Students keeping kosher without an unlimited meal plan may find it more convenient to dine at 104West! this semester on Friday nights due to a new Shabbat Meal Plan introduced by the kosher dining hall on Monday.
Located just two miles from the Cornell campus, the Cornell compost facility collects compost from a multitude of sources, such as the College of Veterinary Medicine, dining facilities, greenhouses, plantations and polo fields. In 2006, Farm Services, the organization that manages the compost facility, reported that the Cornell campus generated 6,337.84 tons of organic waste.
Despite market volatility and increased operational costs, Cornell Dining has attempted to keep prices low for its coffee products, according to Karen Brown, director of marketing and communications for Campus Life.
Cornell has gone green with Goldie’s, a new on-campus eatery that opened on Jan. 20. Cornell Dining said that this is their most environmentally friendly eatery yet.
After recent salmonella outbreaks, the spotlight has been on egg production practices. On Tuesday, experts discussed one aspect of the egg production process, the issue of caged or caged free egg production.
With the growing need to be green, many dining halls on campus have, since October 2008, begun to join the growing trend of tray removal for sustainable purposes.
“We’ve reduced food waste in those dining rooms, which we’ve gauged to be about three ounces per person, on average,” said Karen Brown, director of campus life marketing and communications. A conspicuous absence of trays: Many dining halls throughout campus have opted to eliminate trays for sustainability purposes.
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