Destination ImagiNation Goes Green
May 28, 2008
Destination ImagiNation participants helped to make the 2008 Global Finals the greenest DI event yet! Highlights from the event include:
Zero Waste Lunches
The outdoor lunches held at Presidential Court and the Pedestrian Mall Wednesday through Saturday were designated “zero waste.” By serving only materials that could be recycled or composted the need for trash cans was eliminated. DI participants disposed of waste at staffed waste disposal locations. Each disposal location included a sign with information about the event, a compost container, and a beverage recycling container. UT staff and volunteers helped participants dispose of material in the proper container.
Results:
• More than 1,200 pounds of plastic bottles and aluminum cans recycled!
• More than 2,500 pounds of food and paper waste composted!
Tray-less Dining Friday
On Tray-less Dining Day trays were removed from all Dining Services locations. The elimination of trays saved more than 3,600 gallons of water and reduced food waste substantially!
Recycling
DI participants recycled cardboard at all Challenge Site locations. Participants and DI staff members broken down cardboard and removed all packing material. In all more than 6,000 pounds of cardboard were recycled during Global Finals!
Participants also recycled plastic bottles and aluminum cans both inside and outside campus buildings.
Waste Diversion
Props used in Challenges at the Knoxville Convention Center were recycled by 1-800-GOT-JUNK in Knoxville. In all more than 6.5 tons of cardboard, plastic, and PVC pipes were recycled!
Green Dining
UT Dining Services Made Orange Green for DI participants through sustainability efforts including:
•Recycling plastic, metal, glass, cardboard, and paper at all dining facilities
• Serving Fair Trade certified drip and espresso coffee at all dining retail locations
• Using refillable condiment dispensers rather than individual bottles
• Lighting dining locations with energy efficient compact fluorescent light bulbs
• Donating waste cooking oil to the UT Biodiesel program
• Composting all Starbucks coffee grounds on campus
• Hosting zero waste lunches at Presidential Court and on the Pedestrian Mall
• Eliminating the use of trays during Tray-less Dining Friday