Wednesday, Oct 07, 2015
This Week in World View
Octoberfest (Assorted Sausages & Pretzel Rolls)
Lunch: Roast Chicken with Polenta
Soups: Curry Cauliflower; Tomato Tortellini
Vegan: Curried Chickpea Pocket
Gluten Free: Turkey Sandwich
Salad: Spinach Salad
Lunch: Caesar Chicken Salad
Dinner: Salmon, Corn & Wild Rice
Late Night: Chicken Stew Bread Bowl
Soups of the Day: Beef Barley; Chipotle Sweet Potato
Burger of the Week: Mushroom Swiss Burger
It's tempting to pile the plate high when your hungry, but how much will you actually eat? By raising awareness of how much food is discarded, Claire Beskin ’16, Francesca Governali ’18 and Margarita Ren ’18 hope to inspire other students to be thoughtful when filling their plates.
During dinner on April 22nd, these students organized a project asking students to scrape their plates into bins. After it was all done, they had collected 132 lbs. of compostable waste from 569 students – nearly ¼ of a pound per person.
When visiting the Class of 1953 Commons, diners normally put their dishes, napkins & trash on the dish carousel, and DDS staff members sort it between compostable waste, reusable dinnerware and the random bits destined to be recycled; very little ever makes it to a landfill, but there’s always room for more sustainable choices.
The Dartmouth Card Office is introducing GET Funds, a new way to track your dining plan spending (as well as DA$H and other accounts on your Dartmouth ID Card). GET Funds is available as a webpage and as an app.
Last Updated: 9/29/15