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Southwestern University
Campus Dining Services
Red and Charline McCombs Campus Center
1001 E University Boulevard
Georgetown, TX 78626
Southwestern University
Campus Dining Services
Red and Charline McCombs Campus Center
1001 E University Boulevard
Georgetown, TX 78626

Dining Services at Southwestern University are managed by Sodexo Campus Services. It is our pleasure to meet all of your dining needs, whether it's a steaming hot cup of coffee with your breakfast, a home style dinner, or a formal catered function for hundreds of your friends.

You'll find plenty of helpful information here about our meal plans, the various dining facilities, employment opportunities, and more. We encourage you to email us with your comments. Let us know when we're doing well, and equally important, if there's something we can improve upon.



Southwestern News
  • Congratulations to the entire Southwestern University Dining staff for scoring double 100's, the highest possible score, on the annual National Sanitation Foundation's food & safety audit. We appreciate all of your hard work.
  • Attention Parents and Students: You can now purchase gifts from Gift University powered by 1800Flowers. [ Gift University Website ]
Southwestern Dining Sustainability
  •     Food Sourcing – We support local businesses and communities by purchasing from local producers and growers. Sodexo buys 100 percent of our fresh dairy products from local and regional farmers. For the future, we have committed to serve only farm and ranch products that are sustainably grown by local producers and minority and women owned businesses.

  • Apex Dishwashing System

    As part of its commitment to increase the sustainability of its operations, Southwestern Dining Services uses Ecolab’s Apex™ dishwashing system. Apex combines technology and products designed to save water and energy, minimize the impact of products on the environment, and has a built-in method of measuring results. Apex uses a unique combination of detergents, rinse additives, equipment and consultative services to address the operational challenges in foodservice operations. The Apex management approach uses a tablet PC and wireless technology to communicate with the system’s controller to download, process and analyze data to establish each foodservice operation’s “rack-to-guest ratio.” By monitoring and improving this ratio, the system helps reduce the amount of water and energy used at each facility, and improve total operational efficiency.

  • XPressnap Napkin Dispensers                                      XPressnap dispensers are another solution to reducing energy and waste. They save 30% in paper over traditional napkin dispensing mechanisms. The great thing about these dispensers is that they help the environment while helping to keep costs down.  The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) less napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.

    According to Xpressnap, enough is saved through utilizing recycle napkins to power 600 American homes for an entire year! More than half a million gallons of oil was saved – 38 tanker trucks worth – and 41 tons of pollutants were kept out of the environment. 4,131 cubic yards of paper were diverted from landfill space. This is enough to cover an entire football field with a two and a half foot deep stack of paper.                                                                                                                               

  • Removal of Trays

    Southwestern Dining has opted to discontinue the use of trays. The removal of trays has reduced the amount of electricity, chemicals, and water used in the dining halls. Trayless dining also reduces the amount of detergent used in the dishwashing process as well as the amount of grease and solid food waste going down the drain, improving the local water supply as a result.