Ask anyone on campus and you will hear that the class of 2007 is “littered” with avid environmentalists and meticulous recyclers. Members of this class have been instrumental in Oberlin’s increasing efforts to reduce energy consumption and the use of damaging waste products. Fittingly, this year’s graduates will go out in style — the “eco-friendly” way.

This will be the first year of a five-year plan to make Oberlin’s Commencement/Reunion Weekend climate neutral.

One initiative has the College replacing its usual plastic utensils with bio-degradable utensils, which break down much more quickly than plastic. These utensils, known as “bio-ware,” will be used throughout Commencement Weekend at a number of receptions and meals. Bio-ware uses about 68 percent less fossil fuel energy than traditional plastics, is fully degradable and weighs less than plastic-ware. There will be approximately 165 fewer pounds of waste in the landfills.

Other initiatives include graduation programs printed on 100% recycled post-consumer paper and green ribbons on the robes of the graduating class will signify that they have committed to taking environmental and social considerations into their careers and lives after college.

Campus Dining Services will prepare the meals during the weekend with 20-35% local ingredients.

Senior Darryl Johnson supports the idea of a “green commencement.” “With the reputation that Oberlin College has, it would be unacceptable for the College to not be taking steps in an eco-friendly direction. I am glad to hear that the commencement will be like that,” said Johnson.

Nathan Engstrom, director of the office of environmental sustainability, explained that these “green” efforts are both inexpensive and rewarding. Most of the Commencement weekend efforts “are things the College does to some extent all the time.

“For commencement we just made sure that these efforts were more deliberate and more extensive. There’s not really a cost to this since it mainly involves more care and planning,” said Engstrom.

Assistant Professor of Environmental Studies and Biology John Petersen agrees. “When you talk about direct costs, however, you need to think of this in the context of three things: potential long term financial savings, ecological costs averted and educational value. Eventually economic costs will be better integrated with ecological costs.

“What we do now helps us prepare for the day when there is a carbon tax and it is more financially costly to be environmentally wasteful. The earlier we make the transition, both in terms of policy and attitude/behavior, the more we stand to save,” said Petersen.

Many people were involved in preparing for this “green” graduation. “A wide range of people and groups on campus have come together to make this happen,” said Meredith Dowling, Assistant Coordinator for the Office of Environmental Sustainability, referring to the participation by the Office of Environmental Sustainability, the Commencement/Reunion Committee, Campus Dining Services, Bon Appetit Management Company, College senior Andrew deCoriolis and double-degree senior Maria Stamas.

She is confident that this weekend will be repeated for years to come. “We’re putting together a plan to outline our vision of different initiatives that can be included each year towards our goal of a climate neutral and waste-free Commencement and Reunion Weekend. We’re already making important steps now, and I expect that this will become a part of the way things are done in the future,” said Dowling.

DeCoriolis said, “This is a perfect way to top off the efforts of my class. I am very proud of what we have accomplished. The community has been very supportive of the efforts this weekend, as well. Everyone has worked very hard to make this happen."