If you’re planning to return to campus this spring, here’s a great resource for you! EcoRep Marissa Mejia ’23 created this Move-In Guide video on how to pack sustainably. Remember to bring only what you need!
For more information about how to keep sustainability in mind during Move-In, visit the Office of Sustainability’s Move-In website, read our blog post, or visit the Undergraduate Housing website.
Author: Pooja Parmar ‘22
One of the most exciting and stressful days of college is quickly approaching— Move-In. After being off-campus for 1.5 semesters, many of us are looking forward to moving in and reviving our Princeton experience. Even though campus life will not be the same, I know we are looking forward to seeing new faces and taking random walks throughout campus once again. Going into Move-In day with the right mindset could help you start the semester off with the right foot. This is our first opportunity of the semester to help Princeton achieve its zero-waste goal.
The emergency Move-Out in March 2020 exposed how wasteful dorm life can be. While the Office of Sustainability and Building Services staff tried to collect and organize as much of the leftover furniture and materials as possible, due to the rush of Move-Out, much of it was thrown away. To put this into perspective, during the 2019 Move-Out, over 50 tons (equivalent to the weight of about 7.5 elephants1) of dorm materials were left behind on campus by students.
The Office of Sustainability’s Greening Move-Out program collected, sorted and cleaned about 13.10 tons of items for reuse through the Move-In Resale (pictured below) and donation to local organizations. The rest (about 70%) was sent to landfill due to the poor condition of the item or damage that could have been caused from any stage between drop-off to when it was picked up for donation as well as lack of storage space. Many items are also not able to be donated or recycled such as pillows and comforters. Therefore, without the organization and Greening Move-Out effort, you can imagine the amount of waste that was produced from the emergency Move-Out and the need to reduce the amount of items brought to campus in the first place.
Images from 2019 Move-In Resale
We can do better by making sure to keep sustainability in mind during Move-In. Here are some tips when preparing for Spring 2021 Move-In:
Sustainability is all about building small and manageable habits that you can incorporate into your lifestyle. Treat Move-In as an opportunity to build some new habits into your life and to explore minimalist living and secondhand shopping.
More information about the Spring 2021 Move-In is available on the Undergraduate Housing website.
Sources:
Author: Camellia Moors ‘22
As it gets colder outside for many of us, soup is a perfect way to warm up! Instead of choosing meat-based options like chicken soup, however, try opting for something vegetarian-based. This recipe’s main feature, black beans, involve far fewer carbon emissions than meats like beef. It can also be made more sustainable through customizations, like buying dried beans in bulk, which reduces packaging and saves money, or by using in-season/local toppings (in my case, I used Florida avocados!).
Regardless of how you choose to swap out ingredients, this recipe is quick, cheap, and easy to make. Perfect for busy students!
Ingredients:
Steps:
Step 1: Prep all of your ingredients. (TIP: If you decide to use fresh cilantro, trimming the leaves is made a bit easier by running the herb through the prongs of a fork to de-stem the plant in bulk. You don’t have to do this, but it goes a bit faster!)
Step 2: Heat the olive oil in a large soup pot over medium heat. Add the onions, celery (if desired), carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft (about 10 to 15 minutes).
Step 3: Stir in the garlic, cumin and red pepper flakes and cook until fragrant (about 30 seconds).
Step 4: Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
Step 5: Transfer the soup to a stand blender and add in the cilantro, lime juice, and black pepper, if desired. Securely fasten the lid and blend until smooth (keep in mind that the soup will still be hot and steam will escape when you open the lid). Alternatively, use an immersion blender in the soup pot.
Step 6: Return the pureed soup to the pot and add in any additional seasonings to taste. Serve with your choice of toppings (I went with Florida avocado, sriracha, and extra cilantro).
Recipe adapted from the Cookie + Kate blog.
Author: Maddy Chong ’23
With the holiday season quickly approaching, many people are starting to make their wish lists and buying presents. However, it can be hard to be sustainable, especially with the emphasis on online shopping this year, so I have compiled my favorite tips to help keep gift-giving green.
