Campus Initiatives

As a guest, it is easy to make smart environmental choices when you dine at a Sodexo café. We know today's college students want to do the right thing for the planet and we also understand you lead busy lives, so your Sodexo chefs and managers do a lot of the work for you behind the scenes!

From purchasing local seasonal produce whenever possible to reducing inorganic and organic waste, your campus team is dedicated to providing you with an exceptional dining experience that is good for you and good for the planet.

Local Suppliers

Dining at Russell Sage College works with our suppliers to source local goods whenever possible. By doing this we help to cutdown gasoline usage and carbon emissions caused by long distance travel for deliveries. This also allows us to give back to our community through supporting local farms and businesses.

Dining Initatives

Dining at Russell Sage College is proud to served certified cage-free shelled eggs in all of our dining locations. We also practice trayless dining which reduces food waste through encouraging students to take what they will eat and saves on water and energy through eliminating the need to run trays through the dishwashers.

Better Tomorrow

The Better Tomorrow Plan is Sodexo’s global promise and roadmap for sustainability over the next 10 years. It is made up of 18 commitments under four core priorities:

  • A Responsible Employer
  • The Environment
  • Local Communities
  • Nutrition, Health & Wellness
Through these 18 commitments, we will work to minimize our environmental and social impact across the country. We seek to restore natural systems and enhance the quality of life in the communities where we operate – leaving a Better Tomorrow. To learn more about the Better Tomorrow Plan, visit here.

Sun Coffee Roasters

In partnership with our school, Sun Coffee Roaster's key objectives are:

  • provide living wages for farmers
  • sponsor primary education for the children of farmers
  • save the rainforest
  • give back to Russell Sage in the form of education on sustainable/fair trade practices, internships, and scholarships.


Every kitchen has food waste.  To prevent as much waste as possible we implement a proven process that allows us to track, discover, and drive lasting change.  Our chef's teach the Leanpath systemjust like they teach any other part of daily practice in the kitchen. Food waste prevention has become a habit that holds teams responsible to make a positive change.

Other efforts include eliminating our use of all plastic bags and food service trays, and a transition to fully compostable disposables, including packaging.