Sunday, September 07, 2008

Carolina Dining Services Sustainability Initiative

Carolina Dining Services strives to be a good social partner for our environment, our students and the economy of our local growers. Want to see how we are doing?  Click here

Environmental Initiatives

  • Implemented trayless initiatives to save water, food waste and electricity.
  • Recycling Bins are available in Lenoir Hall, Ram’s Head Center, Café McColl, Tarheal Café, & The Friday Center.
  • Recycling program for back of the house including number ten cans, cardboard and plaster containers.
  • Composting program in use for both Dining halls.
  • Energy-efficient light bulbs are used in both dining halls.
  • Recyclable napkins used in all facilities and implemented programs to reduce napkin consumption.
  • CDS participates in Recyclmania, a national competition fo universities to promote recycling.
  • CDS works with produce distributor, Freshpoint, and primary distributor, Sysco, to source locally grown products and alter menus to incorporate as much locally grown food as possible.
  • All vegetable fryer oil is recycled into bio diesel fuel. 
  • CDS partners with F.L.O. Food to educate students on fair, local and organic practices and offerings within our facilities.
  • Q-Shack offers locally purchased food in Mainstreet three days a week.
Food Quality/Nutrition
  • Installed CampusDish kiosks to provide nutrition information in Dining Halls.
  • Nutritional information is now available on the website.
  • Each station in the Residential Dining Halls has a label with the nutritional information for the entrees being served.
  • Each Residential Dining Hall has a Low-Fat menu posted for lunch and dinner. The items that meet the low-fat requirements are identified with “Eat Well Live Well” labels next to the item. The low-fat menus consist of items when paired together that have 30% or less total calories from fat.
  • Vegetarian chef hosts monthly vegetarian forums.
  • CDS seeks feedback from student dining board on menus and nutritional programs.
  • Corporate Mystery Shoppers help evaluate standards to ensure quality.
  • Hired on site Brand Excellence Manager to ensure standards are being upheld.
  • Has station in each dining hall dedicated to vegan and vegetarian selections.
  • FSD addresses nutrition concerns expressed via website.
  • Zoca nutritional information is available on Mainstreet page.
  • CDS partners with Counseling and Wellness Services, a division of Campus Health, to produce informational flyers.
Health and Wellness Initiative
  • Host semi- annual Farmer's Market to promote nutrition and local purchasing.
  • Set up Nutrition tables to promote University wellness initiatives.
  • Implemented Fresh and Healthy program to highlight healthier choices
  • Partners with Campus Recreation for semi annual "Taste of Fitness" events
  • Collaborated with University smoking cessation program to promote healthy behaviors.
  • Do not sell cigarettes or alcohol in any on campus facilities.
Employee programs or benefits
  • Sed de Saber program assists Spanish-speaking employees better to acclimate to their work environment.
  • CLaP (Carolina Language Program teaches English to Spanish speaking employees and vice versa)
  • Thrive Recognition Programs seeks to recognize employees who exhibit strong customer service or performance.
  • ARAMARK hospitality training implemented to improve customer service.
  • ServSafe Training ensures that all health standards are being upheld.
  • Kaleidoscope training program encourages diversity and tolerance among out employees.
Community/ Student Organization Partnerships
  • Student Dining Board (meet weekly with 15 students 3 staff members)
  • UNC Dance Marathon to support UNC Children's Hospital, Diversity meal with Campus Y and Student Government
  • Donates weekly leftover food to Interfaith Council in partnership with Campus Kitchen
  • Major donor for Fallfest event to prevent crime