Going Greener at the CPGC Café
The café's managers are working with Haverford’s Committee for Environmental Responsibility (CER) to update the café’s recycling system and institute a new composting system. A “Lunch and Learn” will be held on April 14 at 12:30 to tell the campus community about the efforts.
One of the biggest changes: all events held in the café are now required to be “green,” regardless of whether or not they are related to the CPGC. This entails using recyclable or compostable utensils and plates, as well as biodegradable coffee cups. These types of supplies are more expensive, but the café’s managers feel that it is a small price to pay for helping the environment.
Previously, only plastics “1” and “2” could be recycled. The greener version of the café now recycles plastics “1” through “7” and is single-streamed, meaning all recycling conveniently goes in one container. If it is easier to recycle, the managers of the café figure that its customers will be far more likely to do so.
Claudia Kent, Haverford’s grounds manager and CER coordinator, and Dining Center director and CER member John Francone are both helping the café go greener. With their assistance, waste matter such as coffee grinds, biodegradable paper supplies, and any food besides meat or fish is being transported daily from the café to the DC’s compost site. From there, Kent picks up the containers of food waste and bio-degradables, and takes them to a location on campus where they are mixed with wood chips, grass clippings and other material and composted. The compost is then used in the gardens around campus.
The “Lunch and Learn” event taking place at the CPGC Café will provide a chance for Haverford community members to get a more in-depth look at what going “greener” entails. Members of the CER and the café managers will all be present to answer questions about the new systems and explain why it will be worth spending a little extra green to be green. The hope is that the community, especially students, will start to get excited about sustainability and helping the environment for a greener future.
--Mike Troup '11