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University of Wisconsin – La Crosse students are passionate about protecting the environment, but they need help reducing food waste. So UWLC Sustainability Intern Josie Talbert began educating them about how to reduce the volume of food wasted.
Josie created a campaign focusing on food wasted at Whitney Center, the main resident dining hall. Setting up a table near the dish return, she asked students to put their excess food in her trashcan. After one hour, she collected 45.5 pounds of food waste. This became the baseline for food waste-reduction goals. With these results, she held two tabling events, encouraging students to pledge to stop food waste and then post it on social media. If they did, they were entered into a drawing for prizes. The table also featured statistics on food waste in America, and the difference between landfill waste and a compost bin.
Overall, students were more than willing to pledge. They also discussed personal struggles with food waste and learned about food preservation. This campaign will continue focusing on everyday tips to reduce food waste and preserve food. An event is planned for “Stop Food Waste Day” in April.
May is Asian American and Pacific Islander Heritage Month, a time to honor and recognize the unique cultural experiences and contributions of Asian and Pacific Islander Americans. We’re dedicated to building a fairer, more inclusive world where everyone is empowered to tell their stories, starting with our own people.
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May is Asian American and Pacific Islander Heritage Month (AAPIHM), a time to show appreciation for the distinct cultural experiences and valuable contributions of Asian and Pacific Islander Americans. We’re celebrating alongside associates who are honoring the month and sharing their stories.
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To help children in foster care, Chartwells at Northern Kentucky University participated in the “Share the Love Bag Drive” through the DCCH Center for Children and Families.
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