Friday, May 27, 2011

Campus Dining Services employees at the University of North Carolina Wilmington can use the environmental footprints they didn't leave behind to dance in celebration after winning a 2011 Loyal E. Horton Dining Award for Special Dining Events.

Campus Dining Services received an Honorable Mention award from the National Association of College and University Food Services (NACUFS) for its "No Impact Lunch" event last September. During a weeklong "No Impact" initiative that challenged UNCW students, faculty and staff to examine their lifestyles and reduce their impact on the environment, the No Impact Lunch transformed the front lawn of Wagoner Dining Hall into a farmer's market featuring local North Carolina farmers, food and food products. Inside, the lunch menu featured local food, and local organizations educated students, employees and visitors about sustainability and local eating.

Rita Gordon, UNCW's director of auxiliary services, said the innovation of the No Impact Lunch and its connection with UNCW's sustainability goals is what earned Campus Dining the recognition from NACUFS. There was a clear tie-in between the event and the book No Impact Man by Colin Beavan, which was last year's "Synergy" common reading selection for UNCW freshmen. Beavan radically altered the lifestyle of his family for a year, living in New York City without generating trash or energy waste. Eating locally featured prominently in the changes they made to live sustainably. Beavan guest lectured at UNCW during the same week as the No Impact Lunch, marking the first time a Synergy author has lectured on campus.

"The No Impact Lunch completely tied in with the book that the students read as well as UNCW's strategic goal of sustainability," said Gordon. "The students got to make the connection between the book in a tangible and creative way."

To enter the competition, universities must submit a portfolio about the event. Judging is based on several components including creativity, atmosphere, excitement, success of the event and connection with the university. Gordon said UNCW Campus Dining plans to enter the competition again next year with the goal taking home a first place award. The staff has already begun brainstorming which event or component they plan to submit to the competition.

NACUFS is a resource fora campus dining professionals that has supported the college and university foodservice industry by providing members with programs and resources for more than 50 years.

Interviews are available with UNCW Campus Dining by contacting the below media contact:

Media Contact: Emily Jones, Media Relations, 910.962.3171 or jonesel@uncw.edu