Month: May 2017

Last Wednesday, Thursday, and Friday in the DH, a few students showed the estimated statistics of how much food waste Furman University produces during lunch. I originally showed up to support my roommate, Celia, who was one of the students involved; however, after looking at the numbers, I really began thinking about how much waste I personally produce. I do not go out and buy food only to let it rot in the refrigerator, but I know that I probably do take too many plates of food in the DH. Of course my intention is not bad, usually I just cannot decide or think I am really hungry, but that does not justify the amount of food that I do waste. It is time to be more conscientious. Here are some solutions that I plan to use in order to fix the problem. Take less food. There is no point in taking three plates of food when I probably will not eat it all.  More food is available, if the first plate was not enough. With that being said, take time eating. As I learned from the presentation, it takes twenty minutes for a person’s stomach to realize that it is full. Therefore, it is best to eat slowly so that I do not grab more food that I will not eat. I know that changing my habits alone will probably not have that much of an impact, but I am hoping that his blog post will inspire someone as Celia’s presentation inspired me.

– Felicity Williams

My greenbelt experience would not have been complete without the Furman farm, which happened to be right in my backyard (while I was living in the Greenbelt). The Furman farm grows produce for the dining hall on campus and has student employees who work on the farm. My experience with the Furman farm involved a volunteering opportunity that was provides to me because I was a resident of the greenbelt. When I volunteered I picked vegetables such as okra and tomatoes, both of which are grown organically. The harvesting process was enlightening, I was able to learn which plants were ready for harvest and which weren’t depending on the size, shape, and color of the vegetable. Overall, this experience gave me an appreciation for where my food comes from and the hard work that goes into preparing it. 

-Miles Hauser