At the second annual Tiger Chef Challenge, sustainability was on display in more than just the delicious plant-based dishes created by student teams competing in the Latin-American-inspired cook-off. Campus Dining also aimed to minimize the event’s waste by encouraging food vendors to use compostable serving materials, and by piloting a "Resource Recovery Station" for waste disposal.
The Office of Sustainability, Building Services and Campus Dining have partnered so that food scraps from the dining hall are now handled by a local company, AgriArk, which will process them into fertilizer at a local facility. Read the full article on the Daily Princetonian's website.
Learn more about recycling and waste reduction at Princeton University.
Last month, the student group Greening Princeton and Building Services collaborated to launch a single-stream recycling pilot in more than 100 rooms in two dorms: Edwards Hall in Mathey College and 1939 Hall in Wilson College. Currently, most students have only paper recycling bins in their rooms, while plastic, metal and glass recycling receptacles are located in the hallways, so are not always easily accessible or clearly labeled.
During an eight-week period in February and March, Princeton will be competing with more than 500 colleges and universities across the United States in Recyclemania, a friendly recycling tournament. From Feb. 5 through March 31, the EcoReps, who are leading the effort in collaboration with Building Services, will publicize Princeton's ranking in the Frist Campus Center compared with other schools.