“I know some students may be confused or skeptical about what happens after you drop off a plate or eco-clamshell at the tray drop,” Merel said. “Behind the scenes, Dining’s dish room staff are sorting out recyclables, compostables and trash from discarded plates before placing them in a water and energy-efficient dishwasher where the eco-clamshells get scanned back into the system.”
According to Merel, the Marketplace’s eco-clamshells and sorting system are a small change with a big impact — in a way, ‘leave it to the professionals.’ This sorting process and use of water and energy efficient dishwashers is responsible for a huge reduction in food, water and energy waste, along with increasing our composting and recycling impact, Merel said. This system properly sorts compost, recycling and trash and reduces landfill-bound waste.
Eco-clamshells are the newly implemented reusable to-go containers as of Fall 2023. According to Maia Adams (senior), the lead sustainable dining intern, these have been one of the most impactful additions to the Marketplace. Adams said they have saved over 55,000 containers from going to the landfill.
“I would say the initiative that’s most effective so far is definitely the clamshell program,” Adams said.
According to Adams, there is a high success rate on campus regarding the use of eco-clamshells.
“We have a 98% return rate at Oxy,” Adams said. “Over 95% of students and faculty are signed up, which is really awesome.”
Campus Dining analyzes the environmental impact using a platform called Topanga. This system measures the amount of water, carbon and landfill mass saved by each reusable container. According to Adams, 5,468 pounds of waste, 37,059 pounds of carbon dioxide and 35,682 gallons of water were saved by these reusable containers last year alone.
“When we’re thinking about single-use and reusables, we also have to think about the whole life cycle of a product,” Merel said.
The life cycle of a product accounts for the raw materials required, the energy and resources used for producing it, packaging and distributing it and the emissions throughout this entire process. Reusable containers extend this life cycle to its full potential, unlike single-use items.
Campus Dining, Food Systems and Sustainability Liaison Intern Sarah Jageler (junior) said students’ involvement is important.
“We have a smaller footprint, but we have an impact on the community, and our practices do contribute to the greater landfill, and the food systems, and the businesses around us,” Jageler said.
Jageler said she sees the direct impacts of student involvement. Higher student involvement leads to more feedback, and therefore the interns are able to look into new projects and build a culture of sustainability, she said.
“The more students that participate, and then go into the real world, will hopefully make better choices because of the choices they made here,” Jageler said.
Contact Cali Carter at ccarter2@oxy.edu
