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Dining
| Many recent studies suggest that our carbon footprint may be significantly influenced by what we eat. Drake and our dining partner, Sodexo, have committed to finding ways to make our food and dining service more sustainable. For a more detailed list of Drake Dining’s sustainability initiatives, click here. | ||
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Organic and Local Food In order to support local farmers, Drake Dining purchases local foods that are in season/available and feasible to include in dining operations. In addition, some organic products are available for purchase. While not all of our products are local and/or organic, Drake continues to increase the amount of local and organic foods available annually. In addition, Drake Dining works with local suppliers for products and services when feasible; such as, linen cleaning and office supplies. |
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Green Mountain CoffeeThe Olmsted Coffee Shop servse Green Mountain Coffee, an organic and fair trade coffee product. Not only is the coffee organic, thus avoiding the use of agricultural chemicals, but it also supports farmers by providing them with fair and equitable wages. The Olmsted Coffee Shop also offers Celestial Seasonings all-natural tea varieties. |
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Reusable MugsReusable mugs are available for purchase at the Olmsted Coffee Shop. Students who bring their own mug receive a 10-cent discount on their coffee beverage. In addition, the paper coffee cups and sleeves at the Olmsted Coffee Shop & Cowles Café are made from post-consumer recycled paper fiber. Use of post consumer paper fiber reduces use of tree fiber, saving trees every year. |
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Trayless InitiativeBeginning as "Trayless Tuesday," Drake's trayless initiative has steadily grown. Trays encourage students to take more food than what they can consume, and when returned, these trays have to be washed, forcing an unnecessary use of water, energy, and cleaning chemicals. Hubbell Dining Hall began by eliminating trays every Tuesday at lunch. After conducting polls, it was determined that we could take our trayless initiative further. Trays were then only made available for returning dishes at Hubbell Dining Hall. Both tray usage and food waste dropped drastically. Now, with the renovation of Quad Creek Café, trays have been entirely eliminated, making Hubbell Dining Hall completely trayless. In addition to trayless dining, Drake Dining manages food waste in a sustainable way through continued training of our teams and continued utilization of a Food Management System to find the best management practices for food at the stages of purchasing, menu planning, meal preparation, as well as, after the meal has ended. As Sodexo continues to utilize these key elements in managing daily operations, an additional benefit has been recognized for staff training on the correlation between menu planning and the environmental impact of food waste reduction. |
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Ecolab APEX ™ Dish Washing SystemDrake Dining uses a new ware-washing program, the Apex System (through Ecolab), that supports a more environmentally sustainable approach. Apex combines technology and products designed to save water and energy, minimize the impact of products on the environment, and has a built-in method of measuring results. |
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Eco-TotesEvery first-year student at Drake University receives a complimentary reusable bag, through a partnership between Drake University and Drake Dining by Sodexo. Drake University and Drake Dining plan to continue this initiative with the goal of eliminating all plastic bags in the dining operations. |
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Caught Green HandedDEAL (Drake Environmental Action League) & Drake Dining have partnered on a program called "Caught Green Handed." |
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AsprettoDrake Dining has transitioned the coffee concept in Hubbell Dining to Aspretto; Sodexo’s ethical coffee and tea brand. The coffee is ethically sourced, partnering with Fair Trade and RainForest Alliance (to name a few) and supports Fair Price, working conditions, and giving back to the communities. All of the Numi Organic Teas are 100 percent USDA Organic certified, and six of the tea ranges are Fair Trade certified, with the remaining two being ethically sourced. |
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XpressNapsDrake Dining uses XpressNaps in all dining operations including concessions. 100 percent recycled napkins and one napkin at a time dispensers, in all dining operations, reduce paper waste by 20-40 percent. The use of recycled napkins and one napkin at a time dispensers has a big impact saving water, trees, oil, and energy. In addition, more paper is diverted from the landfill. |





