Going Green

Latest Articles

We collaborated with our sustainable dining interns to create a Basic Cooking Techniques cooking class certification, which ranged from knife skills to sanitation to soups, sauces and proteins...

We launched an Herban Veggie Garden on our patio connected to our cafeteria in downtown Grand Rapids, Mich. We have about 15 planters of herbs and vegetables that we are able to harvest and use...

We created a Sustainable Products Project blog using Blogspot, Google Maps and Google Earth. Once we identify local food items that we use they are imported into the blog. The item then has travel...

We held a zero-waste night event at a recent basketball game. The goal was to bring environmental awareness to the arena while diverting 90% of waste from landfills to recycling bins and composters.

To enhance our recycling program on campus, we sell reusable beverage cups for use in the new Marketplace in the student union. Each cup is embedded with an RFID chip that allows students to obtain...

Clark Dining Hall at NCSU is teaming with the NCSU Biodiesel Club to reuse the waste fryer oil to make biodiesel for use on the NCSU Farm. This biodiesel is a nontoxic and biodegradable fuel that...

Iced coffee is a popular seller in one of our retail units. Since it was so popular we started selling Iced Coffee Floats by adding local ice cream. The coffee is fair-trade certified and the ice...

Instead of using hinged boxes for grab and go we went to a plastic bag with a lip that you tape down. It’s reduced our trash big time because it’s more compact than the boxes. It...

We partnered with our campus dairy to develop a replacement ice cream product for our soft-serve machines. We were able to achieve a better product at a lower cost, while expanding one of our...

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