Each day this week Campus
Dining will be highlighting the four pillars of our Better Tomorrow Plan.
Tuesday - For Our People: Real Food. Real People.
Staff Appreciation Wall
- Union & DuBois all day
a note on our staff appreciation wall, to let our over 720 employees, know that
you care! It’s important to show gratitude and appreciation daily to the people
of our community. A sustainable community is a happy community!
Wednesday - For Our Planet:
- Weight the
Waste - Hot Spot 11am-2pm.
First year seminar course will be helping
measure the post-consumer food waste from our lunch meal period. This is to
bring awareness to daily food waste and the USDA’s commitment to nationally
reduce food waste by 50% by 2030.
- Open Air Market -
Union Pedway 11am-3pm.
out to the Union pedway to enjoy live music, local fresh produce and Flagstaff
made breads, pastries and artisan crafts! Green Jacks, Green Fund will also be
out promoting projects and upcoming events!
Thursday - For Our Health: Sample Mindful menu
items at The DüB 11am-2pm.
Campus Health Promotions and Campus Dining in sampling two of our features
Mindful Heroes during lunch at The DüB. Learn about healthy eating hacks, our
daily Mindful options and using my fitness pal!
Friday - For Our Community:
World Food Day!
- Make a PB&J
for someone in need
- Union Point Second Floor 11am-2pm
Making station will be open to anyone to come up and make a sandwich or two for
the Flagstaff Family Food Center. We hope to make 200 sandwiches to be donated
and given out at Friday’s evening meal.
- Hunger Banquet
(FREE) - Union Point Second Floor 5pm
Food Day, a day bring awareness as well as take action to fight global hunger.
Louie’s Cupboard and Campus Dining will be hosting a Hunger Banquet, which is
an interactive way to show global hunger issues. It’s a free event - we do
encourage a non-perishable food donation to Louie’s Cupboard if possible.
A Better Tomorrow
"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."
Sodexo's Better Tomorrow Plan includes 14 commitments focusing on three key priorities: health, community and planet.
A Better Tomorrow at NAU
We have a responsibility to use our resources wisely and to protect them for future generations. From purchasing local, seasonal produce whenever possible to reducing inorganic and organic waste, your NAU Campus Dining team is dedicated to providing you with an exceptional dining experience that is good for you and good for the planet.
For Your Health
We work closely with a registered dietitian on campus who helps plan menus, develop nutrition and wellness programs, and is available to meet one-on-one with students. Campus Dining also collaborates with other departments on campus, such as Health Promotions and Campus Recreation Services to create or support health and wellness programs including NAUfit, Freshmen Fusion,
National Nutrition Month and the Healthy Living Expo. In 2011, we joined the national Meatless Mondays campaign, offering more non-meat options every Monday and promoting the benefits of a "less meat" diet. We have recently teamed up with the leading fitness app - My Fitness Pal to provide easy access to in-depth nutritional information for menu items through scannable bar codes displayed on menus in dining halls.
For Your Planet
As a leader in sustainability, In 2008, NAU went trayless in residential dining. Without trays, less food is wasted, and less water
and energy is needed for washing. We educate and train our staff to
conserve water consumption while cooking and serving, alert management of leaks
immediately to be fixed, and defrost products in coolers rather than under running
water. We also work with Action Research Teams to educate students on water and energy conservation through lifestyle choices both on and off campus.
Reducing food waste is a key component of our commitment to our environment. We are an EPA
Food Recovery Challenge participant. We also use LeanPath in our back-of-house operations which tracks food waste and helps identify improvements to reduce waste. We work with the NAUComposting Program to compost pre-consumer waste. Just last year, we diverted over 40,000 lbs of food waste from
the landfill! This amounts to a reduction of over 182,133 lbs of CO2 (or methane gas released into the environment), it also reduces the need for transporation of the waste and NAU uses this nutrient rich compost here on the Flagstaff campus.
Dining sources local produce from Arizona growers whenever possible. Some of the local farms that supply our foods include:
For Your Community
Family Farm (Willcox, AZ)
Farms (Yuma, AZ)
Family Farm (Goodyear, AZ)
Brothers (Yuma, AZ)
Sky Farms (Phoenix, AZ)
Farms (Yuma, AZ)
Farms (Yuma, AZ)
Farms (Tolleson, AZ)
We donate surplus food to the Flagstaff Family Food Center, as well as provide support to both Louie's Cupboard (food pantry on campus) and the Dining Scholarship. In addition to these local efforts, we support Sodexo's STOP Hunger
and Share Your Strength's No Kid Hungry programs with food drives and donations. Our local sourcing and procurement policies allow us to support a number of Northern Arizona businesses such as the Village Baker, Mission Linens, SCA Tissue, and Shamrock Dairy.
While your Campus Dining team works hard behind the scenes, we also count on student
engagement and enthusiasm to spread the word about efforts to improve sustainability and promote a sense of social responsibility on campus. We welcome your feedback and efforts to continue to innovate and improve Campus Dining on the Northern Arizona University campus.