Hesston tackles problem of food waste

by Abby Musser – Horizon Editor-in-Chief

Emily Kauffman and Emily Weaver present their first challenge to the students in their Friday Forum on November 6. Photo by Meredith Spicher
Emily Kauffman and Emily Weaver present their first challenge to the students in their Friday Forum on November 6.
Photo by Meredith Spicher

Hesston’s Campus Stewardship Council wants to reduce cafeteria food waste by 1/3, students Emily Kauffman and Emily Weaver explained in forum Friday.

The forum, sponsored by the CSC and presented by Kauffman and Weaver drew attention to the  75 pounds of food wasted every day at Hesston College. In the course of the school year, that adds up to 18,900 pounds.

“It costs us money, it costs us our time. It costs us the precious resource of water. It costs us oil,” said Kauffman.

Luckily the CSC has a plan.

“We think we can cut our food waste by 25 pounds a day, but we need your help,” said Weaver.

Weaver and Kauffman suggested three simple steps students can take that will make a difference. Take smaller portions,  talk about food waste’s impact, and join the campus Sustainability Club.

Students interested in helping the Sustainability Club build compost boxes should contact Professor Marelby Mosquera. Contact Heidi Zehr for more information about the Sustainability Club.

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