First Wireless NOW ‘Trayless’
Dana Dining Hall is ‘Trayless.'
Eliminating trays from student dining facility cuts food waste, saves soap and water (used to wash trays) and maybe even helps ward off the ‘freshman fifteen'.
Many schools that have gone ‘trayless' have found it to be a simple action that has profound consequences. This is just one of the continuing efforts of the dining facilities to help the University become more environmentally sustainable.
Food Waste Savings:
With trays the average student waste was 4.8 oz per meal, without trays it was 2.32 oz per meal. (The dish crew confirms they see much less waste without trays). If you multiply average waste per meal by the number of meals served in Dana in a year (around 295,155), it translates to 44 tons of waste with trays and 21 tons without trays. We are (potentially) reducing landfill waste by 23 tons a year of just wasted, uneaten food returned into the dish room.
Water Waste Savings:
We are no longer washing approximately 11,500 trays. One "flight" through our dish machine is a 2 minute process and holds 76 trays. The last tray loaded would also take 2 minutes to clear; based on those numbers, washing no trays cuts ten hours of wash time each week. Our dish machine uses 336 gallons per hour of water. In the course of one week we save 3,336 gallons of water. We put 3,336 less gallons into the sewer load of the university. We save on detergents and reduce their impact on the environment. We save the energy needed to bring room temp water up to 140ºF (wash temp) and we reduce steam load on cooling systems in the summer. It is safe to assume with two 13 week semesters and lead-in time that we operate under heavy load for 30 (if not more) weeks. 30 weeks at 3,336 gallons is a savings (potentially) of over 100,000 gallons per academic year.