Sodexo starts electronic recycling drive for employees

Sodexo has partnered with the Coca-Cola Co. and Gazelle, the nation's largest online consumer electronics reCommerce site, to launch a limited-time trade in and recycle program.



From Aug. 31 to Oct. 2., employees at Sodexo-managed B&I and hospital accounts across the country can trade in electronic items for cash or donations to charitable organizations including Habitat for Humanity and Keep America Beautiful. The trade-in program is called Give It Back: Recycle & Everyone Wins!

"With the help of Gazelle and Coca-Cola, Sodexo is proud to bring this new service to customers in our office and hospital cafés throughout the country," said Stephen J. Brady, senior vice president of Sodexo, Inc. and president of the Sodexo Foundation, in a press release. "This program is a good partnership for Sodexo because it encourages thousands of people to engage in a simple act-recycling and trade in-and has a positive impact on our company's commitments to reduce waste, fight hunger, improve the environment and promote community development."  

For more information on the program, visit coke.gazelle.com.

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources