SRU students may have noticed the change from plastic bags to compostable ones at dining locations on campus in early November.
This change has been a work in progress since senior Abigail Lushefski was hired as the Sustainability Intern for RockDining two years ago.
She has implemented a variety of sustainability initiatives for RockDining, including the latest change to compostable bags at dining locations across campus.
Lushefski said it all started as an idea she pitched to her boss, Jason Seiple, after noticing the amount of discarded plastic on campus.
“We were like, ‘what ways can we change this? How can we make this more sustainable?’” Lushefski said.
She found a company called Plastech, whose goal is to create a sustainable future through plant-based and plastic-replacement materials.
The new bags at RockDining locations are produced by Plastech and made from corn starch.
Plastech bags biodegrade between 90 and 180 days in any environment, making them a sustainable option in comparison to regular plastic bags.
Plastic bags can take 1,000 years to biodegrade, leaving behind chemicals and microplastics in the soil.
Lushefski said that this program will save 180,000 plastic bags a year from being used at SRU, not counting winter break and summer break.
Lushefski discussed the extensive process of switching to Plastech bags successfully.
“Through meetings and communication, we were able to make it happen, which was great, because this was the one thing when I first came into my internship that I was like, ‘we need to change this’,” Lushefski said.
Lushefski was interested in the position because it was related to her studies as an environmental studies and sustainability major.
“I think with my major being sustainability, I was already passionate about it,” she said. “And coming in, I already saw things that the university could change, and this internship gave me the platform to facilitate that.”
Lushefski said being able to educate students about sustainability is important to help them stay cognizant. “I feel like sustainability isn’t talked about enough as it should be,” she said.
She feels the visual representations on campus, such as posters and tables, help to educate students.
Lushefski said the goal is to continue to provide materials from Plastech to RockDining locations, such as compostable to-go containers and utensils.
RockDining has also implemented several other sustainability programs, including 412 Food Rescue.
412 Food Rescue is a nonprofit organization that collects surplus food and distributes it to people experiencing food insecurity.
“All of our food that would go to waste, we actually package and donate to 412 Food Rescue,” Lushefski said. “They come pick it up, and take it to food pantries, homeless shelters and anything in between.”
According to 412 Food Rescue, 97% of food waste ends up in landfills, which significantly contributes to methane emissions that are a major contributor to climate change. Reducing this waste is beneficial in mitigating climate change.
Boozel Dining Hall also has a “Weigh the Waste” wall, where the daily weight of food waste is displayed to educate students on the amount of food waste generated by discarding plates that are not finished.
“To create a large impact on campus, but also something that contributes to a larger sustainable purpose,” Lushefski said about the goal of the initiatives. “Something bigger than myself.”
The sustainability internship position will be open next semester for any students interested in applying.
