Nine executive chefs are at the helm of the University of South Carolina’s dining program, which is made up of three “all-you-care-to-eat” dining halls and 27 on-campus retail locations. A late night eatery called the Community Table opened last fall, and the Top of Carolina, which is home to the school’s Friday Southern cookout, Sunday brunch, and Sustainable Sunset Dinners, offers stunning views and also happens to be the only revolving restaurant in South Carolina. Every Friday, students can indulge in Southern Food Fridays, where they’ll find dishes including fried chicken, barbecue, mashed potatoes and gravy, mac and cheese, and collard greens; traditional South Carolina fare like low country boils, pimento cheese, and shrimp and grits with andouille are always available. The same amount of care that goes into serving insanely delicious food also goes into sustainability and health initiatives. Waste-reduction efforts include recycling programs and reusable containers, and no equipment is left on when it’s not in use. They’ve set a goal of purchasing 20 percent of all food from local producers by 2020, and every Tuesday, a farmers market is held in the heart of campus. Additionally, the “Global Chef Program” brings a new international chef to the Global Café for a semester-long residency, and all over campus certain foods are marked as “mindful” when they contain acceptable amounts of calories, fat, cholesterol, sodium, and fiber. For students with food sensitivities, the Honeycomb Café offers “simple serving” meals that account for 90 percent of common allergies.