While Simmons performed poorly according to the standards we used in our Scorecard assessment, we must emphasize that this was largely due to its temporary status as a catered-to operation. The new Simmons dining facility-complete with kitchen and dining area-is scheduled to open in February. For the duration of this semester, however, all food is brought to Simmons from either Next House or Baker House. Understandably, this makeshift setup was hardly environmentally friendly: delivery trucks must shuttle food and service trays back and forth; all the plates, cups, and utensils in use are disposable.

But harping on the problems with this transitory situation has little purpose. We would like to emphasize instead Simmon's potential, as a brand new facility, to stand out as the most environmentally friendly eatery on campus. By early on adopting the practices we have outlined in residential dining recommendations, Simmons could avoid the more difficult process of trying to change an already-entrenched system.

We have spoken with Kathy Hanwell, general manager of Bon Appetit, as well as with the chef manager at Simmons. Both say they are eager and willing to implement as many 'green' stratagems as MIT-as Bon Appetit's employer-calls for. Thus far, according to Ms. Hanwell, the Bon Appetit management at MIT has sensed little concern from the student body about environmental issues. We urge both MIT students and MIT dining services to rally around this opportunity to create a demand for more environmentally friendly dining facilities. Who knows? Perhaps greenness can be contagious.