Sodexho Dining Services is very pro-active in promoting conservation and healthy eating habits. Current contributions include:

• Regional Produce, Bread and Milk from New England.
• Milk from a source that prohibits growth hormones.
• Catering and Sidewalk Café coffees (Green Mountain) that are certified fair trade.
• Recycling of cardboard, glass and aluminum.
• Food waste recycled thru re-use as feed in a local pig farm.
•  Implementation of fresh foods into the menu cycle where feasible.
• Menu planning through Sodexho, using chefs from The Culinary Institute of America, Johnson and Wales and the Atlantic Culinary School to entice and promote eating well in a social environment.
• Continued implementation of HACCAP (Hazard Analysis Critical Control Point) to help insure top quality, freshness and food safety.
• Hiring of a new Nutritionist to help educate and combat obesity.
• Encourage and promote “dining" rather than simply eating at meal times.