zero waste

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.

On November 12, three EcoReps traveled to Durham, New Hampshire to attend the Students for Zero Waste (SZW) Conference organized by the Post-Landfill Action Network (PLAN). Amber Lin '19, Maj Halaweh '19 and Cecilia Shang '18 share their thoughts and takeaways from the conference in this Q&A.

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