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UNC-Chapel Hill is the place to eat in a sustainable way

The University of North Carolina at Chapel Hill is the Grand Prize winner when it comes to sustainability in campus dining programs according to the National Association of College & University Food Services’ (NACUFS). The University’s Carolina Dining Services (CDS) was named Grand Prize winner in the 2015 Sustainability Awards competition, bringing home top honors in the contest that each year recognizes the best of the best.

NACUFS’s Sustainability Awards recognize and honor colleges and universities that have demonstrated outstanding leadership in the promotion and implementation of environmental sustainability—specifically as it relates to campus dining operations—with a gold, silver and bronze award in five operational categories: Procurement Practices, Energy and Water Conservation, Waste Management, Materials and Resources and Outreach and Education. The highest honor of the Grand Prize is then chosen from the Gold Award winners in these five categories. Read more >>

Carolina Cooks, Carolina Eats on UNC Spotlight

The students chat a bit as they take their seats and prepare to learn, just as usual. But instead of pencils and notebooks, they grab forks and plates.

American Studies 375 – better known as “Carolina Cooks, Carolina Eats” at UNC-Chapel Hill – isn’t your normal class. Here, ‘course’ also means appetizers, entrees and dessert.

“Food is a really critical area of study today,” said Marcie Cohen Ferris, professor of American Studies and one of the course’s instructors. “It’s been growing in its importance for years. We have to pay attention to how we’re feeding ourselves.” Read more.

UNC-Chapel Hill explores “Food for All” with 2015-2017 campus theme

The University of North Carolina at Chapel Hill will come together at a common table when it examines food and food studies as its 2015-2017 university-wide academic theme. “Food for All: Local and Global Perspectives,” which builds on Carolina’s 2012-2015 “Water in Our World” focus on global water issues, will challenge all areas of the University to examine wide-ranging topics from food cultures and nutrition, to food security, world hunger, agricultural economics, resource management, sustainable development, climate change and international trade.

Chancellor Carol L. Folt will give a preview of the theme at a special session of The William and Ida Friday Center for Continuing Education’s “What’s the Big Idea” lecture series on April 30.

“‘Food for All’ is the perfect successor to the ‘Water in Our World’ theme,” said Folt. “With alliances like UNC’s College of Arts and Sciences, the Global Research Institute and the UNC Nutrition Research Institute, Carolina can leverage its world-class resources to guide our focus on food over the next two years. Through this initiative, we can bring our community together to address this global issue that plays a critical role across many facets of our society — culture, health and the economy.” Read more.

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