Williams College expands No Environmental Impact Program

The goal of the program is to collect 750 pounds of silverware, bowls, cups, carryout containers and pagers, valued at $4,000.

WILLIAMSTOWN, Mass.—Last week, the Dining Committee presented plans for The No Environmental Impact Program to College Council (CC). Abby Belcrest ’16, student chair of the dining committee, explained that Bob Volpi, director of dining services and Gayle Donohue, assistant director of student dining, are the “leading minds behind the project.” The goal of the program is to collect 750 pounds of plates, forks, knives, bowls, cups, carryout containers and pagers, valued at $4000. The program will span from May 21 to May 29.

“Unfortunately this number is only a small fraction of the total cost of dining ware lost during the 2013-14 school year and summer, but the [dining] staff hoped to start the program with a goal that was challenging yet attainable,” Belcrest said.

The Dining Committee said that the replacement cost of service ware from July 1, 2013 to April 30, 2014 was $29,375: $21,274 on plates, silverware, and cups; $6845 on take-out containers, and $1256 on pagers.

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