Food
Everyone eats, and that’s why food matters. A growing global population and increasing food needs make the sustainable production of food all the more important.
NC State features industry-leading research and highly-respected academic programs related to agriculture. These programs have a direct impact on North Carolina, where agriculture is the state’s largest industry.
What We’re Doing
Get the latest news about sustainable food on campus
Local Food
NC State Dining features award-winning sustainability programs focused on sourcing local food, water conservation, composting, recycling cooking oil and several other waste reduction initiatives. Learn more about these sustainability efforts
Pollinators
Pollinators such as bees are vital to food supply, making their health paramount to sustainable food systems. Browse the campus sustainability map to see NC State’s actively-maintained bee hives or explore the university’s apiculture program.
Gardens
There’s food no more local than food you grow yourself. Several community garden projects exist on campus, including the student-run SOUL Garden, Agroecology Education Farm, herb gardens and several garden ideas in development.
Research
University-based research includes Plants for Human Health Institute, Center for Environmental Farming Systems and the North Carolina Agricultural Research Service.
What You Can Do
Eat Local
Eating local food supports local farmers while also reducing the travel time and environmental impacts from the farm to your fork. Look for local food in grocery stories and at your nearest Farmer’s Market. Better yet: grow your own. You can’t get food more local than that.
Watch Your Waste
Up to 40 percent of the U.S. food supply is wasted annually. That 133 billion pounds of uneaten food (which often ends up in landfills where it rots and produces methane, a harmful greenhouse gas) is like every American throwing away $390. Waste less food by only putting on your plate what you can eat.
Mind the Meat
For every pound of meat produced, there are significant water costs, energy costs and greenhouse gases emissions involved in raising the animal, processing the meat and shipping it to a store, restaurant or dining hall near you. Occasionally go meatless to save water, energy and greenhouse gas emissions.
