This program was brought to you in affiliation between the National Association of College Auxiliary Services (NACAS) and SCUP.
Many campuses have been forced to rapidly adjust dining options as a result of COVID-19, which has required creative solutions to continue offering students safe options despite limited operations. Unfortunately, single-use plastic containers have only become more prevalent throughout global food service operations in an effort to reduce spreading the virus, but this has resulted in a backslide for campuses' sustainability efforts.
However, there are still opportunities for campuses to find balances between safety, sustainability, and the financial health of food service operations. This webinar will discuss finding ways to keep sustainable packaging for different styles of service, operational hurdles for trash pickup, and how to tell your campus' story to keep sustainability programs alive. Learn how speed, safety, and sustainability can coexist, as well as how food waste and food insecurity have been affected as a result of COVID-19, and what can be done to combat them.
Recorded August 13, 2020.