options such as kelp and chickpea meatballs
NC State Dining strives to incorporate sustainable protein and practices in dining halls. The department recently participated in a survey conducted by the Humane World for Animals, previously the Humane Society of the United States, to learn what it is doing well and where it can improve.
The College and University Protein Sustainability Survey looks at three different areas to determine what sustainability initiatives college and university dining operations are implementing: menu transparency, goals, and action plans.
NC State Dining earned a B rating and ranked 18th out of 31 universities, averaging 36% to 40% of plant-based meals offered in dining halls.
Lauren Smith, NC State’s director for nutrition and wellness, worked with others on the NC State Dining team to complete the survey.
“Receiving a B on this protein scorecard allows us to evaluate what we’re doing well, and see where we can continue to improve,” she said.
The Humane Society’s survey focused on plant-based protein options offered by colleges and universities.
Action stations across NC State’s dining halls feature customizable plant-based options, such as Asian and Latin grain bowls, with meat as an optional add-on. NC State promotes plant-forward dining through “Plant-Powered Days” each semester and showcases new plant-based offerings on social media and dining hall display screens.
Director of Board Operation Keith Smith emphasizes this effort saying, “The partnership with the Humane Society will help review menus and make strategic decisions to provide increased sustainable food options across campus venues.”
NC State Dining is committed to advancing plant-based dining through professional development and industry collaboration. The team works with the Menus of Change University Research Collaborative and hosts on-campus training with organizations like the Mushroom Council. Additionally, NC State Dining supports the Agroecology Education Farm, which supplies over 5,000 pounds of produce annually to the dining program. The department reinforces its commitment to local, sustainable food systems by sponsoring the farm’s operations.
As colleges and universities serve millions of meals each year, they have a unique opportunity to drive change. NC State Dining is expanding its plant-based and allergen-free offerings by partnering with companies like UpRoot. Campus Executive Chef Chad Cliffe is particularly excited about a new collaboration with North Coast Seafood, which has introduced a highly sustainable kelp and chickpea meatball option to residential dining.
Sustainability remains a key focus for NC State Dining. The program integrates plant-based initiatives into its operational standards, offering staff professional development in plant-based education, marketing, recipe development, and culinary techniques. New plant-based recipes and products are regularly introduced, and marketing campaigns help inform students about these options.