Sustainability

A Division of Business Affairs

ACTION AREAS

Dining



UNCG Spartan Dining commits itself to sustainable business practices and implements programs that encourage smart choices on food consumption, the reduction of food waste, health and wellness, charity and preservation.


Minimum Antibiotics and Chemicals
Our chicken and turkey products are not routinely given human-grade antibiotics. The animals only receive antibiotics if necessary due to illness.


Environmentally Friendly Seafood
Spartan Dining is committed to the protection of globally threatened fish and uses the Monterey Bay’s Seafood Watch program which “helps consumers and businesses choose seafood that’s fished or farmed in ways that support a healthy ocean, now and for future generations.” Use of this program helps us remove non-sustainably fished and farmed seafood from our menus. Learn more about Seafood Watch and download the app for Android and Apple.


Cage Free Eggs
Spartan Dining only uses cage free eggs in its kitchens.


rBGH Free Milk
All milk and yogurt products are sourced from farms that are committed to never using bovine growth hormones to increase milk production.


Buy Local
Currently, 12% of our purchases are from local farms within 250 miles of the university, and we continue to strive to increase that percentage.


0 Trans Fat
All oils used in Spartan Dining kitchens are zero trans-fat.


Trayless Dining
Fountain View Dining Center in Moran Commons operates with trayless dining, which means we produce less food waste and conserve more water and electricity.


Food Recovery Network
Spartan Dining teams with the university’s Food Recovery Network, a student-run charter of the national organization that aims to fight food waste and feed people. The Food Recovery Network saves approximately 400 lbs of leftover food from going into the landfill and provides it to feed those in need at local shelters.


Imperfectly Delicious Produce
Imperfectly Delicious Produce is a program that utilizes non “retail” Grade A fruits and vegetables that have slight cosmetic imperfections. “Cosmetically perfect” produce is not essential for food service operations. Through this program we engage our distributors and farmers to identify opportunities to rescue product from going to waste.