Our Initiatives

Your Campus Dining Team is dedicated to sustainability.  We know we can all work together to make a positive impact here at Boston University. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to the Fenway Campus.

Local Suppliers

We work closely with our distributors to maximize the use of fruits and vegetables from local farms as well as products from local dairies and bakeries. In an agreement with BU, sustainable and socially responsible food and beverage purchasing will be at least 25% of total purchases by 2022. These purchases are defined as: local within 250 miles of campus, fair, ecologically sound, and humane. Tracking local purchases helps us to meet the Sodexo Better Tomorrow Plan commitment of 20% local purchase by 2020 while also contributing to Boston University's goal of 25% local by 2022.

Reusable Cup

The environment and your pocketbook win! Bring your own reusable cup to purchase coffee at Longfellow Cafe and receive a discount at every location, every time.


Trayless dining is one significant initiative that helps to minimize waste as well as water and energy usage while creating a more sustainable food service operation.

Xprss Nap

Xprss Nap Dispensers save energy and waste.  Our 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.  


Leftover food from your plates and our kitchen is composted off campus to divert this waste from the landfill and re-purpose for future use in the environment.

Our Definition

Definition of Local 

Our Definition of Local

Agricultural products are local if it is:

  • Exclusively grown or trapped in Massachusetts
  • Derived from an animal that was raised for at least one-third of its life in Massachusetts (except milk)
  • For milk, a majority was produced from Massachusetts animals
  • Honey produced by Massachusetts colonies located exclusively in Massachusetts when all nectar was collected

Processed foods are local if:

  • 50% or more of all product ingredients by volume (excluding water) are raw agricultural products that are local to Massachusetts and
  • Either processed or the food manufacturer is headquartered in Massachusetts

Unique food products are local if two or more of the following are true:

  • 50% or more of all ingredients by volume (excluding water) are raw agricultural products that are local to Massachusetts
  • Substantial transformation of the ingredients in the product occurred in Massachusetts
  • The headquarters of the company that manufactures the product is in Massachusetts

Definition of Regional

Our Definition of Regional

Food grown, raised, or harvested within the six New England states (+50 mile radius)

Agricultural products are regional if:

  • The vendor of the product is a regional food business, and 100% of the ingredients were grown, raised, or harvested on farms within the six New England states plus 50 miles

Processed and Unique foods are regional if:

  • The vendor of the product is a regional food business, and at least 50% of the ingredients were grown, raised, or harvested on farms within the six New England states plus 50 miles (for example, broccoli soup, in which the broccoli and dairy were sourced regionally and equal 50% or more of the ingredients)


3-      Northeast Organic Family Farm Partnership


Sodexo is proud to sign on as a Northeast Organic Family Farm partner to support organic dairy farms in the Northeast and to help secure the future of organic dairy. We’re committed to purchasing organic dairy products from brands that source their milk from our region. 

To learn about our commitment and the partnership, please visit www.saveorganicfamilyfarms.org


4-      Reusable container programs on campuses: Choose to Reuse is a reusable to-go container program. This innovative reusable container program is designed to reduce packaging waste. By participating in the Choose to Reuse program, you can dine at your convenience while also taking steps to protect the environment.

5-      Composting on campuses 

  • Food waste in landfills creates methane, a greenhouse gas that is 21x more potent than CO2. (www.epa.gov) Our first priority is to reduce food waste. We compost unavoidable food waste, which reduces greenhouse gas emissions and can also be used to amend soil, thereby increasing drought tolerance, improving soil structure and health, and reducing the need for water and fertilizers.
6-      Recycling on campuses
  • Recycling reduces waste sent to landfills and incinerators.
  • Recycling prevents pollution.
  • Recycling conserves natural resources.
  • Recycling conserves energy.
  • Recycling creates jobs, producing economic benefits.

7-      Our kitchens use WasteWatch powered by Leanpath systems. This allows our culinary teams to monitor and track our food waste while we prepare your meals. Using Leanpath, we can quickly identify causes of food waste in real-time and make necessary adjustments to our procedures to help combat food waste.


8-      Responsible Sourcing:

·         100% sustainable seafood

·         Fair Trade

·         Harvest of the month

·         Cage Free

Animal welfare link


committed to a responsible supply chain




9-      Additional Campus Initiatives

·         100% recycled paper napkins in Xprss Nap Dispensers to encourage guests to take a few napkins

·         Reusable dishware

·         Green certified cleaning supplies Green Certified Cleaners

·         Bulk condiments

·         On/Off protocols for our equipment

·         Energy Star appliances

·         Food recovery programs on campus – (site-specific, we are in the process of developing for all accounts) 

  • Trayless dining. Customers without trays typically waste less food and beverages. Trayless dining reduces the amount of water and detergents needed to wash trays which also saves energy.