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.

Sustainability Initiatives

Your Sodexo Campus Dining Team is dedicated to sustainability.  We know we can all work together to make a positive impact right here at SVC.  In addition to the many initiatives we take on as a company, we have implemented the following programs specific to SVC.

Local Farms
We work hard to get as many ingredients locally as possible. Our chefs write our menus to take advantage of the fresh produce that is naturally in season.  With Partners like Black River Produce, Hood Dairy, and Koffee Kup Bakery, we are able to bring you the most nutritious, fresh, seasonal local produce, dairy and meats. Purchasing local products from over 7 vendors.


Cage Free Eggs

SVC Dining Services is committed to buying local, seasonal or sustainably grown or raised products in our community. Shifting to cage-free eggs is one more way we are proactively implementing commitments toward sustainability and to contribute to improving the welfare of laying hens.


Sustainable Seafood
We purchase only MSC (Marine Stewardship Council) sustainable seafood



TAM Organics is our composting partner who has a commercial food and farm composting facility in Bennington. Reducing the waste stream while recovering resources increases our area’s sustainability. Did you know that composting just one 5 gallon bucket of food scraps offsets the greenhouse gases produced by burning 1 gallon of gasoline?


Biodiesel Fuel

Recycling our cooking oil is just one more step toward our goal of sustainability practices on Campus. We partners with Baker Commodities to pick up all our used fryer oil for recycling. Biodiesel is the name of a clean burning alternative fuel produced from the fryer oil. Biodiesel is simple to use, biodegradable, nontoxic and essentially free of sulfur & aromatics.


We recycle these materials: cardboard, paper, plastics, glass, aluminum


Reusable Cup Discount
Beverage discount at Moose & Jazz when using recyclable mug.



We offer vegan or vegetarian entrée items at every meal period. Did you know? You would save more water by not eating a single pound of California beef than you would by not showering for an entire year.Producing a single hamburger patty uses enough fuel to drive 20 miles.



Our napkins & straws are biodegradable. They can go in the composting containers in the main dining hall.


Cleaning Products
92% of the cleaning chemicals we use are “Green Seal” certified, concentrated or sustainable.


Icommit Sustainability Challenge

Using cardboard, recycled paper, chalkboards or whiteboards, students, faculty/staff and Sodexo managers/employees take and submit pictures showing what they are committing to doing during Earth Month (April) by using simple “I Commit” signs. Photos could be of an individual or a group of people and Sodexo managers and chefs are encouraged to make commitments highlighting sustainability initiatives they will implement on campus. Photos are posted on social media and throughout the dining locations on campus. The Siena community is encouraged to share their commitments as well. This promotion works in conjunction with our other sustainability events during Earth month.

APEX™ Dishwashing System
 Dining Services uses Ecolab’s Apex™ dishwashing system. Apex combines technology and products designed to save water, energy and minimize the impact of products on the environment.

Other Sustainability Initiatives

  • Employee training on energy and water reduction efforts
  • All dairy is local and rBGH/artificial hormone free
  • No gestation stall pork is purchased
  • Pre-consumer production tracking utilized by our culinary professionals
  • Condiments are purchased in bulk to reduce plastic waste
  • Only socially just tomatoes are sourced

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Southern Vermont College | Dining Services | 982 Mansion Dr. | Bennington, VT 05201 | tel. (802) 447-4024 | Contact Us