ISU’s Dining Services provider, Sodexo, has made strong commitments to environmental sustainability. Sodexo’s 14 commitments are:
  • Reducing water use intensity
  • Providing and promoting varied and balanced food options
  • Reducing carbon intensity
  • Supporting local community development
  • Sourcing and promoting sustainable equipment and supplies
  • Promoting choices with reduced sugar, fat, and salts
  • Developing and promoting health and wellness solutions
  • Fighting hunger
  • Sourcing local, seasonal, and sustainably grown foods
  • Purchasing products from fair and responsibly certified sources
  • Purchasing sustainably harvested seafood
  • Complying with a Global Sustainable Supply Chain Code of Conduct
  • Reducing organic wastes
  • Reducing non-organic wastes
A Somat machine in Lincoln Dining Hall composts all pre- and post-consumer waste, cooking down even traditionally difficult to compost substances such as meat and dairy into a sawdust-like material that is added to fertilized and used around campus.

Indiana State University students recently formed a chapter of Food Recovery Network, a national organization that seeks to reduce food waste in restaurants, universities, hospitals, and other larger organizations. To learn more about the ISU chapter, visit the group's Facebook page.

All excess food is sent to Catholic Charities in Terre Haute. We conduct service projects associated with the STOP Hunger Foundation on a yearly basis. For the last several years, Sodexo’s STOP Hunger Foundation has awarded a $24,000 food grant for school age children for summer feeding programs in the Wabash Valley.

Sodexo recycles all cardboard, cans, and grease. Our campus food services participate in all University initiatives in regards to energy conservation, and together with Facilities Management, Resident Dining gathers food waste for compost.

Roughly 10% of our purchases are from local and organic sources.

In the winter of 2014, ICS hosted sustainable cooking classes where participants learned the basics of food preparation safety, how to can and pickle food, how to brew beer, and how to prepare vegan. A future series of cooking classes to promote healthy food literacy is being planned.