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

At Chapman University Restaurant Services we're dedicated to corporate citizenship and sustaining our planet. We know we can all work together to make our resident dining and retail operations more earth-friendly. In addition to the many initiatives we take on as a company, we have implemented the following “green” initiatives specific to Chapman University.

Cage-Free Eggs

In July 2014, Sodexo Nationally transitioned all university accounts to transition to Cage-Free Eggs. We are proud to announce all eggs served in Randall Dining are 100% Cage-Free. For questions please contact our Kitchen Manager Steven.Anderson@sodexo.com or Resident Operations Manager, Dustin.Fitch@sodexo.com

Enviropure

In the Spring of 2013, Chapman introduced a new way to reduce waste to the community. Rather than post-consumer waste being disposed of in a landfill, the enviropure waste system turns edible and inedible food waste into liquidLearn more...

Lean Path

The Lean Path is a system used to measure pre-consumer kitchen waste, that means all kitchen scrapes that are no longer usable are measured with a software system to alert our management team of what items are unused regularly.

Chapman Restaurants has reduced over 48% in pre-consumer kitchen waste by utilizing the Lean Path. Learn more...

Kitchen Waste

Randall Dining is a made-to-order (action station) restaurant experience, no bulk food items are pre-prepared, therefore there are no "left-overs" to waste.

What does that mean? It means when you receive your plate of food, it was made directly in front of you!

Weigh the Waste

Every month the Chapman University Restaurant Services hosts Weigh the Waste (an educational program geared to assist students in post-consumer waste reduction).

Volunteer for weigh the waste today, contact our local Student Board of Directors

Trayless Dining

In the Fall of 2009, Restaurant Services implemented a trayless initiative in the Randall Dining Commons to reduce the amount of waste created by students. Research indicates that a trayless program saves a MINIMUM of 1 ounce of food waste per guest per meal. With over 2,000 meals served per day at Randall, this adds ups to 125 pounds of food waste saved every day.

Other advantages of our trayless program include the reduction of electricity, water and chemical usage. With far less dishes and trays to wash, we can save about 350 gallons of water each day and generate hundreds of dollars in detergent and electricity savings.

Compostable & Renewable Disposable Serving Ware

Our catering department uses “greenware” - cutlery made with renewable resources including plant starch, cups made from biodegradable, compostable, corn-based plastic or plant-based materials and Bagasse plates made from bamboo and sugarcane - for all catering orders requiring disposable serving ware. This policy supports an initiative recently approved by Chapman’s Faculty Senate to eliminate Styrofoam and black plastic serving ware at all university events.

Local Sourcing

We work hard to get as many ingredients locally as possible. Our professionally-trained chefs plan your menus to take advantage of the fresh fruits and vegetables that are naturally in season.

Look for these updates around Randall Dining

Reusable Cup Discount

The environment and your pocketbook win! Bring your own reusable cup to purchase coffee anywhere on campus and receive a discount.

Apex Dishwashing System

As part of its commitment to increase the sustainability of its operations, Chapman Restaurant Services uses Ecolab’s Apex™ dishwashing system. Apex combines technology and products designed to save water and energy, minimize the impact of products on the environment, and has a built-in method of measuring results. Apex uses a unique combination of detergents, rinse additives, equipment and consultative services to address the operational challenges in foodservice operations. The Apex management approach uses a tablet PC and wireless technology to communicate with the system’s controller to download, process and analyze data to establish each foodservice operation’s “rack-to-guest ratio.” By monitoring and improving this ratio, the system helps reduce the amount of water and energy used at each facility, and improve total operational efficiency.

All locations will receive the benefits of using less water, energy and labor, thus minimizing their operations’ overall impact on the environment.

In addition, the Apex system further supports Dining Services’ sustainability initiatives with non-caustic chemistry and 95% less packaging material than current methods. Apex products come in a compact solid form that significantly reduces transportation shipments compared to bulkier liquid detergents.

Xpressnap Holders

XPressnap dispensers save 30% in paper over traditional napkin dispensing mechanisms. The napkins are made of 100% recycled paper and the dispensers encourage guests to waste less napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material. 

According to Xpressnap, enough is saved through utilizing recycle napkins to power 600 American homes for an entire year! More than half a million gallons of oil was saved – 38 tanker trucks worth – and 41 tons of pollutants were kept out of the environment. 4,131 cubic yards of paper were diverted from landfill space. This is enough to cover an entire football field with a two and a half foot deep stacks of paper.

National Food Day

October 24th is National Food Day. Since 2012 Chapman Restaurants has hosted a local and sustainable sourced cooking demo on the Argyros Forum Stage. Students may enjoy the show or assist our professionally trained chefs in creating delicious dishes for their peers to taste using only the most local ingredients.

Want to volunteer? Contact Eric.Cameron@sodexo.com

iCommit

April is Earth Month at Chapman Restaurants. During this time our Student Board of Directors commits to enriching their lives to a more sustainable living.

PB&J Day

During Earth Week, Chapman Restaurants offers complimentary peanutbutter & jelly sandwiches to the campus community in the Piazza as well as in Randall Dining Commons.

Did you know if you enjoy a peanutbutter and jelly sandwich instead of a meat based meal you are saving 133 gallons of virtual water, 24 fewer square feet are required (farm to fork), and 2.5 lbs of of green house gas emissions are saved rather than eating a meat based meal?

Meatless Monday

Meatless Monday is a Global campaign assisting in the education of how going meatless just one day a week is good for your health and the health of our planet.

While every Monday is not Meatless at Randall Dining, more meatless dishes are featured. During Earth week, Monday is Meatless. In going meatless for just 1 day, Randall dining conserves almost two swimming pools of virtual water (368,100 lbs of H2O), 28 gallons of gasoline (168.75 lbs of fossil fuels) and 15. years of light from the average house (3375 lbs of CO2 [light blubs]).

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Chapman University | Restaurant Services | 386 N. Center Street | Suite 106 | Orange, CA 92866 | tel. (714) 997-6886 | Contact Us