Your Sodexo Campus Dining Team is dedicated to sustainability. We know we can all work together to make a positive impact right here at Western State Colorado University. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Western State Colorado University.
We work hard to get as many ingredients locally as possible. Our professionally-trained chefs write our menus to take advantage of the fresh fruits and vegetables that are naturally in season.
The environment and your pocketbook win! Purchase a Western State Colorado University mug in Mad Jack’s or from your bookstore or bring your own reusable cup to purchase coffee in Mad Jack’s and receive a discount every time. Our thanks for being considerate of our environment.
We have committed to supplying our waste oil to Gunnison County to fuel their oil burner and create heat from a post consumer source that used to be trucked out of state, helping to save the environment by reducing our local carbon footprint.
As part of its commitment to increase the sustainability of its operations, Dining Services uses Ecolab's Apex dishwashing system. Apex combines technology and products designed to save water and energy, minimize the impact of products on the environment, and has a built-in method of measuring results. Apex uses a unique combination of detergents, rinse additives, equipment and consultative services to address the operational challenges in foodservice operations. 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. All locations will receive the benefits of using less water, energy and labor, thus minimizing their operations' overall impact on the environment. In addition, the Apex system further supports Dining Services' sustainability initiatives with non-caustic chemistry and 95% less packaging material than current methods. Apex products come in a compact solid form that significantly reduces transportation shipments compared to bulkier liquid detergents.
Our local Sodexo green team, including Chef Bill, Chuck Bateman, and Jon Coady has committed to purchasing and serving produce grown in a campus garden. Along with providing a letter of commitment document for submittal to the sustainability grant fund, we have teamed with several students involved in the process to identify vegetables, herbs, lettuces and berries that we feel can be grown in the new greenhouse. We will provide our highest level of support in order to bring campus grown food to our student dining program and supplying compost back to the garden in order to come full circle with our very own local food program.
We recycle all plastic, aluminum, glass, cardboard, tin, office paper and fryer oil from our Rare Air Café, Mad Jack’s and all catering functions on campus. Chuck Bateman, our Director of Resident Dining and Catering, is an active member of the “3 Rs committee and would be more than happy to assist with any recycling initiatives you may be interested in. Please contact him at (970) 943-2184.
We have been successful in reducing our landfill input drastically by using Pulper system in place of trash cans and a garbage disposal at our post consumer collection site in Rare Air Café. The system was designed to reduce refuse volume by up to 85%, allowing us to reduce refuse pickups, landfill input, and plastic can liners in our operation.
Our new chef is also changing the culture and focus on sustainabililty in the kitchen by providing clear 4 quart plastic bins to collect all organic waste at all prep stations to divert from the refuse system and get it into the Earth Tub composting system which Sodexo has partnered with the college to purchase and maintain.