Step 1: Make a List of People You Care About
This time of year puts a lot of pressure on people to spend money to show that they care. As a result, we can end up spending too much money buying gifts simply for the sake of getting them. My biggest reminder is that you don’t have to buy someone a present to show that you love them. However, if you would like to give gifts, start by writing down who you want to give something to. This helps you keep track of any purchases and curb impulse spending.
Step 2: Picking Gifts
Here are some tips to figure out how to give something while staying eco-friendly! First, try and look for experience gifts rather than material gifts. You don’t want to buy something that someone is going to end up throwing away eventually, so try to buy gifts that can be experienced or used for a long time. This is how we can keep a sustainability mindset when we shop, which is thinking about what happens to presents after they have been gifted (Be sure to check out our Black Friday IG post to learn more about keeping a sustainability mindset). Here are some great experiential gift ideas:
Making your own gifts is also a great idea. Whether it’s food, something sentimental, or a piece of artwork you know they would like, a homemade gift can be thoughtful and uses less packaging.
If you do decide that you want to buy something material, here are some ideas to keep in mind:
Step 3: Wrapping your Gifts
Every year, America alone goes through millions of pounds of wrapping paper, more than enough to cover nearly 6,000 NFL football fields! Luckily, swapping out your wrapping paper is one of the easiest ways to reduce waste this season. Considering that the paper is designed to be ripped off and discarded, you’re also going to be saving a ton of money on new rolls each year. However, remember to use up what you already have! This goes for gifts too. If you receive reusable or eco-friendly versions of items, finish up the rest of what you’ve got before opening new products. Throwing them away now defeats the purpose of having reusables!
First, try using paper other than wrapping paper, such as newspapers or the brown paper that comes with packaging. Bonus points for the vintage look (and the recyclability)!
Continue that aesthetic by opting for string, twine, or ribbon instead of tape. Tape is just plastic with glue on it, so trying to limit how much you use is a good idea because it is not recyclable.
In the same vein, make sure that you take off any tape you do use from wrapping paper that is recyclable. Remember that not all wrapping paper is recyclable! If it has glitter on it or doesn’t crumple, throw that in the trash! If you use other sources like packing paper or newspaper, try to remove any tape before you put that in the recycling bin.
However, the best way to present your presents is to not use paper at all! I love wrapping gifts in things like clothes, blankets, or scarves. Not only does this look cute, but no waste is produced! You can also use boxes that you already have, such as shoe boxes, online shopping boxes, or clean food containers (and reuse again and again)!
I hope you found some new tips that you love, and remember that any steps you take will help. Happy holidays, Tigers!
Author: Camellia Moors ‘22
With the semester quickly coming to an end and the holidays nearly upon us, now is the perfect time to flex your cooking skills and try out some new recipes. If you were looking for culinary inspiration, search no further! The EcoReps have compiled some of their personal favorite sustainable recipes into a “book” below. Please give them a try, and don’t forget to check out our weekly Sustainable Meals for Busy Students posts with Greening Dining!
Cider Pumpkin Waffles: Sure, pumpkin spice might be a bit of an autumn cliché. (But note that it got that way because it is delicious). Spice up your breakfast and make the most of the end of the pumpkin season by making waffles! Find the recipe here.
(Recipe contributed by: Lisa Nicolaison, OOS Staff)
Pumpkin Muffins: Continuing with the pumpkin spice theme, also try your hand at pumpkin muffins! Adam Wickham notes that this recipe can be adapted to a vegan version by substituting ¼ cup of applesauce for each egg and swapping regular milk with plant-based options. Find the recipe here.
(Recipe contributed by: Adam Wickham ‘22)
Apple Butter: To make a quick, festive, and delicious seasonal condiment, try apple butter. This recipe is very customizable, so get creative with your spices and flavors! Find the recipe here.
(Recipe contributed by: Lisa Nicolaison, OOS Staff)
Spiced Pumpkin Butter: Not a huge fan of apples, but still looking for something more interesting than peanut butter to put on toast? Try out pumpkin butter instead! Find the recipe here.
(Recipe contributed by: Lisa Nicolaison, OOS Staff)
Vegan 3-Bean Chili: For a quick, easy, and one-pot recipe that makes for great leftovers, try one of our EcoReps’ own recipes for vegan chili! Here’s how to make it:
(Recipe contributed by: Julia Harisay ‘21)
Ful Medames: Not in the mood for soup, but still looking for an easy one-pot recipe? Try ful medames, a Middle Eastern bean dip/porridge often served with pita bread. Beans are an excellent source of protein with a far smaller carbon footprint than meat. Find the recipe here.
