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Sustainability Campus Intern
Intern Guide
Sustainability Intern Training Guide
Sodexo’s Campus Intern for Sustainability Resources are brought to you by: Sodexo’s Student Board of Directors (SBOD)
This information was developed by:
Green Team Chair:
Sofia Johnson, Ithaca College | [email protected] |
Green Team Members 2012:
Eryn Swain, Drake University | [email protected] |
Misty Heil, Laramie County Community College | [email protected] |
Jacob Flagg, Bryant University |[email protected]|
Kyle Slaughter, Brigham Young University | [email protected] |
Green Team Members 2011:
Justine Leaman, Pennsylvania State University| [email protected]
Naomi Trego, Seattle Pacific University| [email protected] |
Lauren Roche, Northeastern University| [email protected] |
Anthony Beckett, South Carolina State University | [email protected] |
Green Team Advisors :
Christy Cook, Senior Manager Sustainability Deployment and Field Support
[email protected]
Kristi Theisen, Senior Manager of Sustainability and Wellness Development
[email protected]
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Sustainability Intern
Overview
Sodexo’s Mission
Improve the Quality of Daily Life of our clients and employees.
Contribute to the economic, social and environmental development of the
cies, regions and countries in which we operate.
Sodexo’s Vision
To become the premier global outsourcing expert in the Quality of Life services.
To be recognized naonwide and worldwide as the best soluon provider for
benefits, movaon and gi% programs in the corporate, individual and
public-sector markets, with service excellence and innovaon
as the driving force.
Campus Sustainability Intern Mission
To improve the awareness, parcipaon and sasfacon with sustainable
programs offered by Sodexo and College/University Dining Services.
To propose, implement, and measure sustainability iniaves on campus
through collaboraon with Sodexo’s Be.er Tomorrow Plan, campus
community, and college commitments.
Sustainability Intern Vision
Be a leader in the educaon of the campus community, dining staff, and
administraon on the impact of sustainability.
Make measurable posive change within dining by enacng
successful iniaves.
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Sustainability Intern
Better Tomorrow Commitments
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Sustainability Intern Job Description
Role of Sustainability Intern
• Advocate for sustainability initiatives in dining
services to the campus community on behalf
of Sodexo.
• Connect campus initiatives to Sodexo’s 8
Steps to a Better Tomorrow.
• Use SSPC guide and resources to implement sustainability initiatives.
Weekly Time Commitment
• This will require roughly 10 hours of work per
week.
Basic Sustainability Intern Responsibilities
• Have regular meetings with supervisor about
next steps and new projects
• Attend campus sustainability meetings to
share Sodexo progress and share information with the Sodexo team.
• Market programs and events to college
community members and dining services
employees through the website and in the
dining halls.
• Keep track of progress through event
recaps, blog posts, web, Partnership Report
Card and other platforms specific to your
campus.
• Connect dining services with college community by getting student organizations informed
and involved and use student volunteers during events.
• Participate in monthly sustainability conference calls.
Measurement of Success
• Positive feedback comment cards, website
and customer satisfaction surveys.
• Implementation of 8 Steps to a Better Tomorrow and other campus specific sustainability
initiatives.
• Sustainability communication materials and
activities are executed as scheduled.
• Participation in monthly sustainability calls.
Qualifications
• Good academic standing.
• Strong passion for sustainability.
• Demonstrate excellent presentation, teamwork, and leadership skills.
• Can work independently.
• Advanced verbal and written communication
skills.
• Proficient in computer skills.
• Can commit to a minimum of one year in the
sustainability intern position.
Expectations
• Keep the General Manager or supervisor
updated weekly on the progress of all
assignments and programs. A weekly meeting will be planned to review progress.
• Represent Sodexo and Campus Dining Services in a professional manner.
http://tomorrowstarts2day.com/
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Sustainability Intern
Welcome
Hello and welcome!
I want to take the opportunity to personally welcome you and tell you thanks for joining the Sodexo
team working towards a Better Tomorrow. This resource guide is designed by students just like
you to provide some resources to begin taking action on your campus while also making you aware
of existing resources.
Please review the resources listed on the following page as well as the available supplementary
materials.
Welcome to the team!
Christy Cook
Senior Manager Sustainability Deployment and Field Support
[email protected]
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Sustainability Intern
Support Resources
Please familiarize yourself with these resources to learn more about Sodexo’s Better
Tomorrow Commitments and how to increase sustainability initiatives on campus. Some
materials are proprietary to Sodexo so you might need assistance from your manager to
access the information.
