As takeout containers pile up across college campuses, universities are struggling to balance sustainability goals with a growing culture of convenience. “It’s all a nightmare,” said Carla Iansiti, Student Life and Engagement sustainability officer at Michigan State University. “The ever-growing retail and food pickup combinations — the Sparty’s, the Starbucks on campus, the Grubhub — that’s a culture shift.” Students turned to takeout dining during the COVID-19 pandemic because dining halls

Tag-uri: Coronavirus