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The Dartmouth
July 17, 2025 | Latest Issue
The Dartmouth

Merkel discusses future of sustainability

Kicking off the Dartmouth Sustainability Update on Thursday with a completely "waste-free" meal, Sustainability Director Jim Merkel enumerated his plans for making the College "greener" in the coming year and reviewed the projects already in progress.

"Driving the system towards zero waste is the main goal of sustainability," Merkel said.

One of Merkel's most ambitious plans is the installation of solar-thermal panels. According to Merkel the cost could be paid back in a five- to six-year span. Merkel and his team are evaluating potential locations for these panels to be installed.

"We've walked up on the roofs, down in the basement to see if the systems are compatible. We've narrowed it down to three locations," he said.

Part of Merkel's plan involves a shift toward "carbon neutrality" and energy reduction through the use of building upgrades, supporting ADVANCE transit and parking buy-backs.

"The goal is not to sit on the couch and only eat macaroni to be sustainable," Merkel said. "The goal is who can have the most artful, amazing, fun lifestyle with the smallest [global] footprint."

The Office of Sustainability will also begin a campaign to raise awareness of water and electricity usage. They plan to put up posters specific to each building, charting recent consumption.

Merkel recently went to a conference with other local colleges' sustainability directors. Merkel noted that Yale is leading the way with 40 percent organic food served in its cafeterias, and a future goal of 100 percent

"I came back from the conference pretty excited we could do something quite different," Merkel said. "We have to make some changes."

Merkel also discussed the ways that Dartmouth's recent construction efforts embraced sustainable goals. The current initiatives include lighting retrofits, tighter temperature controls in buildings and energy conservation technicians. The McLaughlin Residence Cluster conforms to Leadership in Energy and Environmental Design standards in order to more effectively use resources and in the long run save money.

"We'd like our buildings to be in the top 5 percent of buildings built today," Merkel said.

Presently Home Plate is the "hub" of Sustainable Dartmouth's efforts to reduce waste in the college.

"Go to Home Plate and see how little is actually being thrown away. Something is very exciting about that shift," Merkel said, "We could be way out in front [of other colleges] if we get Home Plate humming, but we need everyone's support for it to hum."

Though Home Plate and Collis have unveiled new sustainability initiatives, Food Court is also reducing waste in its facilities.

"If you drop your tray at Food Court, you might think it all goes in the trash, but it doesn't," Merkel said.

Much of the organic food served in Home Plate now comes from local farms and growers, Merkel said, which has elicited a stream of positive feedback.

"I've been hearing from Dining Services that the apples are just delicious. The spinach and the salad at Home Plate look wonderful," Merkel said. "We're putting smiles on people's faces."

Other recent initiatives of the Office of Sustainability include a compost facility and the sustainable move out sale, which grossed $7,000.

Merkel encouraged the use of sustainable dining kits, whether from Sustainable Dartmouth or self-created.

The event took place in the Collis Common Ground on Oct. 12.