Sustainability Initiatives

Your Aggie Dining Team is dedicated to sustainability.  We know we can all work together to make a positive impact right here at North Carolina A&T State University. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to North Carolina A&T State University.

SMART

The Sustainability Management and Reporting Tool (SMART) is a comprehensive, yet easy to use dashboard that provides baseline sustainability performance, prioritizes initiatives, and tracks continuous improvement in four key areas - carbon and energy, water, waste, and healthy and sustainable food and environments.

Waste Reduction Efforts

Recycling

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

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!

Local Results: We have been trayless since 2009.

LeanPath

Reducing waste is very important. It results in less food waste in landfills where it emits methane, which is 21x more powerful than CO2. The LeanPath kitchen waste tracking system records and tracks all of the food waste from our kitchen. This helps us to identify and change practices which result in food waste. By tracking waste, we inform our staff and focus our efforts. On average, Sodexo has experienced a 40% decrease in kitchen food waste when the LeanPath system is in place.
Local Results: We reduced our food waste by 100 pounds per week. 

Xpressnap Dispensers

Xpressnap 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.  

APEX Dishwashing System

APEX combines technology and products designed to save water and energy, minimizes the impact of products on the environment, and has a built-in method of measuring results. The APEX management approach uses a tablet PC and wireless technology to communicate with the system’s controller to download, process and analyze data to establish each foodservice operation’s “rack-to-guest ratio.” By monitoring and improving this ratio, the system helps reduce the amount of water and energy used at each facility, and improves total operational efficiency.

Bulk Condiments

Individual packets of condiments are useful in some instances, but they result in extra waste. If you are dining on site or you can add the sauce to your item before you leave, please use the bulk dispensers to reduce our waste.

Recycling Fryer Oil into Biofuel

French fries to fuel. Indeed, our fryer oil is recycled into biodiesel that is used to power a variety of vehicles - from delivery fleets to farm equipment.

Local Results: Last year we recycled 4210 gallons of fryer oil into biofuel.

Printing on Both Sides of the Paper

To save paper, we use paper with recycled content and we print on both sides whenever possible.

Reusable Dishware

We offer china dishes in our dining locations. This reduces waste associated with using disposable containers. Dining in? Be sure to use china. We also use china at our catered functions on site.

Green Cleaning

“Green Seal”

92% of the chemicals Sodexo uses are “Green Seal” certified, concentrated or sustainable.

Energy Reduction Efforts

Daylighting

The windows in our dining room allow us to enjoy a tremendous amount of natural light while dining. Natural light not only provides a more comfortable environment, it also reduces our energy usage by allowing us to turn off lights.

On/Off Protocol

To save energy, we only turn our equipment on when it is needed and turn it off as soon as we are done using it for the day.

No Idling at Loading Docks

We work with our vendors, our catering staff and our campus facility services staff to make sure all vehicles are turned off while they are parked in our loading dock.

Local / Seasonal / Responsible Sourcing

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 are proud to feature the following local suppliers: Joyce Farms (Winston-Salem, NC) and Scout Farms (Faison, NC)

Sustainable Fish and Seafood

We are committed to serving sustainable seafood and fish. By 2015, 100% of our fish and seafood will be sustainably certified by the Marine Stewardship Council or the Best Aquaculture Practices. We do not purchase any at risk species.

Local Dairy

All of our fluid milk is purchased from local dairies that do not use rBST. Our dairy supplier, Pet, sources all of their milk from within 250 miles.

Aspretto

Going forward by giving back. At Williams Dining Hall we are proud to feature 100% Transfair, Fair Trade USA certified aspretto coffee and 100% USDA certified organic and ethically sourced Numi teas. Everything that touches the product is green, from the 10% post-consumer fiber cups to the renewable resource stirrers to the fair trade sugar wrapped in recyclable paper and printed with vegetable dye.

Last year, we purchased all of our dining hall coffee to be Fair Trade aspretto coffee.