Campus Initiatives

As a guest, it is easy to make smart environmental choices when you dine at a Sodexo café. We know today's college students want to do the right thing for the planet and we also understand you lead busy lives, so your Sodexo chefs and managers do a lot of the work for you behind the scenes!

From purchasing local seasonal produce whenever possible to reducing inorganic and organic waste, your campus team is dedicated to providing you with an exceptional dining experience that is good for you and good for the planet.

Bikes at Naz

Bikes @Naz and Nazareth Dining have teamed up to create the Cab Delivery Service. Available Monday to Thursday from 6:00pm-10:00pm. Call 585-389-5021 to place your order.

Local Suppliers

We are proud that 30% of our products are locally sourced. We work hard with local vendors to such as Purdy Brothers, who provide us with local beef, pork and poultry, to get the best quality ingredients. 

Other locally sourced products we provide are: Chobani Yogurt, Finger Lakes Coffee Roasters, Ithaca Hummus, NYS Boars Head meat and cheese, Barilla pasta, Pittsford Dairy, Niagara Upstate Milk and Boulevard Produce.

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! 

Xprss Nap

Xpress Nap Dispensers save energy and waste.  Not only are the napkins are made of 100% recycled paper, the dispensers 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.  

Recycling

We recycle and partner with R.O.C.K.S. on campus to reduce and reuse material. On Campus we recycle the following products: cardboard, glass, steel, aluminum, paper, plastic and e-waste.

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 to reduce greenhouse gas emissions and also be enhance and amend soil health by improving soil structure, enhancing micro-organism content, increasing drought tolerance and reducing need for water and fertilizers. We collect pre and post-consumer food waste to create compost to be used across campus. Look for ways to get involved in these initiatives.