Trayless Dining

A study of 186,000 meals at 25 colleges and universities found a 25-30 percent reduction in food waste per person on trayless days. And since eliminating trays in September of 2008, it’s estimated that BU is also saving 35,000 gallons of water a week. These  metrics were derived from the 2008 ARAMARK study, “The Business and Cultural Acceptance Case for Trayless Dining”,which reported that approximately .33 to .5 gallons of water is used per tray for every washing. While initial readings were not taken before the program was put in place, calculations are based on the 2,000 trays on campus being washed 35 times a week (on average 5 times a day),  which total  70,000 a week.

Going trayless:

  • Reduces dependence on fossil fuels by eliminating the need to heat water for  washing
  • Saves between one third and one half gallon of water per tray
  • Reduces purchase and use of detergents, and drying agents
  • Reduces food waste into landfills, incinerators, and wastewater treatment facilities
  • Supports education and awareness of environmental issues
  • Reinforces sustainability initiatives
  • Encourages students to participate in sustainable initiatives that have both personal and community impact

Download  Aramark’s 2008 study
“The Business and Cultural Acceptance Case for Trayless Dining” for more  details.

Picture 4