2:28 p.m., Aug. 29, 2008----UD is joining colleges and universities across the nation in going trayless--part of the effort to go green by saving energy and water and decreasing food waste and the use of cleaning chemicals.

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“Partnering with the University to increase sustainability programs on campus is exciting," Sue Bogan, director of UD Dining Services, said. "We look forward to implementing the trayless residential dining locations as one of many steps to improve our carbon footprint on campus and for the local community, as well.”

ARAMARK, which is partnered with UD to provide dining services, carried out a survey of 92,000 students, faculty and staff at 300 colleges and universities, which demonstrated that 79 percent of respondents would support trayless dining to reduce campus waste.

It is estimated that 50-60 percent of the 500 schools partnered with ARAMARK will go trayless this school year. Other trayless schools include New York University and the universities of Maine, North Carolina, Minnesota and Florida.

In pilot programs on several campuses, it was reported that food waste quantity was reduced by 1.2 to 1.8 ounces per person per meal when trays were removed from dining facilities, representing a 25 to 30 percent reduction in food waste per person.

Teagan Gregory, president of UD's StUDent Government Association (SGA), said that although some students might have objections, SGA members overall strongly support going trayless.

Lindsay Koenings, public relations officer of the Resident Student Association, said, “I believe going trayless in dining halls campus-wide would be a tremendous step forward” by reducing the amount of food that goes to waste. She added,” I believe the amount of water that will be saved by going trayless will greatly help UD in its efforts to work toward sustainability.”

Article by Sue Moncure
Graphic by Kathy Wheatley