Sustainability: Green Partners

University Sustainability Office

Sustainability at NC State Dining NC State Dining partners with NC State’s own Office of Sustainability to improve our sustainable efforts and to communicate the vast array of green practices to campus. Each year we collaborate to foster our farm-to-fork events, weigh your waste events and find new ways to reduce our carbon footprint.

Howling Cow Dairy Products – NC State’s Own

Sustainability at NC State Dining | Howling Cow NC State Dining serves milk and ice cream in the dining halls that is processed at NC State’s dairy under the new name: Howling Cow. Using fresh milk from the local NC State research farms, the on-campus dairy plant processes the milk and delivers whole, skim, and chocolate milk as well as ice cream, to NC State Dining locations, where it is enjoyed by students, faculty, staff and visitors. As an added treat, we also serve hand-dipped Howling Cow ice cream at the Emporium C-Store in Talley Student Center and Creamery located at D.H. Hill library.

Neomonde Baking Company

Sustainability at NC State Dining | Neomonde In 2009, our dining halls began featuring pita bread, dinner rolls, and artisan sandwich bread from Neomonde Baking Company, a Triangle-based bakery and Mediterranean deli. Neomonde uses natural products with the highest quality ingredients. Neomonde’s large variety of breads and strong shelf life reduces the company’s cost and waste.

NC Choices

Sustainability at NC State Dining | NC Choices NC State Dining works with North Carolina Choices, a group that promotes local products, to feature pasture-raised pork sausage and ham at the dining halls. Sarah Blacklin, from NC Choices, brought one of the local farmers to Clark Dining Hall to answer questions from students about the programs. NC State Dining displayed its promotional materials and ran a slideshow on the digital displays in Fountain Dining Hall.

NC 10% Campaign

Print NC State Dining partners with the NC 10% Campaign, which is a local initiative to encourage consumers to spend 10% of their food dollars on foods from North Carolina based farmers and producers. Dining utilizes them as a resource to connect us with food growers and producers in NC or those with ties to NC State. Robyn Stout, NC 10% Campaign Statewide Program Coordinator, works with dining as a resource for our local theme meals, including the All Carolinas and Earth Day meals.

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Learn about our alumni initiative: My Roots are at NC State »

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