by Catelyn Fitgerald ’23
As syllabus week has come and gone and the buzz of activity on campus is settling into its routine, the perfect time to create new daily habits is emerging. There are many ways for students to make a positive impact on the environment without making huge life changes. Here are a few tips from the student body on how to make a sustainable spring semester:
Use the same notebooks from last semester instead of buying new ones.
“Store marketing often convinces consumers that they need to buy a completely new set of school supplies each year, when in reality this only wastes money and paper.” -Dnyaneshwari Haware ’23
Eat smart.
Overuse of water and pesticides, food transportation and greenhouse gases produced by dairy farming all have negative effects on the environment. Choose foods that are local, in-season, organic, or from a sustainable producer.
Instead of buying a plastic tube of shampoo, use a shampoo bar.
“This reduces plastic waste from disposable bottles.” -Mathilda Scott ’20
Do laundry with a friend or floormate if you don’t have a full load.
Even if you fill the washer on your own, there is enough space in the dryer for two full loads, so combine your clothes with a friend’s.
Reuse plastic shopping bags as small trash bags.
“It is ideal to carry a reusable bag around for any impromptu shopping trips, but if plastic is the only option, extend its utility by using it as a trash bag.” -Samantha Pittman ’23
Reduce shower time by turning off the water while soaping up or shaving.
The Washington Post reported that every minute in the shower uses 2.5 gallons of water and a large amount of energy to heat, so try and keep showers as brief as possible.
Ditch paper towels for a cloth alternative.
“When it comes to drying dishes, using cloth towels instead of paper towels eliminates waste.” -Charlie Townswick ’23
Use the light soak and cold water settings when doing laundry.
This saves on both heat energy and water.
Take smaller portions in the dining hall to avoid food waste.
“Blanch’s buffet-style food service often leads to people taking more food than they actually want to eat. Start with a small plate to avoid having leftovers.” -Valentina Shrum ’23