Temple University Athletics
Photo by: Joseph V. Labolito/Temple University
Women’s Rowing to Launch Sustainability Efforts Tonight
2.23.12 | Women's Rowing
Temple Students Invited to Take Part at Johnson & Hardwick Dining Hall from 5:30-8 p.m.
PHILADELPHIA – Temple Women's Rowing's is leading the (sustainability) pack!
On Thursday, February 23, the Temple Women's Rowing team, in connection with Temple's Office of Sustainability and Sodexo Campus Services, will launch a sustained attack on tray usage and food waste in the Johnson & Hardwick Dining Hall from 5:30 – 8 p.m. as part of Recyclemania.
The use of trays in the dining halls amounts to thousands of gallons of water usage, hundreds of tons of wasted food, the unnecessary consumption of electricity to run washing machines and usage of harsh cleaning agents. The Owl rowers have teamed up with Kathleen Grady, Director of Office of Sustainability, to help educate students, staff, and the public, on the environmental and economic benefits of transitioning dining hall eaters away from using trays while enjoying food and fellowship in one of the most active places on Temple's campus.
The rowing team will help to educate students at dinner on the importance of going trayless. There will be prizes and t-shirts handed out to students supporting this important environmental initiative.
Environmental, Sustainability and Economic stewardship are driving the team's involvement on this important initiative.
“Students may simply be unaware of the actual amount of food they waste each day, and therefore miss the larger environmental impacts when this is compounded over years across the entire university,” said Ellie Oken (Portland Ore.) a freshman nursing major.
“Eating smaller, more measured portions helps to reduce the overall cost of food charged to students and helps to ensure a healthier, better balanced meal,” said senior team captain Taylor Wasserleben (Willow Grove, Pa.). “Too often students shovel far more food on their trays than they otherwise would if they had to carry each plate. The end result is lots of food wasted and thrown out.”
“In addition to establishing a foundation that creates academic and athletic excellence on the water, the Women's Rowing team strives to be model citizens in our university community,” said head coach Jason Read. “We are excited to play a leadership role in advancing the environmentally sustainable trayless initiative on campus with our Recyclemania partners at Sodexo. I am very familiar with the benefits of Princeton University's Dining Services' initiative to go entirely trayless. It is the norm there now. We hope Temple can follow Princeton's lead on a permanent basis.”
On Thursday, February 23, the Temple Women's Rowing team, in connection with Temple's Office of Sustainability and Sodexo Campus Services, will launch a sustained attack on tray usage and food waste in the Johnson & Hardwick Dining Hall from 5:30 – 8 p.m. as part of Recyclemania.
The use of trays in the dining halls amounts to thousands of gallons of water usage, hundreds of tons of wasted food, the unnecessary consumption of electricity to run washing machines and usage of harsh cleaning agents. The Owl rowers have teamed up with Kathleen Grady, Director of Office of Sustainability, to help educate students, staff, and the public, on the environmental and economic benefits of transitioning dining hall eaters away from using trays while enjoying food and fellowship in one of the most active places on Temple's campus.
The rowing team will help to educate students at dinner on the importance of going trayless. There will be prizes and t-shirts handed out to students supporting this important environmental initiative.
Environmental, Sustainability and Economic stewardship are driving the team's involvement on this important initiative.
“Students may simply be unaware of the actual amount of food they waste each day, and therefore miss the larger environmental impacts when this is compounded over years across the entire university,” said Ellie Oken (Portland Ore.) a freshman nursing major.
“Eating smaller, more measured portions helps to reduce the overall cost of food charged to students and helps to ensure a healthier, better balanced meal,” said senior team captain Taylor Wasserleben (Willow Grove, Pa.). “Too often students shovel far more food on their trays than they otherwise would if they had to carry each plate. The end result is lots of food wasted and thrown out.”
“In addition to establishing a foundation that creates academic and athletic excellence on the water, the Women's Rowing team strives to be model citizens in our university community,” said head coach Jason Read. “We are excited to play a leadership role in advancing the environmentally sustainable trayless initiative on campus with our Recyclemania partners at Sodexo. I am very familiar with the benefits of Princeton University's Dining Services' initiative to go entirely trayless. It is the norm there now. We hope Temple can follow Princeton's lead on a permanent basis.”
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