Sustainability

Our 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 Clark Atlanta University. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Clark Atlanta University.

Xprss Nap

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.

Trayless

We are a trayless campus. 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!

Apex

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.

Local / Seasonal / Responsible Sourcing

Local Farms

We work hard to get as many ingredients locally as possible. Our professionally-trained chefs write our menus to take advantage of the fresh fruits and vegetables that are naturally in season.

Crogman on the Go Program

The Crogman on the Go program was created to limit our use of disposable Togo containers. At the beginning each semester each student receives an green Togo container. They will bring that container each time they decide that they do not want to dine in and want to take their food Togo. Though many think plastics are a detriment to the environment, the opposite is true. Many of the qualities that critics call environmentally negative, such as plastics resistance to corrosion and its bio-inertness, make plastics very resource efficient.