Randall Dining Hall
Chapman Sustainability

» Sustainability Programs

Chapman has been hard at work creating new ways to reduce their environmental impact in everything they do. Below you can find just a few of the programs initiated by Sodexo Restaurant Services that have greatly contributed to maintaining a sustainable campus. For further details on these and other Sodexo initiatives, visit Sodexo's website for Chapman Restaurant Services.

  • Enviropure: In the Spring of 2013, Chapman introduced a new way to reduce waste. Rather than post-consumer waste being disposed of in a landfill, the enviropure waste system turns edible and inedible food waste into liquid! The EnviroPure is allowing the University to revamp its waste management strategy across many areas on campus and in turn is contributing to reducing greenhouse gas emissions and waste-hauling expenses.

  • Weigh the Waste: Every month the Chapman University Restaurant Services hosts Weigh the Waste
  • Every month the Office of Sustainability hosts Weigh the Waste to measure the post-consumer food waste generated in our on-campus dining hall. This program has reduced food waste by 75%. Volunteer at our next event to help raise awareness about food waste!
  • Volunteer at our next event to raise awareness about food waste!

  • Trayless Dining: In the Fall of 2009, Restaurant Services implemented a trayless initiative in the Randall Dining Commons to reduce the amount of waste created by students. Some advantages of the trayless program include the reduction of electricity, water and chemical usage.

  • Apex Dishwashing System: As part of its commitment to increase the sustainability of its operations, Chapman Restaurant Services uses Ecolab’s Apex™ dishwashing system. 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.

  • Meatless Monday: Meatless Monday is a global campaign assisting in the education of how going meatless just one day a week is good for your health and the health of our planet.
  • Local Sourcing: Sodexo works hard to get as many ingredients locally as possible. Their professionally-trained chefs plan your menus to take advantage of the fresh fruits and vegetables that are naturally in season. View more details about local sourcing here.