Overall Rating Gold - expired
Overall Score 74.71
Liaison Ian McKeown
Submission Date March 6, 2020

STARS v2.2

Loyola Marymount University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Jessica Hernandez
Sustainability Coordinator
Facilities Management
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, or urban agriculture project, or support such a program in the local community?:

A brief description of the farmers market, CSA or urban agriculture project:

LMU is Marine Stewardship Council certified. We serve several MSC Certified seafood options daily at the Crimson Lion and Ignite Grills. https://www.msc.org/

Does the institution or its primary dining services contractor host a sustainability-themed food outlet on-site, either independently or in partnership with a contractor or retailer?:

A brief description of the sustainability-themed food outlet:

Harmony is a dedicated-vegan dining platform. To raise awareness with our guests, we communicated the positive environmental impacts of eating a plant-based diet which has increased participation at this location.
We also partner with the sustainability department to “take over” our concession stands once a month where we eliminate fountain drinks and napkins, serve food on re-useable plates or bowls and offer a wide variety of information to show the impact of disposable items on the environment.

In addition, we also have a Coffee Bean and Tea Leaf coffee shop that features a fair trade University blend that was developed exclusively for the campus but is now available to others locally which has increased the availability of Fairly Traded coffee in the area.

Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:

Sodexo’s Supply Management Supplier Diversity Program

At Sodexo, Diversity and Inclusion is embedded in our business and our values. We believe that diversity in our workforce gives us access to the best talent, and our D&I culture provides the ability to attract and retain this talent. This belief transcends into our supply base. We know that working with suppliers that mirror our consumers and our communities makes our company more relevant in the markets in which we operate. We also know that we want to partner with companies that have the same convictions about utilizing talent in all its forms.

The Partner Inclusion Program leverages best practices from Sodexo operations around the world in support of a commitment that all countries will develop strong and sustainable relationships with suppliers in at least one of the following categories:
• Small-and medium-sized Enterprises (SME’s), including social and micro-enterprises
• Suppliers from minority and other under-represented and/or protected groups (as defined in country), with an emphasis on women-owned businesses
• Major Sodexo suppliers will demonstrate a diverse workforce composition, actively embracing diversity and inclusion and promoting local supply chain inclusion.
Sodexo has publicly committed to having an inclusion program and tracks their progress by country annually for both women and underutilized suppliers as defined in country as well as spend with local small businesses or SME (Small Medium Enterprise) with goals of 25% SME spend globally focusing on diverse SMEs by 2025.

Supplier Diversity Procurement Policy in the US
The use of diverse suppliers and partners throughout the organization brings better value to our customers, clientele and the communities in which we live, work, and serve. As a result, we will:
• Hold all management personally accountable for increasing Supplier Diversity spend through our Diversity Scorecard
• Include qualified diverse vendors in all RFP’s handled by Supply Management.
• Establish supplier diversity goals for the divisions and company, reporting our supplier diversity spend on a quarterly basis.
• Actively seek diverse vendors through Sodexo’s supplier diversity website, our membership in diverse organizations and our attendance at various events.
• Require all manufacturers to establish a supplier diversity program within one year of contracting.
• Include supplier diversity as part of the business review process.

Currently in the US, Sodexo utilizes over 3000 national, regional and local diverse and small businesses. Our vendors include those that directly service our operations as well as those that provide services or products to our regional and corporate headquarters staff.
Sodexo sources opportunities for current and potential diverse vendors through a number of methods:
• Identify and contract with new vendors:
• Continue to grow our contracted diverse vendors.
• Utilize top down and field up support of diverse vendors

Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:

Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:

A brief description of the low impact dining events and/or plant-forward options:

Periodically throughout the semester (typically 3-4 times) we feature a Meatless Monday event. During these events, we showcase Meatless Options as well as educational materials that highlight the impact our dining choices have on the environment. We partner with ASLMU and other groups to help advertise the event and the low impact choices guests have at the dining venues.