(Recipe contributed by: Camellia Moors ‘22)
Baked Tofu: Tofu can be eaten on its own or as part of a larger dish, and it makes for an excellent sustainable meat substitute due to its smaller carbon footprint. Whether you already frequently eat tofu or are just starting to try it, here is one of our EcoReps’ personal recipes to try out!:
(Recipe contributed by: Naomi Frim-Abrams ‘23)
Tofu Stir Fry: Sticking with the tofu theme, try your hand at making some tofu stir fry! It’s easy to customize what vegetables you add in; to be environmentally conscious, tailor your recipe to the vegetables that are in season. Maddy Chong says: “I usually add shredded/chopped carrots, spinach, egg, and edamame, but this would be really good with most veggies.” Find the recipe here.
(Recipe contributed by: Maddy Chong ‘23)
Sweet Potato, Kale, and Quinoa Bowl: Grain bowls have grown in popularity in recent years as they have gained recognition for being healthy, customizable, and easy to take on-the-go. To make your own healthy and sustainable grain bowl, try Julia Harisay’s recipe:
(Recipe contributed by: Julia Harisay ‘21)
Peanut Noodles: For a filling and easy meal that takes under 15 minutes, try peanut noodles! Combine with the tofu stir fry recipe above for a particularly delicious dish. Find the recipe here.
(Recipe contributed by: Maddy Chong ‘23)
We hope you enjoy these recipes, and happy cooking!
Graphics and text by Lazarena Lazarova ’21 – originally appeared on @Tigersgogreen Instagram
One way to use less paper is to use more of it, or rather use it more efficiently! We know that sometimes you just have to print something out, so check your settings before you hit “Print.”
If you have a misprint or used paper from past semesters you don’t know what to do with, give yourself a fun study break and make paper crafts using these materials.
Here are some ideas of cool creations you can make! For one, you can practice your origami skills, or you can create paper snowflakes to decorate your window if winter is approaching. Color the paper or use it as is, there are so many possibilities – get creative!
You know about the importance of recycling your paper by having proper recycling bins and following your recycler’s guidelines, but that’s not the only way you can give your paper a second life. If you have access to a composting system, or can start up a compost bin for yourself, you can compost your paper as well!
Some compost systems can only handle shredded paper, so check what yours can work with and cut up the paper with a shredder or using a pair of scissors. Likewise, not all paper can be composted, like colored and glossy paper, which might contain some toxic heavy metals, but newsprint and other paper is safe to use as mulch or in compost. In fact, one study revealed that paper had less toxic material than straw or grass!
In the U.S., an estimated 640,000 tons of books are sent to the landfill annually. At an assumed average weight of 4 pounds each, that’s approximately 320 million books discarded each year!
If guidelines allow it, donate your books to libraries, resell them online, pass them on to students planning on taking the same class, or organize socially-distanced book swaps with your friends! Conversely, see if you can buy your textbooks second-hand, rent them, or get digital versions!
Graphics and text by Lazarena Lazarova ’21 – originally appeared on @Tigersgogreen Instagram
On average, a college student is assigned about 400 pages of reading per week. In place of printing out those papers, consider using digital tools to read, annotate, and organize them instead! At the simplest level, you can highlight and comment on PDF files with programs such as Mac’s Pages, Google Docs, and Adobe Acrobat. You can also use digital platforms, like Quizlet or Brainscape, to make personalized online flashcards!
How often do you grab a fresh sheet of paper to use for scratch work only to toss it later that day? To cut down on your paper waste, swap scratch paper for a whiteboard instead! You can use a spare whiteboard lying around your house, a notebook with whiteboard-surface pages, a peel-and-stick sheet of whiteboard surface you can place on a wall or on your desk, or even a laminated white sheet!
The best way to be sustainable is to make use of what you already have! If you prefer working on paper, be sure to fill up pages as much as possible before getting a clean sheet. Reduce the size of your handwriting, use the backside of a one-sided print out for quick notes, and write with a pencil or an erasable pen to get more than one use of a piece of paper.
