Steven's Dining Hall and the Hornet's Nest Snackbar at Vermont's Lyndon State College have recently implemented a new system of composting waste in an attempt to lessen the impact LSC students have on the environment and significantly lower the campus's environmental footprint.
All food and take-out utensils, including plates, forks, knives, and spoons are now composted daily to reduce the amount of waste that accumulates in the dining facilities at LSC.
Students may have recently noticed the posters and napkin dispensers with multiple facts about recycling around the Hornet's Nest. The main message found there states, "At ARAMARK Higher Education, we have a deep respect for and commitment to protecting and improving the environment. We work to reduce our environmental footprint while delivering exceptional operational results."
Since September of 2008, ARAMARK has diverted over 60 tons of food waste to composting, including the excess grease used in grilling. There substantial efforts at LSC and other schools who use ARAMARK as their food supplier has greatly helped reduce the amount of waste that college students create in dining halls and snack bars.
While composting started at LSC just two weeks ago, it has already made a dramatic impact on the amount of trash thrown out. Students are using the composting option more and more with some help from a large poster indicating what can and cannot be recycled.
Because most food in the snack bar is used before it expires, little is actually composted, according to Hornet's Nest worker Drew Harding. But whenever a food item is no longer fresh, it is composted. Each Sunday, the sandwich bar is also emptied and composted to be replaced with fresh supplies. Students are also encouraged to take only what they will eat, and to avoid having leftovers.
The new composting program is not the first time LSC has attempted to lessen the impact students have on the environment. Last year, a campus-wide program was put in place to replace regular light bulbs with more energy-efficient alternatives. That program proved to be successful, and composting seems to be going down a similar path.


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UT student-run international buffet features Volunteer Week theme

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Best-selling health & lifestyle author Anne M. Fletcher is speaking at campuses nationwide.

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We're committed to protecting and improving the environment by weaving an essential Green Thread through every aspect of our business.
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