Sustainability

Campus 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 Colorado School of Mines. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Colorado School of Mines.

Annual Sustainability Report

View Sodexo's 2022 Sustainability Report

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. We currently purchase locally grown produce from several growers in CO: Palisade Peaches, Olathe Corn, Rocky Ford Cantaloupes, Fagerberg Onions, Brighton Green Beans, Brighton Cabbage, and Alamosa Mushrooms. We purchase locally processed milk and milk products from Robinson Dairy, which are antibiotic and rBGH/rBST free. We purchase products from several local processors, which include Colorado Ranchers Dairy, Mouco Cheese Company, Sparboe Farms, Ready Foods, Mountain States Rose, Mission Foods, Markon/Rakhra Mushrooms, and Condies Salad Company.

Biodiesel

100% of our fryer oil is recycled into biofuel, which is used as a replacement for traditional fossil fuels in industrial environments.

Recycling

In addition to fryer oil, we recycle cardboard, plastic, and cans.

Waste Minimization

We are trayless at Mines Market, which reduces the amount of water and energy used in the cleaning process. We also use 100% reusable wares in Mines Market with the exception of our compostable napkins and to-go ware.

Apex Dishwashing System

As part of its commitment to increase the sustainability of its operations, Dining Services uses Ecolab's 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. Apex uses a unique combination of detergents, rinse additives, equipment and consultative services to address the operational challenges in foodservice operations. 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 improves total operational efficiency. All locations will receive the benefits of using less water, energy and labor, thus minimizing their operations' overall impact on the environment. In addition, the Apex system further supports Dining Services' sustainability initiatives with non-caustic chemistry and 95% less packaging material than current methods. Apex products come in a compact solid form that significantly reduces transportation shipments compared to bulkier liquid detergents.

Xpress Nap Holders

XPressnap dispensers are another solution to reducing energy and waste. They save 30% in paper over traditional napkin dispensing mechanisms. The great thing about these dispensers is that they help the environment while helping to keep costs down. The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) less napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material. According to Xpressnap, enough is saved through utilizing recycle napkins to power 600 American homes for an entire year! More than half a million gallons of oil was saved 38 tanker trucks worth and 41 tons of pollutants were kept out of the environment. 4,131 cubic yards of paper were diverted from landfill space. This is enough to cover an entire football field with a two and a half foot deep stack of paper.