In 2019, a waste audit conducted by Bon Appétit and the Whitman Sustainability Office revealed 2,000 pounds of weekly food waste. A little more than four years later, food waste has plummeted by nearly...

This past week, student representatives from the Campus Climate Coalition (CCC) and the ASWC Sustainability Committee, as well as a sustainability fellow from Bon Appétit organized “Weigh the Waste” events at Prentiss and Jewett dining halls.

The food that many students gaze at through the windows of the dining hall three times a day is merely the tip of the vast iceberg that is Bon Appétit's food production outfit.

Whitman's composting club is experimenting with new strategies after its worm composting program proved unsustainable.

Junior Clare Spatola-Knoll's request for ASWC funding to recreate Lady Gaga's infamous meat dress was denied and her appeal was defeated in a 15-3 vote, but not without extensive debate.

As students lined up to put their dirty dishes in the dish room at Prentiss dining hall earlier this month, they were faced with one more extra step—scraping their excess food waste into a large bin, which was being managed by two encouraging green leaders. The first two weekends of November, the food conservation break-out group of the Green Leaders program, staged a collection of students' personal food waste, calling it “No-Waste November."