Tray-less Dining:

Reduced water consumption approximately 900 gallons a day

Saved energy to heat water

Reduced dish detergent and dish sanitizer introduction into water systems

Created greater awareness about food waste and healthy eating

Supports healthy eating habits and portion control

Local Organic Produce:

18-20% of the produce we buy and use in campus dining halls is local or organic

There are over 45 organic items available for purchase in the Sundry

Reduce Reuse Recycle:

We recycle 2,000 pounds of cooking oil each week

We recycle all cardboard boxes and paper products

Campus Kitchen:

We donate an average of 20 pounds of food to Campus Kitchen each day

Sustainability Partners:

Dining services partnered with SEAC to host their second annual sustainability week.

We partner with Grayson Natural Foods of Independence, VA to offer natural beef.

We partner with Fresh Point, a network of local farmers in North and South Carolina to provide the freshest seasonal products