Official statement from Rutgers University Dining Services regarding Trayless Dining: FAQs – Going Trayless Trayless Dining has been instituted at Colleges and Universities across the country. Factors that were taken into account when making this decision for Dining Services included, but were not limited to: Environmental Benefits Going “trayless” conserves water. Going “trayless” saves energy by reducing the demand for hot water to wash and sanitize trays. Going “trayless” decreases the amount of chemicals used, thus promoting an earth-friendly operation. Social Awareness Benefits Going “trayless” supports/promotes Rutgers University sustainability efforts. Going “trayless” is environmentally responsible and helps reduce campus waste. Service Benefits No longer need to wait in long lines while the food you already have on your tray gets cold. Hot foods stay hot. (You’re filling up a plate rather than a tray) Trayless dining develops healthy eating habits, thus helping to manage weight issues and avoid “eyes bigger than my stomach” mentality. (“Freshman 15”) Trayless dining creates a home ambiance vs. an institutional / high school ambiance. Frequently asked questions about going trayless Why is Busch Dining Trayless? • Trayless dining reduces food waste, conserves electricity and water, and decreases the need for cleaning chemicals. • Trayless dining furthers Rutgers’ mission to reduce our environmental impact. • The trayless campaign is a result of students working across the country to create positive change in their campus communities. What are the environmental impact benefits? (Based on other College and University Results) • Projected estimate 30% reduction in food waste • Projected estimate 6% water reduction • Projected estimate 5% detergent reduction • Increased environmental awareness since the high visibility of trayless dining may cause each of us to look at how our own actions affect the environment If Rutgers Dining is saving money and resources, where is the saved money going? • To keep meal plans more affordable through minimal increases. Aren’t there bigger environmental issues to address? Going trayless seems to make a very small impact. • Relatively speaking, yes, but it’s a “low-hanging fruit.” It’s easy to implement. • It doesn’t require large retrofits or demand a huge change from students. • It creates a real, achievable, positive and measurable impact to our environment. What prompted the decision to go trayless? • The decision to go trayless has been several years in the making. Rutgers Dining observed peer institutions across the country and waited until there was enough student interest in the topic to thoughtfully explore the potential of trayless. • The testing phase to evaluate the program amongst the students, dining workers and administration is now underway. Management Rutgers University Dining Service
Posted on: Mon, 01 Sep 2014 20:01:08 +0000
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