8 Steps to a Better Tomorrow
The basic steps expected of all Sodexo campuses during the 2013-2014 school year. Watch this short
overview video, then talk to your General Manager about how to best implement on your campus.
http://viewer.zmags.com/publication/b50e933c
http://www.youtube.com/watch?feature=player_embedded&v=kA61AcYZIUI
2013-2014 Sustainability Promotion Materials Spring
Review the Better Tomorrow Plan and the Proudly Sharing section for all supporting sustainability materials.
http://play.goldmail.com/m6n09odwb3vq
Campus Services Better Tomorrow Plan Website
https://noram.sodexonet.com/sdxnet/usen/usa/resources/
toolsandapplications/8stepsBTPcampus.aspx
Office of Sustainability and Corporate Social Responsibility 2012 CSR Report
http://bettertomorrow.sodexousa.com/s/
National Campus Sustainability Webinars
Monthly calls on timely sustainability topics and an opportunity to network with other sustainability leaders
from campuses across the country. Email [email protected] for upcoming calls scheduled.
Sustainability Management and Reporting Tool (SMART) Webinars
Learn about Sodexo’s proprietary web-based environmental dashboard system. Speak to your General
Manager about participating.
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Sustainability Intern
Support Resources
Sustainability Engagement and Expert Development (SEED) Mentor
The Sustainability Engagement and Expert Development (SEED) Community of Practice works to
integrate sustainability throughout our company. SEED experts participate in regular training and
seminars to expand their own knowledge and share sustainability best practices across divisions.
The SEED community shares their expertise by documenting examples of sustainability, developing
tools for other Sodexo sites, and conducting site level assessments for clients. These subject matter
experts have volunteered to assist you in their areas of expertise as needed. Their information is
provided at the end of this guide.
Case Studies
The 2011-2012 Student Board of Director’s (SBOD) members gathered information about
sustainability success stories from other campuses. The case studies only represent a few
campuses while hundreds of initiatives are taking place across the country. However, this will give
you some idea of what other campuses are doing.
Activity Guides
The 2011-2012 Student Board of Director’s (SBOD) created activity guides that can get your
creative juices flowing on engaging activities that build student sustainability awareness. The guide
also contains several blank pages. Please fill these pages with your activities and share them with
Christy Cook so she can add them for other campuses to utilize as well.
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Sustainability Intern
Responsibilities
ONE TIME PROJECTS:
Create a sustainability communication and activity calendar of events – you should coordinate
this activity with the General Manager, Marketing Manager and/or Marketing Intern.
8 Steps to a Better Tomorrow. Implement with the General Manager, Executive Chef and others
as appropriate.
SMART. Assist the General Manager to complete the initial SMART (Sustainability Management
and Reporting Tool) assessment.
DAILY:
Post Announcements for all current and upcoming sustainability activities/information. The intern is
responsible for contacting managers to gather information on sustainability topics.
Maintain Sustainability Communications: Check advertising and merchandising for all open promotions in units. Alert the manager when we old communication pieces are in place.
Alert the website contact of any changes related to sustainability, dates, times and events. This is
a vital part of effectively communicating to the campus community. Surf our site to make sure there
are not events or information listed that are out of date.
Assist in developing relationships with dining services and student organizations on campus.
Forge connections with campus leaders and identify ways to inform and maintain those relationships.
Maintain an updated contact list with organizations we are currently working with or hope to partner
with in the future.
Provide the manager with a written report of activities each week to keep track of progress. This
can be done with a simple word document listing hours worked and activities for the day.
MONTHLY:
Change the sustainability communication materials
Review the calendar and alert the manager of upcoming promotions.
Assist in all sustainability activities and promotional efforts. Assist with running events when required.
Attend the National Campus Sustainability Webinars.
QUARTERLY:
Update SMART assessment with new best practices, working with the General Manager.
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Campus Sustainability Support Team
Kris Theisen is the naonal Senior Manager for Offer Development. Kris supports the
development of naonal iniaves and is very acve with sustainability efforts and the Student Board of Directors. She has been instrumental in supporng Sodexo’s efforts that
heighten awareness and educaon around sustainability.
Christy Cook is the naonal Senior Manager for Sustainability Deployment and Field Support
for Sodexo Campus Services. In this role, she deploys sustainability iniaves, helps solve
client specific sustainability issues, and develops sustainability training, educaon and tools
for Sodexo team members for over 600 college campuses in the United States.
Christy has successfully piloted and implemented sustainability iniaves that reduce waste,
water, energy and has worked with communies to create local food systems therefore promong community economic development and increasing Sodexo local food purchases.
