Food For Thought
Two questions for you:
1) What were any key observations about the food sector @ UVM (either waste or something from your dining hall survey)?
2) What are some of your ideas for a Hall Council/RA co-hosted program?
posted by UVM Eco-Reps Program Coordinator @ 2:12 PM
27 Comments:
I found it really interesting that only 14% of students bring in their own reusable mug to fill with coffee. This number is very small surprisingly even with all the hype about "one less cup." I think many times what happens is that people have a reusable mug, but they just forget to bring it. The more people do it, the more it will become a habit.
Our first idea for an event is to have a clothing swap because we think this will get many people involved. People would not be committed to attend, but it would be more open as to if you would want to donate or take something. Another idea was to have a movie night with yummy local food.
- Natalie
a) One big thing I noticed is that a lot people don't what is compost is so they keep putting the wrong things in the compost bins. They are actually filling up faster than the garbage bins, but most of the compost bins are completely contaminated.
b) Our idea for our event is to have a local foods dinner (along with alot of yogurt eating to make more compost bins) and then watch a environmental movie like The Day After Tomorrow
-sam ethridge
1) Observations I noticed in Cook Commons was that though they advertise Vermont products (milk, maple syrup etc.) they do not share where these products come from. For any of you who have been to flatbread I'm sure you've seen the yellow banner that has a picture of Vermont pin pointing where all their ingredients come from. It's really cool to see and it neat if the dining hall showed that info whether just by labeling it or having a banner.
2) The Harris/Millis eco reps have been thinking about doing more of a campaign than event. We really want to try to reduce the amount of paper towels that are used everyday so we were going to try to start "BYOT" bring your own towel for when you go into the bathrooms.
-Lisa
I noticed that there are not many local foods offered in "The View", which is the dining hall in Harris/Millis. The dairy products are mostly local, and the apples come from a local farm. Also, the bread is local as well. However, I was expecting there to be more local foods used in the actual dinners served to the residents. Maybe this can change in the future, especially if the managers are informed of more local places where they can buy the ingredients they need to serve the food they have already chosen to serve. Also, there is only one vegan dish offered, and no separate vegetarian dinner option.
Us EcoReps in Harris and Millis are thinking of doing more of a project/campaign than holding an actual event. We want to do something that will result in students using less paper towels in the 64 bathrooms in Harris/Millis. We want residents to start bringing their own towels to the bathroom with them so that they don't have to waste so many paper towels. This will be called the BYOT campaign. There are already hooks in most of the Millis bathrooms, and with hooks installed in those in Harris, and interesting information provided to residents, hopefully this campaign will be successful.
~Mimi
1. One of my key observation about dining services at UVM was that students are not taking advantage of the bonuses that Sodexo has managed to put together (bring your own cup for a lesser cost) where as their employees have. I found this to be pretty consistent wherever I went and especially at the Davis center. I don't know what we need to do to remedy this, but I think students aren't quite getting the message yet to serve themselves the amount they will eat, bring their own mug, etc...
2. I think that watching a documentary about eco-conservation, having a clothing swap, bringing in local, organic delicious food and making a snack in the commons together could be fun... I also like the idea of a green job fair (eco-tourism, alt. energy, etc)
Leigha
I thought it was interesting how scared and weirded out some of the workers were about us bringing in our own utensils, plates etc. They were acting like we all had leprosy or something!
I was also kind of shocked at how people were acting towards us scraping their food waste in Simpson. Some were really into it while others gave us weird looks. My favorite was when this guy came while we were cleaning up and asked if we wanted his scraps. When we said no, we were finished he jumped for joy and was completely relieved! it was just bizarre!
I think I want to work with AGR to set up a compost in their fraternity house. They mentioned they wanted to set one up a while ago, but never got around to it. I plan on helping them set one up and explaining how compost works and is beneficial.
-Briana
1) At the Davis Center waste sort, I found it crazy how many coffee cups people use, especially when coffee is discounted with a reusable cup. It was also shocking how much contamination the trash and the recycling from Aiken had. I think that the next step towards better recycling and composting is to have uniform campus-wide bins. If the bins everywhere were the same, as well as clearly labeled, it would be easier for people to put their trash in the correct bin.
