Written by: Jacques

Edited by: Ingrid

ISM is a school that prides itself on being forward-thinking, globally minded, and environmentally conscious. Joining the Eco-Schools program in 2019 and supporting the Sustainability Club were positive steps that show students care deeply about reducing waste. But good intentions can only go so far: despite these efforts, our campus still runs on disposable plastic. 

Small, student-driven initiatives cannot compensate for a system that has not changed at its core. If ISM is serious about sustainability, it needs to move beyond symbolic gestures and take real, school-wide action, starting with a firmer commitment to BYOC and a phase-out of single-use cutlery.

To start, there has been a meaningful change within ISM’s Kantina. The Bring Your Own Container (BYOC) program was and remains the most prominent example of the school’s efforts to foster better habits, in which students bring their own containers to the cafeteria, skipping disposable wrappers and cutlery. It’s a smart idea that encourages individual responsibility, from students to teachers. Looking at census data collected by the Sustainability Club, from 2023 to 2024, the percentage of students doing BYOC climbed from 31 percent to 55.4 percent. That’s real progress and impact, and deserves applause.

Additionally, as a result of this, more eco-friendly alternatives have appeared as well. “I like the bread bowls, I think they were a great idea, and I can actually eat them, which is genius!” commented Shrey, grade 10. However, here’s the uncomfortable truth: the “eco-friendly” bread bowls often come wrapped in plastic anyway, to prevent spillage or the bowl breaking apart. “If the point of bread bowls is to act as a substitute for plastic, why then add the plastic anyway with the bowl? It doesn’t make sense,” says freshman Kai. The solution implemented doesn’t solve the problem, thus rendering it ineffective and ultimately futile.

Also, the bigger issue goes beyond just bread bowls. From pizza to burritos, from Jones Jr. to Sibol, the majority of the menu items have some element of plastic or disposable waste. In Pantree alone, almost every dish, drink, snack, or dessert sits in a plastic clamshell, can, or bag. Additionally, the most popular items kids buy, such as French fries and pizza, are wrapped in plastic. Whatever reductions BYOC achieves get undermined almost instantly.

The problem is not BYOC. The initiative has been making changes, and it’s commendable. To truly make an impact, however, there needs to be a change in the system itself. Right now, sustainability depends on whether students bring containers, remember to use them, or choose items that avoid plastic altogether, a choice that’s inconvenient to make when the default remains plastic for almost everything that’s sold. If ISM really wants to reduce plastic waste, the next step is building policies that make low-waste choices the default.

One solution that could be potentially implemented is using school-owned metal cutlery and plates available across all vendor restaurants. Cafeteria trays and plates, along with cutlery, could be distributed and returned every day. This removes the need for disposable wrappers or plastic on campus and takes the responsibility off individual students. 

The majority of public and private schools globally already do this, with ISM being the exception. For example, Seoul Foreign School uses this system with wide success. “It was great eating there, as well as practically no waste,” comments student Jacob. On the other hand, SFS is a school with a normal, entirely school-run cafeteria, making it easy to implement, in contrast to ISM’s vendor-based Kantina. Our Kantina functions more like a food court than a traditional cafeteria, with multiple independent vendors. This change would require major structural changes, as well as coordinating them across vendors, which would be difficult, to say the least.

Another suggestion could be for ISM to introduce a system that provides a set of reusable containers for all vendors to use. Students could check out a container with a student ID or a small deposit, eat, and return it to the restaurants for washing. This takes inspiration from Germany’s beverage return system, known as the Pfand system, which charges a small deposit on beverage containers and refunds it when the empty bottle is returned. This type of system reduces waste and eliminates the need for students to remember to bring their own containers every day. However, the logistics of creating such a system would be complex and nuanced, and would again require the full support and coordination of each vendor.


However, if the school truly wants long-term results, sustainability cannot be optional or treated as something students do only when it is convenient. It has to be built into the system itself. That means making clear sustainability standards a non-negotiable part of every vendor’s contract. If a business wants to operate on campus, it should be required to follow ISM’s environmental expectations, just as it follows health and safety rules. Yes, it will be challenging, but if ISM genuinely wants to make a meaningful, lasting impact on sustainability, then the school needs to put its foot down. 

Real change does not happen by hoping everyone cooperates on their own. It happens when the institution sets the standard and holds everyone to it.