Go green
Dining Services and Housing make it easier for SIUE students to go green with more ecofriendly options
Kenneth Long
Issue date: 8/22/08 Section: News
Going green isn't as simple as getting paper instead of plastic anymore.
SIUE has begun to incorporate the idea of sustainability into nearly every part of campus, from residential areas on campus to the cafeteria.
Vicki Edsall, interim director of Dining Services, said Dining Services has made plans to advance their current policy for sustainability in the next year.
"We've always been as proactive as possible," Edsall said.
New policies for the upcoming fall semester include the introduction of a recyclable to-go container to replace the current Styrofoam containers and reusable cloth bags.
Sophomore actuary science major Anthony Steppe of Effingham said he thinks recyclable to-go containers is a step up from the old.
"Styrofoam just shouldn't be used," Steppe said. "It's really bad for the planet."
Other plans for the future include a "composter" for the dish room to help break down the waste.
One of the old staples for a greener campus is recycling, and even more will be recycled thanks to a tighter recycling policy for the plastic containers food products come in at the cafeteria.
Edsall said recycling in the cafeteria improved dramatically when the recycling bins for plastic bottles and aluminum cans were moved closer to the trashcans.
"Not everyone uses the (recycling) bins, but they're fuller than ever," Edsall said.
Edsall said one of former Dining Services Director Bill Canney's ideas for sustainability included growing produce on SIUE grounds.
"The university owns a lot of ground," Edsall said. "If we grew our own fruits and vegetables on campus, it would lower freight costs and allow us to say our food is home-grown."
While the cafeteria is a great place to recycle, Housing is helping to encourage sustainability by simply living on campus.
Director of Housing Michael Schultz said Evergreen Hall has become the model of sustainability for residential life from the time it was built.
SIUE has begun to incorporate the idea of sustainability into nearly every part of campus, from residential areas on campus to the cafeteria.
Vicki Edsall, interim director of Dining Services, said Dining Services has made plans to advance their current policy for sustainability in the next year.
"We've always been as proactive as possible," Edsall said.
New policies for the upcoming fall semester include the introduction of a recyclable to-go container to replace the current Styrofoam containers and reusable cloth bags.
Sophomore actuary science major Anthony Steppe of Effingham said he thinks recyclable to-go containers is a step up from the old.
"Styrofoam just shouldn't be used," Steppe said. "It's really bad for the planet."
Other plans for the future include a "composter" for the dish room to help break down the waste.
One of the old staples for a greener campus is recycling, and even more will be recycled thanks to a tighter recycling policy for the plastic containers food products come in at the cafeteria.
Edsall said recycling in the cafeteria improved dramatically when the recycling bins for plastic bottles and aluminum cans were moved closer to the trashcans.
"Not everyone uses the (recycling) bins, but they're fuller than ever," Edsall said.
Edsall said one of former Dining Services Director Bill Canney's ideas for sustainability included growing produce on SIUE grounds.
"The university owns a lot of ground," Edsall said. "If we grew our own fruits and vegetables on campus, it would lower freight costs and allow us to say our food is home-grown."
While the cafeteria is a great place to recycle, Housing is helping to encourage sustainability by simply living on campus.
Director of Housing Michael Schultz said Evergreen Hall has become the model of sustainability for residential life from the time it was built.
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