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.

Local Initiatives

Waste Reduction Efforts


We recycle across campus and partner with R.O.C.K.S. on campus to reduce and reuse material. On Campus we recycle the following products: cardboard, glass, steel, aluminum, paper, plastic.

Local Sourcing

We are proud that 18% of our product is locally sourced. We have worked hard with our local vendor, Black River Produce based out of Vermont, to get us the best quality ingredients in New England.

Vegan Options

We were rated B+ by the EPA for the quality of service at our Valley Vegan station, offering daily menu variety throughout the academic year.


Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2.  (  Our first priority is to reduce food waste.  We compost food waste to reduce greenhouse gas emissions and also be enhance and amend soil health by improving soil structure, enhancing micro-organism content, increasing drought tolerance and reducing need for water and fertilizers. We collect pre and post-consumer food waste to create compost to be used across campus. Look for ways to get involved in these initiatives.

Food Waste

With the help of the Keene State College Eco Reps, our students have successfully reduced our plate waste by half! Records show a drop from 4oz. to 2 oz. of plate waste per meal per diner. This is cumulative impact of this over a week, a month...a amazing!

Xprss Napkin Dispensers

Xprss Nap Dispensers save energy and waste.  Not only are the napkins are made of 100% recycled paper, the dispensers 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 Dishwasher

APEX combines technology and products designed to save water and energy, minimize the impact of chemical products on the environment, and measures our efficiency. 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. 

Reusable Cup Discount

Bring your own reusable mug to Lloyd's Marketplace or the Bean and Bagel and pay only the refill price!

Green Cleaning

92% of the chemicals Sodexo uses are “Green Seal” certified, concentrated or sustainable.

Double Sided Printing

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

Energy Reduction

The windows in our dining room allow us to enjoy a tremendous amount of natural light. This provides a much more comfortable environment while reducing 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 Star Appliances

ENERGY STAR is a U.S. Environmental Protection Agency (EPA) voluntary program that helps businesses and individuals save money and protect our climate through superior energy efficiency.  When replacing equipment we choose Energy Star rated appliances. 

Responsible Sourcing

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.

Aspretto Coffee

Going forward by giving back.  We are proud to feature 100% Transfair, Fair Trade USA certified Aspretto coffee and 100% USDA certified organic and ethically sourced Numi teas. Everything that touches the product is green, from the 10% post-consumer fiber cups to the renewable resource stirrers to the fair trade sugar wrapped in recyclable paper and printed with vegetable dye.

Last year, we purchased over 3300 pounds of Fair Trade Aspretto coffee.


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.

Sustainable Catering

All it takes are a few simple steps toward hosting more sustainable catered events. Our menus can feature locally grown, seasonal, organic, vegetarian and/or well balanced items. We use china serviceware whenever possible, but if necessary, we try to use compostable and/or recyclable disposableware. We strive to eliminate bottled beverages when possible by replacing them with pitchers of drinks and reusable glassware.

Each season we unveil a catering menu that highlights the season's bounty.  Not only does it increase variety, it also features food that is in season.

Interested in what's happening on campus? Check out our recent publications here:

March 2016

April 2016 

May 2016

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Keene State College | Dining Services | 229 Main Street | MS 3301 | Keene, NH 03435 | tel. (603) 358-2678 | Contact Us