Sodexo uses savings to expand service

Students who eat in Sodexo have probably noticed that trays were removed several months ago. What students might not know is how much money is being saved by the removal of trays.

Sodexo general manager Jim O’Brien said Sodexo anticipates saving about $25,000 over a period of 20 weeks.

Corporately, Sodexo is oriented around the mission of helping to establish “the type of world we want for tomorrow.”

O’Brien said moving away from trays was an aim to not only save money, but to cut down on wasted food.

O’Brien said Sodexo plans to put the saved money back into the meal program at Whitworth.

Students may have already noticed the addition of French Dip every Friday, as well as the vegetable bar that surfaces occasionally and the steak dinner night.

Sodexo also plans to have a seafood buffet night and another steak night in the near future.

Sodexo employee Sandee Ciccarello, who primarily oversees student card swiping, noted a large increase in attendance for steak night.

“It was probably one of the best steaks I’ve ever had,” sophomore Travis Niles said, adding that students have become accustomed to not using a tray.

O’Brien said the main idea behind taking the trays away was so that students would take less food and therefore waste less food.

“Nobody wants to waste,” O’Brien said.

Contact Mitch Carver at mitch.carver@whitworthian.com.    

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2 comments

Dean

Sat May 9 2009 01:04

What the f*** are they supposed to eat? I hate to break it to you, but beef is a staple of the Western diet. Seafood is healthy and a good source of protein.

Students living on campus are usually forced to pay exorbitant rates for a meal plan and don't have any alternative places to eat. Jesus Christ, let them have some decent food for their money, instead of wasting it on lame fads like emphasizing "local food." Let students know what choices are more environmentally conscious, but let them make the choice themselves, instead of forcing them to spend more money and restricting their options.

KidC1

Tue Mar 31 2009 13:40

Cutting food waste and then using the savings to add more steak and seafood to the menu may be a gain for the university and its students, but it's a very real setback to reducing the university's carbon footprint. Beef is an enormous generator of greenhouse gases (www.dailyprincetonian.com/2009/03/10/23039/). Farm-raised and wild-caught seafood is resource-intensive as well. It would be disappointing and hypocritical if the school or Sodexo claims they have greened food services at Whitworth.

How about if, instead of buying more meat, the school buys local food? Or more poultry? Both options are both healthier and more environmentally friendly.

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