In this time of drought, Dining is floating on top with its decision to go trayless more than 6 years ago, saving millions of gallons of water along the way. This fall quarter Dining Services celebrates its sixth anniversary of going trayless in our four dining commons. This implementation has come with high environmental benefits, including water conservation (saving one-third to one-half gallon of water per tray), energy savings, reduced chemical use, food waste reduction, plus much more. From the beginning of the change in 2009, there was a 40% food waste reduction compared to 2008. Just imagine compounding all of the food, water and energy saved over 6 years— way to go in making our environmental footprint much smaller!
September 2, 2015