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Whitman College Magazine Winter 2022

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ON BOYER AVENUE<br />

BY THE NUMBERS<br />

Anything But<br />

Common<br />

<strong>Whitman</strong>’s dining hall puts<br />

sustainability on the menu<br />

CLEVELAND<br />

COMMONS, est. 2018<br />

Built and operated with the environment in mind<br />

Cleveland Commons caters<br />

to the <strong>Whitman</strong> <strong>College</strong> campus<br />

community as a place to grab<br />

a quick bite to go, settle in<br />

and unwind with a coffee or a<br />

smoothie, or connect with friends<br />

over a meal.<br />

Built in 2018 with a focus<br />

on sustainability, Cleveland,<br />

operated by management<br />

company Bon Appétit, also<br />

prioritizes using environmentally<br />

friendly resources and practices<br />

in creating the more than<br />

1,550 scratch-made meals it<br />

serves each day.<br />

More than 30% of the<br />

ingredients used are purchased<br />

through Bon Appétit’s Farm to<br />

Fork program, which sources<br />

directly from small producers<br />

located within 150 miles of<br />

campus, including Frog Hollow,<br />

Hayshaker and Locati farms,<br />

and even the <strong>Whitman</strong> Organic<br />

Garden (see page 14).<br />

In the 2021-<strong>2022</strong> school year,<br />

Bon Appétit added a new student<br />

sustainability coordinator<br />

position, currently filled by<br />

junior psychology major Lucy<br />

Wood, who’s also co-president of<br />

the organic garden. Wood’s role<br />

includes helping to distribute<br />

post-consumer food waste to<br />

local farms to be used as feed for<br />

their animals, helping manage<br />

<strong>Whitman</strong>’s reusable to-go<br />

container program, and creating<br />

programs to increase student<br />

awareness of the importance of<br />

composting and recycling.<br />

minimum amount of meal ingredients that<br />

come directly from local food producers<br />

of building materials<br />

were sourced from<br />

recycled content<br />

amount of electricity use<br />

offset by renewable energy<br />

(including roughly 10% of the building’s<br />

electricity that’s produced onsite!)<br />

percentage by which low-flow water fixtures<br />

reduce indoor water use<br />

reduced energy use,<br />

thanks to energyefficient<br />

design elements<br />

amount of construction<br />

waste that was recycled<br />

or salvaged<br />

12 / WHITMAN MAGAZINE

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