Liberty Dining By Sodexo hosts Earth Day lawn party

On April 22nd, Liberty University Dining by Sodexo hosted a Earth Day lawn party to showcase resources for students to live a more sustainable life, as well as to encourage everyone to be outdoors.

University and community partners were invited to participate, including representatives from The Lynchburg Community Market; The Piedmont Beekeepers Association; Caribou Coffee (served on campus); Liberty University Recycling; and COAL (Camp & Outdoor Adventure Leadership).

The Lynchburg Community Market Assistant Market Manager Darius Slaughter provided educational materials about the downtown community market and promoted local farmers and sustainable products sold there.

Caribou Coffee Director Michelle Langkau featured the company’s sustainability efforts and provided students with giveaway items like carabiner, tote bags, and coffee in branded recyclable cups.

Liberty University Recycling Coordinator Kelli Maturano provided educational materials about campus recycling and composting and handed out bags for a Goodwill donation event taking place during campus move out.

COAL Director Keith Ogelsby promoted the “get outside” mindset and led lawn games and outdoor activities with his class.

Representing The Piedmont Beekeepers Association, EAS Master Beekeeper Ann Zudekoff presented on local beekeeping, featuring an observational hive for students to see and try to point out the Queen Bee.

The lawn party also featured a table at which students could plant pollinators in biodegradable pots.

Liberty University Dining Chef Sarah Falls conducted a food demonstration featuring honey which was served to students.

Resident Dietitian Rachel Sanders sparked the idea to host an Earth Day event to help educate students on how they can positively influence the world around them.

“The food service industry generates a significant portion of the world’s waste,” said Sanders. “We want students to become educated consumers to eventually reduce our carbon footprint.”

Sanders noted that dining services can best contribute to sustainability efforts when students are working towards the same goals.

“We have, for example, composable coffee cups in the dining hall,” said Sanders. “Students can help close the loop when they place them in the correct waste container.”

Throughout the month of April, the dining team highlighted sustainability on campus by sharing ways to go green like re-usable water bottles and shopping at the local farmer’s market.