• Implemented trayless initiatives to save water, food waste and electricity. Customers are not required to go trayless, but are encouraged to do so.
• Recycling Bins are available in all Campus Dining locations (bottles and cans).
• Recycling program for back of the house materials.
• Energy-efficient light bulbs are used whenever possible.
• Recyclable napkins used in all facilities.
• ECU Campus Dining participates in Recyclemania, a national competition for universities to promote recycling.
• ECU Campus Dining works with produce distributor, Freshpoint, and primary distributor, Sysco, to source locally grown products and alter menus to incorporate as much locally grown food as possible.
• All vegetable fryer oil is recycled.
• Fair-trade coffee served whenever possible at Java City locations.
• Refillable soft drink discount program is in place at retail locations.
• Refillable coffee mug discount program is in place at Java City coffee locations.
• Induction, convection and pressure cooking technologies and methods are utilized to reduce food waste and energy consumption.
• Bulk dispensers are used when practical to reduce packaging.  Products available in bulk include juices, sodas, milk, ketchup, mustard, mayonnaise, BBQ sauce, and most cereals.
• Whenever possible, we educate customers on the importance of practicing sustainable environmental initiatives.

Technology

• Food management software ensures that Dining Services forecasts accurately to match food production to consumption.
• Campus Dining's DiningStyles and Catering survey is conducted online instead of on paper. 
• We encourage students to email their comments to dining@ecu.edu in lieu of using paper comment cards.

Food Quality/Nutrition

• Full-time registered dietitian on staff.
• CampusDish kiosks provide nutrition information in Dining Halls.
• Nutritional information is available on the website.
• First vegetarian/ vegan forum was held on March 31, 2008.
• ECU Campus Dining seeks feedback from students board on menus and nutritional programs.
• Mystery Shoppers help evaluate standards to ensure quality.
• On-site Brand Manager ensures standards are being upheld.

Health and Wellness Initiative

• Nutrition programs held at least once a month in residential dining halls.
• Implemented Fresh and Healthy and Just 4U program to highlight healthier choices.
• Partners with Campus Recreation and Student Health.

Employee programs or benefits

• Thrive Recognition Programs seeks to recognize employees who exhibit strong customer service or performance.
• ARAMARK hospitality training implemented to improve customer service.
• ServSafe Training ensures that all health standards are being upheld.
• Kaleidoscope training program encourages diversity and tolerance among our employees.

Community/ Student Organization Partnerships

• ECU Campus Dining management team participates in the Pitt County Relay for Life.
• ECU Campus Dining management team donates items and monies to the Pitt Family Violence Program annually.
• Partners with the Student Government Association, Ledonia Wright Cultural Center and Volunteer and Service-Learning Center.