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Environmental Science and Policy
Food and food related product waste is a major concern throughout the world. At a local scale, it has become an issue at Smith College. This study conducted a sustainability analysis on the new dining system, the “neighborhood model”, implemented at Smith College in fall of 2004, We observed distinct partitioning in the amount of food and food related product waste generated by Grab ‘N’ Go dining halls compared to traditional dining halls at Smith. At two non-Grab ‘N’ Go, Chapin and Hubbard, and two Grab ‘N’ Go houses, Tyler and Cushing, we recorded the number of students attending per meal time and the amount of food waste and food related product waste in pounds for three random days over the course of two weeks. Both houses with Grab ‘N’ Go food service produced greater amounts of food and food related product waste per capita (Chapin 9.37 lbs per capita, Hubbard 5.61 lbs per capita). Conversely, houses with traditional dining service produced relatively few lbs of waste per capita (Tyler 5.51 lbs per capita, Cushing 5.15 lbs per capita). It is evident that the large quantities of waste being produced in Grab ‘N’ Go houses does not make the “neighborhood model” a sustainable system. Thus, we recommend changes the model toward a more sustainable system.
© 2005; Irma Torres-Leon
Torres-Leon, Irma, "Sustainability Analysis on the new Smith College Dining System: Grab ‘N’ Go vs. Non Grab ‘N’ Go Houses" (2005). Capstone, Smith College, Northampton, MA.
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