Walking into a dining hall is one of my favorite experiences on West Campus. The quality of silverware, plates, and napkins, the unique aesthetic and layout of each hall itself, and of course the amazing variety of food provided every day never fails to impress me. It was no surprise to me then to learn about all of the attention to detail paid by the Cornell Dining staff to each and every aspect of the dining experience and all of the accolades that have been awarded to the organization. Furthermore, I saw that the excellence in execution was matched in innovation through the various initiatives Cornell Dining has taken. Programs encouraging healthy and sustainable eating such as Menus of Change or Five Days of Five were particularly illustrative of that strength. However, the part of talk I really hope will stick with me is perhaps the beginning of the talk, during which Mr. Paul Muscente and Chef Daniel went over some of numbers reordered by Cornell Dining. 19,000 Meals served per day, adding up to 2.3 million in a third of a year, with 1200 full-time employees and 600 student employees. These numbers not only reminded me of the number of people in the Cornell community, but also the enormous amount of resources needed for all those people. For me these numbers make clear how each citizen doing his part to avoid waste can make an enormous change in the amount of resources we use if summed over the total population at Cornell. I only hope that this Rose House Café will serve as a reminder for me to continue to appreciate the great resources that Cornell Dining provides and to steward those resources as best I can.