VOL. CLXXIII NO.106
TUESDAY, SEPTEMBER 13, 2016
HANOVER, NEW HAMPSHIRE
College begins offering packaged Kosher meals
SUNNY HIGH 81 LOW 57
By DANIEL KIM
The Dartmouth Staff
KATE HERRINGTON/THE DARTMOUTH SENIOR STAFF
OPINION
YONA: DO THE RIGHT THING PAGE 4
Kosher pre-packaged dining options are now available at two of the College’s cafes.
BACH: COMMON SENSE PAGE 4
ARTS
STUDENT SPOTLIGHT: PARK ’17 PAGE 8
ARTS
DFS THEMES SERIES ‘HAMILTON’ PAGE 7 FOLLOW US ON
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SEE KOSHER PAGE 3
Sabol ’18 drives campaign for reusable to-go containers By PAULOMI RAO
The Dartmouth Staff
OPINION
In response to Orthodox Jewish students’ request for Orthodox-certified kosher food, the Courtyard Café at the Hopkins Center and Novack Café began to provide pre-packaged kosher meals from Vermont Kosher this past week. Since a petition for Orthodox-certified kosher food circulated last fall, with 726 supporters as of press time, a working group consisting of students and faculty members developed a report and recommendation that was accepted by the administration at the end of the summer. The prepackaged meals include sandwiches, salads and
After spearheading a pilot program in the Class of 1953 Commons, Madison Sabol ’18 is hoping to bring reusable to-go containers to the College. Inspired by Lauren Singer’s “Trash is for Tossers” blog and the idea of a “zero-waste” lifestyle, Sabol began reconsidering single-use plastic togo containers in dining halls
during her sophomore fall. “The idea of complete no-waste, not even having to recycle, was incredible”, Sabol said, adding that she wanted to expand what sustainability looks like on campus. “I was looking to go further than just the reusable mug. It is time to rethink sustainability.” To fund the pilot program, Sabol applied for a $500 grant from the Dartmouth Outing Club’s Environmental Studies Division. Each term, the divi-
sion awards grants to support student projects that boost the College’s sustainability efforts. As part of the award, Sabol held frequent feedback sessions with sustainability office intern Fabian Stocek ’17 to manage funding and program planning. She began by conducting research with Environmental Conservation Organization students to investigate why students use to-go containers in the first place. Sabol said she used a
previous reusable container initiative from 2012 called Green To-Go containers as a starting point. Sabol said that earlier initiatives looking into the same question found that students were using to-go containers to avoid eating alone. This finding resulted in a clear cup/red cup program that designated red cups as “social cups” to mark students who were willing to dine with new peers. While this initiative worked to
reduce the use of to-go containers by making dining more community-oriented, Sabol said her more recent research found that the primary reason students use to-go containers is their convenience. Over a period of two weeks in July, students getting meals to-go volunteered to use reusable containers, which are identical in shape to the current disposable options. The SEE TO-GO PAGE 2
Zagster bike rental service begins on campus By RAUL RODRIGUEZ The Dartmouth
As of this past Wednesday, students can now rent one of 50 seven-gear cruiser bikes around campus. The bikes, provided by Zagster, will be available at eight different stations — located near Channing Cox Hall in the River Cluster, the Tuck School of Business, the Class of 1953 Commons, the Hopkins
Center, Baker-Berry Library, Remsen Medical Sciences Building, Leverone Field House and Sachem Village. The bike-sharing program’s presence on campus — which will run for a two-year pilot program — is the result of a year-long effort by Hannah Carlino ’17 and Nick Ford ’17 to bring Zagster to the College. Among the stakeholders SEE BIKES PAGE 5
SEAMORE ZHU/THE DARTMOUTH STAFF
Bikes will be available for student use at eight locations on campus.