Sustainability
"We will maintain in good order the land we are privileged to use, protecting the environment and natural resources."
Sodexho feels it is our responsibility to encourage and act in a way that promotes sustainability on campus, in our community, around the region and throughout the world. Our sustainability efforts tie into our strong community focus and our regard for quality of life. Our sustainability initiatives and programs include the following:
- Air pollution reduction practice
- Ecological building construction and renovation design
- Energy conservation practices
- Purchasing from environmentally and socially responsible companies
- Waste reduction practices
- Local farmers provide their products to our main supplier to maximize delivery efforts and cut down on greenhouse emissions
- Recycling of solid waste
- Rendering practices
- Water conservation and waste water practices
- Many of our coffees, teas and hot chocolate are Fair Trade
- Use of local coffee roasters
- Use of local cage-free organic eggs
- Purchasing from companies that give back a percentage of their profits to environmentally responsible projects
- Introduction of the Opti-Rinse™ System. Opti-Rinse™ rinse nozzles use less than half the water of traditional nozzles
- Elimination of disposable service ware that does not support an environmentally friendly environment
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Local and Organic Foods
Sodexho is a committed partner in the development of a local food presence on campus as an integral part of our dining services programs.
Who / What?
Olin Dining Services works with Sodexho's prime vendors to source items locally wherever possible. In addition, purchases are also made directly from local vendors including:
- Philbin Orchards, Sterling, MA - Produce
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- Dole & Bailey Inc. - Meats
- Green Mountain Coffee Roasters - Coffee
- HP Hood, LLC - Dairy Product
- Boisvert Farms , Hadley, MA - Produce
- Joe Czaskowski Farms , Hadley, MA - Produce
- Williams Farms, South Deerfield, MA - Produce
- Davidian Brothers Farm, Northboro, MA - Produce
- Springbrook Farms, Littleton, MA - Produce
- Clearview Orchards, Stearling, MA - Produce
- Dicks Market Garden, Lunenburg, MA - Produce
When?
All year long as available, some items are definitely seasonal
Why local?
- Local products spend less time in transit and therefore arrive faster & fresher
- Chefs can offer different varieties of vegetables grown locally for flavor and character – rather than vegetables grown for interstate durability
- Local eating connects students to the environment by respecting seasonality and the unique features of our bioregion
- Local purchasing eliminates the need for long-distance hauling and substantially reduces greenhouse gas emissions from trucking – limiting our carbon footprint
- Local purchasing supports the viability of local farms and protects land by supporting sustainable agricultural use
Resources:
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Fair Trade Products
Olin Dining Services has been serving Fair Trade coffee selections to their customers since 2004. Today Fair Trade coffee selections are offered at several locations on campus and from several coffee vendors.
Fair Trade Products guarantees a minimum price for small farmers' harvests and encourages organic and sustainable cultivation methods that are safer for communities. The cultivation of coffee has become an issue with both environmental and human rights implications.
Coffee - What Brand / Where?
Green Mountain Fair Trade Coffee is available on campus.
Resources:
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Waste Reduction & Prevention
Olin Dining Services works hard to put green dining practices in place. These sustainable practices touch many areas of conservation including waste reduction, as well as waste prevention:
- Energy Conservation
- Water Conservation and Waste Water Prevention
- Food and Paper Waste Reduction and Prevention
- Renewable and Recycled Materials Use 
Energy Conservation
- Limited use of garbage disposals
- Timers installed on hall exhaust hoods and fans in kitchen
- Timers installed on some lights in Dining Services areas
Water Conservation and Waste Water Prevention
- Limited use of garbage disposals to conserve water
- All previously water-cooled refrigeration has been or will be at the end of life cycle replaced with air-cooled systems to reduce water usage
Food and Paper Waste Reduction and Prevention
- Just in time cooking practices employed in all dining halls resulting in 80% less food waste
- Just in time production in all dining halls reduces pre-consumer food waste by up to 80%
- Reusable mug campaign – retail outlets offer a discount on refills with the mug
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How You Can Help
You can help us in our sustainability in a number of ways: 
- Take full advantage of Trim Dining Hall. Trim features all china / silverware service, pre and post consumer composting and is members of the local Food salvage program.
- Don't waste food. Enjoy your meal but remember don't overload your plate.
- Take only the number of napkins you need per meal.
- Take only one disposable cup for each beverage purchased.
- Join our Reusable Mug Program (and use your mug). Not only do you help the environment, but also you get a great discount when you use your mug.
- Recycle aluminum cans and bottle throughout campus at the designated recycling centers.
- Dine in at your favorite campus location to ensure your take out packaging is properly disposed of.
- Get involved with the many student sponsored campus environmental groups.
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