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

Your Sodexo Campus Dining Team is dedicated to sustainability.  We know we can all work together to make a positive impact right here at University of Valley Forge. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to University of Valley Forge.

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.
Choose To Reuse Program 

Waste Reduction Efforts

Recycling

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

Trayless Dining

We are 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! 

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.  

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. 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 improve total operational efficiency.

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.

Green Cleaning

“Green Seal”

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

Local / Seasonal / Responsible Sourcing

Campus Garden

From field to fork without ever leaving campus.  It doesn't get more local than food grown right here.  We are proud to work with the campus community to grow and serve food from our campus garden. We have donated 120lbs of produce to the Good Samaritan Shelter in Phoenixville and Phoenixville Area Community Services Food Bank.
Campus Garden Tour S13 Campus Garden Planting1 S13 Campus Garden Planting2 S13  

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: J. Ambrogi Food Distribution, Balford Farms, and Amoroso's Bread & Rolls.

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 milk is purchased from local dairies that do not use rBST. rBST is a product primarily given to dairy cattle by injection to increase milk production. Bovine somatotropin or bovine somatotrophin (abbreviated bST and BST), or bovine growth hormone (BGH), is a peptide hormone produced by cows' pituitary gland. Our dairy supplier, Balford Farms, sources all of their milk from Lehigh Valley in Allentown, Pa.

Aspretto

Going forward by giving back.  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 over 500 pounds of Fair Trade aspretto coffee.

Organic

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.  Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.  Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.  Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards.  Look for the menu icon identifying organic foods.

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University of Valley Forge | Dining Services | 1401 Charlestown Rd. | Phoenixville, PA 19460 | tel. (610) 917-3918 | Contact Us