University at Buffalo - The State University of New York

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• “We anticipate saving nearly 48,000 pounds of food waste this semester by going trayless in the three dining centers.”

  Jeff Brady

  Interim Executive Director, Campus Dining & Shops

By ELLEN GOLDBAUM

Published: January 16, 2009

Students in three dining centers on the North Campus are carrying individual plates—not trays—to their tables as part of UB's effort to go "trayless."

Red Jacket, Governors and Richmond dining centers join Goodyear Dining Center on the South Campus in the initiative designed to substantially cut food waste.

"We anticipate saving nearly 48,000 pounds of food waste this semester by going trayless in the three dining centers," says Jeff Brady, interim executive director for Campus Dining & Shops (CDS).

CDS piloted the trayless effort in Goodyear at the beginning of the fall semester with very positive results.

The trayless dining format, which has been growing in popularity on campuses across the country, can help reduce food waste and consumption of water and energy, Brady says. He notes that many schools credit the energy and water savings to the fact that without trays, students have to think more carefully before selecting their meals. This results in less food waste, as students are less likely to take foods they will not end up eating.

As a result of the reduced food waste, less water and energy and fewer chemicals are used cleaning trays and plates, and processing uneaten food. Over the course of a year, these savings can help a school significantly reduce its impact on the environment, Brady explains.

In a recent study conducted in Red Jacket Dining Center, an overwhelming number of students—approximately 83 percent—supported going to trayless dining.

The same study at Richmond and Governors produced similar results.

"During two separate Weigh the Waste events conducted at Goodyear and Red Jacket dining centers in the fall, we saw approximately 50 percent less food waste in Goodyear where they were not using trays," says Brady.

"Through initiatives such as recycling, organic composting, biodegradable packaging, energy management and sustainable food programs, we are working to instill sustainability principles here at UB and within the Western New York community," he says. "Our students understand the importance of energy and resource conservation. This step, while simple, will have a significant positive impact on the campus."

CDS staffers report that students have been positive about going trayless for another reason.

"Many students commented on how it felt more comfortable, like eating at home, and they are concerned about the environment," says Rob Lewin, manager of Goodyear’s Main Street Market.

The trayless initiative is just one of many actions being taken on campus to achieve the "climate neutrality" called for by the American College and University Presidents Climate Commitment, which President John B. Simpson signed in March 2007.