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Sustainable Dinners Week

The initial plan for sustainable dinners week was to host meals at the university or another off-campus venue and to shop for groceries through sustainably sourced local produce and with minimal waste to cook a 5-course vegan dinner to celebrate Atmos’ birthday.

Due to the COVID-19 crisis, this event went virtual by livestreaming over Instagram. Chapter members streamed 4 days of cooking, featuring butternut squash soup with Rowena, lentil burrotis with Niamh, korma curry with Melav, and banana bread with Tabitha.