Sodexho feels it is our responsibility to encourage and act in a way that promotes sustainability at Rockywold-Deephaven Camps ( RDC), in our community, around the region and throughout the world. Our sustainability efforts tie into our strong community focus and our regard for quality of life. Our sustainability initiatives and programs include the following:
- Energy conservation practices
- Purchasing from environmentally and socially responsible companies
- Waste reduction practices
- Local farmers provide their products to our main supplier to maximize delivery efforts and cut down on greenhouse emissions
- We work with local vendors to reduce food-waste
- Recycling of solid waste
- Our coffee and tea are Fair Trade
- Use of local coffee roaster
- Use of local cage-free organic eggs
- Purchasing from companies that give back a percentage of their profits to environmentally responsible projects
- Elimination of disposable service ware that does not support an environmentally friendly environment
Local and Organic Foods
Sodexho is a committed partner in the development of a local food presence at RDC as an integral part of our dining services programs.
Who / What?
Sodexho works with its prime vendors to source items locally wherever possible. In addition, purchases are made, when product is available, directly from local vendors including:
When?
All summer as available, some items are definitely seasonal
Why local?
Local products spend less time in transit and therefore arrive faster & fresher - Chefs can offer different varieties of vegetables grown locally for flavor and character – rather than vegetables grown for interstate durability
- Local eating connects guests to the environment by respecting seasonality and the unique features of our bioregion
- Local purchasing eliminates the need for long-distance hauling and substantially reduces greenhouse gas emissions from trucking – limiting our carbon footprint
- Local purchasing supports the viability of local farms and protects land by supporting sustainable agricultural use
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Fair Trade Products
Sodexho has been serving Fair Trade coffee to our guests since 2002. Today Café Monte Alto Fair Trade coffee is offered at both dining rooms.
Fair Trade Products guarantee a minimum price for small farmers' harvests and encourages organic and sustainable 
cultivation methods that are safer for communities. The cultivation of coffee has become an issue with both environmental and human rights implications.
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Cage Free Eggs
Sodexho uses local cage free shell eggs (produced by cage-free hens) from Nellie's Nest Cage Free Eggs in support of animal welfare. This program is an indicator of Sodexho and RDC’s commitment to sustainability and social responsibility.
Zero Trans-Fat Oils
Sodexho Marks One-Year Anniversary of Conversion to Zero Trans-Fat Oils
GAITHERSBURG, MD., February 1, 2007 - More than a year after announcing its conversion to zero trans-fat oil products in its foodservice operations nationwide, Sodexho is offering its 6,000-plus North America clients thousands of zero trans-fat food products (also known as "trans-fat free") that can be used for healthier meals.
Sodexho began its conversion to zero trans-fats (ZTF) with a switch to ZTF oils and shortenings, a change that was completed in January, 2006. The ZTF products now sourced by the company include salad dressings, sauces, soups, bakery products (including cookies, muffins, breads and doughs), snacks, cereals, condiments, breaded chicken, pasta, eggs and frozen potatoes, tortillas, oils and shortenings and a range of others.
"The FDA, the USDA and many other medical authorities have linked trans-fat intake with an increase in the risk for coronary disease, and that makes it a concern for Sodexho and the ten million customers we serve in North America," said Richard Macedonia, president and CEO of Sodexho, Inc. "In response, our supply management team continues to source the most robust zero trans-fat products that fit both the palates and dietetic requirements of our customers. As well, our culinarians have formulated recipes that use healthier oils and fats while still tasting good."
Sodexho refers to "zero trans-fat rather than "trans-fat free" as part of the company's goal to align nutritional definitions with those outlined by the Food and Drug Administration (FDA).
Currently, the FDA does not endorse labeling products as "trans-fat free." Instead, the FDA has defined Zero Trans-Fat as any product having less than 0.5 grams of trans-fat per serving. Because of this ruling, Sodexho's position is to source zero trans-fat items that have not added saturated fat as a substitute for trans fat.
"Since both trans fats and saturated fats raise LDL ("bad") cholesterol, it is advisable to choose foods low in both saturated and trans fats as part of a healthful diet.," said Shelley Kalfas, R.D., senior vice president at Sodexho and head of the company's Wellness Council. "Although about 20% of dietary trans fat naturally occurs and is found in small amounts in dairy and meat products, our focus is on the majority of dietary trans fat, which are found in artificially produced partially hydrogenated vegetable oils. The USDA recommends that dietary intake of trans fat be "as low as possible". Sodexho's goal is to help our customers meet that recommendation by replacing the major source of dietary trans fat with heart healthy alternatives. "
Sodexho's transition to ZTF includes working with each client as ZTF products are introduced, and educating Sodexho's front line foodservice workers and chefs about how to recognize and use FDA-qualified ZTF products as they are delivered to client sites.
Recycling
Steel and aluminum cans, glass and plastic bottles as well as corrugated cardboard and mixed paper are recycled at both Rockywold and Deephaven kitchens.
Value of Recycling to RDC :
Financial savings—solid waste disposal tonnage 
costs avoided; Waste reduction— tons of waste not going into the waste stream
- Meet client expectations
- Guest satisfaction
- It's the right thing to do!
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Biodegradable Products
Sodexho at RDC supports using environmentally friendly packaging and is working hard to limit excessive packaging as well as utilize compostable products wherever possible. Items available in the dining halls that are compostable include paper plates and parfait cups and other items as requested.
Waste Reduction & Prevention
Sodexho works hand-in-hand with RDC in putting green dining practices in place. These sustainable practices touch many areas of conservation including waste reduction, as well as waste prevention:
- Energy Conservation
- Water Conservation
- Food and Paper Waste Reduction and Prevention
- Renewable and Recycled Materials Use
Energy and Water Conservation
- No use of garbage disposals
Food and Paper Waste Reduction and Prevention
- Just in time cooking practices employed in all dining halls resulting in 80% less food waste
- Just in time production in all dining halls reduces pre-consumer food waste by up to 80%
Renewable and Recycled Materials Use
- Use of recyclable and compostable paper/disposable products wherever possible
- Recycling used fryolator grease
How You Can Help
You can help us in our sustainability in a number of ways:
- Don't waste food. Enjoy your meal but remember don't overload your plate.
- Take only the number of napkins you need per meal.
- Take only one disposable cup for each beverage
Recycle aluminum cans and bottle throughout camp at the designated recycling centers.
