Sodexo Social Responsibility

Contact Centre Dining Services

Campus Center (1st Floor)
601 West Walnut Street
Danville, KY 40422
Michael Nagorka, General Manager

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“We have a responsibility to use our resources wisely and to protect them for future generations.” 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.

Sodexo. Committed to a better tomorrow.

On campuses around the country, Sodexo is committed to developing and measuring ways to reduce energy consumption and greenhouse gas emissions, conserve water, promote responsible waste management and reduce the use of toxic chemicals. Our efforts will advance new models of sustainable community development through local sourcing, use of seasonal products and sustainably grown food.

• It starts with what we do with each of our clients
• It extends to how we serve our customers
• It continues through how we act as a company

Sodexo Education makes a difference on campuses by partnering with our clients to set strategic targets and measure results in three key areas:

Food Sourcing

We support local businesses and communities by purchasing from local producers and growers. Sodexo buys 100 percent of our fresh dairy products from local and regional farmers.

For the future, we have committed to serve only farm and ranch products that are sustainably grown by local producers and minority and women owned businesses.

Energy Use and Greenhouse Gas Emissions Reduction

Food production accounts for about one-third of the water use and 10 percent of the energy use in the U.S. We are testing products and systems at 12 campuses to tell us about state-of-the-art equipment and procedures that will help us reduce resource consumption.

As an example of what’s possible, we partnered with students at Ithaca College to do a water, energy and equipment audit. Through this process, we learned many things, including the fact that dining halls require five times more energy than lecture halls or offices. We identified short and long range ways to curb energy use that include installing energy-efficient exhaust fans, making employees more aware of energy use and adding light sensors. The changes we implement will cut Ithaca’s energy bill by nearly $140,000 per year through low-cost or no-cost projects.

Waste Minimization

Food service waste is the single largest contributor to our landfill system. That means we have tremendous opportunity and responsibility to make positive change. Our programs engage students like no one else in our industry.

For instance, at St. Leo University in Florida, we conduct a “Weigh the Waste” campaign. Each day, students’ dining hall waste is weighed and tracked. At the beginning of the school year, the average day has about 800 pounds of waste. Once the students start to see the results of their daily efforts, their total waste drops to about 200 pounds a day and stays there for the rest of the school year. In addition, 40 percent of our campuses have trayless dining and, as a result, experience a 30 percent drop in food, water, energy and chemical waste. Our new reusable take out container program, “Choose to Reuse,” could reduce disposable waste on a campus by as much as 80 percent.