Members of Whitman’s Green Leaders program are currently investigating ways to increase environmentally conscious practices in cooperation with Bon Appétit in Whitman’s dining halls and cafes. In recent weeks, Green Chief Officer Jacob Frei and other members of Whitman’s Green Leaders met with Bon Appétit General Manager Roger Edens for an environmentally focused tour of dining facilities on campus.

Campus Climate Challenge challenged its members to avoid consuming any products containing high fructose corn syrup earlier last week. The challenge was the second in a series of week-long challenges the club has planned for the spring semester.

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."