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 Rocky Mountain College. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Rocky Mountain College.

Waste Reduction Efforts

Recycling

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

Trayless Dining

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 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.

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

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.

Reusable Cup Discount

The environment and your pocketbook win! Bring your own reusable cup to purchase coffee or a fountain soda on campus and receive a discount at every location, every time.

Reusable Dishware

We offer china dishes in our dining locations.  This reduces waste associated with using disposable containers.  Dining in?  Be sure to use china.  We also use china at our catered functions on site.

Green Cleaning

“Green Seal”

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

Energy Reduction Efforts

Daylighting

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 needed and turn it off as soon as we are done using it for the day.

Energy Efficient Lighting

Where feasible we have replaced our incandescent bulbs with compact flourescent 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

Local Suppliers 

 We purchase from local dairies including Meadow Gold and Wilcoxson's. We also purchase all of our bread from local company Franz Bakery.  Tracking local purchases helps us to meet our Better Tomorrow Plan commitment of 20% local purchase by 2020. 

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 fluid milk is purchased from local dairies that do not use rBST.

Sustainable Catering

All it takes are a few simple steps to more sustainable catered events. We feature menus that are locally grown, seasonal, organic, vegetarian and/or well balanced. We use china serviceware whenever possible, but if necessary, we try to use compostable and/or recyclable disposableware. We strive to eliminate bottled beverages when possible by replacing them with pitchers of drinks and reusable glassware.

Each season we unveil a catering menu that highlights the season's bounty.  Not only does it increase variety, it also features food that is in season.

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Rocky Mountain College | Dining Services | 1511 Poly Drive | Billings, MT 59102 | tel. (406) 238-7389 | Contact Us