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Safety & Sustainability: Reusable Dining during COVID-19
The confusion around COVID-19 caused some well-documented suspicion of the safest ways to share materials like dishes or re-usable bags. The plastic industry was quick to encourage single-use plastics as the safest option, even without significant evidence.

To avoid an increase in landfill disposables, these campus dining operations took advantage of the changes under the pandemic to both keep their campus safe and move to a zero waste alternative. Join us April 15 to learn how your campus dining could transform to a safe, sustainable and affordable program.

Sarah Levesque, Northwestern University
Sustainability Director - Compass Group

Andrea Norris, Oregon State University
Marketing & Development Coordinator- Materials Management/Campus Recycling & Surplus Property Management

Lily Butler, Oregon State University
Student Program Assistant

Apr 15, 2021 02:00 PM in Eastern Time (US and Canada)

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