Waste Diversion
Composting
A whopping 30-40% of the waste UNCW Campus Dining produces is compostable. We are committed to doing our part to Wipe Out Waste. Scraps from preparation and leftovers from your meals at Wagoner Dining Hall and The Shore are diverted from the New Hanover County landfill and turned into nutrient rich compost.
UNCW Campus Dining along with the university partnered with New Hanover County Environmental Management to pilot the first organics waste diversion program in the region in November 2017!
Diversion
2017: 6.35 tons
2018: 61.9 tons
2019: 75.78 tons
2020: 41.45 tons
2021: 44.15 tons
2022: 18.47 tons
(current through 04/2022)
Additionally, scraps from preparation also known as pre-consumer waste at Dub’s Cafe are turned into a nitrogen rich composting additive utilizing an EcoVim food waste dehydrator.
Weigh the Waste
During the school year, Campus Dining along with UNCW Sustainability partner to "Weigh the Waste" at Wagoner Dining Hall, Dub's Café, and The Shore. This not only is an incredible waste awareness education opportunity, but also allows Dining to focus on sustainability with portion size, disposables utilized, etc.
Usually, Weigh the Waste events occur on a monthly basis.
Gold Talon Events
Donations
When possible we work with community partners through the Food Donation Connection to donate surplus
pre and post consumer food.
Partners include, but are not limited to:
UNCW Recycling
UNCW Campus Dining partners with UNCW Recycling to divert valuable recyclables from the landfill. Find out more about what is recyclable on campus here.
Fryer Oil Recycling
100% of the fryer oil used on campus is recycled into biodiesel and animal feed through the services of Mahoney Environmental and FiltaFry.
When planning an on campus event, you can keep sustainability in mind by making your event Gold Talon. UNCW Sustainability and Campus Dining can help you plan an event that is environmentally, socially and fiscally conscious.
Below are just a few examples of the sustainable options the Campus Dining Catering program has implemented:
-
Local, seasonal and Fair Trade options are utilized wherever possible
-
Organic waste is always composted when prepping meals
-
Reusable platters and trays replaced single-use items
-
Paper bags replaced non-recyclable boxes
In order to incorporate any of the catering credits,
you simply request what you would like in the notes
on your catering order.
For more information about planning a Gold Talon event, visit the UNCW Sustainability website and download the event checklist.
