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`Millersville University dining is joining forces with students to make a more environment-friendly, green campus!
The Going Green Campaign was implemented to help cultivate a more energy efficient campus.
The University has already started taking steps in the “green” direction. Through the course of the campaign, suggestions have been made by students on what the University can do to make the campus “greener.”
The campaign has been a success, and Millersville is looking forward to obtaining sustainability.
In the dining halls, Millersville has placed suggestion boxes available for students‘ input on ideas to help achieve a green campus. “
“We had 100 suggestions to University Dining to go green. We have already put more than a dozen of the suggestions into place.
Everyone is pretty excited about it,” said Gerry Shehan, associate director of student dining.
Some of the changes taking place in the dining halls include discontinuing the use of disposable products like Styrofoam cups which were used for various things such as the waffle batter at the waffle making station. Instead, small plastic cups are now being used.
Seniors Thomas Sturtevant and Maria Brown both won bikes for suggestions on how to reduce the use of Styrofoam. Photo courtesy Janet Kacskos.
More energy efficient lighting is also going to be installed, and reusable bags are going to be used for merchant and take-out services.
A student on campus has begun a compositing committee which will also contribute to the going green process.
Students also have the chance to get more than the satisfaction of a green campus.
In the student suggestion box, the best one will be picked for a grand prize of a BMX bike. Organic cotton t-shirts are also being given to students to help keep them enthused about the campaign.
On March 24, Millersville dining and the Wellness committee will be hosting a “Weigh Your Waste Day.”
This is a proactive way of advocating the project on campus.
By “weighing your waste,” students will be able to see first-hand the amount of waste that is accumulated on a daily basis.
“We waste hundreds of pounds of food on a daily basis. We just wanted students to be more aware,” says Shehan.
The “green” campaign was supposed to last through February, but because of all of the success the University has seen thus far, it has kept running to achieve even more campaign goals.
Between the efforts of the students, University dining and the campus, going green at Millersville has come a long way and has the potential to keep growing.