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.