How much influence do UMKC’s students have on environmental impact?

  Across UMKC’s campus, many environmental activist students are noting the disconnect between the campus’s initiatives, student awareness and overall progress when it comes to environmental consciousness.

  Caitlin Thornhill, a freshman environmental science major and member of the Environmental Student Council (ESC), shared her concerns about students feeling uncertain about recycling, city policies and how to be active participants in green initiatives.

  “We are trying to pass legislation. We are trying to talk with the chancellor and stuff like that. We’re trying to really push for it because we really do want UMKC to be sustainable,” Thornhill said, adding that Johnson County Community College (JCCC)  is a leader in environmental sustainability.

  According to Thornhill, a waste audit was conducted by the ESC at the Miller Nichols library in October and November 2025, detailing contaminated recyclables and limited options and understanding of students on how to properly recycle items that were provided.

  Anoosha Mubashir, another member of the ESC, echoed the same concern, adding that putting recyclables in the correct bin isn’t enough.

  “If a container with food in it gets thrown into recycling, or someone accidentally throws some trash in there, often all of it will just get thrown in the landfill,” Mubashir said. “I’ve also heard that the bins in the cafeteria all get dumped into the same trash bag, even if it was labeled as recycling.”

  For students who dine at the Foodiverse, designated bins labeled “recycling,” “landfill” and “compost” are available with lists of acceptable items attached.

  Jody Jeffries, director of the Student Union, shared that the Foodiverse’s to-go program transitioned this spring semester from one-use, paper-based containers to reusable and recyclable plastic containers, which she says are top-rack dishwasher safe.

  “With the popularity of the to-go program, the dining team will continue to explore options that are both economical and meet the sustainability aspirations of the program,” Jeffries stated.

  This sustainability can also be reinforced through active steps on campus. Mubashir encourages UMKC groups to use compostable cutlery, plates and bowls for their events rather than non-biodegradable items.   

[email protected]