|Submission Date||Feb. 15, 2017|
|2.00 / 2.00||
Unit Marketing Coordinator
Sodexo, San Francisco State's primary dining services contractor, has a program called "The Better Tomorrow Plan" which is their plan for a better sustainable future. The Better Tomorrow Plan has four main priorities including developing and promoting diversity, promoting nutrition, health and wellness, supporting our local communities, and protecting and restoring our environments.
Sodexo currently do not source food from campus garden. We have future plans of sourcing some produce from the campus's Sol-Patch Garden for our annual Farm to Fork event.
San Francisco State holds a weekly farmers market on campus as well as being involved with the Food Recovery Network. The Food Recovery Network is a local non-profit that takes left over food and distributes it to local food banks.
The Blue Onion Station in the student dining center serves a combination of 4 total dishes that are vegetarian and vegan options. There is also a salad bar where students can customize their salads to be vegetarian or vegan.
Sodexo hosts a Green Monday event every month to promote less meat consumption. This campaign asks students to pledge to eat vegetarian or vegan once a day during the week. A tabling team recruits students to sign a physical pledge that is then posted onto the dining center walls. An additional vegetarian or vegan option is served at every single one of our 4 other stations to provide a greater range of vegan and vegetarian options.
Sodexo has hosted an event titled Keep it in the Neighborhood. The overall goal of this event was to bring awareness to the benefits of eating locally. This event focused on the particular neighborhood, Fisherman's Wharf, in San Francisco. The menu was designed to reflect the ingredients and dishes that are locally available in the featured neighborhood. All ingredients used for the evening's dinner were sourced locally.
Sodexo hosts an annual Farm to Fork Event out in the quad of San Francisco State University. This lunch provides students, staff, and faculty with a vegetarian and vegan menu with all ingredients that are sourced locally.
Sodexo utilizes posters and tv screens to promote sustainability practices throughout its dining halls. Sodexo displays the Green Monday pledges for students to serve as a reminder eat one vegetarian meal per week. Sodexo also hangs zero waste signage to remind students of SF State’s and Sodexo’s goals of achieving zero waste by 2020.
Sodexo hosts several events such as Green Mondays and Weigh the Waste Wars. The goal of the Green Monday events is to promote less meat consumption. We ask our students to pledge to our Green Monday Campaign by engaging and educating our students on environmental impacts of meat consumption. Our Weigh the Waste Wars event engages our students by weighing the food waste of all individuals. During this event we educate students on the importance of reducing one’s food waste by grabbing less portions.
Sodexo incorporates the Mindful program throughout the Dining Center. The Mindful program focuses on providing students with healthy dishes that incorporate balance, moderation, and variety. The Daily Dish Station serves a Mindful dish at every meal.
Sodexo also focuses on providing students with a culturally diverse foods. Teppan Eats is one of our five stations that is dedicated to serving Asian influenced cuisine.
Sodexo is hosting 6 Weigh the Waste Wars Events throughout the Fall Semester. For 1 hour, the food waste of students are placed into a clear container during the lunch or dinner meal period. This serves as a visual to bring awareness to food waste and to also encourage students to limit food portions.
Sodexo does not utilize any trays.
Sodexo has donated to the Food Recovery Network. The Food Recovery Network is an organization that collects and transports donated foods to local food banks that are in need.
Sodexo is also currently in the works of donating to an on campus food pantry as well as setting up a meal swipe donation program.
SF State collects donates food from the dining hall. Residential students can donate non-perishable food.
San Francisco Public Utility Commission's SF Greasecycle program diverts fats, oils, and grease away from the sewers and recycles it into biodiesel. San Francisco State collects over 18,000 pounds of grease from kitchens each year.
Sodexo uses the three bin system throughout its kitchen. Compost bins are made available to every kitchen with bins made available at every station. The compost in these bins is then transferred to the larger compost bin out in the dock.
The compost collected throughout the entire Dining Center is collected by San Francisco’s Recology Department. The compost is then transported to Jepsen Prairie Organics in Vacaville.
Sodexo only utilizes reusable plates are that dish washer safe in the City Eats Dining Center
Bricks Pizza utilizes compostable plates for the pizza served to students.
SF State cafes offer discounts of 15 to 25 cents for using reusable cups. They also have educational signage at all cafes encouraging use of reusables.
The information presented here is self-reported. While AASHE
staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution and complete the Data Inquiry Form.
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution and complete the Data Inquiry Form.