WVU Food and Dining reduces plastic pollution through sustainable efforts on campus

Thousands of students reach aimlessly for plastic straws, lids, cups, and to-go containers as they rush to class, not thinking about the effects it brings to the environment.  Recently, WVU Dining Services and other food establishments like Taziki’s Mediterranean Café have worked to make a lasting impression on reducing plastic pollution on campus.

Although plastic is known for being cost effective and versatile, its effect on the environment is far worse than their benefits.  In fact, Stephanie Toothman, conservation specialist at the WVU Office of Sustainability, said that most plastics are single-use and cannot be recycled, making them even worse for our environment.

“These non-recyclable plastics are created with chemicals, which leak toxins,” said Toothman, “These toxins then get into waterways and become poisonous when ingested.”

Plastics are made to be incredibly durable, causing them to be full of harmful chemicals and nearly impossible to fully decompose.  Instead, these plastics get smaller and smaller, and are eventually ingested by fish and other marine life. These chemicals slowly make their way into the bodies of humans and other living species through the food chain.

“There are incredible links to long term health problems in humans and other species,” said Toothman.

Plastics can also contaminate soil and affect plant life.

Morgan Rupp, the general manager of the Evansdale Crossing Taziki’s, said that these environmental impacts are what inspired the two on-campus Taziki’s to implement their “no straw, no lid” campaign in their stores.  Rupp said they have seen a significant reduction in waste since establishing the campaign.

“I used to go through maybe five or six sleeves of lids every two to three days, which is a lot, and now I go through maybe one sleeve every three to four days,” said Rupp, “Same with straws.  We used to go through a box maybe once every day, and now I go through one every week. So we have cut back significantly.”

Straws and lids are still available to students upon request.  However, Taziki’s and a few other restaurants associated with WVU still serve styrofoam in their restaurants, which is another form of plastic that cannot be recycled.

“For Taziki’s as a whole, it was easier for us to make one small step to reduce plastic waste,” said Rupp, “That was an immediate step we could do.  For our styrofoam cups and containers, we are looking into more biodegradable and environmental friendly packing.”

WVU Dining Services has implemented their own practices to reduce plastic pollution too.  Whitley Warbel, marketing specialist for WVU Dining Services, encourages students to dine in instead of on the go, that way students can use rewashable cups and silverware.

“Not only is it a great idea to sit and meet new people, it's a great idea to eat in because it helps.” said Warbel, “It substantially helps.”

Warbel said students can also pay $5 at Terrance Place for a an “ozzi box,” a reusable to-go container that students can use and replace each time they visit.  Toothman said she commends efforts like these from both Taziki’s and WVU Dining services.

“I give them the highest praises,” said Toothman, “They are not only doing business, but they are also thinking about the long run.”

Although there have been accomplishments, there is always room for improvement.  Warbel said that becoming a sustainable operation is a gradual process.

“Our effort is to turn everything over and make it as sustainable as possible,” said Warbel, “Although we would like it to happen in one solid swoop, that isn’t exactly realistic.  Sadly that is not an overnight type of venture, but the efforts are in place certainly.”

Reducing plastic pollution does not have to stop there.  There are numerous, simple practices that students can implement into their day-to-day lives.  Globally, more than over 300,000 tons of plastic is used every year, with only 9 percent being recycled, according to the UN Environment website.  Making these changes could make a significant impact on the environment.

Toothman said the first step should be to learn what products can and cannot be recycled, as well as how to properly recycle them.  Some recycling tips include disposing non-recyclable items like napkins into a landfill bin, and rinsing liquids from containers before recycling them.  Students can also carry reusable straws and cups, refuse plastic cutlery, and speak up against practices they do not like.

Toothman said she encourages students to ask themselves, “How can you live your life without generating the waste to begin with?”