U.S. Headquarters: Gaithersburg, Md.
Why It’s on the List
When it comes to diversity management, Sodexo is in a class by itself. Now in the 11th year of its D&I effort, Sodexo is the leader in using diversity metrics to quantify and impact its business goals.
These efforts are led by Senior Vice President and Global Chief Diversity Officer Dr. Rohini Anand, a legend in D&I circles for her ability to connect with senior leadership and influence business decisions, and to implement cutting-edge D&I programs.
The commitment and accountability start at the top, with President and CEO George Chavel. All Executive Committee members are mentors and all senior leaders sponsor resource groups. Twenty-five percent of executive-level bonuses and 10–15 percent of senior-management bonuses are linked to diversity objectives, and scorecard bonuses are paid out regardless of financial performance—Sodexo is the only company we’ve seen that does this.
More than 55,000 management and frontline employees have received training in D&I competency, a 50 percent increase in the last year. The highly regarded IMPACT mentoring program had 135 partnerships this year, with 68 percent in cross-cultural relationships.
This year, the Employee Network Groups formally became Employee Business Resource Groups, reflecting their contributions to the business. The PRIDE resource group and the Global LGBT Task Force developed an LGBT Conversation Guide on challenges, culture cues, policies and benefits.
Sodexo’s focus as a diversity leader is external as well as internal. The company has been involved in more than 130 diversity events, including DiversityInc’s. Sodexo’s leaders hold 20 board positions with multicultural organizations, and more than 100 of the company’s clients attended its annual Diversity Business and Leadership Summit.
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2012 Award Winner!
A student sustainability initiative that started in 2011 has turned tons of UW-La Crosse food waste into high-value soil.
Students allocated $17,000 in segregated fees to purchase a vermicomposting system in spring 2011. Through the power of worms, it turns food waste into high-value soil.
Since the system started, nine tons of food waste from UW-L Dining Services has been turned into vermicompost, according to UW-L Geography and Earth Science Assistant Professor Ryan Perroy. The magic ingredient in the mix is about 400 pounds of Red Wiggler Worms.
Zack Gaugush, vermicompost manager for Hillview Urban Agriculture Center (HUAC), one of the partners on the program, calls using the system a “no brainer.”
“If you’ve invested and are already paying a set amount for food to be transported and processed into a meal, instead of paying someone to haul it away and put it in a landfill, you can recapture all the nutrients and turn that into a resource,” he explains.
The unit holds about 400 pounds of living worms. Under ideal conditions, the worms can eat their weight in a day — meaning a max of 400 pounds of food waste can be dumped each day. However, Gaugush says they’ve never hit that mark. He collects food waste from the Whitney Center and dumps an average about 500 pounds of it into the system each week — or about 83, five-gallon buckets full. UW-L plans to work to increase the amount to include food scraps from Cartwright Center and possibly residence halls.
The system takes pre and post consumer
vegetables, fruits, coffee grounds, tea and egg shells — no meat, dairy or grain. The Red Wiggler Worms — living near the surface of the soil — make their way up to eat the compost.
“They rise to the occasion — so to speak,” says Gaugush.
Worms digest the food and excrete castings, or, as Perroy likes to call them, “high-value, agricultural amendments.” Over time the castings fall to the bottom of the container and are collected. This finished material is a nutrient-rich natural fertilizer and soil conditioner, which HUAC, a local non-profit organization focused on sustainability, sells or uses at its green house.
“Vermicomposting is ancient. If you have a compost pile outside, you’ll find worms in it. Yet this sort of system used on an institutional scale is relatively new,” says Gaugush. “That’s born out of people’s interest in turning waste into a resource.”
It is also a good learning tool, says Perroy. UW-L students have participated in managing the system and some have conducted research in relation to the project. Perroy hopes the system eventually comes full circle, using the vermicompost on UW-L greens.
The system is currently located in a warehouse off Hwy. 16 near the Viterbo University baseball fields, however, it will eventually be moved to the Western Technical College campus. Recently, Gaugush started collecting food waste
from Western as well. The system is a partnership between UW-L, Western and HUAC.
At UW-L, vermicomposting is one of many ways the campus is working to be more sustainable. Other campus sustainability initiatives include installing low-flow shower heads in the majority of residence halls, earning Leadership in Energy and Environmental Design certification on newly constructed buildings, reducing electrical consumption with energy efficient lighting and more.
Did you know?
You need the right kind of worm! The Red Wiggler Worms used in the vermicomposting system do not burrow deep down into the earth. Instead, they live in a layer near the top of the soil and make their way up to the surface to eat. This allows the layers of finished castings at the bottom of the system to easily be removed without losing any worms.
UW-L students make this project possible. Initial program costs, including purchase of the 8’ x 32’ industrial-scale continuous flow reactor vermicomposting unit and an initial 100 pounds of red wiggler worms, were funded through the UW-L Green Fund, which is supported by students through segregated fees paid each semester.
View more photos from the Vermicomposting site.
Celebrating 10 Years of Diversity
Sodexo Announces Shift to Eggs from Cage-free Hens
In The Spotlight - UWL September 17, 2012
Offering choices across campus to meet your craving
Whether you’re in the mood for a coffee between classes, a late-night snack, nutritious meal on the go or a sit-down dinner, UW-L Dining Services can serve it up.
Dining services has a variety of dining locations, carry-out stores and coffee shops across campus, including a new location in Centennial Hall. Other locations include Whitney Dining Center, Cartwright Center and Murphy Library. Staff also provide catering for any occasion.
New this year: check out some familiar spots to grab a bite such as Erbert & Gerbert’s Sandwich Shop and Einstein Bros Bagels — both located in Cartwright Center. Starbucks opens Monday, Sept. 24, in Centennial Hall first floor lobby next to the Hall of Nations, serving a full line of Starbucks products.
Students who crave a hearty breakfast into the afternoon and evening hours, can stop in the Flying Star Diner in Whitney Center. Cooks serving up omelets, scrambled eggs and other breakfast and grill choices until 7:30 p.m.
Some of the most popular meal choices among students are sub sandwiches, salads and stir fry, says Nori Yamashita, general manager. But classic hamburgers, fries and chicken tenders are also tried and true.
Dining Services offers meal plans geared toward students living on and off campus as well as a meal plan for faculty and staff.
If you have special dietary needs or just general questions about nutrition, contact Dining Services Dietitian Sarah Nicklay at 785.6480. Nicklay plans to offer special programming on nutrition in residence halls this fall.
Hours of operation vary by location. Check out the Dining Services website to find dining locations, hours, menus, meal plans and more.