Going Green @ Haverford

CPGC Cafe

On Wednesday April 14^th the Center for Peace and Global Citizenship, in partnership with the Committee for Environmental Responsibility, cordially invited the entire College community to attend a luncheon to celebrate the kick-off of the “Going Greener” campaign!

CPGC is walking the walk when it comes to going greener. The café is using corn based flatware that can be composted. New containers have been clearly labeled for composting, recycling and trash. Food scraps are collected and delivered to the dining center for composting.

Below is the menu for the “Local Food” luncheon prepared by the dining center.
o    Potato Leek Soup (Local Potatoes and Leeks)
o    Turkey Sandwiches (Local Turkey)
o    Grilled Portabella and Romaine Sandwiches (Grilled Portabella Sandwiches-Portabella Mushrooms and Romaine);
o    Egg Salad Sandwiches (Local Eggs)
o    Spinach Salad with Apples (Local Spinach and Local Fuji Apples)
o    Artichoke Salad (Jerusalem artichokes, carrots turnips, parsnips )

And they’re not done yet. Director, Parker Snowe and his staff are looking into carbon offsets for their students who travel abroad this summer. Stay tuned…

Check out the full story
www.haverford.edu/news/stories/37431/10

The Dining Center will be going trayless on Tuesdays starting April 13, 2010. Each tray washed uses 1/3-1/2 gallon of water and demands energy to heat the water and run the dishwasher. That’s $0.50 in energy, water, detergent, and labor costs per rack of dishes.

Not using a tray in the Dining Center comes with big benefits:

• If every dining center customer uses a tray, it costs $843.75 per week – or $27,000 per year – in energy, water, detergent, and labor costs.
• Going trayless could reduce food waste by 25-30%

Brought to you by EarthQuakers, CER, and the Dining Center.

Questions? hcearthquakers@gmail.com

Part of a CPGC internship is bringing what you’ve learned from your project back to campus. Andrew Bostick ’12, who traveled through France last summer learning about organic farming, and Peter Block ’11 and Faye Strongin ’10 who spent their internship with Weaver’s Way, are spearheading the second year of an on-campus vegetable and herb garden.

This year the garden is doubling in size and the planting variety is being increased. Students involved with Claudia Kent’s gardening class for Physical Education credit will be pitching in with planting, weeding, watering and more alongside dozens of other volunteers. Seedlings were started in the greenhouse before spring break and planting will begin next week.

Check out some of what will be planted this year:

Veggies:

• String beans
• Golden & red beets
• Broccoli
• Purple Haze and Nelson carrots
• Cucumbers
• Walla Walla and Red Wing onions
• Sugar snap peas
• Gourmet, Ace, and Red Rocket (chili) peppers
• Regiment spinach

Herbs:

• Genovese basil
• Chives
• Rosemary
• Mint
• Oregano
• Dill
• Cilantro
• Creeping thyme

The cover story of the spring 2008 Haverford alumni magazine focused on food at the College. The article, written by Cheryl Sternman Rule ’92, takes a look at the coming of age of Haverford dining services – including the wide variety of options from vegan to allergy conscious, the eco-friendly choices, use of locally grown produce, and more.

The entire article is available online in PDF format, starting on page 38 of the document.