THE STANDARD M I S S O U R I S TAT E U N I V E R S I T Y
VOLUME 112, ISSUE 13 | THE-STANDARD.ORG The Standard/The Standard Sports
TUESDAY, NOVEMBER 27, 2018
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MSU alumni elected to Board of Governors AFTON HARPER Staff Reporter @affie888 The Missouri State University Board of Governors has elected two MSU alumni as chair and vice chair for the next year. Gabriel Gore, the current vice chair, will be replacing Carrie Tergin as chair, and Craig Frazier will become vice chair. Due to his seniority on the board and amount of time left on his term, Gore said he will move from vice chair to board chair. As the chair, Gore will conduct the board meetings. “As board chair, I will also be the one who University President (Clif) Smart comes to directly to talk about how to engage the board over issues,” Gore said. Gore also said he expects it to be a much busier year for him with more responsibilities because he will need to be more engaged in all aspects of what is going on with the Board of Governors. Gore said the board has always focused on diversity and he feels the board has made a lot of progress because of Smart’s leadership. Gore said another thing the board always focuses on is supporting students at MSU to improve graduation rates. “I really want to bring some focus to supporting disadvantaged students,” Gore said. Gore is from St. Louis and is a partner with Dowd Bennett LLP, according to the MSU website. He is also a former assistant U.S. Attorney for the Eastern District of Missouri. Craig Frazier, vice chair-elect, said his work for the board will not differ much from what he has been doing, except he will conduct the meetings if Gore isn’t able to attend. Frazier is also on the board for the E-Factory at Robert W. Plaster Free Enterprise Center, which is part of the IDEA Commons district north of downtown Springfield. Frazier said he personally wants to do a good job by attending all the meetings and bringing his business perspective. Frazier is from Springfield and moved away to Jefferson City to work at IBM for nine years. He also has experience in health care management and insurance, according to the MSU website. Steve Foucart, chief financial officer, and Kristan Gochenauer, secretary for the Board of Governors, were also elected to positions. Foucart will serve as treasurer and Gochenauer as secretary, according to a university press release. The new officers start on Jan. 1, 2019.
CLAYTON FRYE/THE STANDARD
Workers at Blair-Shannon Dining Hall run a food waste display, visually demonstrating how much food is wasted per day.
Behind kitchen doors A look at Missouri State’s composting process KATHRYN DOLAN | CLAYTON FRYE Staff Reporter | Staff Photographer In a university dining hall setting, an incredible amount of meals are made per day. Unfortunately, this often results in a significant amount of food waste. Rather than dumping unused food into a landfill, Missouri State University decided to put its leftover food to use. In a joint effort between Residence Life and Dining Services, dining halls began composting at the beginning of Chartwells’ contract in May 2011. There are two sides to composting in the dining centers: what happens in the front of the house dining area and what happens behind closed doors in the kitchen. Nicole Young, a resident dining manager and chef, oversees the composting process in the kitchen. She said there are sometimes foods with inedible components when preparing meals. This waste is discarded as compostable material. “If we get in a giant beef roast, we’re going to trim the fat,” Young said. “When we’re chopping up celery, there’s only so much that can be used until we reach the bottom of the bulb. All of that unusable production is measured and goes into buckets.”
All organic materials, meaning plant or animal products, can be composted. Compostable material is then run through a program called “Waste-not” where kitchen production waste is measured and put into special composting trash cans lined with compostable trash bags made from corn. That’s right — a plastic, completely-compostable trash bag made out of corn. “They’re flimsy compared to regular trash bags; they’re also twice as expensive.” Young said, “But if you’re going to compost, you gotta compost the right way.” In the front of the house dining area, compostable food waste is collected from used plates. In order for leftover food to get composted, guests need to leave leftovers on their plates as it goes down the conveyor belt. Signage is posted near trash cans to alert guests of this process and to urge everyone to keep leftover food on their plate so as much waste can be composted as possible. Food thrown into the trash cans next to the conveyor belt cannot be composted. Meanwhile, in the back kitchen area, dishwashers pull plates with food remaining on them and scrape organic material into the designated compost cans. In a survey of 100 students, only 35 knew
where the food waste left on the conveyor belt went; a majority of them said they thought food thrown in the trash cans would still be composted. Before the dining hall started composting, a water trough and garbage disposal ran the entire time the dining hall was open. “Close to the amount of water in an Olympic-size swimming pool is what went through the dining centers in a week,” Young said. Now, the garbage disposal runs for about one minute every hour or so to clean out the water trough. Composted material is gathered in trash bags then transported to large transportable bins that are picked up by the compost company, Post Disposal Services, three times per week. In the past, composted soil created by Post Disposal Services has been bought back by the university to be used by the campus grounds crew. The university tries to bring awareness of the composting process to students by setting up “waste display tables” once a semester by the dish return in Blair-Shannon and Garst dining halls. These tables feature clear buckets of food u See COMPOST, page 2
Greenwood to receive $6.4 million expansion SINJIN SANDERS Staff Reporter @SandersSinjin The Missouri State University Board of Governors has plans to approve a $6.4 million renovation and expansion to the Greenwood Laboratory School. The existing building for Greenwood Laboratory School was built in 1966. According to the Board of Governors agen-
da, the school has had a 12 percent enrollment increase in the last 10 years. Additionally, Missouri State has added six middle school and high school classes to Greenwood Laboratory School. MSU has raised $3.2 million, half the amount needed to remodel the building and create a 21,000 square foot addition. Along with this, the renovation will include a new entrance and a multi-purpose center capable of seating 750 people with a performance stage, according to the agenda. Jen Cox, the assistant to the vice president of Administrative
Services, said that the design process has been started and the designs won’t be complete until around the end of December. The project is awaiting a 50/50 match from the state to fund the project. The project is also awaiting approval from the Board of Governors, Cox said. “The project should start sometime this summer if all goes well,” Cox stated. There will be no estimate for how long the renovation and expansion will take until the final designs are completed.
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