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| Phelps Hall - Trayless Dining |
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During the 2008/2009 academic year, research on the benefits of serving food without the use of trays was conducted. Because of what we learned, a test was done in Phelps Hall to verify the popular belief that trayless dining does in fact reduce food waste as well as energy and water consumptions. By eliminating trays during the coming academic year, we estimate that the following positive impacts will be realized:
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Environmental:
- Reduction of our carbon footprint
- Reduction of 60,000 gallons of water
- Reduction of chemicals, detergents and rinse agents used by 1,536 pounds
- Reduction of food waste into landfills by 38 tons
- Conserves energy by eliminating the need to heat water for tray washing
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Economic:
- Saves on cost of detergents and rinse agents
- Saves on cost of water and energy use
- Reduces supply chain, food and transportation cost
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Social Benefits:
- Creates greater awareness about food waste and environmental issues
- Encourages students to participate in a “green” initiative that has the potential to improve their health and well being
- Opportunity for Dining Services to partner with students in priorities that are important to them
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Other:
- Diverted 120,000 cardboard boxes from landfill
- Buy from 2 Local Farmers Directly
- Buy From 13 Local Farmers – GFS
- Buy from 9 Local Processors – Directly
- Buy from 29 Local Processors – GFS
- Campus Vegentable an Herb Garden
- Donate to Community Kitchen 3 days week
- Recycle Aluminum, Cardboard, Glass, Paper, Plastics
- 70% Waste Stream Diverted
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