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Olivia Puppolo

Going Green: Stonehill reducing waste one box at a time

To help cut down on single-use waste on campus, Stonehill College has introduced Reuzzi, a program offering reusable boxes for students and staff as a more sustainable way to carry meals.


In an effort to create a more eco-conscious campus, Stonehill has launched Stonehill Goes Green, a campus-wide initiative to promote environmental sustainability within the Stonehill community through policies and practices including recycling, efficient energy use, and waste reduction.


“Before Reuzzi, students used a lot of single-use containers… it made no sense. And it was a full-time job taking out the trash,” said Dining Services Supervisor Donlie Wood.


However, since the meal plan at the college has changed, so has the use of the Reuzzi boxes. 


“I used them all the time last year,” said Ella Lund ‘27, “I miss being able to have that as an option.”


Before, students had to check out and return the Reuzzi box using the Reuzzi app and by the QR code that is on every box. 


“It used to be that students would use the Reuzzi app to check out a container located in the Commons and get food to-go this way, but since the Commons no longer does any to-go food, this is not an option,” said Ava Sickler-Michaud ‘27.

 

However, plans for the Reuzzi boxes to be brought back to campus have been discussed.


“When these containers are brought to Gigi's, students will be able to pick them up and check them out with the Reuzzi mobile app at the start of the line as they order their food,” said Caitlin Henderson ‘26.


Reuzzi is a woman-owned company and the beta version of the Reuzzi app was developed by Stonehill’s Chemistry Professor and Chair of the Environmental Stewardship Council, Dr. Cheryl Schnitzer, with students in the Computer Science Capstone course in the spring 2021. 


According to Reuzzi.com, “During the 2022 – 2023 academic year, the college reduced its disposable container use by 76%, leading to annual savings of nearly $70k.”


“It is definitely a work in progress and we are looking for other students who might be interested in working on this project next semester for credit hours or as a work-study,” Sickler-Michaud said.

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