Your Aggie Dining Team is dedicated to sustainability. We know we can all work together to make a positive impact right here at North Carolina A&T State University. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to North Carolina A&T State University

On campus, we recycle the following products: cardboard, glass, aluminum, paper, and plastic.

Print on Both Sides of the Paper: To save paper, we use paper with recycled content and we print on both sides whenever possible.

Reusable Dishware: We offer china dishes in our dining locations. This reduces waste associated with using disposable containers. Dining in? Be sure to use china. We also use china at our catered functions on site.

Green Cleaning: 92% of the chemicals Sodexo uses are “Green Seal” certified, concentrated or sustainable.

Xpressnap Dispensers save energy and waste. The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) fewer napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.

We are a trayless campus. Customers without trays typically waste less food and beverages. It is also a healthier approach to eating, as we all know that at times our eyes are bigger than our stomach. Trayless dining also reduces the amount of water and detergents needed to wash trays - and saves energy too!

Local Results: We have been trayless since 2009.

APEX combines technology and products designed to save water and energy, minimizes the impact of products on the environment, and has a built-in method of measuring results. The APEX management approach uses a tablet PC and wireless technology to communicate with the system’s controller to download, process and analyze data to establish each food service operation’s “rack-to-guest ratio.” By monitoring and improving this ratio, the system helps reduce the amount of water and energy used at each facility, and improves total operational efficiency.

Individual packets of condiments are useful in some instances, but they result in extra waste. If you are dining on site or you can add the sauce to your item before you leave, please use the bulk dispensers to reduce our waste.

French fries to fuel. Indeed, our fryer oil is recycled into biodiesel that is used to power a variety of vehicles - from delivery fleets to farm equipment.

Local Results: Last year we recycled 4210 gallons of fryer oil into biofuel.

Daylighting: The windows in our dining room allow us to enjoy a tremendous amount of natural light while dining. Natural light not only provides a more comfortable environment, it also reduces our energy usage by allowing us to turn off lights.

On/Off Protocol: To save energy, we only turn our equipment on when it is needed and turn it off as soon as we are done using it for the day.

No Idling at Loading Docks: We work with our vendors, our catering staff and our campus facility services staff to make sure all vehicles are turned off while they are parked in our loading dock.

We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms. We also purchase from local dairies and participate in farm-to-school initiatives. 

We are committed to serving sustainable seafood and fish. 100% of our fish and seafood will be sustainably certified by the Marine Stewardship Council or the Best Aquaculture Practices. We do not purchase any at-risk species.

All of our fluid milk is purchased from local dairies that do not use rBST. Our dairy supplier, Pet, sources all of their milk from within 250 miles.