Feb. 14—Even though University of Maryland officials have worked to promote green initiatives on the campus, that goal may be difficult to accomplish in the Stamp Student Union food court, where affordability often outweighs sustainability in large-scale restaurant chains.
Many vendors use containers made of polystyrene foam, which is lightweight and retains heat, but cannot be recycled. While Dining Services is encouraging some vendors to switch to environmentally friendly alternatives, other materials cost more, which would drive up food prices — a move many simply aren’t willing to make.