Does the institution or its primary dining services contractor have a vegan dining program that makes diverse, complete-protein vegan options available to every member of the campus community at every meal?:

A brief description of the vegan dining program:

Harmony is a dedicated vegan station in our main dining location, that features 10 different options. The station is open daily for lunch and dinner includes a wide variety of unique and tasty options such as: vegan shepherd's pie, vegan, gluten-free cheese enchiladas, stuffed cabbage roll bake, roasted vegetable-stuffed chayote squash, fresh white bean salad and Asian faux chicken wings.

In addition, at all of our dining platforms we feature vegan options daily. For example:

Natural - Smoothie and tossed to order salad station features a choice of kale or baby spinach, protein (including tofu) as well as a wide variety of vegetables and fruits.

Stir Fry- Asian-inspired, made to order station which allows guests to choose from eight vegetables and a protein (including tofu) and the sauce of their choice. Their customized entree is cooked to order before their eyes.

Salad Bar: Customize your own salad with a large variety of fresh vegetables such as kale, romaine lettuce, mixed greens, garbanzo beans, scratch made hummus, bell pepper and whole grains such as tabbouleh and quinoa.

La Vincita is an Italian station that features whole grain pasta, a choice of vegetables with marinara and tofu for vegan diners.

Ignite Grill features a house made vegan black bean burger with a vegan bun option.

Caliente - All menu items can be created to the guest's liking with vegan choices including beans, soy crumbles and vegan cheese.

Food on Demand (FoD) menu includes a variety of vegan selections including: vegetable Risotto, Tofu Stir Fry, Portobello & Butternut Squash and Rice Paper Wrapped Salad Rolls.

Roski Uber Wrap Station- vegan diners can create a customized wrap such as roasted vegetables with garden patty crumbles.

Crimson Lion - roasted Portobello mushroom sandwich, arugula and sun-dried tomato pasta and a variety of salads.

Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:

A brief description of the sustainability labelling and signage in dining halls:

We label all of our choices that are local, vegan, vegetarian, Fairly Traded and MSC-certified. In addition, we feature promotions routinely that educate guests about the impact of their dining choices (water and energy resources needed for animal-based choices vs plant based) or the power of plant proteins as well as the impact of food waste.

Does the institution or its primary dining services contractor participate in a competition or commitment program and/or use a food waste prevention system to track and improve its food management practices?:

A brief description of the food recovery competition or commitment program or food waste prevention system:

Sodexo's Food Management System allows the culinary team to input the quantities needed as well as surplus portions remaining. This tracks the surplus and informs future production to reduce waste. We have also used the LeanPath Kitchen waste tracking system to track the quantity and cause of kitchen waste in an effort to reduce our impact.
We participate annually in Recycle-mania, annually placing first in 4 out of 5 categories.

Has the institution or its primary dining services contractor implemented trayless dining (in which trays are removed from or not available in dining halls) and/or modified menus/portions to reduce post-consumer food waste?:

A brief description of the trayless dining or modified menu/portion program:

Sodexo does not provide trays in any dining facility on campus.

We offer samples of any item to our guests and every menu offers a half-portion alternative to minimize waste.

Periodically, we conduct Weigh the Waste events with our guests which raises awareness about the amount and type of food that is being wasted on campus. We also have educational materials that highlight "Where the Waste Goes" to keep it top of mind.

Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:

A brief description of the food donation program:

Established in November 2013, a robust student-run Food Recovery Network at Loyola Marymount University (LMU) is working to eliminate hunger and help the environment. Each week, students pick up surplus sandwiches, salads, baked goods, proteins and produce and deliver it to Upward Bound and Venice Bible Church.
The campus garden donates food to local food banks. By connecting with LMU Campus Ministry and developing programs to feed hungry people, the LIONS Garden strives to promote social and environmental justice through community service and education.
In addition, we host an annual event with Campus Ministry in which students and the community build the longest deli sandwich that is donated to Proyecto Pastoral Guadalupe Homeless Project by the Dolores Mission.

We work with Feeding our Future during summer months to provide lunches to kids in summer programs and the homeless who might otherwise not have access to healthy food. To-date, we have provided over 300,000 meals to under-privileged youth in the surrounding areas.

Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:

A brief description of the food materials diversion program:

Our used fryer oil is collected for bio-diesel weekly.

All pre-and post-consumer waste is centrally sorted in this facility where in the pulping process its volume is reduce by 80%. This pulped waste is then dehydrated, a process which reduces its volume by another 80%. Once dehydrated this material is set aside, never entering landfills, and is picked up by a local company and used to make biofuel and animal feed.

