Happy 2017, Hokies! It’s a new year, and a new semester here at Virginia Tech. As we gear up for spring classes, I want to introduce myself. My name is Gwyneth Manser, and I’m the new Sustainability Manager for Virginia Tech’s Dining Services (and Housing and Residence Life, too!).
A little about me: I recently completed my Master’s in Science in Geography at Portland State University, where my research and classes focused on food justice, urban agriculture, and sustainability. I also hold degrees in Anthropology and Environmental Studies from Emory University. I’ve done everything from working on an organic farm to working as a park ranger, and in my spare time I enjoy cooking, gardening, and exploring the outdoors. I’m excited to learn more about Blacksburg, and to contribute to the ever-growing conversation about sustainability on campus.
Virginia Tech Dining Services has a long history of sustainability efforts, and many of those initiatives were spearheaded by previous Sustainability Coordinators and Interns working with Dining Services. My predecessors, Andy Sarjahani, Rachael Budowle, Elena Dulys – Nusbaum, and Rial Tombes, led the way by implementing and expanding a composting program, bringing reusable to-go containers to VT, and helping to expand the Dining Services Farm at Kentland Farm, to name but a few projects. From supporting zero waste events on campus to helping VT go “(styro)foam free” we’ve come a long way, but we still have further to go. I’m thrilled to be a part of that progress.
Have ideas about what we can do to help VT’s Dining Services “go green?” Have any feedback on our previous efforts? Feel free to leave a comment below, or tweet us at @VTGreenDining. You can also send me an email at email@example.com. Don’t be a stranger!
Dining Services and Housing and Residence Life
When you order “to-go” you have more options now.
Compostable To-Go Containers are available in Owens Food Court, Hokie Grill, Turner Place, and West End Market for your to-go meals. All large, 9 inch compostable to-go containers cost $0.20 cash/ $0.10 flex to use.
Reusable To-Go Containers are available at Owens Food Court, Turner Place and West End Market. For $3.50, buy-in to the Reusable To-Go Container program and use this program your entire college career and you save $0.20 cash/ $0.10 flex every time you use it.
Remember to ask for your meal in a Reusable To-Go container when you order and buy in or hand over your token to the cashier. All Reusable To-Go containers should be returned to one of our three OZZI machines located in the units where we offer the program.
Volunteer with us this coming Sunday 8/23. Spend your Sunday afternoon in Lane Stadium welcoming incoming freshmen and promoting sustainability on campus!
There are two shifts available on Sunday, set up and clean up, respectively. Volunteers will be able to eat at the event and are encourage to work both shifts, if able. Please follow the link below to sign up!
Volunteers from 2014 Zero Waste Welcom PIcnic. This could be you!
Bottles & Cans in the Recycling…
Everything else in the compost!
Let’s make this year’s picnic just as much of a success!
Celebrate Earth Day with a fresh, local tomato.
Visit D2 for lunch this Wednesday,EARTH DAY, April 22 for our local tomato caprese station. We’ll be serving a variety of tomatoes grown just a few miles down the road in Dublin, VA at the Red Sun Farms greenhouses.
With the start of a new semester, brings a new inititative from VT Dining Services: Compostable To-Go Containers. These containers replace all foam clamshell containers in the units. You will find these containers at Owens Food Court, Hokie Grill, West End Market and Turner Place.
Please remember to order “for here” when you’re eating in and return your compostable to-go container to the compost bins in our dining units. Compostable To-Go containers can be returned to the following locations.
Dish Return Areas:
- West End Market or
- Owens Food Court
Waste Station Bins marked “Compostable” located in:
- Turner Place at Lavery Hall
- Squires Student Center
- Graduate Life Center
- Hokie Grill at Owens
Dining Services is hiring an intern for their Sustainability program.
Sustainable Dining Internship Description
One of Virginia Tech Dining Services’ seven guiding principles is to “Promote a sustainable dining and food system at Virginia Tech and therefore the greater community.” Programs like the Farms & Fields Project at Owens Food Court, Food Waste Composting, the Dining Services Farm at Kentland, Reusable To-Go Program are a few examples of ways that Dining Services puts our guiding principles into action. Sustainable Dining aims to advance sustainability in what we eat, sustainability in where our waste goes and sustainability in what we use while at Virginia Tech.
Sustainable Dining at Virginia Tech seeks a dynamic, self-starter to assist in promoting sustainable dining programs. This internship is an excellent opportunity to impact the Virginia Tech campus in a lasting way. This position is meant to last for a least one semester with the potential to continue on in subsequent semesters.
- Coordinate events to promote sustainable dining efforts.
- Generate interest and promote events hosted by Dining Services Sustainability.
- Outreach efforts including speaking to classes, tabling at events, etc.
- Assist with implementing social media strategy (facebook, twitter, Instagram, blog posts, etc).
- Spearhead research projects.
- Ability to communicate effectively and in a professional manner.
- Passion for Sustainability in Food and Dining including supporting local farmers and producers, understanding waste minimization strategies to include composting and recycling as well as compostable and reusable to-go containers.
- Self-motivated, good organizational skills, detail-oriented, ability to prioritize, multi-task and meet deadlines.
- Firm grasp of available tools and platforms in the social media space.
- Must have a working knowledge of Word, Excel, and internet research.
- Experience in graphic design and/or filmmaking is a preferred qualification.
Total Hours per Week: 10 – 20
Compensation: $8.50/hour, including meal equivalences provided per each 3 hour shift worked
To Apply, please send a resume & cover letter to firstname.lastname@example.org by Monday January 26, 2015
Attention all Reusable To-Go Container Users:
RTG Container Turn In: All 3 containers and your key ring with key tags need to be returned by Reading Day (Thursday 5/8). The key ring with tags should be returned to the kiosk while the containers can continue to be turned in at the conveyor belt.
We will be giving out a prize to the participant that has logged the highest Reusable To-Go Container usage by 5/8/14. Stay Tuned!
Thanks so much for your participation in the Reusable To-Go Container program this year. We look forward to offering this program again next year, hopefully with a few improvements. As always, if you have any questions or comments, please don’t hesitate to email email@example.com.
Good luck with Finals and have a wonderful summer!