The Campus Y is excited to introduce its new 2014-2015 Co-Presidents, Dinesh McCoy and Shauna Rust.

Zack won the award for projects developed as part of the inaugural class of Bonner Leaders.

Seven incoming first-year students will use the fellowship for a gap year.

Price explained how students can shape public policy by working within and outside the political system.

Campus Y students & staff tapped for membership in Carolina's oldest and highest honorary society.

Meet Michael, a 2012-13 GGYF who was recently awarded a FLAS Fellowship.

Aquagenx's Compartment Bag Test helps find safe sources of drinking water for typhoon victims.

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Increasing numbers of Carolina students are interested in triple bottom line companies and are thinking of starting their own ventures to generate positive social impact. The Chapel Hill-Carrboro Chamber of Commerce and the CUBE are actively trying to make that happen.

It’s commonly accepted that the economy has three sectors: the private sector, public sector, and the not-for profit sector. There is a nationwide trend toward a blurring of boundaries between these sectors toward a “fourth sector,” an earned income strategy meets social and environmental needs. File 5286

Triple bottom line companies and social enterprises fall under this “fourth sector,” the fastest growing sector, contributing 5-15% of the U.S. GDP and 10-20% of U.S. jobs. The public policy and higher education arenas are preparing to meet the needs of the fourth sector in response to its fast growth.

At the CUBE, we are excited to have such a supportive and innovative Chamber of Commerce, so we wanted to highlight some of the opportunities they’re presenting to CUBE ventures and the Chapel Hill-Carrboro community.

Three of the Y’s own received received the Robert E. Bryan Public Service Award, recognizing exemplary public service efforts. This included Zack Kaplan, Bonner Leader; Bob Pleasants, founder of Boys on Track, one of the ten new CUBE ventures; and Enrich ESL, a Campus Y committee that provides English tutoring to Chapel Hill’s Latino community.

Read all about it in this UNC News story.

By reintroducing healthy produce into the sometimes-scarce supply stream, Seal the Seasons eliminates the two problems at once: foodwaste and food insecurity.

Seal the Seasons addresses food insecurity by focusing on food deserts, urban or rural areas where residents can’t get access to fresh, healthyFile 5191 food, are widespread in North Carolina. The second problem concerns food waste. Local farms from 100 to 1000 acres end up with large amounts of fruits and vegetables that are too big, too small, misshapen, or blemished. While the appearance makes it unattractive and unsellable to shoppers, this produce is still entirely edible. However, this perfectly good, surplus food is tossed out and becomes fertilizer or animal feed.

How do they work? First, Seal the Seasons buys local farmers’ “seconds,” the produce that is blemished or misshapen, but ripened in the field and perfectly edible. Seal the Seasons then lightly chops the produce, turning these seconds into “firsts,” and flash freezes it to seal the season’s freshness. “It’s basically a big tunnel,” says Co-Founder Patrick Mateer, describing the conveyor belt and dome that flash-freezes the produce. Patrick explains that they prefer flash-freezing to canning because canning decreases nutritional value by adding preservatives and heat. Seal the Seasons then sells the product to institutions such as university hospitals, county jails, or places with large dining halls. Patrick and his team have also established relationships with high-end retailers such as Weaver Street Market and the Saxapahaw General Store.


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