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App State Campus Dining cuts back sustainability

By Mickey Hutchings

The Appalachian reports that university dining is cutting back on sustainable practices in order to accommodate a smaller budget and protect students against the novel coronavirus. Disposable cutlery and individually packaged condiments are now offered in the dining halls so multiple individuals aren’t in contact with the same item. Plastic foam was also reintroduced, replacing compostable containers, after the UNC System instructed institutions to cut expenses.

According to Chief Sustainability Officer Lee Ball, Chancellor Sheri Everts looked over the decision to bring back plastic foam to-go containers. Campus Services and the Office of Sustainability chose the lower-priced option of plastic foam over compostable paper because of the many containers the university would need to purchase to serve everything to-go this semester.

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