Beth Winthrop is the Product Development Director for Wellness for Sodexo Campus
Services Division. Beth is a registered diean and cerfied nutrion support clinician. Beth earned her BS from Cornell, MS from Tu%s, completed her dietec internship
at Tu%s Medical Center in Boston, and is adjunct faculty at the University of Rhode Island.
In Beth’s current posion for Sodexo Campus Services, her focus is on working closely
with Jeff McClure and other campus culinarians on developing healthy recipes and menus, and ensuring nutrion informaon is clear and accurate. Beth also works to include
health and nutrion in markeng promoons. Beth works with our client universies to
provide opons for students and other customers on gluten-free or vegetarian diets, students with food allergies, or with other specific needs. “Meet the diean” emails go to
Beth. Beth coordinates with Sodexo and University dieans working directly on campuses to create and share nutrion educaon resources.
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SEED
SEED (Sustainability Engagement and Expert Development) network establishes a dynamic
resource of internal sustainability consultants who serve as advisors to our clients on the best
offers and services to help them achieve their sustainability goals and communicate the full
value of Sodexo’s efforts.
The following SEED mentors have volunteered to serve as resources for the SSPC’s. If you have
any topic specific quesons you can reach out directly to the members highlighted in the
following pages.
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SEED Mentors
Heather Dougherty McDonnell Retail Manager at University Hospitals Case Medical
Center in Cleveland, Ohio
[email protected]
Heather is a Retail Manager at University Hospitals Case Medical Center (UHCMC). In
addition to being part of the Nutrition Services management team that oversees a $6.5
million/year retail operation, she is a participating member of the UHCMC Sustainability
Task Force and leads its subsidiary Nutrition Services Green Team. Heather has done
research for members of the Task Force that helped secure a grant with the Ohio Department of Natural Resources. This grant helped initiate a pharmaceutical waste segregation program as well as a single stream post consumer recycle program. Her main focus
has been on food waste reduction; most specifically forming a partnership with Sodexo,
UHCMC and Rosby Companies, a local Class 2 compost facility, to reduce our landfill
impact of organic waste.
Prior to Sodexo, Heather worked as Director of Concessions with the NBA’s Cleveland
Cavaliers. In this role she was instrumental in organizing a successful pre and post consumer recycle program. She worked within the community to donate all left over food to
local organizations.
Nell Fry Energy Analyst for Sodexo’s Comprehensive Service Solutions team
[email protected]
In Nell Fry’s role as Energy Analyst she is responsible for the creation of front-line employee and community training programs to ensure that those working, living and learning in
our clients’ facilities are aware of their impact and operate within the building with the highest efficiency. Nell Fry also performs the analysis of data collected at our client sites to
optimize building operations and minimize energy use. She will use this data to create
baselines, benchmarks and support energy management across Sodexo North America
through the Solutions Center.
During her time as Sustainability Coordinator for Georgia Tech Dining Services, Sodexo,
Nell Fry was charged with making the GT Campus Dining Program one of the most sustainable in the country. Fry, is the 2010 Hobart Center for Food Service Sustainability
grant writer and a 2011 HCFS Fellow, is leading a comprehensive energy reduction program, working toward zero waste across campus, and reducing water usage. She also
works to educate the campus about sustainable food through farmers’ markets, educational events, and working with students.
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SEED Mentors
Brian Schultes—Director of Facilities Management, Campus Services
[email protected]
Brian currently is the Director of Facilities Management at Clarke University in Dubuque, IA. He began his tenure at
Clarke in 2007 after having occupied the same position at Eureka College in Eureka, Il and Urbana University in Urbana,
OH.
As Director of Facilities Management at Clarke, Brian oversees all housekeeping, grounds, and maintenance functions. Sustainability is one of the key operations principles he employs in his efforts to provide exceptional student experiences at Clarke. Brian is the staff sponsor of the student group Clarke Leading Environmental Action Now (CLEAN), a
member of the Clarke Sustainability Council, chair of the Tree Advisory Council, and plans the sustainability component
of new student orientation every fall.
Nearly ten years of work as an architectural historian coupled with his experience growing up on a grain and stock farm
in Western Iowa provides the practical basis for his sustainability work with Sodexo. An undergraduate degree in history
from Simpson College and graduate work in material culture at the University of Iowa provides him with the philosophical
basis for his efforts to develop and implement sustainability initiatives.
Stephanie Piech—Sustainability Coordinator, Ithaca Dining Services, Campus Services
[email protected]
As Sustainability Coordinator for Ithaca Dining Services, Stephanie is responsible for developing and leading campus wide sustainability programs and campaigns related to dining services. She coordinate s her efforts to align with Sodexo’s Better Tomorrow Plan, the
Ithaca College academic community, campus operations, and student organizations. The
current priorities in sustainability are energy conservation, waste reduction, supporting the
local community and serving local, healthy, sustainable food.
