DOC First-Year Trips / Sustainability

Sustainability and Trips

DOC Trips has a strong commitment to sustainability. Each year we look for ways to make our program more environmentally and socially sustainable. That includes who we do business with, how we use the trails, what food we buy, and which fuel we consume on our adventures.

Leave No Trace

We recognize the strain that 1,400+ travelers can put on the Appalachian Trail system over a few weeks. Therefore, we train all trip leaders in ’LNT’ (Leave No Trace) camping. That means packing out all waste, respecting wildlife and other trail users, and not engaging in high-impact use such as making campfires. Leaders make sure to teach trippees how to enjoy the outdoors in a manner that will allow New Englanders to enjoy their backyard for years to come.

Food

Trips sources as much local and organic food as possible during Trips. This way we support our local community, ensure students have safe and nutritious meals, and do something good for the planet! Some fun facts:

• While in the woods trippees eat a vegetarian diet. With over a thousand trippees and hundreds of trip leaders, eating vegetarian has huge savings for the planet. By eating this way we reduce our carbon footprint by approximately 30 pounds of CO2 per trippee (compared to a normal meat-based diet)!
• All meals on the trail are cooked using Trangia stoves. Trangias were designed in the 1920's by the Swedish and they still are one of the most environmentally-friendly ways to cook in the woods. They burn grain alcohol which is renewable, non-toxic, and does not emit harmful byproducts when burned.
• Trippees bring their own reusable bowls and silverware from home, and upon arrival receive their own ’eco-mug,’ a reusable mug given each year that can be used to get discounts at all Dartmouth dining locations.
• New this year, is an all-local meal at the Moosilauke Ravine Lodge and at the BBQ in Hanover.
• Local highlights (both for taste and food-miles traveled) include Wallpole Ice Cream, Cabot Cheese, and vegetables from Dartmouth’s own organic farm.

Transportation and Waste

• The transportation routes which zigzag across New Hampshire's backwoods are planned to maximize efficiency for each mile traveled.
• We will also be using B5 Biodiesel in all coach buses this year and are working to incorporate even more biodiesel in the future.
• The Big Green Bus a student run bus that runs on 100% waste vegetable oil (and travels across the country each summer promoting sustainability) will also be used this year to shuttle students during DOC Trips!
• Nearly all food waste at the Ravine lodge and in Hanover is composted!

How can you help Trips be green?

• Use public transportation such as train or bus to get here!
• Know other incoming freshmen from your area? Carpool to Hanover! Even if you don't, this is made easier by using the Dartmouth sponsored Zimride application found here.

• Rather than buying all new gear, check out your local goodwill, salvation army, or army/navy surplus store for slightly used, but still highly functional gear...many good hiking packs, wool clothing, and much more can be found for next to nothing!
• Donate to the DOC Trips Green Fund! Many initiatives mentioned above are sponsored by Trippees (just like you) through generous donations to the Green Fund. On your Trips payment form you can opt to give as little or much as you can to help support our efforts to make DOC Trips as environmentally friendly as possible.

Want to learn more?