Sustainability

Dining Services

Campus Dining has had a long history of championing different projects and processes that support environmental stewardship and social equity. They even host their own website describing their sustainable initiatives!

Food and Beverage Purchasing

Accomplishments

Campus Dining strongly supports the local food movement and strives to purchase and serve as many local foods as possible in dining locations and at catering events. Currently, an average of 15% of Campus Dining food purchases are sourced locally or are organic, humanely raised, fair trade or GMO-free.
  • Dub's Café

    • first Certified Green Restaurant in Wilmington, NC.
    • offers a seasonal menu with locally grown and harvested food. Menu items include organic produce, cage-free eggs and poultry, grass-fed beef and sustainable seafood
  • Wagoner Dining Hall

    • Aramark partners with local farmers through Feast Down East. FDE provides fresh and sustainably produced eggs, meat, fish and produce to dining locations. We value the connection to local farmers and strive to provide students with local and fresh options. FDE is a USDA Food Hub located in Burgaw, NC
    • Dining commits 10% of dining purchases to local food as part of the NC 10% campaign
  • Green Spot

    • a station located in Hawk’s Nest focuses on local foods, from fresh local seafood to local vegetables and herbs, Green Spot showcases all that North Carolina farms have to offer. With several vegan and gluten-free choices, it’s a great option for those with special dietary needs as well
  • Food trucks

    • Local BBQ Pork Truck featuring locally raised hogs from Eastern NC
    • Local Burger Truck featuring grass-fed beef burgers, local sweet potatoes, and bread
  • Port City Java

    • provides students with a globally grown and locally roasted coffee.
    • this coffee is also served students in Wagoner Dining Hall, Dub’s Café and convenience stores on campus
  • POD stores

    • there is a variety of sustainably produced food that is third party verified and vegan certified.
    • feature several local NC products, including but not limited to, Veggie Wagon, Flaming Amy’s, Feast Down East Seasonal Fruits and Vegetables, Kerala Curry Products, Local Gelato and Ice Cream, Local Ground Beef and Bacon Products { vendor varies }, frozen blueberries, strawberries, and blackberries from local farms, and Local Bakery items.

Action Plan Steps

  • TBD

Low Impact Dining

Accomplishments

  • UNCW partnered with New Hanover County to begin the first large-scale composting program in the county
    • Wagoner Dining Hall composts all organics
    • Dub's Café composts pre-consumer waste utilizing an ECO Vim dehydrator
    • Events can request compost through Gold Talon Events
  • Wagoner Dining Hall, Dub's Café, and Hawk's Nest are all 5-star certified Ocean Friendly Establishments
  • Choose to Reuse is a campaign that encourages customers to bring their own cup with discounts on coffee
  • UNCW has been been given an "A" on PETA's Vegan Report Card
  • The elimination of trays in Wagoner Dining Hall has saved 8,782 gallons of water a day
  • The use of plastic bags has been completely eliminated from dining locations, eliminating the use of over 20,000 bags annually
  • The Bio Pack to-go containers used in Wagoner and Hawk's Nest are 96% renewable natural resource paper
  • The Green Ware cups used on campus are made of a corn by-product
  • All fryer oil from Campus Dining locations is converted into biodiesel
  • Vegan and vegetarian options available every day
  • A Sustainability Wall inside of Wagoner informs consumers about the farms that provide the food served, as well as other sustainability initiatives
  • Environmentally friendly cleaning products and Blue Cleaning are used in dining areas to provide a healthy and safe experience
  • Meatless Monday and No Impact Lunch are examples of the many programs Campus Dining has implemented to promote sustainability
  • Recycling and reduction is advocated to all employees
  • We use 50% recycled content office and copy paper in all dining locations on campus.

Action Plan Steps

  • TBD