Kentucky State University Dining Services is committed to striking the balance between sustainable, healthy, and value based campus dining. To that end, here is a growin glist of steps we've taken to shrink our negative environmental footprint and model sustainabile corporate dining.
Energy Star Equipment
Most kitchen equipment purchased by Kentucky State University Dining is certified for energy efficiency.
All our to-go operations use recycled packaging whenever possible, giving our students the opportunity to recycle and reduce landfill waste. Dining Center napkins are also made from 100% reuseable materials.
Cooking Oil Recovery
Used cooking oil is recycled and converted to environmentally responsible biodiesel fuel, which can power any diesel motor.
The Benefits of trayless dining have been proven multiple times over. After experimenting with trayless dining in 2014, all of KSU's dining locations have removed trays from their service lines. The result has been an estimated one-third reduction in food waste, cleaning chemicals, and water use.
Kentucky State University Dining uses the Apex dishwashing system, which is designed to reduce the amount of chemicals being released into the environment.
Better Tomorrow 2025
Sodexo is a recognized leader in diversity, sustainability and wellness. We were named Global Sustainability Industry Leader in our sector for the 10th year in a row by the Dow Jones Sustainability Index and are the only company to have been in the top 2 of DiversityInc's Top 50 Companies for Diverstiy list for five consecutive years. our success is due in part to our corporate sustainability roadmap, Better Tomorrow 2025. The Better Tomorrow Plan is Sodexo's global strategy for a better future with priorities for nutrition, health and wellness, the environment, local communities, and diversity and inclusion. Our Better Tomorrow 2025 commitments help us continue our journey as a business that enhanses quality of life and was developed in accordance with the 17 UN Sustainable Development Goals.