As we enter a new school year, we want to celebrate the zero-waste leadership at the University of Michigan School for Environment and Sustainability (SEAS) and our commitment to demonstrating that a campus-wide reduction in waste is possible. 

During the Campus Race to Zero Waste competition held last academic year, the Dana Building took third place in overall waste diversion and was the most successful academic building in the running with a 69.56% diversion rate, according to SEAS Facilities Manager Sucila Fernandes. It’s also worth noting and celebrating that the zero-waste efforts at SEAS go beyond the walls of Dana. Last year’s commencement reception at U-M’s Intramural Sports Building yielded a total of ONE trash bag for the entire event. The rest of the waste was compostable or recyclable material. These results are a reminder of SEAS’ standout effort as a waste-conscious community and the ongoing work that remains to be done. 

SEAS has proven that reducing waste and embracing sustainable practices such as composting is doable, as long as people are educated, motivated and aware of their environmental impact. Individual practices can make a difference, but one of the biggest ways we can make change is by sharing knowledge about zero-waste practices with those who are less informed about them. 

“Because we live in a society that has normalized overconsumption and single-use materials, it can feel overwhelming or even impossible to reduce your waste. Having friends and mentors in waste-reduction spaces can help lower those barriers,” said Ainsley Logar, a SEAS master’s student and the zero-waste coordinator for the SEAS Trash Club. 

Group events are a great opportunity to educate people about these practices through example, sharing information with attendees about the importance of composting, recycling and waste awareness, and setting a precedent for waste-conscious planning.

Sustainability practices and events at SEAS

There’s a lot to think about when planning an event, but zero/low-waste planning is easily accessible, implementable and affordable. Here are some friendly reminders to create less waste as we move into the school year, taken from the SEAS Zero Waste Events Guide.

• When hosting events, it’s best to start with ensuring that all materials are compostable or recyclable. If they are not, clarify to event attendees which materials are not compostable or recyclable so they know what to throw away.
• Ensure that all garbage bags and bins are clearly labeled for composting, recycling and trash. Having student helpers at larger events can be incredibly helpful.
• Use BPI-certified tableware and opt for a fiber- or paper-based certification over a plastic product. TIP: Avoid using materials labeled as “biodegradable,” “plant-based” or “natural” since these do not necessarily mean that they are compostable. 
• Take a tally of how many people are planning to attend your event and order food accordingly to avoid ordering too much food and too many supplies that may go uneaten or unused. Have to-go containers on hand.
• Try to order from venues that confirm sustainable waste practices. Remember to request compostable materials, since not all caterers will include that as a default option.
• You can also request compostable materials through the Student Sustainability Initiative, which is an excellent resource in planning how to minimize waste during your next event.
• Before ordering supplies, please check whether the kitchens in Dana already have what you need.
• Don’t accept spoons, ladles and tongs from catering companies. We have so many in our SEAS kitchens! We also receive lots of individual sugar and creamer packages. Let’s find ways to provide these items in larger, reusable containers that can be used and shared across events.

Creating less waste may sound like a difficult task, but SEAS has already demonstrated how to successfully foster a culture of minimal waste and sustainability. Let’s keep it going into the new year and beyond by increasing our composting habits and reducing our waste.