Campus events have the potential to create lots of waste. Before sending the invitations to your next meeting, lecture, fundraiser, or social, consider making it a Carolina Green Event.  Developed by the Office of Waste Reduction and Recycling and the Sustainability Office, the Green Events program helps (1) avoid waste; (2) save energy and water; (3) support local businesses, including local agriculture; (4) meet budget guidelines; (5) demonstrate your organization’s commitment to sustainability.

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. CDS was already named the national Gold Medal winner in the competition’s Outreach and Education category in recognition of its hugely successful Feeding the 5,000 campaign.”

Carolina Cupboard provides food assistance to individuals of the Carolina community be they student, staff, or faculty by acquiring and distributing food to those in need on the UNC campus.  The purpose of Carolina Cupboard is multidimensional in that it seeks to provide hunger-relief as well as educating, empowering, and engaging the surrounding community on issues related to food insecurity, poverty, and health & nutrition.  The Carolina Cupboard is located in Avery Residence Hall, 295 Ridge Road, Basement Room #BC, Chapel Hill, NC 27599.

The Carolina Campus Community Garden is a UNC-Chapel Hill project that makes use of volunteer support to provide UNC housekeepers with fresh, local, sustainably-grown produce for free.  The garden strives to connect students, community members, UNC employees and advanced and beginning gardeners alike.  Check out this video to learn more.

The submission period is now open for the 16th annual amateur Carolina Global Photography Competition.  The competition is open to all students, faculty, alumni and staff of UNC-Chapel Hill. Photos may represent any world region.  There is no restriction on the time period in which the photograph was taken.  Entries will be judged on artistic merit and context.  Special consideration will be given to images that are distinctive and embrace new perspectives.  We look forward to your submissions!  For more details and to submit photos, visit

In spring 2015, American Studies Professors Sharon Holland and Marcie Cohen Ferris launched “Carolina Cooks, Carolina Eats” (AMST 375, CC-CE), a multi-tiered teaching initiative of research, publication, and service, made possible by funds from UNC’s College of Arts and Sciences’ Interdisciplinary Initiatives grant, in addition to a course development grant from the Southern Studies Fund in the Department of American Studies.  With seventy undergraduates and five graduate students, we explored the history and contemporary politics of food across North Carolina.  In spring 2016, Ferris and Elizabeth Engelhardt (John Shelton Reed Distinguished Professor of Southern Studies, AMST) will engage fifty advanced undergraduate and graduate students in AMST 410/440 to synthesize CC-CE research/oral histories gathered in 2015, collect additional oral histories, and move forward with the development of a UNC Press book project on North Carolina food cultures.  JOIN US! Along with the chance to work on a project outside the traditional classroom, benefits of participating include the chance to add a publication to your cv, inside knowledge about turning an idea into a finished book, experiences in public humanities, and the fun of figuring out how to do something that has not been done before.

Edible Campus, led by Laura Mindlin, promotes edible landscaping at UNC-Chapel Hill.  We imagine a campus where students can take a study break, walk outside of library, and harvest a snack.  We imagine a campus where students interact with their landscapes in a way that transforms how they think about their role in the food system.

FEEDING A HUNGRY WORLD: Food Security in the 21st Century
The Global Research Institute (GRI) at UNC-Chapel Hill was established to tackle tough, cross-cutting global challenges such as those relating to food and food security.  Because of UNC’s pan-university research strengths in areas relating to food and the widespread student, faculty, staff, and community interest in food-related issues, we have committed to establishing Feeding a Hungry World: Food Security in the 21st Century as our research focus beginning in 2015-2016.  The successful conjuncture of our previous research theme—Making Scarce Water Work for All—with UNC’s pan-university water theme prompted the GRI and the Food for All theme committee to establish a partnership, complementing each other’s initiatives and offering enhanced support for food activity on campus.

The all-you-can eat meal of rice, beans and cornbread costs $4.  Hunger Lunch, which is held on Wednesdays at UNC, helps fund community development projects all over the world by Nourish-UNC, a student-run nonprofit dedicated to social justice. Nourish International, the parent nonprofit, began at UNC ten years ago when business student Sindura Citineni started raising funds for a project in Hyerabad, India.

The Institute of Arts and Humanities is hosting a series of mealtime conversations with UNC Humanities faculty on topics related to the new pan-university research theme: “Food for All: Local and Global Perspectives.”  All events will be held in the University Room of Hyde Hall–free of charge–and open to faculty, staff, and students.  More details on the events page.

The Sustainability Office advances the triple bottom line of ecological integrity, economic prosperity and social equity. Staff members catalyze the development and implementation of sustainable policies, practices and curricula for all members of the University community. Cindy Pollock Shea; UNC Director of Sustainability.