Initiatives on Campus

Here are a few of the things we’re doing on campus to manage our environmental performance:

  • Sourcing Responsibly: CCU Food Crew has brought a Babylon Hydroponics System to Hicks Dining. Growing our leafy and micro greens on campus uses less water, zero pesticides, fewer fertilizers, and zero transport miles.
  • Minimizing Food Waste: We donate our extra food from various locations to the Cino Pantry on campus and New Directions in Myrtle Beach, SC.
  • Embedded Circularity: We have partnered with Planet Ozzi to offer a reusable to-go container option. Since 2021, CCU Food Crew has been able to divert over 33,000 disposable to-go containers away from the landfill.
  • Operating Efficiently: CCU Food Crew is working with the Green Restaurant Association to certify our dining locations. Up Dining Hall and Chauncey's Choice are the first Collegiate Restaurants in South Carolina to receive a 4-Star Green Restaurant Certification. Stay tuned to see which locations we are working on certifying next. Visit this link to learn more about our certification. https://www.dinegreen.com/coastalcarolinauniversity

Our Four Planet Priorities

Promoting planetary health on our path to net zero emissions. Review our Environmental, Social, Governance site for more information!

Gardener Harvesting from Indoor Garden

Source Sustainably

Source products that meet our standards for protection of people, animals, biodiversity, and the environment. 
Chef Bagging Vegetables

Minimize Food Waste

Reduce food waste by focusing on prevention, recovery, and recycling.
Cooking Utensils with Greens Behind

Embed Circularity

Redesign operations with circularity in mind, reduce consumption of single-use plastics and other disposables, and expand opportunities to reuse, recycle, and compost.
Chefs Cooking

Operate Efficiently

Conserve water and energy, and reduce fuel consumption.