Two students on campus spent three weeks saving their plastic from the dining halls this year to see how much is used. Due to COVID safety precautions, Dana Dining Hall, Northstar Cafe and other campus eating spots have been serving meals in single-use containers. 

Becca Shyne ’22 and Melina Slinn ’22 collected their reusable containers from meals and drinks from Dana and the pub. This included their takeout, as well as individual drink orders and purchases. 

The intent was just to clean all the plastic for recycling but as the amount grew their perspective changed. Shyne said she and Slinn were surprised with the numbers they had collected. “We know that a small fraction of the student body actually cleans their plastic, so we didn’t want to recycle our plastic with theirs,” Shyne said. “Plastic cannot get properly recycled if it is dirty so we don’t want to improperly dispose of our waste.”

Shyne and Slinn will now continue to collect the plastic they use for the rest of the semester and recycle it themselves as the end to avoid any issues. “This is also a challenge to us in a way,” Shyne said. “We want to decrease our carbon footprint and this is a physical representation of our efforts.”

Shyne thinks it is a good idea for other students to do this as well, to make sure the recycling can be accepted.

While St. Lawrence Dining Services have to continued with disposable containers due to the pandemic, students can still work to lessen their own carbon footprints. “I recommend that people clean their recyclables and look for the number on the plastic. Only certain numbers can be recycled and if one piece is incorrectly thrown away, the whole recycled batch will be thrown in the trash,” Shyne said. 

Students can also use reusable silverware, however not reusable cups at this time. It is also important to be aware of how much plastic students consume.

(Pictures below)

One week worth of plastic from dining services. PHOTO CREDIT: REBECCA SHYNE ’22

Three weeks worth of plastic from dining services. PHOTO CREDIT: REBECCA SHYNE ’22