and published their Climate Action Plan, putting a 2025 deadline on campus climate neutrality. This is a tough target. (more…)

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By Steve Muzzy, Senior Associate, Second Nature

(This article appears in the November, 2010 issue of The ACUPCC Implementer)

The ACUPCC

The 4th Annual American College & University Presidents’ Climate Commitment (ACUPCC) Climate Leadership Summit met October 12-13 in Denver, CO. The nearly 200 participants got right to work sharing challenges and best practices and outlining the future direction of the commitment. Highlights from the Summit follow.

James WoolseyJames Woolsey, former Director of the Central Intelligence Agency under President Bill Clinton, provided the opening keynote address. Mr. Woolsey’s presentation focused on the impending threats to national security that are being posed by an increasingly unstable climate. His perspective creatively threaded the current and future social and environmental implications of our reigning energy policy as well as provided some promising existing mechanisms to scale renewable energy production. Note: Mr. Woolsey’s presentation and all Summit presentations will be available on the ACUPCC website soon. (more…)

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By Julie Lawrence, National Events Marketing Manager, Sodexo and Rachel Sylvan, Director, Engagement- Corporate Citizenship, Sodexo
(This article appears in the August, 2010 issue of The ACUPCC Implementer)

The ACUPCC

350.org International Day of Climate Action 10/24/09 during Campus Sustainability Week 135 Paul Smith’s College students, staff, and faculty participated along with community members from the Adirondacks (includes forestry students in orange hardhats and culinary arts students in chef whites) on the Great Lawn at Paul Smith’s College on the shore of Lower St. Regis. 350.org is leading a push to reduce carbon dioxide to 350 parts per million in the atmosphere.

Collaboration is at the heart of any successful sustainability program.  At Paul Smith’s College, a deep commitment to achieving carbon neutrality has led to opportunities for collaboration across the campus.  President John W. Mills was one of the first to sign the American College & University Presidents’ Climate Commitment to neutralize carbon emissions and lead the way on teaching students to improve society. Today the importance of sustainability and carbon neutrality is stressed at all levels of the organization.  As a central touch point for all segments of the campus community, campus dining has become a center for promoting the culture change that is driving their success.

With a wide range of innovations that reduce energy, water and waste, dining services has demonstrated their partnership in the journey toward carbon neutrality.  An innovative lighting strategy where they dim for breakfast, brighten for lunch, dim for dinner, dim between meal periods and use no lights on sunny days reduces energy consumption, and 100% of energy used in the dining hall comes from renewable sources.  Dining services has also operated without the use of trays since September 2007.  No trays to wash means less energy and water, and research also shows that removing trays reduces post-consumer waste by discouraging students from taking more food than they can eat.  A “Scrape the Waste” Student Initiative is held every Friday.  These events create heightened awareness and reduce wasted food by about 80%.  Dining services also supports local sourcing efforts through support of Adirondack Harvest “Local Foods” events.

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by Mitchell H. Payne, Associate Vice President for Business Affairs, University of Louisville
(This article appears in the April, 2010 issue of The ACUPCC Implementer)

The ACUPCCThe University of Louisville has successfully launched several local food related initiatives that have helped the university to achieve two of its strategic goals: increasing sustainable practices on campus and helping faculty, staff and students improve their health. At present, our locally grown and/or produced products equal 24% of our total controlled food related purchases.  We established an initial goal of 15% when our present campus dining services contract was developed in 2008. Our contract was awarded to Sodexo Campus Services, and we have formed a very positive and cooperative partnership that has made local foods (growth, purchase, preparation, sale and education) its mantra.  The results have been an increased customer demand for organic and locally grown foods, sustainable products and eco-friendly business practices.University of Louisville is Kentucky Proud

UofL and Sodexo meet as a team, at least twice a week, to review the progress of our sustainability and local foods initiatives. These were jointly agreed upon after prioritizing a list of ideas that our university sustainability committee wanted to pursue. New ideas are solicited from our customers through faculty, staff and student organizations via campus suggestion boxes, electronic customer surveys, focus groups, etc. on an ongoing basis. Also, Sodexo provides UofL with a report detailing their local food spending on a monthly basis.

Strategic planning, being pro-active and choosing a food service provider/partner with a demonstrated commitment to sustainability, diversity and creating a healthy food campus lifestyle have all been an asset to our success. Listed below are a few of the major initiatives that we have successfully implemented to achieve our results:

  • Developed the needed organizational support infrastructure, under the direction of the University Provost, by creating a Sustainability Council, made up of faculty, staff and student representatives with an Operations Committee, which is headed by our Vice President for Business Affairs.  Additionally, the administrative position of Assistant to the Provost for Sustainability was created.

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