As part of our commitment to the well-being of the students, faculty, and staff we maintain processes and protocols to help ensure the safety of campus dining operations at all times.

  • Cleaning & Sanitation
    • CLEANING: Our sanitation standards are industry-leading and designed to ensure that all equipment, service wares and physical spaces are maintained at the highest level of cleanliness.  Our products (detergents, sanitizers, and disinfectants) have the highest possible efficacy ratings and each associate receives extensive and ongoing training to guide them through specific cleaning requirements for every station and space.  
    • HIGH TOUCH CLEANING: As part of our efforts to maintain the safest possible environments, each location has identified the surfaces and items that warrant more frequent cleaning and sanitation, such as tabletops, door handles, light switches, condiment stations, stair rails, etc.
    • EQUIPMENT: All equipment utilized in cleaning and sanitation, including dishwashers and chemical dispensers are checked multiple times per day for correct temperatures, concentrations, and functionality.
  • Health Guidelines
    • HAND HYGIENE:  The most important safeguard against spreading germs has always been proper hand hygiene.  We have provided our students and guests with hand wash stations, hand sanitizer, ‘no-touch’ service options and targeted signage and communication to promote hand hygiene. Our employees receive substantial and ongoing training on proper hand hygiene and the appropriate use of gloves, as well as a schedule of mandatory hand washing. 
    • FACIAL COVERINGS: Our facial covering policy remains aligned with current federal (CDC), state, local, and school requirements.  While these are evolving daily, we are committed to keeping our guests and staff safe utilizing facial coverings.
    • EMPLOYEE HEALTH:  Before starting work, each employee confirms daily that they are not experiencing any symptoms of illness (coughing, fever, shortness of breath, etc.). 

  • Product Safety
    • VENDORS & SUPPLIERS: All suppliers must pass stringent safety and sanitation requirements to gain and maintain approval to be a vendor to Aramark. 
    • FOOD SAFETY: Aramark standards for food receipt, storage, handling, and preparation are detailed and specific. Each step of the process is monitored and documented so that quality, temperature control, and contamination risks are managed at all times.

We are here to answer any of your questions: Contact Us

For more information on UNCW's New Dining Experience for Fall 2020, please visit:

During this time of transition and uncertainty resulting from COVID-19, UNCW Campus Dining remains committed to sustainability. While recognizing the importance of maintaining the safety and well-being of our patrons and staff as well the limitations impacting supply chains in our food system, we continue to take every step possible to ensure we are prioritizing sustainability for both people and the planet.

We remain committed to:

  • ethical and responsible sourcing with an emphasis on local procurement whenever possible
  • waste minimization and reduction, this includes composting at Wagoner Dining Hall, thoughtful selection of packaging across all operations for minimal environmental impacts, and  the reduction of packaging when possible
  • efficient operations through a holistic approach of continuously analyzing how we can improve our locations to minimize environmental impacts and reduce greenhouse gas (GHG) emissions
  • prioritizing plant based diets through the curation and provision of a wide array of vegan, vegetarian, and plant forward options

As the world we live in is being reset and reshaped, we look forward to continuing to advance sustainability throughout our operations as able.