• In Fall 2011, Top of Lenoir, located in Lenoir Hall, was renovated with energy efficient LED (light emitting diode) lighting. LED lighting saves between 50 to 90 percent in energy costs compared to incandescent or compact fluorescent lighting.
• Rams Head Plaza, home of Rams Head Dining Hall, collects over 56,000 gallons of water per year with its rainwater cisterns.
• 15 new Energy Star-rated pieces of equipment for Lenoir Hall, including a pulper.  Pulpers remove excess water from post-consumer waste, which allows for a more sanitary method of food disposal and reduces the number of compost pickups.
• All countertops installed in Top of Lenoir are made from 25 percent recycled glass. The wood paneling on the counters is a composite material made from 23 percent post-consumer recycled wood.
• All paints used in the renovation of Top of Lenoir, and for the painting of retail operation 1.5.0. were specified to be low in volatile organic compounds.
• All menus are now displayed on LCD flat screen televisions in all residential and retail locations, erasing the need for printed menus.
• All plastic dinnerware in Top of Lenoir was replaced with bamboo dinnerware. Bamboo is a natural, fast-growing and renewable material; it also requires minimal chemicals and fertilizers during harvesting. Furthermore, the bamboo industry has high potential to stimulate rural economies boosting small farmers out of poverty, enabling them to sustain themselves economically.

On January 11, 2010, Carolina Dining Services opened a new dining concept, 1.5.0., a direct response to UNC-Chapel Hill students’ call for a healthier, fresher, more sustainable food option on campus.  The 1.5.0. brand was selected by members of Carolina Dining Services' Student Dining Board and refers to CDS’ commitment to purchasing food from within a 150-mile radius of campus.

1.5.0.'s seasonal menu features food that is locally grown and freshly prepared by chefs trained in culinary sustainability. Menu items include organic produce and grains, cage-free eggs and poultry, grass-fed beef, sustainable seafood, house -made breads, and dressings and sauces.

1.5.0. is located in the heart of campus at Lenoir Mainstreet. Stop by today to meet the chefs, learn about our local farmers and enjoy a delicious, sustainable meal!

• Seasonal food and menus are offered in both residential dining halls and Lenoir Mainstreet. Menus reflect which local produce is in season and readily available.
• Local food purchases account for nearly 25 percent of CDS’ monthly purchases.
• Purchase food from approximately 30 local vendors and 20 local processors, all of which are within 150 miles from campus.

• Cage-free eggs offered daily in Top of Lenoir and Rams Head Dining Halls 
• Grass-fed beef served every Tuesday and Thursday in Top of Lenoir and Rams Head Dining Halls
• Meat “less” Monday offerings in Top of Lenoir and Rams Head Dining Halls
• Daily vegan and vegetarian offerings in Top of Lenoir and Rams Head Dining Halls
• Abide Monterrey Bay Seafood Watch standards for seafood purchases in residential and retail locations
• Fair trade coffee offered in our on-campus Starbucks®, Café McColl, Tar Heal Café, Lenoir Mainstreet, Alpine Bagel, Common Grounds, The Kind Coffee Cafe, Atrium, Law Bar, Raynor Food Center, Blue Ram, and AOB 

• Reusable bamboo dinnerware in Top of Lenoir
• Recyclable and compostable disposables in Lenoir Mainstreet, Top of Lenoir, Rams Head Dining Hall, Café McColl and Tar Heal Café
• Reusable mug and water bottle program with 10 percent discount on each hot beverage purchased in retail operations at Lenoir Mainstreet, Top of Lenoir, Café McColl, Tar Heal Café and The Beach Café
• Reusable to-go containers in Top of Lenoir and Rams Head Dining Halls, resulting in the diversion of nearly 76,000 disposable containers each semester
• Trayless dining program reducing water consumption by 144,000 gallons per year

• Engage in partnership with the UNC Recycling and Sustainability Offices
• Bi-weekly meetings with FLO (Fair, Local, and Organic), a student-led environmental food group
• Carolina Dining Services meets weekly with our Student Dining Board, comprised of 15 students and three staff members, to discuss new and innovative sustainable dining initiatives as well as the overall quality of food and service at our dining locations
• Farmers markets, featuring local food vendors, held on campus twice a semester
• CDS reached out to farmers affected by Hurricane Irene in the fall of 2011 and purchased 800 watermelons from farmers affected by the hurricane for the enjoyment of UNC students

• Carolina Dining Services: Rated “A” in Food and Recycling

Now in its fifth year, the College Sustainability Report Card analyzes the colleges and universities with the 300 largest endowments in the United States and Canada as well as 22 additional schools that applied for inclusion. The participating schools represent more than $325 billion in endowment assets, or more than 9.5 percent of all university endowments. For the second year in a row, UNC earned an overall score of 'A-', with Carolina Dining Services earning its second 'A' in the Food and Recycling category. UNC was among 53 colleges and universities highlighted in the "Best Overall Grades" category, placing it in the top tier nationally.

The full report may be accessed at www.greenreportcard.org

• In 2011, UNC participated in the Association for the Advancement of Sustainability in Higher Education's (AASHE) Sustainability Tracking Assessment & Rating System (STARS). AASHE is an association of colleges and universities whose mission is to empower higher education institutions and individuals to lead the sustainability movement. STARS is a self-reporting tool that works to further increase transparency and provide a framework for colleges and universities to track and gauge their sustainable progress. UNC received a silver rating with a score of 53.11. In the 'Dining Services' category, CDS reported 29 percent of its food as purchased from within a 250-mile radius of campus.

The complete results are published on the official AASHE STARS website, www.stars.aashe.org