In partnership with the WVU Sustainability team, WVU Dining Services will celebrate Earth Day with plant-based menu items, a giveaway in the dining halls and a new sustainability initiative.
On Monday (April 21) during lunch, the Mindful station at all dining halls
will feature Spanish-style plant-based fish, wild rice pilaf and roasted
carrots. These options require less land, water and energy to produce,
helping to lower greenhouse gas emissions.
On Earth Day (April 22), the first 100 students at each dining hall will
receive a reusable silicone straw. The special meal served during lunch
that day includes a chipotle black bean burger with pepperoncini peppers.
Students are encouraged to dine in rather than use to-go containers to
help reduce packaging waste across campus. Sustainability facts will be
displayed on digital monitors throughout the dining halls, allowing students
to learn while they eat.
“Earth Day is a powerful reminder that sustainability starts with us,”
said Lynn Shaw, district manager for Sodexo. “It’s an opportunity to inspire
the campus community to act. By working with other WVU departments and
making small, meaningful changes today, we can create a lasting impact
for future generations.”
In addition, the Mountainlair and HSC Jazzmans locations will launch their
sustainable cup program on Earth Day. Customers who bring a clean, personal
beverage container or purchase a 20-ounce Jazzmans travel cup will receive
10 cents off any beverage. The price of the Jazzmans travel cup is $6.15.
To learn more about WVU Dining sustainability initiatives, visit
diningservices.wvu.edu/about-us/sustainability. Follow @WVUDining on
Facebook and Instagram for the latest news and information.