Accomplishments

• Full Time Employees, working at least 30 hours per week receive full benefits including affordable health care, free-wellness & health planning, counseling and discounts on fitness programs.

• Fall 2011 - Clark Dining Services adopted Clark University’s Workplace Principles Policy. 

• Assists with staff professional development programs

• Operate an open door policy that allows staff to report grievances to management an seek amicable solutions

• Awards staff for the outstanding performances

• Full Time Employees, working at least 30 hours per week receive full benefits including affordable health care, free-wellness & health planning, counseling and discounts on fitness programs.

• Most meals in Higgins Café are plated for students,  comprising of appropriate sized portions

• Spring 2011 – Introduction of the Nutritionist’s Corner that provides access to one-on-one meetings with a nutritionist, a suggested menu for each meal with the benefits of your choices and a weekly newsletter on eating healthy. 

Goals

• To ensure healthy working conditions of employees

• To ensure that customers benefit from the vast knowledge of the dining services on ways of living healthy.

Objectives

• Informing employees on a more continual basis of their benefits.

• Promoting healthy lifestyle among employees on regular basis by the beginning of operations in fall 2011 through introduction of wellness programs.

• Become involved in the education of the local community on healthy eating by creating partnerships with organizations that promote healthy lifestyle.

Accomplishments

• We assist our customers with pre-plated options that contain a balanced serving of protein, starch, and vegetable at several stations in Higgins Cafe.
• Fall 2009 – Began offering a freshly cut vegetable without oil or butter and a baked potato at all lunch, brunch and dinner meals.
• We offer a balanced selection of proteins, carbohydrates and vegetables.
• We have eliminated the use of processed vegetables and entrees through a scratch-based production method.

Goals

• We commit to purchasing local produce whenever possible, providing fresh and balanced choice to our guests. 

• We will solicit international and domestic student input and participation through menu submission.

Objective

• To promote local choices of food and enhance intercultural experience through offering international dishes which ingredients may be sourced locally.

Accomplishments

• Clark Dining Services all excess food and milk to Rachel’s Table, a food rescue service that feeds Worcester community members in need. 
• Beginning in 2009 Clark Dining Services began partnering with Clark’s Relay for Life team, donating food during kick-off events and during the annual Relay.

Goal

• To volunteer with Worcester environmental council to fight hunger, promote food security and fight disease in Worcester.

Objectives

Clark Dining Services defines responsibly certified sources and provides preference to produce with the following certifications whenever financially viable. 

• Locally grown

• Fair Trade Certified

• Domestic Fair Trade Certified

• Shade-Grown or Bird Friendly Coffee

• Rainforest Alliance Certified

• Food Alliance Certified

• USDA Organic

• AGA Grass fed

• Pasture Raised

• Grass-finished/100% Grass fed

• Certified Humane Raised & Handled

• Cage-free

• Protected harvest Certified

• Marine Stewardship Council

• Seafood Watch Guide “Best Choices” or “Good Alternatives”

Accomplishments

• Certified Fair Trade Coffee is offered at all dining locations.
• Clark Dining Services serves only cage free eggs.
• Dining Services purchased products based on the Seafood Watch Guide “Best Choices” first then “Good Alternatives”

Goals

• We will increase the level of fair trade and responsibly certified products in our dining locations

Accomplishments

• As a signatory of the UN Global Compact, Sodexo is committed to respect the UN Universal Declaration of Human Rights and the ILO Declaration on Fundamental Principles and Rights at Work. Sodexo further acknowledges and respects the ILO Tripartite Declaration of Principles concerning Multinational Enterprises and Social Policy, as well as the employment and industrial chapter of the OECD Guidelines for Multinational Enterprises. In order to ensure that our activities do not have a negative impact on the human rights of our stakeholders, we ask our suppliers to respect the principles of the core conventions of the ILO, along with other workplace rights principles.

Goals

• Clark Dining Services commits to ensuring compliance by all vendors to a Global Sustainable Supply Chain Code of Conduct by 2015.

Accomplishments

• Kittridge Equipment Supply (local company) will be conducting an audit of Dining Services' equipment to document current energy consumption use and to set future goals.