2) Our idea in WDW is to have a local/organic food tasting. This would allow for people to see how many local and organic foods are available in Vermont. We could also push the advantages of buying local and organic, as well as composting.
-Jenna
In talking with one of the managers at the Marche, I was really surprised at how passionate they are in trying to adopt various sustainable practices. As Christina once mentioned, we are always quick to complain and criticize, but we don't always appreciate the little things that Sodexho has done in an attempt to please us Eco-Reps (and others.) So, let's thank them for their hard work!
Also, one of things that the manager mentioned to me when asked about the barriers to reaching a "greener" dining hall was that most students don't know how to use the new dining-ware (compostable/recyclable) and consequently most of it is treated as trash. As frustrating as it is, we still have a lot of work & educating ahead of us!
As for some event ideas, Natalie and I have already planned and put together a SWAP at UHS! It's this Friday (Nov. 14) from 2-9 in the lobby of UHeights South and there will be plenty of yummy (local!) food! COME JOIN!
a.) One thing I've noticed for a long time that really bothers me about UVM and how they handle food is the amount of unnecessary packaging they use for some of their food especially baked goods. Frequently I find myself unwrapping a cookie that is in a plastic bag nearly big enough to fit a wine bottle. I also find it frustrating when you get something that isn't already wrapped and they give it to you in plastic and a bag. I think that we should encourage the workers to ask if the item will be eaten now or later because if people are going to eat it now there is no reason to put it in the bag. Sorry for that rant. Another thing that really bothers me is how food is not labeled as to where it comes from. Part of being a conscious consumer is making good decisions about your food and having as little impact on the environment as you can. By labeling food we could encourage people to make the more environmentally friendly purchases. This is a campaign that I am currently working on with LAFF (Local and Fair Foods) that will hopefully lead to the labeling of food and ultimately more local food on campus.
b.) Winter, Holly, and I discussed having a local dinner, but we thought this would be too labor intensive and pricey. So we have decided to propose a local snack and movie night. We would having things like apples, apple sauce, cider, maybe some homemade pizza....who knows...and then watch an environmental movie, but one that not so many people have seen...or maybe something like the "Story of Stuff" and a few other short clips.
-Jen
I thought it was interesting that the main concern for the staff at the Marche was the question of whether or not people were actually composting or recycling. They were talking about how they give out so many green options and people still ignore them or don't understand how they work.
I think a clothing swap is a great idea! I like that it isn't a formal event and that people can just use the free bin how they choose. Whether it is adding or taking, everyone is learning the importance of recycling perfectly good items.
-Caroline
1) I enjoyed talking to the manager of Brennan's--he was awfully nice and was knowledgeable about local food, though the establishment had few options as far as local and vegan. It has more vegetarian options than it used to (they've added panini), but chicken fingers are still the most popular dish (not surprising). I was excited to learn about the fact that they charge people $.25 for a cup of water! They need signage to the effect of One Less Cup, though, as I didn't see any.
Perhaps the Sign Committee can help with this..?
2) The MAT eco-reps are getting stoked about a movie night with plentiful local food--now this doesn't sound so original, but I promise we're not stealing your idea, everyone else!
For my bulletin board, I took photos of some of my housemates holding their favorite local food and then posted it along with a quote from them about why they like local foods (I also included pictures/quotes from Bill McKibben and Sarah Palin (with a moose she shot)). As I went in search of photogenic people and food, I encountered two distinct groups of people- those who were excited about local foods and those who were absolutely indifferent to where there food comes from. In the end, the photos made the board something that people gave more attention to, so perhaps it has changed some minds about eating local.
Last year, we had a redstone hall thanksgiving dinner, and for this year's dinner I mentioned sourcing local foods, specifically, some chickens that I helped a farmer kill. One housemate replied that she would not eat meat if she knew I'd killed it, and she doesn't eat venison for the same reason- she doesn't wan to think about what she's eating. It was really sad to hear this, because I'm not sure how to change this mentality. We can educated as much as we want, but if some folks are just unwilling to listen, what good is it.
