Sodexo, SodexoMagic Campuses Celebrate Earth Day

Earth Day and Earth Month with immersive events that promoted sustainability through food, hands-on learning, and culinary creativity. Organized by Sodexo and SodexoMagic campus dining teams, the events highlighted plant-based meals, student engagement, and educational opportunities rooted in environmental awareness.

Grambling State University

Grambling State’s Earth Day celebration on April 22 included two well-attended events. The first was an Edible Garden experience, which transformed a section of campus into an interactive green space. Students created their own planter pots using vegetables such as bok choy, zucchini, squash, carrots, broccoli, tomatoes, and asparagus. Instead of traditional soil, students used quinoa and black Chinese rice, reinforcing sustainability through innovative planting methods. The activity emphasized creativity, education, and environmental responsibility, all in a format that resonated with students.

Also on April 22, Chef Tommy led a plant-based station takeover, offering mushroom carnitas tacos. The dish served as a compelling example of how traditional recipes can be adapted using sustainable ingredients without compromising flavor. Students embraced the offering, which reinforced the growing appeal of mindful, plant-forward dining.

On April 24, Grambling welcomed Chef Kraig from Dillard University, who hosted another plant-based station takeover featuring jackfruit carnitas bowls. The event drew students, faculty, and staff, and served as both a culinary experience and an educational opportunity. Chef Kraig shared his expertise on healthy cooking and sustainable ingredients, further enhancing the Earth Week programming.

Grambling’s dining hall also participated in the effort with a plant-based menu takeover on Earth Day.

Dillard University

At Dillard University, the Earth Day celebration centered on food-forward sustainability efforts. Chef Kraig conducted a Mindful Cooking Demo, showcasing mushroom carnitas tacos and engaging students in a conversation about the benefits of plant-based meals. During lunch, the dining hall featured a plant-based takeover menu, introducing a variety of flavorful and nutritious options. One student noted, “I’m not even vegetarian, but the plant-based options day totally surprised me. Everything was so flavorful and filling.”

Dillard also brought sustainability to the forefront at the campus farmer’s market by hosting an Edible Garden activity, where students created decorative planter pots with edible ingredients. The event was met with enthusiasm and praise. “The edible planter pots were nice. Very cute and creative,” one participant said. Another added, “It’s great to see Sodexo making sustainability efforts. Love the farmer’s market, I don’t miss one, and the edible garden was a nice touch.”

Xavier University of Louisiana

At Xavier, Earth Month programming combined environmental education with direct student participation. One of the most impactful efforts was a “Weigh the Waste and Compost” event, hosted in partnership with XULA Green. The initiative raised awareness about food waste and gave students a tangible role in sustainability by encouraging them to compost saved plum seeds—many of which were replanted during the Earth Day celebration itself.

“Every plate we serve is a reminder that Earth feeds us—so it's our job to take care of her, one meal and one choice at a time,” said Edna King, front-of-house manager for XULA Dining Services.

Xavier also held a Mindful Cooking Demo with Chef Cornell, who prepared mushroom carnitas tacos, and the dining hall participated in a plant-based lunch menu takeover to celebrate Earth Day. In addition, Xavier hosted its own Edible Garden event, providing another opportunity for students to engage with sustainable practices through planting and food education.

"Beans Can" Campaign: All Campuses

Throughout April, all three campuses participated in piloting the “Beans Can” campaign, a collaboration with the Food for Climate League. The campaign showcases beans' nutritious and cultural appeal to motivate more people to choose beans over meat as a more climate-friendly protein. In addition to spotlighting existing menu items, dining teams introduced creative specials including black bean brownie shots, chickpea blondie bars, black bean arepas, and other weekly features. The Beans Can campaign is being piloted at 20 foodservice locations nationwide, laying the groundwork for a broader, national campaign to boost love for this climate-smart food.

Together, these events underscored the value of sustainability in campus life. By combining environmental education with interactive culinary experiences, Grambling State, Dillard, and Xavier engaged students in meaningful ways that extended beyond the plate—nurturing a broader culture of mindful living and environmental stewardship.