SUSTAINABILITY NC State Dining is proud to be a contributing partner in the effort to achieve the university’s overall sustainability goal to conserve energy, use resources wisely and reduce our carbon footprint. Check out a few of the ways we work to make going green part of being red.
COMPOSTING INITIATIVE
We began a composting initiative at our dining halls in August 2010 and at One Earth in Talley Student Union in 2014. The initiative became a reality when an audit by Waste Reduction and Recycling found that 70% of waste generated by Fountain Dining Hall was compostable. In 2018, Talley Student Union collected 100.57 tons of compost to send to the onsite compost facility that helps complete the loop of the food eaten on campus. The composting initiative has helped NC State decrease the amount of waste sent to landfills.
RECYCLED COOKING OIL
We work with GreaseCycle to collect and recycle oil waste from our dining locations (9742.5 gallons in 2019). The organic waste is converted into biodiesel fuel and composting soil. Not only is the oil being put to good use, but it is collected at no cost to us, saving thousands of dollars each year.
DINING HALL TAKE OUT
Pack&Go features a reusable and recyclable take out container that can be used in our dining halls in exchange for a meal credit. Since March 2009, this program has diverted more than 208,500 styrofoam to-go containers from the landfill.
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