Promote Health and Wellness Solutions
- Meatless Mondays for your health and the environment. Currently at Bates Diner.
- Point of Purchase and Web based nutritional information available for Sodexo recipes and national brands.
- Gluten free concept at Plan-iT Healthy
- Balanced Way Plate
- Main Meal
- < 600 calories
- < 800 mg of sodium
- < 35% calories from fat
- Three grams of fiber or greater
- Desserts, Sides and Snacks
- < 300 calories
- < 250 mg of sodium
- < 35% calories from fat
- One gram of fiber or greater
- Balanced Way Easy-Menu at Point of Sale at Gibbes, Honeycomb Café and Grand Market Place. Outlines what to buy that meal, that day that fits into the Balanced Way ratio.
Provide/Promote Varied and Balanced Food Options
- Vegan Options and Identifiers being put in place on hot lines in Gibbes Court Bistro, Honeycomb Café , Plan-iT Healthy, Preston's and Grand Market Place.
- Soy Milk, whole grain products, and other healthy options being added to the Café Verde convenience store.
- We commit to purchasing more local produce whenever possible, providing a fresh and balanced choice to our guests.
- We will solicit international and domestic student input and participation in menus and recipes.
Provide/Promote Choices w/ a Reduced Intake of Sugar, Salt and Fats
- Carolina Dining provides and promotes healthy menu options with reduced fats, sugar and salt.
- Carolina Dining uses zero transfats.
- No MSG in any Sodexo recipes.
Fight hunger and malnutrition through our STOP Hunger initiative
- Continue and expand the Caring Kitchen program at Carolina. Currently providing 70 meals a week to four houses for the homeless.
- For every pound of Aspretto coffee and tea sold a financial contribution, 10 cents and 5 cents respectively, will be donated to the Sodexo Foun-dation, a non-profit organization that gives 100% of the donation, helping some of the 36 million people at risk of hunger in the United States.
- We will enhance our already strong relationship with local food banks through volunteerism.
- We will commit to engaging with community members in educating them on healthy eating and fighting obesity with limited funds.
Support local community development
- Over $10,000 is given yearly to Harvest Hope of the Midlands from the semi-annual Carolina Dining events "Beat Hunger" and "Servathon."
- Fed over 400 meals to homeless during snow day.
- Hire student sustainability coordinator to assist in coordinating sustainable efforts in Carolina Dining.
- Sodexo will provide value and enchance the lives of community members through outreach programs and employment.
Increase the purchase of products sourced from fairly traded certified sources
- Fair Trade coffee sold at Jazzman's, Einstein's and Starbucks on campus T-Shirts used in all promotions are made from recyclable or sustainable products.
- Aspretto coffee is sourced not only focusing on the best quality coffee but also in clear ethical accreditations.
- 100% TransFair Certified
- 100% first crop Arabica
- over 50% washed Arabica
- over 50% high grown
- We will increase the level of fair trade and responsibly certified products in our dining locations.
Ensure compliance with a Global Sustainable Supply Chain Code of Conduct
- As a signatory of the UN Global Compact, Sodexo is committed to respect the UN Universal Declaration of Human Rights and the ILO Declaration on Fundamental Principles and Rights at Work. Sodexo further acknowledges and respects the ILO Tripartite Declaration of Principles concerning Multinational Enterprises and Social Policy, as well as the employment and industrial chapter of the OECD Guidelines for Multinational Enterprises. In order to ensure that our activities do not have a negative impact on the human rights of our stakeholders, we ask our suppliers to respect the principles of the core conventions of the ILO, along with other workplace rights principles.
- Carolina Dining commits to ensuring compliance by all vendors to a Global Sustainable Supply Chain Code of Conduct by 2015.
Reduce our carbon footprint
- Currently, Carolina Dining purchases local produce from 29 South Carolina Farms. In Season, an average of 80% of produce is purchased from South Carolina farmers.
- Participate in Farmers Market to emphasize the reduction of carbon footprint by purchasing locally grown products.
- We commit to minimizing and reducing our energy use in all dining operations.
- We will train our employees on reducing energy use and how to conserve energy.
Source local, seasonal or sustainably grown or raised products
- Certified as a "Fresh On The Menu" restaurant by the SC Department of Agriculture.
- To promote the program, a Carolina student created a campaign to illustrate how Carolina Dining supported South Carolina Farmers. She created Aggie McFresh as her "spokesperson." Aggie and her sisters (Maggie, Sadie, Frannie and Izzie) serve as a conduit to daily promote in our three major on-campus restaurants (Grand Market Place, Gibbes Court Bistro and Honeycomb Café) what is being served on the line that is locally grown.
- A "Certified SC Grown" sticker is on the food identifiers (on the serv-ing line) to let students know at point of sale (POS) the menu item is a SC grown product.
- We commit to purchasing more local produce when in season and available.
Reduce our water footprint
- All existing dishwashing products and systems use the Ecolab Apex™ Dishwashing System. Apex combines technology and products saving water and energy, mini-mizing its impact of products on the environment.
- Bates Diner is a trayless on-campus restaurant thereby reducing water footprint. Attempted to go trayless at Preston Dining Hall (evening only) but due to student protest program was rescinded.
Source sustainable fish and seafood
- It is our goal to have 50% of our fish and seafood purchases certified as sustainable by 2012 and 100% by 2015.
Reduce organic waste / support initiatives to recover organic waste
- Working with student Sustainable Food Systems team - two units (Grand Market Place and Café Verde) collecting pre-consumer product and the students are taking it to the Green Quad for an on-campus composting site.
- Fryer oil given to third party for recycling into alternate fuel and other products.
Source and promote sustainable equipment and supplies
- Pulpier at the Grand Market Place reduces trash volume.
- Trash compactors used at Russell House, Honeycomb Café and Capstone reduce volume of trash taken to landfills.
- Cardboard bailers at Russell House and Honeycomb Café.
- Purchasing a "big belly" solar power trash compactor.
- Napkins purchased are made from recycled paper.
- Electric car used for servicing Colloquium.
Reduce non organic waste / support initiatives to recover non organic waste
- Fall 2009 instituted environ-friendly program Planet Change, a program where cus-tomers will receive a discount if they used china instead of take-out containers. FY2010, students used 456 less cases of paper plates ( FY2009:1250 cases of paper products ver-sus August 09‐May 10: 794 cases).
- FY2012 To-Go containers will be Earth Choice Fiber Blend Hingeware made of a blend of pulp fibers. All the materials in the Fiber Blend Hingeware are made from sustainable, renewable resources and are ASTM D 6868 certified, compostable, and processed chlorine free. Shelf to earth: 190 days.
- We commit to working with vendors to reduce packaging of products.