Sustainability

The University of North Carolina at Greensboro is committed to fostering and promoting sustainable business principles in the Greensboro community. Our associates lead by example through activities that minimize our impact on the environment.  Our programs include the necessary information to encourage informed choices on both the foods we consume, and the ways we interact with the natural environment.  We are acutely aware of the impact our operations have, both on the community in which we do business and the environment we share. Acting responsibly is an essential part of our vision and values, and we are proud of our collective efforts to make this world a better place to live.

 

 

  
Trayless 
Our “Go Trayless” program decreases the amount of wasted water and food going into landfills, reduces chemical usage (detergents, rinse and drying agents) for washing trays and conserves energy by eliminating the need for heated water in the washing process.  Going trayless also raises awareness of healthier eating habits by encouraging customers to take less food overall, combating what Cornell University researcher Brian Wansink calls “mindless eating:” taking enough food to simply fill your plate, even if you aren’t hungry or know better.  UNCG saves over 800 gallons of water daily!      

Buy Local           

The food choices that we make have a significant impact on our health, our environment and our community. Every day, more and more consumers are shopping smarter, eating healthier, and enjoying an abundance of fresh, locally-grown produce. Our “Buy Local” campaign has been created to celebrate this fast-growing, dynamic movement and educate our customers on the benefits of buying local, fresh produce. We define “local” as typically within a 150 radius from the producing facility.

Click HERE for our 10 reasons on why we're buying local.

Zero-Trans Fat Oils

All oils used in our kitchens have been transitioned to Zero Trans-Fat oils.  Additionally, we only use and provide spreads with 0 grams of trans fat* per serving for our customers and will not use products containing saturated fats when unsaturated fats are available.

* Zero trans fat is defined by the FDA as containing less than 0.5 grams of trans fat per serving.

 

Ocean Friendly Seafood

We have partnered with the Monterey Bay Aquarium’s Seafood Watch program to assure that all seafood served complies with strict sustainability requirements. Many species have been over fished, threatening current populations popular species such as Bluefin Tuna, Atlantic Halibut and Orange Roughy. We no longer purchase these threatened species and instead use the Best Choices and Good Alternatives as recommended by Monterrey Bay Aquarium, including Pacific Cod and Pollock.

Cage Free Eggs

We take a stand on animal welfare by only serving HFAC certified cage free shell eggs on campus.         

Project Clean Plate

Each year on college campuses, students throw away hundreds of tons of food.  This large volume of solid waste only adds to the environmental impact of a community's landfill, but more importantly, this unnecessary waste of food reminds us that we must do more to help solve the problem of global hunger.  Project Clean Plate encourages students to reduce food waste by only taking the amount of food they will eat.  Through setting goals, giving rewards and making charitable contributions, Project Clean Plate helps raise social awareness on campus and will be implemented in the Spartan Restaurant at the beginning of each semester.

STEPS Program           

The demand for environmentally-friendly packaging and serviceware is growing at an accelerating rate.  The packaging choices that we make today have a significant impact on our environment and our community.  Every day, more and more consumers are looking to take a journey of small steps to engage in more environmentally-friendly behaviors.  The Steps Renewable Packaging Solutions program addresses a fast-growing movement away from petroleum based packaging and offer our customers products made from plant-based, renewable materials that also offer more recovery options to help reduce waste.  Look for STEPS packaging at retail locations and with our Outtakes grab & go items!

 

 UNCG Dining sustainability Commitment 

                                                  

With education as the primary focus of our business activity, UNCG is committed to fostering and promoting sustainable business principles to our clients and customers. Our associates will lead by example through activities that minimize our impact on the environment by practicing the 3Rs, with a primary focus on reduction. Our program will include the necessary information to encourage informed choices on both the food we conserve, and the ways we interact with the natural environment. Charitable donations, funding scholarships and bursaries, and active volunteerism by our associates are just some of the ways that UNCG re-invests in our communities.

 

UNCG sustainability initiative focus on four key areas 

 

Environment 

 Minimize our impact on the environment with primary focus on REDUCTION. Our approach is to bring awareness and education and implement best practices were viable for waste management, water conservation, energy efficiency, and pollution control. Whether it's using compostable service ware in our catering department or furthering our compositing program, UNCG Dining believes in doing our part.

 

Purchasing Initiatives 

 Encourages responsible and sustainable practices in our supply chains. Our purchasing initiative provides food choices which celebrate flavor, affirm cultural traditions and supports local communities, and include local purchasing, fair trade coffee and sustainable seafood programs. UNCG Dining is now a part of NC 10! Where we promise to purchase 10% of our goods from local suppliers. 

 

UNCG in the community

 Support and encourage charitable initiatives and community reinvestment with our associates and partners corporately and locally where we do business.