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sustainability initiatives

contributing to a responsible food system

Our dining team strives every day to create a responsible dining program. From working to minimize waste, support local partners with responsible sourcing, and creating green dining facilities, we are always looking for new ways to care for our world through a sustainable food system.

responsible sourcing

Our chefs work closely with local food systems to source our food responsibly. By sourcing seasonal ingredients and products produced with integrity, we can sustain responsible partners. To us, sustainable food means ingredients that are plant-based, 3rd party certified as sustainably produced and ingredients that are sourced from local and community based vendors.

From the 2018-2019 academic year to the 2020-2021 academic year, we are proud to say we have increased our third party certified sustainable and plant-based food and beverage sourcing from 27.3% to 43.5%, and we're just getting started!

Our team is passionate about incorporating local, seasonal ingredients into menus as much as possible. Elon Dining has implemented a preferential purchasing system that identifies food grown or produced within 150 miles, and its sustainable attributes. Local produce is harvested closest to its peak for a fresher, more flavorful nutrient-filled result. Not only do local foods tend to be fresher, local purchasing reduces transportation carbon emissions and invests money into community based operations. Look for locally grown signage to taste the best flavors our area has to offer, celebrate the season selections, and support the local efforts of our community!

our operations

Sustainable practices extend to our facilities, where our team members work to ensure that our daily operations contribute to a healthy environment.

As of 2019, McEwen Dining Hall is a Green Restaurant Certified location, meeting efficiency standards in water conservation, waste reduction, sustainable food, and pollution reduction.

waste minimization

Through reusables, compostables, and recyclable materials, our teams strive to reduce waste in all forms.

Dining Services composts all pre and post-consumer food waste from every dining kitchen across campus. By diverting our food waste to compost, we decrease our landfill footprint and contribute to nutrient rich soil in North Carolina. During the 2018-2019 academic year, Dining Services composted 160 tons of organic material. Click here to read an article about the third party company, Brooks Contractor, who collects and converts our compost!