University of Wisconsin–Madison
Imagine a meal from your favorite restaurant. Now imagine one-third of it sitting in a truck, heading to a waste facility. This is the reality for most eating establishments. A large quantity of a restaurant’s most ordered food is prepared at the beginning of the day, and the portions that are not sold are wasted. …
When Malorie Garbe became the Sustainability Coordinator for University Housing in July 2020, she faced a unique experience with Sustainability Move Out. Her predecessor, Breana Nehls, had developed the program to donate or recycle as many belongings as possible when first-year students departed the residence halls at the end of the spring semester. But in …
If you had to guess the consumer material that causes the biggest sustainability headaches, what would you pick? For most, the answer would probably be plastic, and for good reason. Plastic is literally everywhere: on the highest mountains, in the deepest ocean trenches, in the atmosphere, even in your table salt. And because of the …