The Challenge
Transforming Takeout Into a Model of Sustainability
UNCW faced persistent challenges with waste management in its dining services, particularly as student demand for convenient takeout meals continued to rise.
Traditional approaches, such as compostable packaging, proved ineffective since materials still ended up in landfills without access to off-site composting.
Good Intentions, Poor Returns
An early attempt at a reusable plastic container program also fell short. Using polypropylene clamshells without systems for tracking or accountability led to poor return rates and a 96% container loss. Instead of reducing waste, the effort added more plastic to the stream and underscored the need for a solution that was both operationally sound and culturally adoptable on campus.
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