North Carolina State University

• Type:
• Region: Southeast
• City: Raleigh
• State: NC
• Provider: self operated
• On campus concessions: Taco Bell, Chick Fil-A, Lil' Dinos
• Dining Services Director/Executive Chef: Randy Lait
• Farm size: 15
• Needs and challenges: The dining services are self-operated, so logistics are key. Food orders go in about 1 day in advance, so food supplies must be highly reliable and consistent. The director is also concerned about the presentability of delivery (is opposed to pick up trucks dropping off boxes of food).
• Successes and achievements: -Annual-All Carolinas Meal featuring local cuisine -Earth Feast featuring local and sustainable options for Earth Day -Open to working with NC Choices for meats, and holding discussions about sustainable possibilities -Looking at setting up a composting system -Director is interested in buying more locally in the summer during the busy growing season
• Composting: other organic waste
• Food activities: student farm/garden, farm-to-college program, local purchasing, academic programs, fair trade purchasing, student organizations
• Farm functions: CSA, farmer's market
• comments:
• Relevant academic programs: Research, Internships, Course(s) offered, Major or concentration
• comments: Agroecology program