The University of South Carolina is expanding its longstanding commitment to campus wellness with the launch of a Healthy Vending Initiative this spring. Developed through collaboration among graduate and undergraduate student leaders and campus partners, the pilot program is designed to increase access to nutritious food and beverage options for students, faculty and staff.
“Vending machines are one of the most frequent and visible touchpoints students have with Business Affairs. We think about wellness as part of the everyday student journey, especially in moments between classes or during late-night study sessions when convenience matters most,” said Chavis McDonald, director of customer experience and change management for Business Affairs. “By improving the nutritional profile of these options, we’re reducing friction and making it easier for students to choose options that support their well-being without adding extra time, cost or effort.”
The initiative builds on the foundation of Healthy Carolina, a campus-wide wellness program established in 2005 to promote healthier lifestyles across the university community. In the 2010s, USC strengthened that commitment through its Healthy & Sustainable Food Policy, centered on the principle of “making the healthy choice the easy choice” by prioritizing availability, affordability and clear nutrition information across campus dining and vending.
The newest phase of that effort began in September 2025, when Zachery Burzee, secretary of general health and resources for the Graduate Student Association, introduced the concept of expanding healthier vending options. After meeting with CarolinaCard Services and vending partners to review existing contracts and product availability, the idea developed into a one-semester pilot program.
The program launched on the first day of classes this semester with vending machines placed in several high-traffic campus locations: the Public Health Research Center first floor, Discovery I Health Sciences Research Building fourth floor, the Nursing Building main lobby, the Swearingen Engineering Building main lobby, the Sims and Patterson residence halls main lobbies and the Thomas Cooper Library main level.
These sites were selected to reach students where they study, live and attend class. For many students, particularly those without meal plans or with tightly packed schedules, vending machines are one of the most convenient food options available throughout the day.
Rather than installing new machines, existing units are being restocked to prioritize items lower in sugar and sodium and higher in overall nutritional value. Some of the most noticeable changes include replacing higher-sugar desserts with options such as fig bars, swapping certain chocolate bars for protein bars and mixed nuts or granola, and replacing lower-selling chips with baked alternatives.
Affordability remains a central consideration throughout the initiative. Items are priced competitively with traditional vending options to ensure healthier choices remain accessible.
“Many students don’t have time to leave between classes to get lunch, and some may not be able to afford other options,” Burzee said. “Vending machines should offer healthier items that are still reasonably priced for students.”
The pilot will run through the spring semester, with the option to extend into the fall semester. To evaluate its impact, the Graduate Student Association has launched a brief online survey to gather feedback on product selection and overall satisfaction. Findings will be reviewed at the end of the semester to determine next steps.
“As we move forward, the health and wellness of the University of South Carolina community will remain the most important focus of this initiative,” Burzee said.
Through thoughtful adjustments and student-driven collaboration, the Healthy Vending Initiative reflects USC’s continued commitment to supporting the well-being of its campus community in practical, everyday ways.