Dine Green

DINING SERVICES - We're going trayless on Earth Day, April 22, 2009

How Going Trayless Reduces Waste

Environmental Impact
Reduce food waste  - up to 30%
Conserve water and energy
Reduced dish detergents

Social Impact
Create greater awareness of waste
Improve dining experience
Lead to student awareness of portion control

Economic Impact
Save money with less water consumption and waste removal
Reduced food costs
The money saved can be used to expand services or pass along fewer increases in meal plan costs


EVERYDAY - What we do:
Recycle all tin cans and cardboard boxes
Provide daily menus online with fewer paper copies printed
Pulp dishroom waste to reduce waste volume by approximately 80%
Provide a reusable, plastic water bottle which can be refilled at the Dining Centers (sponsored by ARH and Dining)
Use polystyrene disposable cups (often confused with Styrofoam) disposable cups in snack bars, extended dinner, and To Go. A polystyrene container is 5% solid material and 95% air, making polystyrene landfill friendly.

What you can do:
Dine in versus using To Go and extended dinner carry out service
Take and enjoy the food you want, but eat what you take, don't waste
Check menus online, don't take a paper copy
Take 1 napkin
Consider not taking a tray in order to conserve water and reduce food waste
Use and reuse your plastic water bottle which can be refilled at the Dining Centers

Why you should do it:
Reducing food waste results in less food going to the landfill
Not taking a tray results in fewer trays to wash, therefore reducing the amount of water, detergent, and energy consumed
Create greater social awareness of food waste and environmental impact