Not only can you use what you have, but sometimes you can reuse it too! With some objects, you can often replace only the parts you need! For example, if your favorite pen runs out of ink, see if you can replace only its ink cartridge instead of the entire pen unit itself. Not only is this more sustainable, but it can also be less expensive too.
Electronic waste (e-waste) describes discarded electrical or electronic devices – smartphones, fridges, you name it – and as of 2019, is one of the fastest growing waste streams on Earth. Not only does e-waste contain harmful chemicals that can end up in our soil, water, and air when improperly disposed, but it can also be illegally exported to countries that don’t have laws on handling/disposing of it. Since remote studying relies heavily on technology, be mindful of your e-waste: consider if you really need to get the most recent laptop or phone model if yours already functions well, or see if you can repair parts of your device instead of purchasing a brand new one. If you do decide to discard a device, look into legitimate channels to go through – for example, big manufacturers like Apple and Best Buy accept e-waste!
Graphics and text by Lazarena Lazarova ’21 – originally appeared on @Tigersgogreen Instagram
Author: Annika Hsi ‘23
This recipe is a quick and easy way to repurpose Thanksgiving leftovers and reduce food waste. Food waste can be a big problem, especially during the holiday season, with over 450 million pounds of Thanksgiving food being wasted each year.
For this homemade version of Wawa’s Gobbler hoagie, my leftovers happened to be plant-based, but since this recipe is super customizable, you can always experiment with whatever Thanksgiving dishes you have in the fridge!
Ingredients:
Instructions:
Step 1: Cut and toast the bread.
Step 2: Layer on the ingredients. I usually put stuffing or mashed potatoes on the bottom, then vegan turkey/chicken or roasted vegetables on top. If you don’t have your own leftovers or if you want to experiment with some plant-based foods, here are some ideas for sandwich fillings:
Step 3: Enjoy!
Recipe inspired by Wawa
This series is brought to you by student group, Greening Dining
Author: Claire Wayner ’22
Stuck at home and tired of your garbage can getting stinky? A full 22% of your trash (or more) is likely food, and food waste doesn’t smell too great after a couple of days. There’s an easy and environmentally friendly solution to the odor – start composting!
By breaking down the food in combination with leaves and water, the process yields a rich, nutrient-filled soil additive called compost that can be used in your home garden beds or gifted to your neighbors (here is an article on the benefits of compost for your garden). Composting at home is really easy to start up and doesn’t require a ton of resources. My family has been composting since I was in middle school, and since then, we’ve learned a lot of helpful tips which I’ll share with you below.
During the day, we collect our food scraps indoors in an old yogurt container in the fridge to prevent it from smelling up our kitchen counter. We then empty the scraps into our outdoor composter whenever the indoor container is full. Our outdoor composter is a tumbling, elevated version which we keep in our backyard. It’s definitely worth the investment to buy a model like the one we have because it keeps food scraps contained and elevated (to prevent us from attracting unwanted pests like rats, as we live in a city) and also makes it easier to regularly turn the compost (moving the scraps around is important to promote breakdown and aeration). You don’t need a shiny new container to start composting, however. In a pinch, you can build your own out of anything from milk crates to recycled lumber.
Keep in mind that you can’t compost all of your food scraps at home – things like dairy, meat, prepared foods/dishes, and disposables marked as “compostable” should stay out of your home compost, as they won’t break down unless put in a more industrialized composting environment like Princeton’s S.C.R.A.P. Lab. Stick to things like fruit and vegetable scraps, eggshells, coffee grounds, or clippings from your yard (raked leaves in the fall are great!). Try to get your ratio of “greens” (e.g., grass clippings, fruit and vegetable scraps) to “browns” (e.g., leaves, eggshells) right.
There are plenty of tutorials online on how to get started (check out this one from NPR). If you live in a dense city and can’t easily set up a compost bin, there are always countertop composters for apartments, or you could check to see if your municipality offers curbside composting pickup (ShareWaste has a great directory of where to drop off your compost if you can’t use it in your home).
By starting to compost, you can make a big difference. Most greenhouse gas emissions from landfills come from the breakdown of food. Composting can reduce these greenhouse gas emissions and give us a usable product at the end of it.
