Senior Jessie Bonilla, junior Gabriela Lopez Gutierrez and senior Ana Paula Alvarado, created fundraisers to help people affected by hurricanes Eta and Iota.
Haskins recommended students establish routines that serve them well and create framing rituals that allow them to step into school mode.
Although the community garden initiative is not open until the spring, members of the office of sustainability have spent much of the fall semester working on it.
Now, Tartline plans to study abroad in Oaxaca, Mexico, in the spring with an affiliate, or non-UR-sponsored, program, she said.
The sustainability office, alongside Dining Services and Facilities, is also working to develop new ways to redirect waste this semester, Andrejewski said.
First-year Ellie Grabow remains impartial concerning celebrity foods but understands the appeal for consumers and businesses, she said.
With many restaurants and stores offering online ordering, students can support local businesses.
Bonilla and Silva contemplated how best to construct the program to adhere to all COVID-19 health and safety protocols, Bonilla said.
Grubhub makes ordering and picking up food from on-campus retail dining locations more efficient, Charley Blount said.
Despite technological challenges, Ludwig said she has adapted to her new position, but that it is different than an in-person experience.