Campus Initiatives

Sustainability has become a focus for not only Sodexo but the Notre Dame community as well. We recognize that we have a responsibility to use our resources wisely and to protect them for future generations. Natural materials, foods, packaging, proper farming and trade practices, and innovative recycling programs are just a few of our sustainable practices.

Here at Notre Dame College, Sodexo is committed to developing and measuring ways to reduce energy consumption and greenhouse gas emissions, to conserve water, promote responsible waste management and reduce the use of toxic chemicals.

Local Suppliers

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

Egg Shells Recycling

Eggshells are entirely compostable. However, instead of throwing them into the compost bin or Garbage, we recycle our chicken eggshells and feed them back to the chickens? They are a great source of calcium!

Zip Grow

ZipGrow, a campus garden program for indoor, vertical farming technology. Allows indoor farming of herbs and plants through vertical towers. With the use of aeroponic vertical farming – the system allows herbs to grow 2x faster than regular soil production. The lighting settings adjust and can detect at nighttime, thus turning on lights to allow plants to continue to grow. Herbs grown are then used in our menu offerings in which our students get to enjoy!

Smoothie Program

We engage our students every semester with a smoothie station, created with fresh juice extractions and produce yogurt Smoothies for Pre and Post Workouts for our athletes.

Humane Society International - Canada Forward Food Training Program

HSI has been working with Sodexo in both Canada and the US over the past few years providing training and resources to our chefs in order to make it easier for them to add plant based and plant forward items on their menu. Sodexo Canada and Humane Society International/Canada are excited to announce this new national partnership which will elevate plant-based menu options in Sodexo's accounts across the country. As part of the partnership, HSI/Canada's Forward Food program trains Sodexo chefs on plant-based cooking techniques and work with Sodexo leadership to develop new, custom plant-based recipes.

Our very own Executive Chef Denise Deiana recently completed the Humane Society International - Canada Forward Food program training. As one of Sodexo's selected accounts, Notre Dame College will transition at least 20% of the current menu items to be plant-based with support from HSI/Canada's Forward Food program, enhancing plant-based offerings for your students. Check out Denise's HSI recipes: