The Appalachian September 25, 2020

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The Appalachian

September 25, 2020

Jones House reopens back doors to bring bathrooms back to King Street

Theater department brings “COVID Chronicles” to Zoom

Thomas Hennigan leads App State football in senior year

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Campus Dining limits sustainable food service to accommodate budget, COVID-19 Jake Markland | Reporter

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* CORONAVIRUS * SARS-CoV-2.

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Navigating COVID-19 and saving funds, Campus Dining is reducing its reusing and recycling in effort to limit the spread of the pandemic. Disposable cutlery and individually packaged condiments are now offered so multiple individuals aren’t in contact with the same item. Plastic foam was also reintroduced after its elimination from campus in April 2016 after the UNC System instructed institutions to cut expenses. In late July, UNC System Board of Governors Chair Randall Ramsey instructed universities to plan for several budget scenarios given the possibility of decreased student enrollment or new COVID-related costs. Jennifer Maxwell, program manager for the Office of Sustainability, said that all areas of campus were encouraged to be “careful with spending” this semester. Chancellor Sheri Everts looked over the decision to bring back plastic foam to-go containers, said Chief Sustainability Officer Lee Ball. After deliberation, Campus Services and the Office of Sustainability chose the lower-priced option over compostable paper because of the many containers necessary to serve everything to-go this semester. “We’re just being pragmatic,” Ball said. “It doesn’t make sense to potentially lose a couple of jobs over a short-term sustainability goal.” Devin Mullins, SGA director of sustainable development, also believes this decision was warranted given the circumstances. Mullins said the possibility of people losing their jobs to make room in the budget isn’t sustainable. Moreover, Mullins said the community must take personal responsibility during this time to ensure sustainability is not forgotten. Maxwell said individual responsibility can help offset these changes. “There’s still opportunities to make personal choices,” Maxwell said. “Even though there is not a lot of control over what type of to-go container, you can still make more sustainable choices.” Maxwell said students who want to limit their impact could use reusable bottles and containers when able, choose meatless options, and only take the amount of food, condiments and cutlery they need.

Continued on page 3 Graphic by Efrain Arias-Medina Jr.


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