August 2026 - Sustainability Blog

Welcome to a new year, Seahawks! We hope you had a great summer and are ready to dive into the fall semester. UNCW Dining Sustainability is committed to fostering a more sustainable campus through responsible sourcing, environmental stewardship, and community engagement. Guided by eight core commitments, our approach integrates social responsibility, health and wellness, ethical business practices, resource conservation, waste reduction, and local partnerships. Together, these efforts help create a dining program that not only serves high-quality food, but also supports people, protects the planet, and strengthens the communities we serve. Please click the link below to learn more about our eight sustainability commitments and how we’re working to make a positive impact on campus and beyond. 

Mia Knecht (she/her) – Sustainability Manager

Mia Knecht graduated from the University of North Carolina at Wilmington in 2022 with her B.S. in Business Administration. Mia’s favorite parts of her role are working on the hyperlocal cultivation projects, expanding local and sustainable procurement, and working alongside her community. Her favorite meal on campus is the Harvest Bowl at Heirloom.

Charli Johnson (she/her) - Sustainability Associate 

Charli Johnson graduated from the University of North Carolina at Wilmington in 2023 with her B.S in Environmental Science. She is passionate about sustainability and wildlife conservation. Charli’s favorite part of her role is working in the raised produce garden beds and with the native pollinators in our Butterfly Highway Garden. She also enjoys tracking carbon footprint metrics and implementing interactive waste diversion programs. Charli’s favorite food item on campus is the vegan chorizo that can be located at Wag and Shore Dining Halls. 

Who are we & what do we do?

Our mission follows eight commitments that guarantee responsible and sustainable sourcing at UNCW Dining. 

Engage our employees

• We are committed to treating people fairly, honestly, and respectfully, offering various benefits, helping employees advance their skills, and creating a welcoming and inclusive culture.

Empower healthy consumers

• Through healthy menu innovation, consumer engagement and education, community outreach, and employee programs, we’re deeply committed to creating a culture of health and well-being.

Build local communities

• We engage employees in volunteer events and support community-based organizations whose work aligns with our mission. Together, we help build stronger communities by giving back to the places where our teams live and work.

Source ethically and inclusively 

• We are committed to partnering with small businesses and those owned by minorities, women, and other diverse populations. This commitment is key to the formation of relationships that provide more culturally authentic products, provide value to our clients, and foster local economic impact. Our hyperlocal cultivation projects foster agricultural education and provide fresh ingredients. 

Source responsibly

• Our Sustainable Sourcing Policy addresses our priorities, including animal welfare, antibiotics stewardship, no deforestation, sustainable seafood, and single-use plastics. 100% of soy and palm in contracted soy oils, margarins, and shortenings sourced in the United States meet our no-deforestation policy. In 2008, we committed to source 100% of our contracted seafood from responsible sources by 2018 under the guidance of the Monterey Bay Aquarium Seafood Watch. Since then, we have achieved 90% towards that goal and continue to close the gap.

Operate efficiently 

• Improving operational efficiency is not only good for our business, it makes sense for the clients we serve. Together, we can conserve natural resources and reduce our environmental footprint. All three “All You Care to Eat” facilities are Green Restaurant Association certified to the 4-star level through the implementation of energy-efficient appliances, lighting, low-flow sinks, and more. Moreover, our campus Catering Department received a 3-star rating becoming the newest member of our GRA-certified family. 

Minimize food waste

• As a USDA Food Loss and Waste 2030 Champion, we are committed to reducing food waste in the U.S. by 50% by 2030 from our 2015 baseline. UNCW dining focuses on minimizing food waste before it happens while also finding solutions for post consumer waste. All pre-consumer waste from the residential dining halls is composted at the New Hanover Landfill. All post-consumer waste from Shore and Wagoner is also sent to be composted. To ensure that food waste is limited, dining sustainability focuses on source reduction through culinary innovation, inventory tracking, and menu optimization. 

Reduce packaging 

• Our process to reduce packaging is twofold: working with clients to completely remove disposable products and managing packaging reduction through the supply chain. Initiatives that counteract single use waste include Choose to Reuse and USEFULL To-Go programs. Choose to Reuse allows you to receive 25 cents off when you bring a reusable cup to Starbucks, Dunkin, Central Perch, and Einsteins; saving money and the environment! Reducing food waste and unnecessary packing is possible at Shore and Wagoner through the campus reusable to-go program, USEFULL. These solutions may seem simple, but they have an important impact on reducing packaging and limiting waste in campus food systems. 

Get Involved

UNCW Dining Sustainability hosts weekly events that showcase environmental issues and solutions that relate to food systems on campus. From weekly Cold Food Fridays to Plant a Flower events, there are several ways you can get involved and commit to a more sustainable campus. The Dining Sustainability team strives to engage and educate with our community to spread awareness and cultivate solutions within local food systems. If you are interested in attending or volunteering, check out our full events calendar here!