Accomplishments

• Full Time Employees, working at least 30 hours per week receive full benefits including affordable health care, free-wellness & health planning, counseling and discounts on fitness programs.
• We provide special dietary accommodations for all customers that require them up to and including preparing special meals on an individual basis
• We provide our customers with direct access to a Sodexo Registered Dietician who is available to counsel them on following special diets or maintaining  healthy well balanced eating habits while dining on the Curry campus
• We hold at least two Health & Wellness information fairs on campus per semester. These information fairs are hosted by members of our culinary staff and our Sodexo Registered Dietician.
• Our Executive Chef conducts at least two information sessions per semester in student resident areas on campus. 
• All menu items in the Dining Marketplace are plated or pre-portioned for customers, comprising of appropriate sized portions
• In the Fall of 2010 we introduced the “Balanced Way” – a nutritionally balanced, pre-plated meal which promotes a healthy dining experience, the featured meal contains 600 or less calories.

Goals

• We commit to educating the Curry community on healthy eating and fighting obesity.

Accomplishments

• We assist our customers with menu options that contain a balanced serving of protein, starch, and vegetable at the Euro Station in the Dining Marketplace.
• We offer a freshly cut vegetable without oil or butter at all lunch and dinner meals.
• We offer a balanced selection of proteins, carbohydrates and vegetables.
• We have eliminated the use of processed vegetables and entrees through a scratch-based production method.

Goals

• We commit to purchasing more local produce whenever possible, providing a fresh and balanced choice to our guests.
• We will solicit international and domestic student input and participation in menus and recipes.

Objective

• To promote local choices of food and enhance intercultural experience through offering international dishes with ingredients that could also be sourced locally.

Accomplishments

• At Curry we are committed to only cooking with Trans Fat Free Oil..
• Curry Dining Services only cooks with Kosher salt rather than iodized salt, which is less processed and requires less salt to be used as flavoring in recipes.
• We offer steamed vegetables without oil or butter on every lunch, brunch & dinner meal
• Menus identify vegan, vegetarian, nuts, pork, shellfish and gluten free
• Vegan and vegetarian options are offered at all meals
• We are committed to preparing individual meals for our patrons requiring special dietary accommodations

Goals

• To promote healthy eating habits for our clients by providing more choices with reduced fat, salt and sugar
• To increase the student utilization of  the dietary consulting services available from our Sodexo Regional Dietician.

Accomplishments

• We partner annually with the Curry Student Affairs department to collect non-perishable food for the Greater Boston Food Bank by participating in Sodexo’s Hands annual Across America event.
• In 2010 Sodexo partnered with on-campus Curry student groups to raise donations benefiting the victims of the earthquakes in Haiti.

Goals

• Sodexo will provide value and enhance the lives of local community members through outreach programs and increased employment opportunities

Accomplishments

• Green Mountain Organic Certified Fair Trade Coffee is offered at all Curry campus dining locations

Goals

• We will increase the level of fair trade and responsibly certified products in our dining locations.

Accomplishments

• As a signatory of the UN Global Compact, Sodexo is committed to respect the UN Universal Declaration of Human Rights and the ILO Declaration on Fundamental Principles and Rights at Work. Sodexo further acknowledges and respects the ILO Tripartite Declaration of Principles concerning Multinational Enterprises and Social Policy, as well as the employment and industrial chapter of the OECD Guidelines for Multinational Enterprises. In order to ensure that our activities do not have a negative impact on the human rights of our stakeholders, we ask our suppliers to respect the principles of the core conventions of the ILO, along with other workplace rights principles.

Goals

• Curry Dining Services commits to ensuring compliance by all vendors to a Global Sustainable Supply Chain Code of Conduct by 2015.

Accomplishments

• At Curry we filter our fry oil for extended use and when it is disposed of, it is recycled to be used in Bio Diesel fuel by American Bi-Products Inc.
• All of the fryers in the Dining Marketplace are Energy Star Efficient
• All of the refrigeration equipment in the Dining Marketplace is equipped with strip curtains & auto-closers that pull doors fully shut.
• All of the kitchen equipment in the campus dining locations is on a bi-annual Preventative Maintenance schedule to maximize operating efficiencies

Goals

• We commit to minimizing and reducing our energy use in all dining operations by running only necessary equipment.
• We commit to purchasing from vendors closest to Milton whenever possible.
• We commit to minimizing the number of daily & weekly vendor deliveries by increasing our production planning efficiency.
• We will train our employees on reducing energy use and how to conserve energy.
• Employees will be rewarded for new energy saving ideas & programs implemented.

