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!

Our leftover food is donated to the San Diego Rescue Mission through a student lead group on campus through a national program called the Food Recovery Network. Visit www.foodrecoverynetwork.org for more info. Email to volunteer & help get our leftover food to San Diegans in need!

We recycle 100% of dining hall food waste through the City of San Diego’s Miramar Greenery Food Waste Composting Program. San Diego residents may pick up compost at the greenery for free! The high quality compost produced

1. improves soil structure & health, conserves water & need for fertilizer
2. diverts organic waste from entering a landfill & reduces greenhouse gas
3. increases drought tolerance.

The PLNU Dining team, ASB & student groups partnered together to eliminate trays in the dining hall in April 2009. This saves about 300 gallons of water per day! Eliminating trays also helps reduce food waste, paper waste, energy usage, chemical usage. This program also helps to improve our local water supply & is an overall reduction of our environmental impact.

30-40% of PLNU Dining produce is purchased from local farms. All of our milk is purchased from local dairies that do not use the hormone rBST. We purchase bread, buns & bagels for the dining hall, Point Break Café, Catering & Simply to Go from a local bakery, Giuliano's Bakery, located in the Los Angeles area. We purchase all Bobby B’s pastries from a local bakery, Simon's Bakery, located in Santa Ana, CA.

All restaurant locations on campus switched to Xpress Nap holders in the fall of 2007. These napkin dispensers have been shown to reduce waste by 50%.