Oberlin Forks It Over for the Environment By Betty Gabrielli
			NOVEMBER 26, 1999-- Mr. McGuire: I just want to say one word to you. Benjamin Braddock: Yes, sir. Mr. McGuire: Are you listening? Benjamin Braddock: Yes, sir I am. Mr. McGuire: . . . Plastics. Thirty-three years after The Graduate's premiere, plastics no longer have the same cachet. In fact, not only are plastic throw-aways a nationwide blight, but an international treaty that went into effect January 1 makes it a felony for ships to dispose of plastic materials at sea. Seeking to protect the environment, Oberlin is one of several venues nationwide--along with McDonald's in Europe and the U.S. armed forces--to take steps toward reducing waste that goes to landfills by substituting a revolutionary alternative to plastic eating utensils: biodegradable cutlery. Campus Dining Services introduced the environmentally friendly forks, knives, and spoons a year ago October. Known as reSourceWare, the items are derived from a renewable source, primarily cornstarch. Discarded, the implements disintegrate within 60 to 70 days. Beige, not white, with a softer, more flexible feel than standard plasticware, the biodegradable cutlery can be recycled as compost, and leaves no chemical residue, according to Dave Jensen, director of campus dining services. "We were working with the recycling student group on how to reduce or replace as many products with either number 1 or number 2 recyclable plastic when we became aware of this product, which is made by Biocorp," Jensen says. "Oberlin is one of a handful of schools that have converted, mainly because it does cost about one and half times as much and is somewhat brittle. However, it is currently better for the environment than many of the other choices we have." Jensen says that, overall, student reaction has been favorable although the new implements haven't been used as much as they could be. The cutlery's relative lack of strength is one drawback; regular plasticware is stronger. And if you're wondering why McDonald's is using the cutlery only in Europe, it is because of another small problem--resistance to heat. That's no problem in Austria, Germany, and Sweden, where food typically is served about 20 degrees cooler than in the U.S. In Oberlin, however, be careful about stirring piping hot liquids with the spoons or they may decompose into cornstarch. Biocorp says it is testing a new prototype, however, and hopes to have straws and plates available soon.
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