Accomplishments

• Produce is purchased from Costa Fruit & Produce, a local distributor in Boston, MA that provides fruits & vegetables from local farms when available.
• Milk is purchased from Garelick Farms, a local distributor in Lynn, MA, that provides all natural dairy products containing No Artificial Growth Hormones.
• All coffee products are purchased from Green Mountain Coffee a Vermont based company that provides 100% Fair Trade Certified products.
• We utilize Island Oasis, a local distributor in Walpole MA,  that provides all of the products for our retail smoothie programs.
• We utilize Calise Baking company, a RI based company for all bakery products on campus
• Boston Showcase Company ( Newton Highlands MA) is utilized to purchase large and medium equipment for Curry Dining Services
• Curry Dining Services supports the Massachusetts Farm to School Project.

Goals

• We commit to purchasing more local produce when in season and available.
• We commit to informing our customers of all the local & sustainable products that are available in our Dining Services operations on campus
• We will feature Harvest Meals & highlight  local products throughout the academic year.

Accomplishments

• 2009: Installed Apex chemical delivery system reducing water usage by 20,000 gallons per year. Apex chemicals are packaged to reduce waste.
• Curry Dining Services reduces water waste by proper planning of product thawing by refrigeration instead of running water.
• Our conveyor dishwasher is equipped with a sensing arm that shuts off the flow of water when there are no dishes in the machine
• Our disposal unit is equipped with an auto-shutoff when the device is not in operation.

Goals

• To reduce water intensity by implementing effective water usage programs in all dining services operations

Objectives

• We will reduce bottled water consumption for catering events by serving pitchers when requested by clients.

Accomplishments

• We only serve fish and seafood listed as sustainable on the Monterey Bay Aquarium Fish List.
• First Light Seafood, a local distributor in Buzzards Bay, MA provides fresh fish & seafood throughout the year.

Accomplishments

• We utilize a Food Management system to estimate food production during peak meal periods and remaining product is utilized during Continuous Service periods resulting in minimal organic food waste.
• All of our food production staff are trained in waste minimization practices and reminded daily during our team   pre-meal huddles to handle food responsibly.
• Curry has adopted a low waste station merchandising policy which includes minimal use of fresh food products for decorating purposes.

Goals

• We will reduce the amount of organic waste generated by Marketplace customers through the use of education & information. Tools include digital signage, on-going employee engagement, and social media.
• We will engage the entire Curry community in our sustainability efforts
• We will support the Curry clients in their efforts to reduce the overall level of organic waste generated across campus and increase the level of awareness by the Curry community.

Objectives

• Curry Dining Services will work with client designated groups on campus to extend our efforts and provide support into sustainable areas across campus.  
• When Curry client requests our support, we will engage Curry College  staff, faculty and students in identifying methods of reducing waste and improving operational efficiency.

Accomplishments

• Small equipment is purchased from Sysco Boston, a local distributor in Norton MA
• We support Green efforts by using bulk beverage dispensers when possible, reducing packaging waste.
• All disposable coffee cups utilized on campus are 100% compostable
• Curry Dining Services uses all Green Seal Certified Chemicals from Eco-Lab which are bio-degradable and environmentally safe.
• In 2009, we instituted our Curry “Go Green” Mug program in an effort to reduce the use of non-sustainable disposable cups on campus
• In 2011, we instituted our Curry “Go Green & Purple” reusable tote bag program in an effort to reduce the use of non-sustainable plastic take-out bags on campus

Goal

• To achieve cost and operational efficiency through the use of sustainable equipment in dining services operations.

Accomplishments

• Dining Services supports Curry College’s current system of single stream recycling by separating food waste from recyclable materials i.e. cardboard.
• Spring 2010 - Dining Services began utilizing Filta Fry to filter cooking oil, which extends the use time of the oil and reduces the amount of oil used throughout the year. This oil is then recycled into Bio-Diesel fuel by American Bi-Products Inc.
• In 2009, we instituted our Curry “Go Green” Mug program in an effort to reduce the use of non-sustainable disposable cups on campus
• In 2011, we instituted our Curry “Go Green & Purple” reusable tote bag program in an effort to reduce the use of non-sustainable plastic take-out bags on campus
• In 2009, we instituted the use of 100% recycled napkins in all dining services operations accompanied by the appropriate dispensers to minimize the amount of wasted product.

Goals

• We commit to working with vendors to reduce packaging of products.
• We commit to utilizing reusable kitchen towels instead of paper towels whenever possible
• We commit to training our staff to support all of the recycling programs implemented by Curry on campus.