By Samantha Moll

As part of its continuing commitment to help create a greener cafeteria, Chartwells Dining Services at Northeastern recently began selling eco-friendly reusable bags at their on-campus retail locations.

The Reusable bags are currently on sale at Outtakes, and will be available starting this week at On-the-Go and Churchill Dining Hall, said Maureen Timmons, Director of Dining Services at Northeastern.

“The reusable bags are not replacing the plastic bags, they are just a better option,” Timmons said. “Using less plastic bags, even though ours are biodegradable, is better for the environment.”

Reusable bags have become increasingly popular, with stores such as Target and Whole Foods selling lightweight fabric bags for about a dollar. Chartwell’s bags, which are a durable green fabric, are two points at Outtakes or $1.49 at On-the-Go and Churchill.

Reusable mugs will also be available soon for sale at several Chartwells locations, including afterHOURS. Students who purchase the reusable mugs will be offered a discount on coffee refills, Timmons said.

“We’ve been working on becoming green for several years, because we feel that it is the right thing to do,” Timmons said. “We are always looking for ways to improve and our green plan is constantly evolving.”

Melissa Kohari, a junior criminal justice major, said she thinks the bags are a good idea, but she “just does not come [to Outtakes] often enough to use them.”

Timmons said the reusable bags can be used at non-Chartwells locations as well.

“Students can use their reusable bag for different things – carrying groceries from Wollaston’s or food from Au Bon Pain, or anywhere,” Timmons said.

Dan Abrams, director of marketing and relations for the Husky Energy Action Team (HEAT), said he thinks the reusable bags are a great idea.

“The only concern I have is how often students will remember to use them,” Abrams said.

Last year, Northeastern began using more local produce, cage-free eggs, sustainable seafood and fair trade coffee in the dining halls according to an article that ran in The Northeastern News in February.

Dining Services purchases their produce locally from Sid Wainer and Son, a produce company, who in turn purchases from a group of local farmers, Timmons said. They purchase cage-free eggs through Egg Innovations, she said.

Napkins and straws are already biodegradable, and flatware and coffee stirrers will soon be biodegradable, too. Since they are biodegradable, they can be put into the composting barrels in the dining halls, Timmons said.

The composting barrels in the dining halls were put there last year as part of Project Clean Plate, according to The News article. Project Clean Plate involves composting in the dining halls, and in the kitchens. The dining halls had composted 281 tons of organic waste as of press time, according to the Chartwells Dining Services website.

“In just one year, Dining Services has changed drastically for the better by becoming much greener,” Abrams said. “But there is always room for improvement.”