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Playing a Part

Stephen Drew, WHOI Food Services Planner and cook serves up fresh, hot pizza daily at WHOI’s caffeteria, the Buttery. Drew and the other staff do more than just feed hungry scientists and staff, however. Their work also reflects WHOI’s efforts to maintain sustainable, eco-friendly operations whenever and wherever possible. In part because plastic pollution is a growing problem in the ocean, all of the eating utensils for to-go orders at the Buttery are made of vegetable starch, which breaks down in compost after 75 days, and the food containers are also biodegradable.(Photo by Tom Kleindinst, Woods Hole Oceanographic Institution)