By protecting and improving our environment, the communities where we do business and the students we serve, Sodexo makes every day a better day and every tomorrow a better tomorrow.

Sustainability Initiatives At Franklin Pierce University

Your Sodexo Campus Dining Team is dedicated to sustainability.  We know we can all work together to make a positive impact right here at Franklin Pierce University. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Franklin Pierce University.

Waste Reduction Efforts

Reduction of Paper Goods

In an effort to promote our sustainability initiative even further, we have taken the reduction of paper goods to a new level. While we still provide some paper hot cups for hot beverages, we strongly encourage the use of personal thermoses that can be washed and reused in order to lower our usage of items that would otherwise end up in a landfill for a long period of time. We have also eliminated the use of paper to go boxes for the Faculty and Staff on campus. We have partnered with Whirly Drink Works in Pennsylvania to provide our faculty and staff with a dishwasher safe, microwave safe, reusable container that will help reduce the amount of paper products that end up in landfills.

Choose To Reuse

Xprss Nap Dispensers

Xprss Nap Dispensers save energy and waste.  The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) fewer napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.  

Napkin Dispernsers


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. The APEX management approach uses a tablet PC and wireless technology to communicate with the system’s controller to download, process and analyze data to establish each foodservice operation’s “rack-to-guest ratio.” By monitoring and improving this ratio, the system helps reduce the amount of water and energy used at each facility, and improve total operational efficiency.


Local / Seasonal / Responsible Sourcing

Local Farms

We work hard to get as many ingredients locally as possible. Our professionally-trained chefs write our menus to take advantage of the fresh fruits and vegetables that are naturally in season. We utilize food here at Pierce from many local vendors. Our produce comes in fresh from Black River Produce in Vermont. We also also utilize Green Mountain Yogurt and Grafton Cheese out of Vermont, as well as Mitchell's Fresh Salsa and Dips out of Concord, NH. The use of the best, freshest and most local ingredients is what sets our menu apart, making our students happy and supporting out local farms and communities.

Local Farms 1Mitchell's


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Franklin Pierce University | Dining Services | 40 University Drive | Campus Center Building | Rindge, NH 03461 | tel. (603) 899-4196 | Contact Us