7.05.08 centerpiece
D2 and Shultz dining centers have been operating without trays since July 1. The move comes as a result of an Earth Week experiment designed to reduce food waste and possibly improve the consumption habits of students.
"All areas of Student Programs, including Dining Services, are looking for ways to become more environmentally friendly. One way to make a major impact is to reduce the disposal of edible food waste in the all-you-care-to-eat facilities," said Katie Gehrt, marketing and communications manager for Dining Services.
The move is far from a revolutionary change in the way dining centers are run across the country. Several campuses, including the University of Delaware, Dartmouth College and the University of Maine have taken the same action. Clemson is reported to have saved 4,585 gallons of water in its trayless stint during Earth Week.
Most universities credit the savings to the fact that students really have to think carefully about which foods they select. They cannot simply pile everything on, eat what looks good, and throw the rest away. However, many students are not convinced.
The official campus notice reported that during that week in April, there was " ... a 38 percent reduction in food waste, or the equivalent of 1,546 pounds of food."
"If it cuts down on food waste, then it cuts down on food waste and in my opinion, there's no argument there. As a society, we are highly wasteful as it is, and if this appears to help at all, then as Tech students we should do our part," said sophomore physics and French major John Hoffman.
While the move at other universities tended to be largely unnoticed by new freshmen students who make up the majority of those who live on campus, and therefore must purchase a meal plan, there have been many upperclassman skeptics. Some do not like the inconvenience, and others just aren't sure of the magnitude of the difference it will make.
"There is probably no denying that going trayless does decrease the waste. I have a hard time thinking that the ones in control aren't just doing this more because it looks good than because it is actually a good thing to do," said sophomore Doug Hogan.
Other students expressed concern in the data collection, fearing that during the pilot week, more people simply avoided the inconvenience of a trayless D2, instead choosing to dine at an alternate establishment, further contributing to the crowdedness at West End Market and Owens Food Court during meal times.
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Who honestly thinks that the reduction of food waste by thousands of pounds per year will be offset by the number of broken plates? Is that guy seriously a SENIOR at VT?
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I think he was probably joking...
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I know the guy. He was definitely joking.
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Well, might prevent people from eating to mutch too. but, of course the reason is also to save total costs for dining services, it's just as the hotels ask you to save the towels to be enviromentally friendly.
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I know the guy, too. He doesn't take much of anything seriously.
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Most definitely the underlying reason that this is being pushed into place is the fact that Dining Services will save thousands in overall food costs. Just look at the styrofoam issue, that hasn't made it through even though there are environmentally friendly alternatives - but the alternatives cost more than styrofoam and would mean increased costs for dining services. Bottom line is Dining Services is ONLY interested in sustainability when it means saving them money.
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hahaha definitely a joke. an indirect reminder that dining services is purely concerned with money and not becoming more environmentally friendly...
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my own convenience is more important than the environment. if you disagree with that, you need to make some serious changes in your life.
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The cost for dining plans should also go down as well if they really are saving money at our convenience expense. More than half the cost of dining plans go to the facility and not our food!
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Where else are people going to eat during the summer? These statistics are meaningless so far. And even still not until Spring could the majority of guests respond their satisfaction/dissatisfaction with this change as the meal plan you chose is integral in choosing where they eat.
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