With the University's emphasis on improving sustainability efforts, University Dining has begun assessing its sustainability program with an eye towards identifying existing efforts, increasing awareness of those efforts, and seeking new initiatives. Below are our current sustainability initiatives

New Sustainability Initiatives

Earth Week

University Dining celebrates Earth Week in April by serving locally grown and organic products in the dining halls. Click here to read more.

Going Trayless

In response to the drought conditions, starting February 18, 2008 all of the dining halls went trayless. On campuses nationwide, this initiative has proven to reduce water usage, food waste and electricity.

Biofuel

On January 31, 2008 University Dining began a program to collect cooking oil waste from dining halls for use around campus.

Research

University Dining has also conducted research into topics such as cage-free egg products, organically grown produce, composting and various conservation methods. These programs have yet to be implemented to date. As organic products become more mainstream, it will be easier and less cost prohibitive to make use of these products. Similar to eliminating trans fats in foods available through main line food distributors, University Dining believes that organic foods will follow a similar path and be adopted into traditional food delivery processes.

Education

On November 14, 2007, University Dining's management staff attended a web seminar entitled "Understanding Sustainable Dining Options", hosted by John Turenne, president of Sustainable Food Systems and Scott Berlin, director of Dining and Hospitality Services at the University of California, Santa Cruz. This seminar helped educate staff on new ways to improve the sustainability program. Many other colleges and universities also participated, including several from the UNC school system.

Existing Sustainability Initiatives

Locally Grown

One of the more prominent programs related to sustainability is the annual All Carolinas Meal. This meal is very popular among students, and features products on the menus at our dining hall operations from North Carolina and South Carolina. As a state that is strong in the production of agricultural products, there are many locally produced items that are student favorites, including turkey, pork, sweet potatoes, strawberries, blueberries, and many vegetables. Products from House of Raeford, House Autry Mills, and many others are featured and identified as being local companies.

Events like this not only present students with a variety of excellent products in the dining halls but also they promote awareness of the use of local products on the menu.

University Dining serves milk in the dining halls provided by the Department of Food, Bioprocessing and Nutrition Sciences here at NC State. Using fresh milk from the local NC State research farms, the on campus dairy plant processes the milk and delivers whole, skim, and chocolate milk to University Dining locations for consumption by students. University Dining also serves hand dipped ice cream, also from the campus dairy. Plans are underway to establish an ice cream shop featuring these campus products.

On September 30th and October 18th of this past fall semester, University Dining partnered with North Carolina Choices, a group formed to promote local products, to feature pasture-raised pork sausage and ham at the dining halls. Robin Stout, from NC Choices, brought one of the local farmers to Clark Dining Hall to answer questions from students about the programs. University Dining displayed its promotional materials and ran a slideshow on the digital displays in Fountain Dining Hall.

Fair Trade/Organic

In February of 2006, University Dining opened the Port City Java cafe at the College of Textiles, the first of seven such units to be opened on campus. These coffee shops offer certified Fair Trade / Organic coffees under the Port City Java brand name "Fairganic Coffee". Port City Java is a Wilmington, NC based chain of branded cafes with its own roastery.

Waste Reduction and Recycling

• Using reusable dinnerware at the dining halls instead of disposables.
• Recycling of cardboard at all locations
• Recycling of office paper at all locations
• Recycling of plastic bottles and aluminum cans in most locations
• Upgrading HVAC controls at Fountain Dining Hall to improve energy efficiency.
• Increasing use of electronic media to reduce paper use
• Operating the Cbord Food Management System, a sophisticated computerized food production system. It is designed to drastically reduce waste through "just in time" purchasing methods and eliminate wasted foods through overproduction. Even the re-use of leftover foods is a step towards sustainability.

BE A PART OF IT!

If you have ideas for or questions regarding the University Dining's environmentally friendly practices, please contact us by filling out our comments form.