October 2008 |
PLASTIC BAGS GET SACKED AT CONCORDIA A world without plastic bags is closer than ever on Concordia’s campus. Concordia’s Dining Services department has removed all plastic bags from its operations on campus, including the Korn Krib, The Maize, the Coffee Stop, and Anderson Commons. Customers will be encouraged to purchase a reusable ChicoBag™, which is made from nylon and has a 20-pound capacity. This fall semester will mark the first that plastic bags will no longer be offered in any dining services operation. On average, the department distributed 10,000 plastic bags each academic year. By not offering plastic bags, Dining Services will save 10 gallons of crude oil per year. The reusable bags were given as gifts to all incoming first-year students courtesy of the Dining Services and Orientation departments. The rest of the campus community had the opportunity to purchase their own ChicoBag™ when they went on sale in Concordia’s c-store, the Korn Krib, the week of August 18. More than 700 of the bags have been sold, underscoring the popularity of reusable bags on Corcordia’s campus. “We have been amazed at how much the campus community has embraced reusable bags. It is great to see students, faculty, and staff joining together to protect the environment and eliminate unnecessary waste,” said Jason Giffey, cash operations manager. Dining Services conducted a student survey before the beginning of the school year to gauge what students’ reactions would be to the change. Results showed that 97 percent of students were willing to stop using plastic bags on campus. “I think that the implementation of reusable bags on Concordia’s campus is positive. It will be even better when more people start using them not only on campus but throughout the community,” said David Mold, a senior at Concordia. Eliminating plastic bags from all operations is one of many steps that Dining Services is taking to be environmentally friendly. Dining Services also is focusing on issues such as lighting, chemicals, energy, recycling, reducing food waste, and utilizing renewable resources.
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