THE
INDEPENDENT
STUDENT
N E W S PA P E R
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TUFTS
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T HE T UFTS DAILY
VOLUME LXXXI, ISSUE 39
MEDFORD/SOMERVILLE, MASS.
tuftsdaily.com
Thursday, December 2, 2021
Downhill on-campus residents report sporadic hot water outages by Liz Shelbred News Editor
Residents in downhill dorms experienced sporadic bouts without hot water in showers throughout September and October, resulting in confusion about the cause of the hot water shortage and uncertainty regarding when the issue would be fixed. While Tufts Facilities Services concluded that issues regarding access to hot water have since been resolved, some residents have noticed a recent lack of consistent access to hot water. Sophomore Anna Li, a resident of Harleston Hall, was one such student that experienced an occasional lack of hot water in her hall. “I used to somehow shower really, really late, like 2 a.m. or 3 a.m., and there was no hot water at all,” Li said. “[In September and October], I had to at least take three cold showers per week.” Abby Donaghue, a resident assistant in Lewis Hall, experienced a similar pattern. “For most of September, and I think some of October, [there would not be hot water] about
three times a week, maybe,” Donaghue, a junior, said. “Late at night, the hot water would just randomly stop working. You’d go to take a shower and the water would be ice cold.” Distinct from the occasional lack of hot water limited to one shower — a situation that most students can relate to experiencing at some point while living in dorms — consistently insufficient hot water downhill seemed to represent a larger, more widespread issue. “It was not just a one-shower issue,” Donaghue said. “I had a lot of reports from my residents and all the other bathrooms, it was a problem on the other floors, I had friends in Latin Way who were having the same issue. So, [it was] a pretty universal downhill dorm problem.” Cold showers have presented inconveniences to residents and upended their daily routines. “It was so frustrating for me when it first happened, because sometimes when I go back to my room, I’m so tired,” Li said. “I had a long day, and all I want to do is just to have a nice shower.” Donaghue echoed this sentiment.
AIDAN CHANG / THE TUFTS DAILY ARCHIVES
The exterior of Lewis Hall is pictured on Feb. 26, 2020. “It was really inconvenient for me to also be back at the dorm at night after a long, busy day and then not have access to basic amenities for hygiene and comfort.” Donaghue said. “It’s kind of really frustrating, and the uncertainty of it all was not good.” Donaghue and Ray Rogers, another RA in Lewis Hall, often received complaints from their residents about the lack of hot water in Lewis Hall. “I literally get emails all the time from residents saying, ‘Hey Ray, there’s no hot water — can you do something about it?’” Rogers, a senior, said.
In addition to reading concerns circulating in her hall’s group chat, Donaghue also recalled hearing complaints just outside of her dorm room door. “I would be … doing homework in my dorm, and I would hear from the hallway one of the boys in my wing [yell], ‘The hot water is broken again!’” she said. Residents’ frustration about unreliable hot water in Lewis Hall was often directed toward RAs, adding more responsibilities and stress to their roles. “Not only did I just want to take a shower and go to bed … now [responding to complaints about cold water] is
another task that I have to do,” Donaghue said. Rogers found it difficult to efficiently address these concerns. “I obviously can’t do anything about it,” he said. “I file a work order, which will take a month to actually be processed.” While Tufts Facilities stated that it received no complaints or work requests from students living in Lewis Hall or Harleston Hall in this time period, they did point to the seasonal servicing of boilers that service these locations in September and October. This servicing, see FACILITIES, page 2
Tufts Dining commits to 30% locally sourced food by 2030 by Elizabeth Foster Staff Writer
Tufts University is working toward having 30% of its food be locally sourced by 2030, after meeting its previous goal of 20% locally sourced food by 2020, which was inspired by the Real Food Challenge. On Oct. 28, Tufts Dining hosted a Harvest Dinner featuring produce sourced from New Entry Sustainable Farming Project to advertise that Tufts Dining had reached this goal with 23% of food across on-campus locations being locally sourced in 2020. Tufts is also a part of the New England Food Vision, whose goal is to have New England produce 50% of its own food by 2060. According to Patti Klos, director of Tufts Dining and Business Services, food must be from within New England, or within a certain radius of Tufts’ campus, in order to be considered locally sourced. “Twenty-three percent of the things we were purchasing were either produced or further processed in New England, or within about 250 miles of campus,” Klos said.
Products from some New England farms, however, such as milk, are sold via an international conglomerate and are thus not considered locally sourced food. Conversely, a Connecticut com-
significant effort to locally source food, it needs to make sure this remains a priority in the future. “It’s a huge deal and says a lot about how mindful Tufts
MICHELLE LI / TUFTS DAILY
The entrance of Dewick-MacPhie Dining Center is pictured. pany that works with coffee and tea producers in other countries but roasts and flavors the products themselves is considered a part of the local economy. EcoRep Violet Kopp said that while Tufts is making a
Dining is that 23% of their produce is locally sourced. … But you know, don’t stop there. It should be closer to 80%,” Kopp, a sophomore, said. “The worst thing we can do, I think, for such an urgent issue like the cli-
mate crisis is to be unrealistic. When we’re thinking of solutions, we need to be pragmatic. We need to be tangible.” Kopp said that she hopes Tufts will continue to prioritize locally sourcing food, along with producing culturally sensitive meals and ensuring there are non-meat options in the dining halls. In addition to its goals of increasing locally sourced food, Tufts Dining also is working toward implementing more sustainable dining options. “We’re shifting away from animal proteins [to] plantbased foods, and students seem really interested in broadening their palates or their food consumption right along with us,” Klos said. Produce for the Harvest Dinner was purchased from New Entry Sustainable Farming Project, and on Oct. 2, students had the opportunity to help cook harvest food for the Harvest Dinner. New Entry was founded 23 years ago through the Tufts Friedman School of Nutrition Science and Policy as a project to educate immigrants and refugees with farming experience outside of the New England cli-
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mate. Since then, New Entry has grown to coach anyone interested in farming. New Entry also aids in the distribution of produce. According to Sara Davis, food hub program manager at New Entry, the farm coordinates a community-supported agriculture program to build connections within the Greater Boston area. They currently provide food for Salem and Tewkesbury public schools. “I think looking for really steady exits for all this great produce to go to is part of [the New Entry project], and really making sure that this produce is getting to people who need it and maybe don’t have access to great produce,” Davis said. “We definitely have the capacity to provide more locally sourced food to Tufts, and it would be a big support to the farmers here who are always looking for markets.” Jennifer Hashley, director of the New Entry Sustainable Farming Project, discussed New Entry’s relationship with Tufts Dining. “The real thing that I see as a limiting factor is the price point. … We’re trying to help provide see LOCAL FOOD, page 2 NEWS
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