By protecting and improving our environment, the communities where we do business and the students we serve, Sodexo makes every day a better day and every tomorrow a better tomorrow.

Sustainability Initiatives and Parnterships 

Your Sodexo Campus Dining Team is dedicated to sustainability.  We know we can all work together to make a positive impact right here at Ripon College. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Ripon College. In partnership with the college, this summer we completed a campus hoop house garden. Our campus garden grows produce and herbs that go directly to the plate. Every Tuesday we celebrate what we call, Green Tuesday. Our menus feature locally grown greens and produce.


We partner with local growers such as: Vines and Rushes Winery, Pineapple Hill Orchard, Brandon Meats and others. Their partnership help advance the commitment that both Sodexo and Ripon College has to sustainable initiative. We also have a campus hoop house and Hydro-ponic tower gardens in our dining room. All this is used to bring healthy and nutritious menus to our students and staff.


vinesandrushes.com/

    

www.pineapplehillorchard.com/      


www.brandonmeats.com/      







We have successfully raised a campus hoop house and tower gardens from ground to growing!

Local greens used right here in our kitchen!

hoop house building hoop house garden


 We know have our hydroponic tower gardens in our dining room, making local growing the closest it can be.


Ripon Tower Garden



Sustainability at Ripon College
Local Sustainability Efforts at Ripon College and how you can help

Ripon Sustainability Blog

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, plastic.

Composting

Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2.  (www.epa.gov)  Our first priority is to reduce food waste.  We compost food waste that is unavoidable which reduces greenhouse gas emissions and can also be used to amend soil thereby increasing drought tolerance, improving soil structure and health and reducing need for water and fertilizers.

Weigh the Waste

Did you know that 40% of the food produced in our country is wasted?  Periodically throughout the school year, we conduct a Weigh the Waste event.   During the event, we weigh all of the uneaten food from guest’s plates.  We consolidate the findings and report back to the community.  We tie this to an awareness campaign that informs guests about food waste and its impact to our environment and our communities.  We hold frequent campaigns in which we compare our results (and hopefully see our waste decline). 

  • October 28, 2015: We had 15.5 lbs. of Food waste, 8.2 lbs. of Liquid waste 2.9 lbs. of paper waste. This was a total reduction of 12% from last year.

Trayless Dining

We have been a trayless campus since 2010. 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!

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.

Xprss Nap Dispensers

Xprss Nap 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.  

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.

Choose to Reuse

Choose to Reuse is a reusable container program designed to reduce waste and help achieve Sodexo's Better Tomorrow commitments by replacing single-use disposable food and beverage containers with reusable containers.

    

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.

Energy Efficient Lighting

Where feasible we have replaced our incandescent bulbs with compact flourescent bulbs to reduce our energy consumption.

No Idling at Loading Docks

Working 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: 

     

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.

Aspretto

Going forward by giving back. 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.

Sustainable Catering

All it takes are a few simple steps to more sustainable catered events.    We feature menus that are locally grown, seasonal, organic, vegetarian and/or well balanced. We use china serviceware whenever possible, but if necessary, we try to use compostable and/or recyclable disposableware.  We strive to eliminate bottled beverages when possible by replacing them with pitchers of drinks and reusable glassware.

Each season we unveil a catering menu that highlights the season's bounty.  Not only does it increase variety, it also features food that is in season.

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Ripon College | Dining Services | 300 W. Seward Street | Ripon, WI 54971 | tel. (920) 748-8138 | Contact Us