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Local Initiatives

Your Sodexo Campus Dining Team is dedicated to sustainability. In addition to the many initiatives we take on as a company, we have implemented the following programs unique to Tulane University. 

Waste Reduction Efforts


On campus, we recycle the following products: cardboard, glass, aluminum, paper, plastic. We use recyclable containers for 90% of all to-go products on campus.


Food waste in landfills creates methane, a greenhouse gas which is 21 times more potent than carbon dioxide. Our first priority is to reduce food waste. We compost any unavoidable food waste, which reduces greenhouse gas emissions and can also be used to amend the soil, thereby increasing drought tolerance, improving soil structure and health and reducing the need for water and fertilizers. The local composting group, NOLA Green Roots, aids us in accomplishing this goal by picking up food waste weekly from Bruff Commons. 

Trayless Dining

There are no dining trays used on campus. Customers without trays typically waste less food and beverages. Trayless dining also reduces the need for water, detergents and energy needed to wash trays. 

Xpressnap Dispensers

Xpressnap 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 measure 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.

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 are able to add the sauce to your item before you leave, please use the bulk dispensers to reduce our waste.

Recycling Fryer Oil into Biofuel

Our fryer oil is recycled into biodiesel that is used to power a variety of vehicles like delivery fleets and farm equipment.

OZZI Reusable Container Program

OZZI 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. 

Reusable Dishware

We offer china dishes in some of our dining locations. This reduces waste associated with using disposable containers. 

Green Cleaning

“Green Seal”

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

Energy Reduction Efforts


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 being utilized.

Energy Star Appliances

ENERGY STAR is a U.S. Environmental Protection Agency (EPA) voluntary program that helps businesses and individuals save money and protect our climate through superior energy efficiency. When replacing equipment, we choose Energy Star-rated appliances.

Energy Efficient Lighting

Where feasible, we have replaced our incandescent bulbs with compact fluorescent 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

Farmers Markets

Our Farmer's markets make affordable and locally-sourced fruits and vegetables attainable without leaving campus. We work closely with our suppliers to feature locally grown products at all of our Farmer's markets.

Local Suppliers 

We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms. We 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 purchases by 2020. 90% of our resident dining food is created from scratch, in-house, daily from locally purchased produce. 

Fresh produce served across campus comes directly from our local farmers, including Star Nursery in Belle Chase, Louisiana, Poche Farms in Independence, Louisiana, Liuzza Produce Farm in Independence, Louisiana and Garber Farms in Iota, Louisiana. 

Sustainably Sourced Seafood

We are committed to serving sustainable seafood and fish. By 2015, the Marine Stewardship Council or the Best Aquaculture Practices has sustainably certified 100% of our fish and seafood. We do not purchase any at-risk species. All seafood served across campus is sustainably sourced with a focus on supporting seasonal Louisiana Seafood.

Sustainable Meats

All deli meats served in Bruff Commons, Le Gourmet and The Drawing Board Cafe are hormone, gluten- and antibiotic-free.

Local Dairy

All of our fluid milk is purchased from local dairy farms that do not use rBST.

Sustainable Catering

We offer menu options that feature locally grown, seasonal, and organic fruits and vegetables. We also use china service ware whenever possible, but if necessary, we use compostable and recyclable disposal ware. We strive to eliminate bottled beverages by replacing them with pitchers of drinks and reusable glassware.

Food Recovery Network 

We serve several hundred meals a week to the New Orleans Mission. 

Opportunity Youth Employment/Internships 

Cafe Reconcile is a non-profit Southern style restaurant that employs and provides job training for local at-risk youth. 

Liberty's Kitchen offers a youth development program that provides opportunities for workforce and life skills training for the youth to become employed and self-sufficient.

Cafe Hope is a nonprofit culinary arts and life skills program for youth ages 17-24 throughout the Greater New Orleans area. Cafe Hope was established in 2010 with a goal to meet the needs of the youth population so they can further themselves along the path to self-sufficiency and have fulfilling futures as valuable and contributing members of their community.

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Better Tomorrow

Tulane University
Dining Services
107 Lavin-Bernick Center for Student Life
New Orleans, LA 70118
tel. (504) 865-5629
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