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.  e know we can all work together to make a positive impact right here at California State University Monterey Bay. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to California State University Monterey Bay. All locations will have VEGETARIAN labels for all meatless meals. On Mondays you can also look for MEATLESS Monday labels. All locations will have VEGAN labels for all VEGAN meals.

Waste Reduction Efforts

Recycling

Looking back at this journey is inspiring when you see the efforts of many and how the power of teamwork made a difference. We were once the student and now have become a leader and guide for other people, organizations and institutions abroad looking to leave a footprint behind. Help us make your tomorrow be what you want today. 

  • Recycling bins are located all throughout campus. 
  • Existing Practices include the recycling of 100% of recyclables Cardboard • Office paper • Plastics • Aluminum • Steel • Tin • Glass • Plastic wrap 
  • 60-70% of overall waste stream is diverted through recycling best practies

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 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.

Local Results: All pre and post-consumer food waste at the Dining Commons is composted in collaboration with Green Waste, CSUMB's waste management provider.

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.

Recycling Non-Hydrogenated Cooking Oil into Biofuel

All oils used on campus are non-hydrogenated fryer and cooking oils; it makes good vegetable fuel and is better for the body. Indeed, our fryer oil is recycled into biodiesel that is used to power a variety of vehicles - from delivery fleets to farm equipment.

Local Results: Salinas Tallow Company picks up all used vegetable oil on campus and 50% of that oil is recycled. Tallow is partnered with BIO EASI, a company that produces biodiesel for central and northern California.

Reusable Cup Discount

The environment and your pocketbook win! Bring your own reusable cup to purchase coffee on campus and save 10 cents off every time in any location (excluding the Dining Commons). Purchase a Peet's Coffee & Tea tumbler from the Library Cafe, receive 20 cents off at all purchases.

Bio-Mass Packaging - Natural Based Products

Bio-Mass Packaging is natural based products that are environmentally sustainable. All products, if composted, are biodegradable -SAY GOODBYE TO PLASTIC! Spudware utensils (To-go utensils) are just as strong as plastic. They're made of 80% potato starch and 20% soy, they also biodegrade in just 180 days! The best part of spudware? You can wash and reuse, so you can eat your potatoes with potatoes! 

Plates, bowls, containers, cups, and straws are all made from a combination of paper, bagasse (Sugar resin pulp) and PLA (Ceraplast corn bi-product). All paper products for napkins, paper towels, utility napkins, and paper bags are dioxin free. 

Currently, Campus Catering, Monte's Otter Express, and Dining Commons all use Bio-Mass Packaging.

Local / Seasonal / Responsible Sourcing

Local Farmer’s 

Our professionally-trained chefs write our menus to take advantage of the fresh fruits and vegetables that are naturally in season in the Central Coast. During the peak-growing season most of our produce is from local farmers.

Local Suppliers 

We work closely with 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. 

We are proud to feature the following local suppliers: Earthbound Farm Organic and our milk is sourced from Troia, a local dairy distributor. Dining Services also uses Lindsay Olives, which are local to California.

All locations will have LOCAL labels on any food that is sourced within 150 miles of CSU-Monterey Bay.

Local Dairy

Our milk is sourced from Troia, a local dairy distributor.

Organic

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.  Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.  Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.  Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Look for the menu icon identifying organic foods.

We source fresh, local produce whenever possible. On average almost 30% off all produce in the Dining Commons is Organic. 

All locations will have an ORGANIC label for all ORGANIC products.

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California State University Monterey Bay | Dining Services | 100 Campus Center #16 | Seaside, CA 93955 | tel. (831) 582-3838 | Contact Us