Environmental sustainability is a fundamental part of our mission, guiding how we operate. We reduce our environmental impact through practices that enrich and support the natural environment.
Through Green Thread, our environmental sustainability platform, we bring innovative and efficient solutions to life. We are passionately focused on reducing the environmental impact within our operations. We continuously improve our own practices, while offering expertise and practical solutions.
What is Green Thread
We purchase local, seasonal and responsibly raised, grown and sourced products whenever possible.
We firmly believe responsible sourcing has a direct impact on our local and global economies, our health and wellness and the environment. With every purchase we engage suppliers and partners in an effort to source environmentally and socially responsible products.
We minimize our waste by reducing, reusing and recycling.
We minimize our footprint through our waste reduction efforts. Across our operations, we have established practices from initial purchase to final waste disposal that decrease the overall cost of waste both environmentally and financially.
We ensure our transportation programs reduce fuel usage and emissions.
Transportation provides a vital circulation system that enables delivery of the highest quality product and service. With our vehicle fleet of thousands, it’s essential for us to minimize our use of fossil fuels and generation of emissions.
What We’re Doing
We work together to continually develop and implement sustainable solutions. Through Green Thread, our environmental sustainability platform, we bring innovative and efficient solutions to life. We are passionately focused on reducing the environmental impact within our operations. Here are just a few ways we work to make our campus more environmentally conscious:
Did you know Dining Services sources food from many local farmers, growers and distributors? The list changes throughout the year depending on seasonality and availability. However, here is a sampling of a few of our partners:
- Apples and Apple Slices from Henderson Farms of Henderson, NC
- Red Beets, Zucchini Squash, Kale, and Yellow Squash from Walter P Rawls of Pelion, SC
- Cabbage from Critcher Bros Farm of Deep Gap, NC
- Carrots from Burma Farms of Claxton, GA
- Cucumbers, Eggplant, and Green Peppers from J&J Produce of Adel, GA
- Lettuce from Solar Farms Inc of Carthage, NC
- Sweet Potatoes from Ham’s Produce of Snow Hill, NC
- Tofu Firm from Solar Farms Inc of Atlanta, GA
Dining Services partners with campus to recycle from all dining locations across campus. We are committed to minimizing our environmental footprint. Look for signs in our locations for information on where to put your recyclables.
Did you know Dining Services has saved 900 gallons of water per day, 198,000 gallons of water per school year, by going trayless? By dining trayless, you have helped positively impact the waste stream. Dining trayless minimizes food waste, conserves energy and water, and reduces the amount of cleaning chemicals entering the waste stream.
Take part in our reusable mug program to reduce waste at Starbucks locations across campus.
Reusable To-Go Containers
Getting your meal to go from the Fresh Food Company. Purchase your reusable to-go Container from the Green Scene Express! Just like a reusable water bottle, do your part to reduce waste by purchasing a reusable to-go container!
Fryer Oil Recycling
One hundred percent of dining services used fryer oil is recycled to be used in biodiesel fuels!
Dining Services offers several hydration stations throughout campus. Use the filtered water stations to refresh and refuel while helping to impact your carbon footprint.
Recycled Content Paper
We use 100% recycled content office and copy paper in all.
All dining locations are committed to using New Ionators; daily green cleaning products in our operations to reduce the need for chemical based cleaning products and provide a healthy and safe learning environment.
Energy & Water Conservation
We train our employees each semester on common energy and water conservation practices in order to conserve precious natural resources.