That said, I might still combine a thanksgiving/local foods event. Heck, maybe peer pressure and hunger could change this individual's mind when she smells the chicken....
-Kae
I went to the Marketplace as well and I felt the same way as Natalie, especially since there is a price reduction for reusable mug use. But normally I do see a lot of people with reusable mugs, maybe the focus on reusable water bottles is taking away from the reusable mugs? Otherwise I felt the Marketplace is doing well, they have take out and eating-in style plates as well as compostable materials.
For our event we're going to provide local and organic foods during a showing of Erin Brockovich, which talks about chemical pollution from an electric company.
It is interesting that when the buildings were built there was no stress put on the trash and recycling systems, but as the student population has grown more and more stress has been put on these areas, especially in the Marche. It is unfortunate because the cramped space discourages students who do not understand the system and do not take the time to sort their trash, compost and recycling from doing so. It is also shocking to see how many students do not take advantage of the bring your own cup discount (14%!). Once it becomes a habit, people will see it as second nature to havea mug with them, but it tkaes about 20 times of consistently doing something for it to become a habit. Between habit and peer pressure people will eventually catch on so, I hope.
We have been thinking about doing a movie and parfaits for the eco-rep program. it will be on Wednesday the 18th from 8-10 in the UHN multipurpose room.
-Kiren
The Marche is bipolar when it comes to packaging. One day it's this, next it's that. Sometimes I can use my own plate, sometimes I can't. They have compostable packaging sometimes, sometimes they don't. What am I to do?!
Bureaucracy sucks, but can't the University get together with Sodexho and say, "Hey, look, here's the deal. Let's see all recyclable or compostable packaging for every Sodexho product..." And the SAME packaging too! It would make life so much easier for potential recycleteers and compostees if the same package was in each location...
-Pat
The Grundle definitely is doing a lot of good things, I think. Although I normally eat at the Marche, I have to say that I feel like I'm leaving a lot less of a footprint eating in the Grundle. There is not a lot of packaging at all, and all of the utensils are reusable (plates, silverware, cups, etc). Doing the dining hall survey, I was allowed to see into the kitchen and saw that what students leave on their plates goes right into the compost. That said, I do believe that there is a long way to go with getting more local, organic foods served. I know that some of the produce and breads are local, but we are definitely not as far as we can be. Hopefully through positive campaigning, changes will start to happen.
We are thinking about doing a "Bring your own towel" campaign in Harris/Millis to reduce paper towels. I spoke with the building services manager, and it is extremely difficult to remove paper towels altogether, and of course there are lots of elements to why we cannot just have one reusable towel, including health reasons. However, hopefully through events/publicity, we can make it so we are using a lot fewer paper towels.
-Page
1)Similar to a couple other posts, I think it's important for the dining halls to say specifically where their "local" food is coming from. In Simpson, there were hardly any clear-cut signs or notifications telling me what was local vs. what was Sodexo. I think this should be better clarified.
2)This Wednesday evening! WDW Game Room! Eating for the Environment! Showcasing some of Vermont's finest local and organic foods and why local/ organic is awesome :)
-Mike V.
I think that if people knew more about the discount they get on coffee with a reusable mug, more people would do it. Also, apparently at Brennans you can buy a travel mug for 4 points- I really think this needs to be more heavily advertised, because the facts speak for themselves- so much money can be saved through this! I work at a coffee shop in Minnesota, and we had this same sort of thing- we sold travel mugs in the store, and gave a discount for people using them, but not enough people take advantage of this.
In CBWC, we're doing a clothing swap this week. It's a good way to let people come whenever they want, and get some cool stuff without buying anything new!! -Kate
My most memorable observation was while helping people sort their waste at the Davis Center. I was shocked by how many people had no idea what compost was. I noticed many people who did not take the time to unwrap their New World Tortilla tin foil to compost their left over food. I think it is really beneficial to the student body for us to continue help people sort their trash.
