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UNCW Campus Dining Sustainability
“Development that meets the needs of the present without compromising the ability of future generations to meet their own needs.”
-The Brundtland Commission's definition of sustainability
What is Sustainable?
Waste reduction, recycling, water conservation, energy efficiency, supporting local farms and businesses, environmental protection, supporting human rights, and safe working conditions are just a few of the ways sustainable efforts can benefit the world’s population. What Campus Dining is doing to become more sustainable
Local Foods
We strive to bring local foods to the proverbial table. At Wagoner Hall we bring in a local farmer or vendor to participate in our Locally-Inspired Chef's Table every Thursday. Our chef creates a sample dish with the foods that the farmer has provided. It gives students an opportunity to meet face to face with farmers, and to learn more about what great local foods there are available in our area.
We also feature local foods at our specialty catered events, and showcases.
Green Spot
Green Spot, a station located in Hawk's Nest, offers local, gluten-free, vegan and vegetarian options every day for brunch and dinner. This station supports local farmers with the weekly chef's catch, local soups, and more!
Recycling
Campus Dining recycles back of the house products, such as cardboard, aluminum, glass and plastic.
Participation in Recycle Mania
Campus Dining supports UNCW's participation in the yearly Recyclemania competition. For more information visit www.recyclemania.org.
Coffee Ground Recycling
Instead of throwing away the coffee grounds from various dining locations, they are being saved and donated local farmers as well as the public. Grounds can be picked up at montly university surplus sales as well as at Java City in Randall Library.
BIO-PAK take-out containers used in Hawk's Nest, Wag Out and Dub's Cafe
Bio-Pak containers are unique because 96% of the product is made from renewable natural resource paper. Bio-Pak can be composted and recycled.
Blue Cleaning
Blue Cleaning has arrived at Dub's Cafe! Blue Cleaning uses electrically activated water in place of chemicals to safetly clean most floors, carpets and hard surfaces.
Trayless Dining Facilities
Did you know that it takes an average of 3.5 gallons of water and 1.5 kilowatts of energy to wash each tray? By going trayless in Wagoner Hall alone, 8,782 gallons of water are saved a day.
Rain Barrels
Rain barrels were installed behind Dunkin' Donuts to capture precious water. These two 65-gallon rain barrels will be used to water Campus Dining's 22 container gardens. It is estimated that each barrel can be filled with only 1/4 inch of rainfall.
Meatless Mondays
As part of an international campaign, Campus Dining is supporting going meatless for one meal once per week. Meatless Monday's goal is to reduce meat consumption by 15% to improve personal health and the health of the planet. Be sure to look for Meatless Monday options at Dub's Cafe for lunch and Wagoner Hall for dinner!
Cardboard
Campus Dining recycles cardboard from all dining locations across campus.
Rising Above Plastic
Campus Dining has partnered with Surfrider to remove plastic bags from our dining locations and to encourage the use of resuable bags and paper bags to help protect the local marine life.
Fair Trade Coffee
Fair Trade coffee is sold at Fair Trade Market, Java City at Randall Library and seasonally at Einstein Bros Bagels. UNCW Campus Dining recognizes the need for social and environmental responsibly towards farm workers, our customers and our communities; That is why we have implemented the Fair Trade coffee program on campus. Benefits of these programs for coffee farmers mean community development, health, education and environmental stewardship.
Reusable Mug Frequency Card
Simply use your reusable mug at participating locations that have the frequency cards available. After nine purchases, you will get one free! Our dining locations also offer a discount for using your own reusable mug!
China, Flatware and Glasses
Campus Dining uses china, flatware and glasses in Wagoner Dining Hall, that are washed and sanitized for reuse, which reduces paper packaging and paper waste.
Reusable Cleaning Cloths
Reusable cleaning cloths are used to clean our locations rather than paper products.
Prepared Unused Food Products
Campus Dining provides Good Shepherd with unused bulk food multiple times a week.
For additional information, please contact Campus Dining Sustainability Coordinator Rebecca Hendry at
hendry-rebecca@aramark.com.
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