Jess Benninger ’26, staff writer 

LVC’s Environmental Sustainability Club (ESC) hosted its second luncheon in support of sustainability efforts on campus on Monday, March 20. 

“The purpose of the environmental sustainability luncheon is to spark a discussion about how to make LVC more sustainable,” Rachel Helt, Environmental Sustainability Club President and senior biology major, said. “Our hope is that we can help to make people aware of the current initiatives in place on campus, as well as get LVC students and staff to think about ways LVC can improve on these initiatives and create new initiatives.” 

The luncheon welcomed speakers Michael Mumper, director of facilities management and Chair of the Environmental Sustainability Advisory Committee (ESAC), and President James MacLaren. Mumper and President MacLaren discussed LVC’s future plans for environmental sustainability. 

All attendees of the luncheon were encouraged to contribute to the conversation of sustainability on campus, as well. Some of the ideas that were brainstormed include placing rain barrels around campus, reinstating composting bins and reducing the amount of plastic that is used at campus restaurants. 

In addition to hosting the luncheon, the Environmental Sustainability Club has also been working with Metz to reduce food waste that is produced in the Mund Dining Hall. Visitors of the dining hall can view the monitors that detail the amount of food waste that has been produced by LVC each day. 

To become more involved in LVC’s commitment to sustainability, students can join the Environmental Sustainability Club and attend ESAC meetings.