Filling my tray in the morning with grits, eggs, and bacon for breakfast, a cheeseburger and fries for lunch, and some meat and vegetables for dinner, I didn't appreciate the all-you-can-eat dining halls at Clemson when I was a student. Like tap water, the dining hall food was always available in sufficient quantity and quality.
And just like tap water, colleges across the country are looking for ways to conserve and reduce food, water, and energy waste. Some are actually experimenting with removing trays from the cafeteria. My wife actually told me that Clemson went trayless during Earth week. Two weeks prior to Earth Week, however, Clemson Dining Services weighed food waste during lunch to compare with the week it was trayless.
Here are the results from both Campus Dining Halls:
- Reduced food waste by .79 oz or 20.4% per person
- Overall waste reduction of 298 lbs per week
- Reduced water consumption by approximately 4,585 gallons
- Reduced energy costs to heat water by approximately $138
- Reduced food waste by .25 oz or 8.1% per person
- Overall waste reduction of 71lbs per week
- Reduced water consumption by approximately 3,781 gallons
- Reduced energy costs to heat water by approximately $113
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Eckerd College in St. Petersburg, FL, now uses "clam" style trays which were the brainchild of 'O7 alumna, Audrey Copeland. Ms. Copeland majored in anthropology and environmental studies, and is now an intern in the environmental studies dept.
Students can rent the trays to either eat in the cafeteria, or use to carry their meals back to their rooms. Before each re-use, they trays are washed at the cafeteria.
http://www.collegenews.org/x8041.xml
http://chronicle.com/blogs/architecture/2029/at-eckerd-college-eco-to-go
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