Goals

• We commit to minimizing and reducing our energy use in all dining operations.

• We commit to purchasing from vendors closest to Worcester whenever possible.

• We will train our employees on reducing energy use and how to conserve energy.

Objectives:

• Reduce carbon footprint by reducing the miles food travels by increasing the purchases within the 150 mile radius by 5% within the next 5 years.

•  Increase the amount of dollars spent within the 150 mile range from $100 per mile to $105 by 2013.

Accomplishments

• 2007:  Installed Apex chemical delivery system reducing water usage by 20,000 gallons per year.  Apex chemicals are packaged to reduce waste.
• 2009:  Tray Free dining reduced water usage by 70,000 gallons per year
• Clark Dining Services reduced water waste by proper planning of product thawing by refrigeration instead of running water.
• Reduced water waste by removing garbage disposal from dining hall dish room.

Goal

• To reduce water intensity by implementing effective water usage programs in all dining operations

Objectives

• We will  reduce bottled water usage for catering events by 10% each year for 5 years

• We will reduce bottled water consumption for catering events by serving pitchers.

Accomplishments

• We only serve fish and seafood listed as sustainable on the Monterey Bay Aquarium Fish List.

• Captain Marden Seafood (Wellesley, MA) provides fresh fish throughout the year

Goals

• Provide certified fish and seafood when served in dining facilities and promote through proper signage.

• Educate Clark students on sustainable seafood for personal knowledge while dining off-campus.

Objectives

• 50% of our fish and seafood purchases certified as sustainable by 2012 and 100% by 2015.

• Provide signage and information on Clarkdining.com for student research.

 

Accomplishments

• Dining Services began composting in 2007.  We now average 151.82 tons of compost per year that was previously trash.
• Employees receive training on separating compost, recylables and trash bi-annually.
•  Dining Services began purchasing compostable disposables in 2007 as part of organic waste rather than trash.
• Employees are trained on proper knife skills and production procedures in order to maximize raw food product and reduce waste.

Goals

• Reduce organic waste in the pre and post consumption process.

• Engage all stakeholders in our sustainability efforts.

Objectives

• Clark Dining Services will work with student groups on campus to extend our efforts and provide support in sustainable areas across campus.
• By January 2011 we will begin accurately tracking organic waste and create goals for reduction.
• We will engage Clark University’s staff, faculty and students in identifying methods of reducing waste and improving operational efficiency.

Accomplishments

• Small equipment is purchased from Kittridge Equipment, a local company from Natick, MA
• We support Green efforts by using bulk beverage dispensers when possible, reducing packaging waste.
• All disposable wares in the Bistro are biodegradable or recyclable.
• Clark Dining Services uses all Green Seal Certified Chemicals from Eco-Lab

Goal

• To achieve cost and operational efficiency through the use of sustainable equipment in dining hall operations..

Objectives

• Switch to reusable glasses and mugs for serving water and coffee in all Catering events in the UC instead of paper goods by Fall 2012.
• Energy audits and repairs will be conducted during the year to reduce energy loss through inefficient machinery and equipment 

Accomplishments

• Clark Dining Services added a recylcables container in Summer 2011 and is now able to recycle all cans, plastic and glass from operations.
• Spring 2010 - Dining Services began utilizing Filta Fry to filter cooking oil, which extends the use time of the oil and reduces the amount of oil used throughout the year.
• Cooking oil is recycled and turned into bio-diesel (Western Mass Recycling)

Goals

• We commit to working with vendors to reduce packaging of products.
• We will commit to researching more ways of disposing cooking oil that can be re-used

Objectives

• By January 2011 we will begin accurately tracking organic waste and create goals for reduction.
• Continue to recycle all cans, plastic and glass from operations.
• Continue using the Services of Filta Fry to filter cooking oil, which extends the use time of the oil and reduces the amount of oil used throughout the year.
• Investigate new equipment opportunities to increase amount of cooking time oil can be used, filtered and re-used.
• Research opportunities with Smart Fuel to pick up used oil and convert it to biodiesel.