Campus Initiatives

As a guest, it is easy to make smart environmental choices when you dine at a Sodexo café. We know today's college students want to do the right thing for the planet and we also understand you lead busy lives, so your Sodexo chefs and managers do a lot of the work for you behind the scenes!

From purchasing local seasonal produce whenever possible to reducing inorganic and organic waste, your campus team is dedicated to providing you with an exceptional dining experience that is good for you and good for the planet.

Local Suppliers

Vandals Dining is proud to support the local community by choosing food sources within the region, reducing miles needed for transport and carbon impact due to shipping. Some of our local sources include Soil Stewards, Shepard's Grain flour, Vandal Brand Meats, Lithouse Dressing (based in Sandpoint, Idaho), Kiska Farms, Borton Fruit, Clear Springs Foods trout, and Meadow Gold milk.

BioFuel Program

All cooking oil used at The Hub is recycled through Ventura Foods' PURE program. It is converted to biofule, which reduces waste as well as reduces The Hub's carbon footprint. To further reduce the size of that footprint, Vandals Dining's catering trucks run on biofuel--allowing us to re-use our own cooking oil to get our food where it needs to go!

Trayless

The resident dining hall at University of Idaho has been trayless since fall of 2010. By removing trays, we are able to save 56,000 gallons of water per year to help preserve the Palouse Basin aquifer. In addition to saving water, going trayless also saves energy and detergent, while significantly reducing food waste.