“Reducing food waste is one of the things people can rally behind. No one can advocate for food waste,” said Cecilia Shang ’18. “As students, we are the consumers, we produce the waste, and we need to be cognizant of it. These institutional efforts need to be matched with behavior change.”
In Princeton, the school community has been wracked in the last decade by bitter disputes over the educational goals and governance of the schools, according to former member of the Princeton Public School school board Chiara Nappi in 1999.
On Nov. 16, three of the four co-chairs of the National Women’s March — Linda Sarsour, Tamika Mallory, and Carmen Perez — took part in a panel titled, “Silence Will Not Protect You: Womanism in the Age of Donald Trump,” about what went on behind the scenes of the largest single-day protest in U.S. history.
This year, Campus Dining no longer wants napkins to be thrown in compost bins. Napkins interfere with its efforts to accurately measure food waste in the residential dining halls. Apart from separating the disposal of napkins from organic food matter, nothing else about waste disposal has changed, said Smitha Haneef, assistant vice president of Campus Dining.
Opponents to the legislation, such as McCain, are using this 10-day period to propose that it be eliminated altogether. Since the act was waived, McCain, who did not offer comment, has repeatedly vocalized the need to repeal the act. The outdated piece of legislation doesn’t come cheap, either, Bhatia explained. As a crucial partner to the cargo ships, Puerto Rico essentially provides a third of the ship workers’ income.
“It’s a race against time,” said Her Excellency Ameenah Gurib-Fakim, president of the Republic of Mauritius, about the African continent’s efforts to conserve its unique biodiversity and the rich tradition of natural medicine that follows from it. On Oct. 5, the University hosted Gurib-Fakim as part of Campus Dining’s Food and Agriculture Initiative, a multi-faceted effort to explore the complexities of global food-related consumption, production, and distribution to be sustainable and smart consumers of food.