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 Concord Academy. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Concord Academy.

SMART

The Sustainability Management and Reporting Tool (SMART) is a comprehensive, yet easy to use dashboard that provides baseline sustainability performance, prioritizes initiatives, and tracks continuous improvement in four key areas - carbon and energy, water, waste, and healthy and sustainable food and environments.

Waste Reduction Efforts

Recycling

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

Black Earth CompostComposting

We have partnered with Black Earth Compost and have returned over 51,000 lbs of waste to the soil between January and June of 2014! For more information on Black Earth Compost click the logo!

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.

Printing on Both Sides of the Paper

To save paper, we use paper with recycled content and we print on both sides whenever possible.

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.  

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 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: 

Local Map_Massachusetts

Red's BestSustainable 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.

Our New England location means access to some of the freshest, most delicious and responsibly sourced fish and seafood possible. Our seafood partner Red's Best™ of Boston is committed to only distributing from small, local fishing boats supporting a vital fishing industry and tradition. Most of Concord Academy Dining Services fish is caught just miles from our campus. And with access to over 60 different species daily, we have fully integrated Red's Best™ into our dining program year round. Additionally, Red's Best™ has implemented a simple yet brilliant QR code technology allowing our students to not only know what fish they are eating but who the actual fisherman was who caught their dinner! 

Garelick LogoLocal Dairy

All of our fluid milk is purchased from local dairies that do not use rBST.  Our dairy supplier, Garelick Farms, sources all of their milk from over 1,000 local farms throughout Massachusetts, Rhode Island, New Hampshire, Connecticut, Vermont, Maine and upstate New York.


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Concord Academy | Dining Services | 166 Main Street | Concord, MA 01742 | tel. (978) 402-2283 | Contact Us