We decided on a grab and go holiday tip table. We’ll provide locally produced deserts and give out tips on how to be a conscious consumer over the holidays.
-Jess
1) One thing I have noticed is the unneccessary amounts of packaging used at places like the Marche, and even at the DC. I find some people prefer to go to the dining halls just to avoid the excess packaging. It would be great to see some of that reduced.
2) Our idea is to have a eat for the environment night, where kids can come sample some local, organic foods and drinks and learn how to appreciate all that Vermont has to offer here locally. The farm to table movement is really picking up and I think college students should really be getting on board as well.
Casey
I find it interesting that only a few food servers will allow you to use your own plate in the Marshe. I know that for health reasons you are not supposed to use your own plates, but it makes me happy that they are. Also, one of the guys told me that they are looking into a reusable takeout container option in the marshe for next semester, which sounds interesting and promising.
Our plan is to have a movie night (Planet Earth, the British Version) with local foods to eat. This will act as a study break and as a time to remember how amazing the world is around us. I hope people come to this.
-Rachel B
I have observed that nearly all points retailers use mostly disposable packaging. While some are recyclable or compostable, one still must use a new one each time. Also, many people opt for the points plans because the quality of food is better. I'm very excited to hear about reusable containers coming into the marche. This will also save the university money they would have spent continuously buying eating ware.
This is late, and my group is already doing a clothing swap. Some other ideas would be a coffee or tea giveaway that requires residents to bring reusable mugs, recycled arts and crafts, or even a skill workshop, such as how to cook.
Dan Hale
I found it extremely surprising that The Deck Delehanty on Trinity Campus does not compost! When I spoke to Sheryl about this, she told me that since Delehanty is so small, UVM will not send a truck out to pick up its compost. I do not know if this is true, but either way, Delehanty ends up throwing away old and unwanted food. They may be a smaller dining facility, but they are still making and selling food.
My idea for an event is a Holiday clothing/gear swap. I am thinking that all leftover items are going to be donated to organizations around the Burlington area, such as the Good Will and Salvation Army
-Emily Casey
The food topic is one of the most interesting ones to me. I can't believe the incredibly massive amount of waste that is used just from getting food from behind the counter to someone's mouth. It just boggles my mind how much trash is accumulated from just one day in one building at UVM. It also amazes me how much food waste is, first of all wasted, and second of all thrown in the trash when there is a wonderful compost bin right next to it!! I guess it takes some time for people to learn how to use it, and some motivation.
For a Hall Council/RA co-hosted program, we did a clothing swap, which seemed to work out really well. People get really into it, and it seems to remain fairly full. I am impressed with the amount that people got involved and excited about it! It was a good experience.
I am always surprised by the lack of students who bring their own mugs. I always appreciate the staff at the City Market, in the Davis Center, for addressing the fact that you have brought a mug.... maybe this will help encourage others that over hear their enthusiasm!
An end of the semester even that we were thinking about was a clothing swap. This would be a good time for it, as everyone is packing up clothing to bring home for the month. And they are just fun! :)
-Hedda
1) I, too, have noticed a lot of contamination in the compost and recycling bins--particularly the Marche, but I'm sure it's present in the other dining halls. I think either people are confused as to what is compostable or recyclable and what is not. I think a great goal for Eco-Reps in the future is to really hone in on providing more information about such practices. I feel we're doing well with recycling. I think a focus on composting is the next step.
2) Jen, Holly, and I decided to do a movie showing with local snacks. We landed on King Corn--I had never seen it..turned out to be pretty good!--and we had snacks like apples, apple cider, organic popcorn, and cheese.
--Winter
I think that the food folks here are misunderstood. I'll admit, I came here this year with hatred for Sodexho and their multi-national anti-environment human-rights-stomping practices. Upon actually getting to know the people behind the operation, I have learned that they are really not all that bad.
Not only are people like Tom Oliver and Andy (of the Marche) really nice, but University Dining services is doing a lot to help facilitate our mission as Eco-Reps. Absolutely there are still problems, but I'm glad that I can now view the food workers as allies and not as enemies.
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