Written by Jordan Bailey
The Harding University cafeteria is striving to conserve energy through the removal of trays, as several universities adopt paperless policies through expanded use of the Internet. The goal of becoming a paperless campus resonates with many environmentally conscious students, but the Aramark policy to create a trayless cafeteria is a novel concept.
According to Aramark, removing trays reduces food waste, conserves natural resources and minimizes environmental impact. As part of its green thread policy, a commitment to protect and conserve the environment, Aramark has launched a campaign to remove trays from eateries across the country.
An official notice about the policy states that Aramark is located on more than 500 college and university campuses nationwide, and approximately half of these campuses are expected to operate without trays by the end of this year. Flyers posted in the cafeteria communicate to diners the benefits of removing trays.
Each returned tray carries an average of five ounces of uneaten food, and the removal of trays has been proven to reduce food waste by 25 to 30 percent, according to the Business and Cultural Acceptance Case for Trayless Dining. Washing each tray consumes between one-third and one-half of a gallon of heated water, and cleaning agents pollute the water supply. The energy required to power the dishwashers, which are used less often now, is another example of saved resources through the implementation of this policy. Financial savings include reduction in energy, elimination of one laborer and a lowered cost of food because of reduced waste.
This past spring during Earth Week, Harding University participated in a test run of the trayless policy. The waste produced in the cafeteria on a day with trays was compared to the waste on a day without trays. A more than 20 percent reduction of waste was recorded on the day without access to trays. Aramark also conducted a survey of 300 college and university campuses that including 92,000 people, and 72 percent of people surveyed supported the move to a trayless system. Harding University students were not surveyed.
George Strachan, retail manager for Aramark at Harding, said he has had only one student question him about the policy. The administration has been supportive of this move, and “so far, it’s been real positive,” but he said if there is significant disapproval of the policy, it will be reevaluated.
Junior Anthony Lytle said he noticed the lack of trays and read the information posted about the policy.
“I would like to see the cafeteria and Harding University, in general, continue to reduce waste,” Lytle said.
