Tray-less Dining:

Reduced water consumption approximately 404 gallons a day/90,496 gallons a year       

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:

8-10% 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

Through Campus Kitchen, dining services take part in serving over 5,000 meals a year to agencies such as: Ronald McDonald House, AIDS Care Service, The Children's Home, Prodigals Community, Senior Apartments and The Potter's House in Winston-Salem.

Sustainability Partners:

Dining services partnered with the Entrepreneurial CLass of Sustainability and Facilities Management to host the kick off for the first annual sustainability week

Dining services partners with the Fresh Point Network of local farmers in North and South Carolina to provide the freshest seasonal products