| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 69.87 |
| Liaison | Cindy Shea |
| Submission Date | Dec. 23, 2020 |
University of North Carolina at Chapel Hill
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Scott
Myers Director, Food/Vending Services Auxiliary Services |
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, or urban agriculture project, or support such a program in the local community?:
A brief description of the farmers market, CSA or urban agriculture project:
Carolina Dining Services partners with the Fair, Local, and Organic student organization to host three to four Farmers' Markets on UNC's Campus per year.
The Produce Box delivers CSA shares to 13 locations across UNC weekly.
Does the institution or its primary dining services contractor host a sustainability-themed food outlet on-site, either independently or in partnership with a contractor or retailer?:
A brief description of the sustainability-themed food outlet:
1.5.0. is a retail dining concept focused on utilizing local and third party certified food. Most of the products are sourced from within a 150 mile radius from campus. Along with the two residential dining halls, 1.5.0. is Green Restaurant Certified. 1.5.0 serves sustainable seafood, humanely raised and handled meat, and a high percentage of vegan and vegetarian main dishes.
Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
CDS purchases from Seal the Season, Joyce Farms, Farmer Foodshare, Brasstown Beef, and Larry's Coffee.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
Low impact dining events such as Meatless Mondays are offered in both residential dining halls - Top of Lenoir and Chase. On Meatless Mondays, the Vegetarian Station becomes vegan and the following stations become vegetarian: World’s Fare, Sushi, Wrap, and Pasta. Garden or Black Bean Burgers are available at the Grill everyday, and 3 of 4 pizzas are vegetarian. All stations serve no or reduced meat.
Does the institution or its primary dining services contractor have a vegan dining program that makes diverse, complete-protein vegan options available to every member of the campus community at every meal?:
A brief description of the vegan dining program:
Vegetarian and vegan options are available at all meals in the residential dining halls Top of Lenoir and Chase. Each dining hall has a dedicated vegetarian station, offering one complete-protein vegetarian or vegan entrée and three to four vegetarian or vegan side dishes at lunch and dinner. A four-week cycle menu is written for these stations, which can be viewed on the locations' digital menu boards and website, along with ingredients.
Both dining halls offer an extensive salad bar featuring protein toppings. Vegetarian and vegan options are also available at other stations including the grill, soup, pizza and pasta stations. Vegan dessert options are available at lunch and dinner.
In addition, an onsite Registered Dietician is available to assist students with special diets and making ""smart"" meal choices.
Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
A brief description of the sustainability labelling and signage in dining halls:
Signage focusing on sustainability and food waste is displayed in the dining halls on table top placards and also featured prominently in banners and displays. There are also digital signs with menu options that highlight food that is local, third-party certified.
Does the institution or its primary dining services contractor participate in a competition or commitment program and/or use a food waste prevention system to track and improve its food management practices?:
A brief description of the food recovery competition or commitment program or food waste prevention system:
Food production planning and waste management practices are an integral part of daily operations. Carolina Dining Services conducts monthly audits to track and improve food management practices.
Has the institution or its primary dining services contractor implemented trayless dining (in which trays are removed from or not available in dining halls) and/or modified menus/portions to reduce post-consumer food waste?:
A brief description of the trayless dining or modified menu/portion program:
Since 2007, UNC has had trayless dining to conserve water and also to discourage food waste. Students are encouraged to revisit dining stations for portion control.
Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
A brief description of the food donation program:
During the academic year, UNC donates 100-200 pounds of prepared food weekly to the Inter-Faith Council, a non-profit organization that provides food and housing to the homeless.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
A brief description of the food materials diversion program:
Carolina Dining Services has a program to recycle fryer oil from across campus into biodiesel fuel.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Pre-consumer food waste from UNC dining halls, catering, conference centers, and retail outlets is picked up six days a week by a local contractor. Food waste and paper products are separated and stored in 65-gallon carts located throughout the food preparation and dishwashing areas, and on the loading dock.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Post-consumer food waste from UNC dining halls, catering, conference centers, and retail outlets is picked up six days a week by a local contractor. Post-consumer food waste is also picked up from several high volume Green Events venues, including the Schools of Government and Social Work and the Botanical Garden. The post-consumer food waste is turned into a nutrient-rich soil amendment at Brooks Contractors' Goldston processing facility.
Recycled content napkins and compostable straws are provided in the dining halls so that all post-consumer food waste may be composted.
Carolina Dining Services collects food scraps for composting from both dining halls, the Beach Cafe, Alpine Bagel Cafe, Wendy's, the Friday Center, and select Carolina Catering events.
Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
A brief description of the reusable service ware program:
All “dine in” meals eaten in the dining halls are served on reusable dishes and eaten with reusable flatware.
Does the institution or its primary dining services contractor provide reusable and/or third party certified compostable containers and service ware for “to-go” meals (in conjunction with an on-site composting program)?:
A brief description of the compostable containers and service ware:
Since 2009, both dining halls provide reusable to-go food containers for students on meal plans. (Non-meal plan members and students who lose their container may purchase a container for $3.50.) Once used, the container is exchanged for a clean and sanitized unit. This three-compartment, polypropylene clamshell is now the only to-go container in use at the dining halls with meal plans. Since the program's inception, approximately 76,000 Styrofoam containers have been eliminated annually. The reusable containers are stackable, break resistant, dishwasher safe, microwave safe for reheating, BPA free, recyclable (#5 plastic) and can withstand temperatures ranging from 32 to 180 degrees.
CDS utilizes third party certified, compostable to-go boxes at retail dining locations where post-consumer composting is available.
Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers instead of disposable or compostable containers in “to-go” food service operations?:
A brief description of the reusable container discount or incentives program:
Carolina Dining Services (CDS) offers a 20% discount for all customers who bring a CDS reusable mug or bottle for fountain drink and coffee purchases.
A brief description of other sustainability-related initiatives not covered above:
A registered dietitian is on staff at Carolina Dining Services and helps students choose healthy and nutritious foods. Lectures, nutrition presentations and cooking demos are available to student groups, residential living and UNC staff as requested in order to provide further opportunity to increase knowledge and spread awareness about nutrition and wellness. The dietitian also hosts Wellness Wednesdays at the residential dining hall each week to serve samples of healthy dishes and answer questions.
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.