Safety & Sustainability: Reusable Dining during COVID-19
April 15, 2-3pm EST
The confusion around COVID-19 caused some well-documented suspicion of the safest ways to share materials like dishes or re-usable bags. The plastic industry was quick to encourage single-use plastics as the safest option, even without significant evidence.
To avoid an increase in landfill disposables, these campus dining operations took advantage of the changes under the pandemic to both keep their campus safe and move to a zero waste alternative. Stream this webinar to learn more about how your campus dining could transform to a safe, sustainable and affordable program.
Presenters:
- Sarah Levesque, Northwestern University
Sustainability Director – Compass Group
See Sarah’s Presentation slides - Andrea Norris, Oregon State University
Marketing & Development Coordinator- Materials Management/Campus Recycling & Surplus Property Management - Lily Butler, Oregon State University
Student Program Assistant
See Andrea & Lily’s Presentation slides
To learn more about the content in this program, read our case study created with Northwestern University in the summer of 2020.