By Jennifer Gilmore, University Dining
Wolf Pack family – clap your hands! You now have another reason to be proud of your university. Not only is NC State one of the few universities across the country to operate its own dining program-most universities subcontract dining services to a private party-but also its dining program, University Dining, emphasizes a sustainability program to put the environment first. Below is a list of current sustainability initiatives lead by University Dining:
1. Printing: University Dining printed the 2008-2009 Catering Menu using recycled paper, which included a cover infused with wildflower seeds that can be planted.
2. Earth Week: University Dining promotes this week-long event by serving locally-grown and organic products in the dining halls.
3. Going Trayless: In response to the spring 2008 drought, University Dining removed trays from dining halls to conserve water.
4. Biofuel: University Dining collects cooking oil waste from dining halls to create biofuels for the campus.
5. Research: University Dining conducts research into topics such as cage-free egg products, organically grown produce, composting, and various conservation methods.
6. Education: University Dining educates is staff regularly on new ways to improve sustainability programs.
7. Locally Grown: University Dining features foods from North and South Carolina at its annual “All Carolinas” event. It uses fresh milk and ice cream from the on-campus dairy plant in all dining halls. In addition, the dining halls use locally-raised pork sausage and ham from NC Choices.
8. Fair Trade/Organic: University Dining’s four Port City Java Cafe locations offer 100 percent USDA-certified organic and fair-trade coffee.
9. Waste Reduction/Recycling: The dining halls use reusable dinnerware and a food production system to reduce food waste. They also support recycling efforts by recycling cardboard, office paper, cans, and bottles.
For more information on University Dining and its sustainability efforts, go to ncsudining.com.