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

Recycling

Bottles, Cans, Glass, Cardboard, Coffee Ground and Fryer Oil.

Local Suppliers

We work closely with our local produce distributors to maximize the fruits and vegetables purchased from local farms. We also 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 purchase by 2020.

Composting

Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2. (https://www.epa.gov) Our first priority is to reduce food waste. We compost food waste that is unavoidable which reduces greenhouse gas emissions and can also be used to amend soil thereby increasing drought tolerance, improving soil structure and health and reducing need for water and fertilizers.

Sustainable Fish and Seafood

We are committed to serving sustainable seafood and fish. Since 2015 100% of our fish and seafood is 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.

Farm to Table: FVSU Cooperative Extension Partnership

Enjoy locally grown and harvested produce daily in Junia J. Fambro’s Dining Center! Seasonal fruits and vegetables that are grown right here on the FVSU campus are served daily at various stations! We understand the importance of by local and we believe that begins right here in the communities we serve. Visit our Instagram @FVSUDINING to check out what’s in season today!