Green Restaurant Certification
The Lair Marketplace & Roski Dining Hall at LMU have been certified as a 4 Star Green Restaurant since 2018. We continue to recycle, compost, and use no polystyrene foam (aka Styrofoam™).
The Green Restaurant Association’s (GRA) standards reflect 29 years of research in the field of restaurants and the environment. Thousands of restaurants and hundreds of thousands of restaurant personnel have provided the living laboratory for the continued evolution of the GRA Standards. The purpose of the GRA standards is to provide a transparent way to measure each restaurant’s environmental accomplishments while providing a pathway for the next steps each restaurant can take towards increased environmental sustainability.
Click on one of the eight environmental categories below to see the standards.
- Water Efficiency
- Waste Reduction and Recycling
- Sustainable Durable Goods & Building Materials
- Sustainable Food
- Reusables & Environmentally Preferable Disposables
- Chemical and Pollution Reduction
- Transparency & Education
Franchises on Campus
As a university committed to sustainability, the franchises that we have chosen to incorporate into our dining services have many sustainable practices of their own.
- Environment | Starbucks Coffee Company
- Responsible Ingredients | Qdoba
- Zero Emissions | Kiwibot
- Clean Food | Einstein Bros. Bagels
We work hard to get as many ingredients locally as possible. Our professionally-trained chefs write our menus to take advantage of the fresh fruits and vegetables that are naturally in season here in sunny Southern California. Information on local ingredients can be found at campus venues.
LMU Hospitality has received Marine Stewardship Council (MSC) Certification for verified sustainable seafood. This certification process ensures that MSC seafood is traced all the way back to the fisherman. You can read more about this certification in an article from the Marine Stewardship Council web site.
Why are we trayless? When students use plates without trays, the amount of food waste decreases. Research shows that when trays are removed from dining locations, less food is wasted, less energy is consumed, and it reduces the amount of water and detergents used. The environmental impact on trayless dining is measurable, and LMU Hospitality is proud to support trayless dining.
Fair Trade University
LMU has been certified as a Fair Trade University by Fair Trade Campaigns in February 2014. Fair Trade Campaigns recognizes universities in the US for embedding Fair Trade practices and principles into policy, as well as the social and intellectual foundations of their communities. LMU offers over 30 different Fair Trade items across its 13 dining locations.
The dining team on campus proudly uses Apex dishwashing detergent. Apex combines technology and products designed to save water and energy as well as minimize the impact on the environment. In addition to the actual detergent being more environmentally friendly, this new product uses 95 percent less packaging material than prior products.
Reusable Cup Discount
The environment and your pocketbook win! Bring your own reusable cup to purchase coffee or soft drinks anywhere on campus and pay only the refill price, regardless of the size of your drink.
Bulk Items & Eco-Friendly Packaging
At all of the dining locations on campus we strive to offer products with as little and as eco-friendly packaging as possible. Please help us reduce waste further by only taking the pieces of disposable silverware, napkins, etc. that you really need to enjoy your meal.
Xpress Nap Holders
The Xpress Nap napkin holders that you see around campus reduce waste by dispensing only one napkin at a time and encouraging students and faculty/staff to only take what they need. The napkins we provide in the dispensers are made from recycled materials and are EcoLogo Certified.
LMU works with Baker Commodities to turn all of our used fryer oil into usable energy as biodiesel!
Reducing Food Waste at the Source
LMU Hospitality reduces food waste at the source through our "Lean Path" food waste tracking system. Learn more about the LeanPath system.
Orca Green Machine
2011, Sodexo and LMU partnered together to purchase and install an Orca Green Machine in Malone Marketplace. The Orca Total Green machine is “a revolutionary alternative to traditional waste disposal. Vegetables, meat, rice, noodles, bread, fruit…anything that can go in your stomach can go in the ORCA.” Currently all pre-consumer food waste is absorbed by the ORCA and converted into grey water within 24 hours. Watch a fun and interesting video about this machine here!
Food Waste Diversion: Post-Consumer
In addition to the Somat Dehydrator/Composter machines, our operations utilize a somat food pulping system to break down post-consumer waste. This waste is reduced in size and weight, taking up much less room in the landfill. When comparing the fall of 2011 (before the install of the pulping machine) and the fall of 2012, the amount of waste that went to the landfill from one of our operations, the Lair Marketplace, was reduced by more than 50%.
The Lair Marketplace uses a Somat composting machine for all of our pre-production food waste such as scraps from cooking and preparing your food. Learn more about the Somat machine.
The EcoLogo Program is regarded as North America’s leading benchmark of environmentally-friendly products and services. The EcoLogo Program reviews literally every stage of the manufacturing process for its environmental impact. Covering a wide range of sustainability factors, it is one of the most comprehensive certification systems available to companies interested in demonstrating their environmental commitment across the entire manufacturing process. In earning EcoLogo Certification, SCA Tissue’s manufacturing facilities and products meet strict requirements in the following areas: Resource consumption Energy consumption Effluent discharge Net solid waste
Cardboard, Plastic, Glass and Paper Recycling
All recyclable materials are pre-sorted in our kitchens and sent to the LMU Recycling Center where they are final-sorted and processed for recycling efforts.
LMU Hospitality supports the reduction of greenhouse gasses through transportation programs, including Ride-Share, the Los Angeles Metropoitan Transit Authority's business bus pass program, and shuttle services. For more information, see http://www.metro.net/
Loyola Marymount University Hospitality services by Sodexo launched a partnership with the Los Angeles Metropolitan Transit Authority (MTA) to reduce it’s Carbon Greenhouse Gas Footprint. The partnership affords LMU Hospitality by Sodexo employees servicing the University, to enroll in the Business Transit Access Program (BTAP) and receive annual metro Transit passes. The transit passes provide access to bus and rail transportation 24/7. The BTAP program allows flexibility to staff and their work schedules and promotes the campus sustainability initiative.