Does the institution or its primary dining services contractor have a pre-consumer composting program?:

A brief description of the pre-consumer composting program:

LMU first uses a Somat Pulper and then a Somat food waste dehydrator to compost pre-consumer food waste. Some of the dehydrated food waste is composted at the LMU campus garden. The rest of the dehydrated waste is diverted from the landfill to make bio products.

Does the institution or its primary dining services contractor have a post-consumer composting program?:

A brief description of the post-consumer composting program:

LMU Dining Services has experimented with processing post-consumer food waste in multiple ways. Currently, LMU owns and operates a food waste dehydrator, the Somat eCorect, that converts both pre-consumer and post-consumer food waste into a dehydrated food waste material. Then, some of this material is used for experimental composting via worm composting at the LMU campus garden. The rest of the material that is not used for experimental composting is taken by a company to make bio-products.

Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:

A brief description of the reusable service ware program:

In our main dining facilities, we offer reusable plates, cups and silverware as the default option.

Does the institution or its primary dining services contractor provide reusable and/or third party certified compostable containers and service ware for “to-go” meals (in conjunction with an on-site composting program)?:

A brief description of the compostable containers and service ware:

Upon request, guests are given compostable to-go cold beverage cups, hot cups, soup cups, paper plates, cutlery and bowls. Compostable wares and food waste are pulped and dehydrated on site utilizing Somat Systems. The dehydrated product is picked up by a third party and utilized in various ways such as compost.

Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers instead of disposable or compostable containers in “to-go” food service operations?:

A brief description of the reusable container discount or incentives program:

More than 500 students were provided with a reusable Validfill cup. This cup can be filled for free at any of our dining locations.

If guests bring a reusable bag, they receive a discount on their beverage.

When students bring their own coffee cup or mug to any Sodexo dining location, they are only charged the refill price, which is $1.29 regardless of the size.

All Sodexo employees must use reusable dishware and cups for meals during their shifts.

A brief description of other sustainability-related initiatives not covered above:

Mindful by Sodexo is all about providing choice – to consumers, clients and our own Sodexo staff. We believe that when people are presented with delicious healthy options and choose those foods on their own terms, they are more likely to enjoy them and realize the benefits that come along with a healthier lifestyle – and consequently more likely to repeat those good choices everywhere they go. https://www.mindful.sodexo.com/

Some examples of Mindful options include: Chicken Spring Herb Salad, Grilled Asian Chicken Salad, Thai Red Curry Wrap, Chicken and Butternut Squash Salad, Basil Lemon Chicken Breast, Greens and Ancient Grains Salad, Mediterranean Spinach and Barley Salad, Portobello Cobb Salad, Monterey Black Bean Burger and Asian Noodle Salad.

In addition, our Chef hosted a healthy cooking demonstration that educated students about how to create and cook their own healthy options at home including a quinoa vegan salad.

Food is a meaningful and significant part of culture. We celebrate different cultural events through food including Black History Months, Asian-Pacific Heritage Month and Latino Heritage.

Finally, in partnership with the Mexican American Legal Defense and Education Fund (MALDEF) Parent School Partnership (PSP) Health and Wellness Initiative, Sodexo chefs and dietitians promote healthy nutrition, cooking and good eating habits to over 1,500 families annually across urban U.S. cities. Locally, LMU Dining's Executive Chef, Mario Presa, and Sodexo's Retail Manager, Stephen Forbes, support MALDEF by hosting a healthy eating cooking demonstration.

Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:

Data source(s) and notes about the submission:

Other resources:

Green Restaurant Association - The Lair and Roski Dining Locations earned 4 Star Ratings - the highest of any campus in the United States. http://www.dinegreen.com/

Sodexo Corporate Responsibility - https://www.sodexo.com/home/corporate-responsibility.html

Other resources:

Green Restaurant Association - The Lair and Roski Dining Locations earned 4 Star Ratings - the highest of any campus in the United States. http://www.dinegreen.com/

Sodexo Corporate Responsibility - https://www.sodexo.com/home/corporate-responsibility.html

The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.