Staying In to Save Waste

March 2009
FoodService Director;3/15/2009, Vol. 22 Issue 3, p18
Trade Publication
The article recounts how the Eat IN-itiative was implemented at the University of Maryland in College Park. According to Bart Hipple, assistant director of communications for Dining Services, they switched from using polystyrene products to using Bagasse clamshells. They discovered what they wanted people to do was reduce the amount of carry out they were using. The signage used urged students to plan ahead to meet friends in the dining hall, and they explained how dining in helped keep costs down.


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