In her first year in her position, Stephanie implemented the Better Tomorrow Celebration,
the first of its kind, highlighting local vendors, student organizations, and efforts towards
sustainability on campus. She also coordinated the campaign that raised $2,600 for a local
food bank in one week. Stephanie is an alumni of Ithaca College, where she worked as a
Sustainability intern for Dining Services before receiving her current job.
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SEED Mentors
Tim Neil—Senior Energy Manager, North America Solutions Center
[email protected]
Tim will assist in the energy offer development segment of the Solution Center supporting
the technical facilities management capabilities across all business units within Sodexo. Tim’s responsibilities will include providing technical expertise within the North America Solutions Center in all areas of energy efficiency, commodity procurement, utility rebates
& incentives, and project financing. Prior to joining the Solutions Center, Tim was a Solutions Developer within the Healthcare Division for five years and was responsible for the
development and engineering associated with over $54 MM in infrastructure and energy
related improvements for several healthcare clients including: AI Dupont Hospital for Children’s, Beebe Medical Center, Hamilton Medical Center, Scotland Memorial Hospital, Freeport Memorial Hospital, and the Cleveland Regional Medical Center.
Tim holds a Bachelor of Science in Physics from the State University of New York, College
at Oswego and a Master of Science in Material Engineering from Rensselaer Polytechnic
Institute.
Wayne Tudor—General Manager, Campus Services
[email protected]
Tudor assumed his duties at Luther June 3, 2010. Prior to accepting the position at Luther, Tudor served as Sodexo’s general manager of food services at Wellmark Blue
Cross Blue Shield in Des Moines since 2001.
Tudor serves as an executive committee member of Iowans Fit for Life and is a member
of the Cardio-vascular Task Force for Iowa, Northeast Iowa Food & Fitness Initiative,
North East Iowa Farm to School Program, a task group member with the Leopold Center
for Sustainability at Iowa State University and a member of the Board of Directors of The
Spectrum Network. He has also served as chairman of the board of the Central Iowa
Chapter of the American Diabetes Association.
Tudor is working with several producer groups to establish a local foods distribution network in North East Iowa.
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SEED Mentors
Susan Matheson—General Manager, Kalamazoo College
[email protected]
Susan is currently the General Manager for Kalamazoo College. New to the Campus Services
Division she has come from Government Services as General Manager at the HDI Federal
Center in Battle Creek where she was tasked with transitioning the Federal Center to be more
sustainable. The Federal Center was a pivotal point for members of NATO, high ranking Officers of the Military as well as enlisted Military staff. It was important to keep in mind their food
service needs while continuing sustainability initiatives. Transitioning to biodegradables, reducing the amount of cup sizes, tracking food waste, recycling bottles, cans, glass and cardboard
as well as creating a recycle mug program helped reduce waste at this facility by 27%.
Bringing forth her experience at the Federal Center Susan has helped in Sustainability initiatives at Kalamazoo by working with the student organizations to continue to reduce their carbon
footprint. Some of their sustainability efforts are: All food scrapes are collected and delivered to
a local swine farm for feed, the campus is trayless and is 95% china across campus, no bottled
water and all plastics, cans, glass and coffee grounds are recycled. Susan’s latest projects are
Meatless Monday initiatives and increasing local food purchases. Kalamazoo College was just
named by the Sierra Club as the 58th Greenest institution of Higher Learning in the United
States. Susan attended Columbia College for Design.
John Scatena—Kisco Procurement Analyst, Senior Living
[email protected]
John is currently the Kisco Procurement Manager who oversees the procurement processes for eighteen Senior Living Communities which equal approximately seven million
dollars of purchases per year. Kisco is Senior Living’s division’s largest client. For the
past 5 plus years, John has worked within the Sodexo Education Division as a General
Manager in many different School districts throughout California and Oregon. He is a recognized child nutrition foodservice expert and he supported and improved multiple school
districts’ foodservice programs in the areas of nutrition, wellness and sustainability. John
is classically trained chef, graduated from the California Culinary Academy in San Francisco and a former restaurateur who’s managed over 20 restaurants throughout the bay area
before he joined Sodexo. John has been a partner with the Wellness City Challenge in
Walnut Creek over the past 4 plus years and has worked closely with the City of Martinez
and other school districts around the bay area to battle Childhood Diabetes. John’s passion has been food as long as he can remember (raised in a traditional Italian family).
John graduated from the California Culinary Academy in San Francisco and retains a
business degree from San Joaquin Delta College.
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