Accomplishments

• Full Time Employees, working at least 30 hours per week, receive full benefits including affordable health care, free wellness & health planning, free counseling, and discounts on fitness programs.
• Most of the meals in Trim Dining Hall are plated for students, comprised of appropriately sized portions.
• With a registered dietitian next door at Olin College, all students are able to schedule one-on-one meetings to learn how to best nourish their body. 
• In addition to all nutritional facts being posted, a healthy, balanced, complete meal is designed and offered at every meal.

Accomplishments

• We assist our customers with pre-plated options that contain a balanced serving of protein, starch, and vegetables at all of our locations on campus.
• Trim Dining Hall offers a freshly cut vegetable without oil or butter at all lunch, brunch and dinner meals.
• We offer a balanced selection of proteins, carbohydrates and vegetables – always.
• We have eliminated the use of processed vegetables and entrees through a scratch-based production method.

Accomplishments

• We do not cook with trans fat oils.  Zero.
• When cooking with salt, we only use Kosher salt, rather than iodized salt, which is less processed and requires less to be used as flavoring in recipes.
• We offer steamed vegetables without oil or butter at every lunch, brunch & dinner meal.
• Our menus clearly identify vegan and vegetarian options, as well as all potential allergens, such as peanuts, tree nuts, dairy, shellfish and gluten.
• Vegan and vegetarian options are offered at all meals, and any student with an allergy or religious dietary restraint can be accommodated.

Accomplishments

• We annually partner with student groups and organizations to collect non-perishable food for the Natick Local Food Bank by participating in Sodexo’s Hands Across America event.
• Each year, we partner with academic services to provide a spaghetti luncheon fundraiser, which allows Babson students to participate in Habitat For Humanity during Spring Break.
• We continuously generate awareness for the fight against hunger through events on campus.

Accomplishments

• We will continue to donate all excess food and beverage to the food rescue service in Natick, MA.
• Sodexo will provide value and enhance the lives of local community members through outreach programs and increased employment opportunities.
• We partner with the Advocates program to provide handicapped individuals with the opportunity for employment.

Accomplishments

• Aspretto Coffee, offered in Trim Dining Hall, is Certified Organic, Fair Trade and Bird Friendly.
• Jazzman’s coffee is Certified Organic, Fair Trade, and Bird Friendly.
• Dunkin’ Donuts’ Espresso Beans are Fair Trade.
• Starbucks and Seattle’s Best Coffee, offered in the Graduate School, is also Certified Fair Trade.

Accomplishments

• As a signatory of the UN Global Compact, Sodexo is committed to respect the UN Universal Declaration of Human Rights and the ILO Declaration on Fundamental Principles and Rights at Work. Sodexo further acknowledges and respects the ILO Tripartite Declaration of Principles concerning Multinational Enterprises and Social Policy, as well as the employment and industrial chapter of the OECD Guidelines for Multinational Enterprises. In order to ensure that our activities do not have a negative impact on the human rights of our stakeholders, we ask our suppliers to respect the principles of the core conventions of the ILO, along with other workplace rights principles.
• Babson Dining Services is committed to ensuring compliance by all vendors to a Global Sustainable Supply Chain Code of Conduct by 2015.

Goals

• At Babson College, we filter our fry oil for extended use and when it is disposed of, it is recycled to be used in Bio Diesel fuel.
• Refrigeration equipment is equipped with strip curtains and auto-closers that pull doors fully shut.
• All of the kitchen equipment in the campus dining locations are on a bi-annual Preventative Maintenance schedule to maximize operating efficiencies
• We are committed to minimizing and reducing our energy use in all dining operations by running only necessary equipment.  The ventilation systems are actually on a computerized set timer, to prevent unnecessary use.
• We are committed to purchasing from vendors closest to Babson Park, whenever possible.
• We are committed to minimizing the number of daily & weekly vendor deliveries by increasing our production planning efficiency.
• We train our employees on reducing energy use and how to conserve energy.
• In 2010, Babson Dining Services replaced the resident dining dish machine with a high efficiency Energy Star machine, which reduces both water and electricity.

