On February 2nd, 2017 Tufts Dining hosted the annual Waste Less Dinner in Dewick. At the dinner, students were encouraged to only take what they could finish, and to eat everything on their plate. Student volunteers collected and weighed any food waste before dirty dishes were sent through the conveyor belt into the dish room.
Food waste is one of the largest components in our landfills, and emits CO2 into the atmosphere as it breaks down.
Take a look at pictures from the event below!
Juleen Wong, A17, a volunteer at the Waste Less Dinner, disposes of food waste before sending the plate back into the kitchen.
Students line up to hand volunteers their dirty dishes at the Waste Less Dinner.
Dana, Manager of Dewick-MacPhie (right), and Gary, Manager of Hodgdon (left) attend the Waste Less Dinner.
Students collect the food waste from Waste Less Dinner attendees’ plates.
Students volunteer to help run the Waste Less Dinner.
A view of the food waste station from above
Tufts Dining provides information about reducing food waste at Tufts.
This spring semester, 10 Tufts labs are participating in The Freezer Challenge (4 on Boston Campus, 2 Dept. of Engineering, 4 Dept. of Biology) –including the labs of Stuart Levy, Karl Munger, Catherine Freudenreich, Sergei Mirkin, Juliet Fuhrman, Nikhil U. Nair, Jamie Maguire, Thomas Biederer, and James Van Deventer. Their goal: to optimize their freezer use to be as energy efficient possible. In fact, a lab freezer—one of the most energy intensive pieces of equipment in a research lab—consumes the same amount of electricity as the average U.S. household each year. At Tufts, research labs and hospital facilities have the largest impact in production of waste, use of water, and consumption of energy.
This spring, with the help and support of the Tufts’ Green Lab Initiative, Tufts’ labs will be working to reduce their freezers’ energy consumption!
If your lab hasn’t joined the 2017 Freezer Challenge, do not fret. Here are 5 easy steps you can take to increase your lab’s energy efficiency:
- Take inventory of your freezer, consolidate, and share space – post the location of specific items on the freezer door so that they don’t get lost, buried, or forgotten. Be sure to clearly label your samples with the date, type of sample, and researcher’s name, and discard any old, unwanted samples. Try to keep your newly cleaned out freezer full for maximum efficiency by sharing with others.
- Set Ultra Low Temperature (ULT) freezers at the highest required temperature (-70°C is adequate for most bio-molecules and many microbial cultures and DNAs can be stored at -20°C).
- Install ULT freezer monitors with alarms that will notify you of temperature failures & keep your samples safe.
- Keep your freezers in a well-ventilated area – this helps reduce excess energy consumption by avoiding external heat sources.
- Defrost & clean your freezer – try to do so at least once a year to remove any blockages to a proper seal and clear space for sample storage. Clean dusty condenser filters to clear blockages to heat removal.
As a bonus tip, consider purchasing a more efficient ULT Freezer. New, conventional ULT freezers use between 16 and 22 kWh per day, overtime they can become less energy efficient. Energy efficient units can use as little as 8kWh/day, which can make a huge difference in your lab’s energy use! You can also save money by purchasing a ULT freezer! Utility companies frequently offer large rebates to labs who switch.
Food Tank (www.FoodTank.com) is one of the fastest growing nonprofit organizations around food and agriculture issues, focused on building a global community for safe, healthy, nourished eaters. We spotlight environmentally, socially, and economically sustainable ways of alleviating hunger, obesity, and poverty, and create networks of people, organizations, and content to push for food system change.
Food Tank (www.FoodTank.com), in partnership with The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University, is excited to host the inaugural Boston Food Tank Summit on April 1st. This event will feature more than 35 different speakers from the food and agriculture field. Researchers, farmers, chefs, policy makers, government officials, and students will come together for interactive panels.
Food Tank is looking for some high-energy, high-enthusiasm, talented, and committed volunteers to help us with the Summit.
At past Summits, volunteers have assisted with:
- Registration & Ushering
- Food & Hospitality
- Social Media & Photography
- Speaker Interviews
- Show Production
The ideal candidate will have:
- Demonstrated experience in and passion for food and agriculture issues.
- Excellent communications skills
- Attention to detail.
- Social media, photography, film, or performance skills are a plus
- Conference, event, marketing, and customer service skills are a plus.
- Restaurant or food handling skills are a plus.
- Skills in stage management or TV production are a plus.
To apply, please send a resume and your availability on April 1st to Vanesa Botero-Lowry (firstname.lastname@example.org) with “Boston Summit Volunteer” in the subject line.
Sometimes, it can feel like there isn’t much to be done as an individual seeking to combat the state of our environment, particularly as courses gear up and overwhelm students with reading, problem sets, papers, exams, and stress. If you are feeling a little lost or can’t find your place in the environmental movement, or you just want to talk to really cool, interesting, and motivated Jumbos, be sure to stop by Carm and Dewick between 5pm and 7pm on Monday nights. That’s right, this semester Eco-Reps are back at it again with the Meatless Mondays.
If you’ve ever walked into the dining hall around this time before, you have probably noticed a table of eager Eco-Reps asking you if you’ll eat meatless tonight. This semester, be sure to say hello and talk to them about any of your environmental interests, comments, questions, or concerns. Eco-Reps are a wonderful resource to us students on campus. They are here to help and support us through our semester in a more sustainable way. Each week, they will be talking to us about different environmental themes, including topics in sustainable agriculture. Take this opportunity to learn more about ways that you can make a difference in your daily choices!
Recently, you may have noticed some big changes in recycling on the Medford and Somerville campuses: all recycling is now mixed, meaning there are now only types two bins at waste stations across campus: trash and recycling!
Research shows that an effective way to capture more recyclables is to pair trash containers with recycling containers. Your waste station should have BOTH types of bin listed below:
Gray trash bin with white “landfill” label
Gray recycling bin with:
- Blue “mixed recycling” label
- Light blue bag
- Blue UFO-shaped lid
Now, that’s a good looking waste station!
If the waste station in your dorm, office, or classroom doesn’t look like the photo above, please submit a work order through Maximo.
During the transition to mixed recycling, Tufts strategically reduced the number of waste stations in each building. This helps with efficiency (regarding the time to empty bins) and sustainability (reducing the number of plastic liners we use reduces our overall impact!). Your original central waste station may have been moved to another area on your floor or removed entirely during the transition, however, please do not move any waste receptacles. If you feel that an error has been made with your waste station please submit a work order through Maximo and contact email@example.com with specific questions.