University of Richmond has slowly but steadily introduced efforts to reduce its campus-wide, local, and national environmental impact, most notably with its commitments to achieve carbon neutrality by 2050 and to divert 75 percent of waste from landfills by 2025. Yet most eateries on campus offer their food and beverages to the hundreds of customers they serve every day only with single-use serve ware, an incredibly expensive practice in terms of cost, energy use, and environmental impacts. This proposal suggests introducing a “for-here” option–serving food and beverages with reusable serve ware–at all eateries on campus that currently do not offer one. The introduction of reusable serve ware, in tandem with an update of the current single-use to-go serve ware (such as switching to entirely post-consumer, recyclable, plant-based, or compostable materials), could help significantly reduce the University’s waste production and support efforts to reach its waste diversion goal. This project also has the potential to provide marketing opportunities for eateries, programming opportunities for the Office for Sustainability, and learning opportunities for students; enhance customers’ dining experience; and help improve the University’s rankings and reputation.
Jones, Caroline. "Green Dining Proposal." Poster for Environmental Studies Senior Seminar, University of Richmond, April 20, 2018.