Accomplishments

• Our produce is purchased from Baldor Fruit & Produce, a local distributor in Chelsea, MA that provides fruits & vegetables from local farms when available.
• Our milk is purchased from Garelick Farms, a local distributor in Lynn, MA, that provides all natural dairy products containing No Artificial Growth Hormones.
• We utilize Island Oasis, a local distributor in Walpole, MA, for our Jazzman’s smoothie program.
• We utilize LaRonga Baking company, a Somerville, MA based bakery, for products that are not prepared on campus.
• Boston Showcase Company (Newton, MA) and TriMark (Fall River, MA) are utilized to purchase large and medium equipment for Babson Dining Services.
• Babson Dining Services supports the Massachusetts Farm to School Project.
• We are committed to purchasing local produce when in season and available.
• We are committed to informing our customers of all the local & sustainable products that are available in our Dining Services operations on campus.

Accomplishments

• 2009: Installed Apex chemical delivery system reducing water usage by 20,000 gallons per year. Apex chemicals are packaged to reduce waste.
• Babson Dining Services reduces water waste by proper planning of product thawing by refrigeration instead of running water.
• Our conveyor dishwasher is equipped with a sensing arm that shuts off the flow of water when there are no dishes in the machine.
• Our disposal unit is equipped with an auto-shutoff when the device is not in operation.
• We reduce bottled water consumption for catering events by serving Poland Springs Bulk Water in three and five gallon containers.
• Sustainable efforts are enhanced by the use of corn-based disposable cups.

Accomplishments

• We only serve fish and seafood listed as sustainable on the World Wildlife Federation list.
• Sodexo’s commitment is to have all seafood across the world will be completely sustainable by the year 2015.

Accomplishments

• We operate under a Food Management system that estimates food production so organic food waste is minimal.
• All of our food production staff are trained in waste minimization practices and reminded daily of out low-waste goals during our team pre-meal huddles.
• Babson has adopted a low waste station merchandising policy which includes minimal use of fresh food products for decorating purposes.
• We will reduce the amount of organic waste generated by Trim Fresh customers through the use of education and information. Tools include digital signage, on-going employee engagement, and social media.
• We will engage the entire Babson community in our sustainability efforts with the StopFoodWaste.org Program.
• Babson Dining Services works with the Sustainability Office, Green Tower, The Lewis Institute, and Facilities, to extend our efforts and provide support into sustainable areas across campus.

Accomplishments

• Small equipment is purchased from Sysco Boston, a local distributor in Norton, MA
• We support Green efforts by using bulk beverage dispensers when possible, reducing packaging waste.
• All disposable coffee cups utilized on campus are 100% compostable.
• Babson Dining Services uses all Green Seal Certified Chemicals from Eco-Lab which are bio-degradable and environmentally safe.
• We achieve cost and operational efficiency through the use of sustainable equipment in dining services operations, such as the dishwasher, turbo chef ovens, refrigerators and freezers.
• Daily assessments of all kitchen equipment are conducted in order to analyze efficiency. 
• We reduce the amount of non-sustainable take-out containers & beverage cups used in Trim Fresh through the use of education and information sharing.
• Energy audits and repairs are conducted during the year to reduce energy loss through inefficient machinery and equipment.

Accomplishments

• Dining Services supports Babson College’s current system of single stream recycling by separating food waste from recyclable materials, including cardboard, glass, plastic, paper products, ink cartridges, and additional office supplies.
• All office initiatives are paperless when possible.
• In 2006, we instituted the use of 100% recycled napkins in all dining services operations accompanied by the appropriate dispensers to minimize the amount of wasted product.
• We are committed to working with vendors to reduce packaging of products.
• We are committed to utilizing reusable kitchen towels instead of paper towels whenever possible.
• We are committed to training our staff to support all of the recycling programs implemented by Babson on campus.