Sustainable Packaging: College Dining Adaptations to COVID-19

Image of disposable utensils

Published October 18, 2021

For their Environmental Concentration capstone course in Spring 2021 Smith College students, Chloe Birney, Audrey Dawson, and Austin Slesinski partnered with Farm to Institution New England (FINE) to research the impacts of the COVID-19 pandemic on to-go packaging and waste at college and university dining services.  Their report presents some best practices and resources for reducing waste during the pandemic and beyond.