Dartmouth's Environmental Studies 50 class on environmental problems and policies presented its report detailing ways to cut down on food related waste yesterday to approximately 60 people in Fairchild hall.
The goal of the report, titled "I'd like my order to go ... and easy on the packaging," was "to investigate the source, nature and amount of food-related waste on the Dartmouth campus" and "to make behavioral and technological recommendations to minimize the amount of food-related waste transported to the landfill," Jason Casell '97 said.
Carol Goldburg, the course's faculty advisor, introduced the presentation and explained the nature of the course.
The students taking the course must research a problem and then collectively come up with ways to solve it, she said.
Past classes have presented research and proposed solutions that have had large impact on the Dartmouth community, including the idea for the organic farm and for the Dartmouth recycling program, she said.
The presentation consisted of the findings of three investigations of the fate of food-related waste on campus.
Heather Morein '96 explained the role of Dartmouth Dining Services in producing food-related waste on campus.
The new meal plan and the Hanover Green Card both contribute to a recent decrease in the number of students eating at DDS establishments and an accompanying increase in the amount of food-related trash on campus, Morein said.
Despite this trend, DDS remains "one of the most environmentally friendly dining services in the country," she said.
Morein also said that the upcoming composting program at the College will help to reduce the amount of food-related waste generated on campus.
Angelique Crain '97 discussed the role that off-campus eating establishments offering take-out service play in increasing food-related waste on campus.
The students studied 10 Hanover restaurants and their individual effects on trash at Dartmouth.
Crain also said the Hanover Green card, which is used by 35 percent of students at Dartmouth, allows more students the option of eating take-out from off-campus restaurants, thus bringing more food-related waste onto campus.
Amber Morse '97 presented the group's recommendations to reduce waste on campus.
The students' suggestions include behavioral modifications, technological and procedural changes, and ways of educating students about food-related waste, Morse said.
The students suggested that DDS not use take-out products, such as paper cups, for eat-in purposes, and added that behavioral changes on the part of Dartmouth students would also help to decrease the amount of waste headed for the Lebanon landfill.
The class also suggested increasing the availability of recycling and composting bins on campus, forcing restaurants that deliver to the campus to adhere to the College's rules for environmental packaging and educating students of new environmental policies on campus.
