With the growth of sustainability culture on campus, ASUCLA has shown its support through efforts like reusable dishware, compostable packaging and major shifts away from plastic products. Across UCLA’s food and drink vendors, sustainability looks different at each spot. Some changes affect students’ dining experiences more than others, and here we take a closer look at what that actually feels like.
Starting off with Lollicup in Ackerman, the shop has fully switched to paper straws. While the intention is sustainable, the experience is not always ideal. These straws tend to disintegrate quickly, which makes them especially frustrating for students who like to sip their drinks slowly. This switch to paper straws can also be seen in cafés like Bruin Buzz.
Esther Lee, a second-year psychobiology student, used to visit Lollicup weekly. When asked about her opinion on the paper straw, she said, “I have been grabbing multiple straws for one drink cause it does not sustain throughout the whole drink.” Even though the switch may ruin the experience, students still find workarounds so the paper straw does not get in their way.
On the other hand, sustainability efforts at Greenhouse seem to improve the dining experience. Their new leakproof packaging makes the reusable containers even more appealing, especially for students on the go. Students can check out a container, use it for as long as they want and return it by scanning it at designated drop-off stations around campus. The process is quick, and because the containers seal well, they are much easier to carry between classes or to study spots. By making the sustainable option the more convenient one, Greenhouse encourages students to choose it.
Then there are places like Panda Express and Veggie Grill, which are third-party vendors partnered with ASUCLA, and therefore follow their own sustainability standards. Panda Express recently switched their bowls from plastic to cardboard, which some meals can make some bit soggy. However, the location still uses plastic utensils. It is interesting to see how sustainability changes are adopted unevenly. The bowls are more environmentally friendly, but the plastic utensils may remain because they are easier for customers to eat with.
Veggie Grill is built on a sustainability-focused mission where the plant-based menu aims to reduce carbon emissions. According to their website, the company has conserved “enough fresh water to fill over 3,000 Olympic-sized swimming pools and kept enough carbon emissions out of the atmosphere to fill nearly 1 BILLION birthday balloons!” This highlights the strong foundation Veggie Grill operates on while still maintaining quality and taste.
At LuValle Commons, multiple drop-off points for recycling pizza boxes are located around the outdoor seating area. However, they seem to be used at varying degrees depending on how close they are to the exit.
Elizabeth Franklin, a first-year student majoring in theater, works at Northern Lights and orders pizza at LuValle at least once a week. Given how often she visits, we asked for her perspective on the compost bins. She said she uses them “every single time for the most part … but the only time I won’t is if I don’t see one near.”
This reinforces that proximity and convenience are major factors in student participation. If ASUCLA wants to continue promoting sustainability, convenience could be the key to improving engagement. Clearer signage, more intuitive disposal systems and accessible drop-off points could shape the future of sustainable dining on campus.
Further highlighting the importance of convenience, the pizza drop-off bins closest to the exit held noticeably more boxes compared to other locations. A small detail, yet telling of student behavior.
In a positive push toward sustainability, various efforts are rolling out across campus, depending on what each restaurant serves. It becomes clear that students do participate, especially when the effort required is low. This gives ASUCLA the opportunity to greatly increase its impact by developing sustainability initiatives that are simple, accessible and designed around student habits. From packaging changes to events promoting sustainable practices, convenience and incentive could position ASUCLA as a model for other institutions to follow.
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Featured Image Photographed by Julia Gu/BruinLife
