Dans la Salle à manger 24/7, on entend souvent parler de gaspillage. Comme nous ne produisons aucun déchet, le tout est destiné au compostage, ce qui est quelque peu réconfortant. Dans la foulée de l’événement « J’aime la bouffe, pas le gaspillage » qui a eu lieu le mois dernier, je me suis posé une question bien simple : si nous gaspillons tant à la consommation, à quoi peut ressembler le gaspillage en cuisine? La Salle à manger se targue d’être un espace sans déchets, mais il me semble que cet exploit s’applique avant tout à l’aire de restauration. On n’y trouve aucune paille, aucun emballage, aucun contenant qui puisse se transformer en déchet. Alors, que se passe-t-il en coulisse, là où l’on prépare la nourriture? Cet espace serait-il lui aussi sans déchet? Pour m’aider à élucider ce mystère, j’ai demandé à Maryann Moffitt, des Services alimentaires, de m’aider à passer de l’autre côté du miroir. Dès mon arrivée en arrière-scène, je suis immédiatement frappée par le nombr...

 So in our lovely 24/7 Dining Hall we hear about the waste we produce all the time. I mean it’s not really waste it's all compost for us, not as bad as garbage, right. With the Love Food Not Waste event taking place last week, I asked myself the simple question: if we produce this much waste just eating, how much does the kitchen produce making the food we eat? You see the Dining Hall is zero waste but that is in the part where you and I eat. There are no straws, no wrappers, no containers, nothing that can become garbage. What about in the "back of house" where all the food is made? Is that also zero waste? Now figuring this out was a little harder than I thought so I got in contact with Maryann Moffitt from Food Services and asked her to show me around. First there were a lot of elevators and stairs in there, WOW! I would have definitely gotten lost. Luckily I had Maryann to guide me. We went right to the core of the question which meant the she actually too...

T.S Eliot wrote that April is the cruelest month and although for different reasons than his, I couldn’t agree more. Exams are stressful, your thesis might be due, you have to nail down a summer job or maybe even decide what your graduation game plan is. You’re saying goodbye to friends and professors for the summer, or maybe for longer. And on top of all this, you might even have to move out, move in or move home. I see moving as an opportunity to downsize and declutter. One of the central tenets or zero waste is minimalism, or at least that everything you own serves a purpose and was procured sustainably. But how do you get rid of the big things, like a kitchen table or all your glassware, and not just leave them on the side of the road, or worst, throw them away. The reuse economy is the best place to get things and give away things when moving. What is the reuse economy? It is so many things! The salvation army, consignment stores, selling clothing in facebook groups or even...

~ This is a piece about plastic that I really could live without and how to navigate normative grocery stores in a more eco-friendly way. Yes more than anything really, this will be a rage piece about unnecessary everyday plastic that really does not need to exist and what we can do to live without it. ~ I began thinking critically about the everyday items I buy each week at the grocery store around September when I started to transition more and more towards being plastic-free. Like most students, my life is a balance between trying to eat healthy and work hard and then eating my stresses away with sweets. We are all trying our best. Its exam time now. Nothing a few bulk chocolate chips can’t fix. It’s going to be all good. You know what isn’t all good? Foods packaged unnecessarily! Foods for sale that have unnecessary plastic packaging when you can get the same food in a plastic-free manner! So I am going to tell you how I really feel and we’re going to go through the grocer...