Archive for April, 2009

Drop the Tray! (Trayless Dining: A Green Strategy for Lean Times)

Posted on April 13, 2009. Filed under: sustainability | Tags: , , , , , , , , |

In this turbulent economy, I don’t think I can name a single college or university that is not cutting costs. These next few years will be lean(er) times in higher education. However, one lesson that is clearly emerging is that campus sustainability efforts are not being treated as a luxury. In fact, many campus greening initiatives are really gaining momentum precisely because they can help improve a university’s bottom line.

One such initiative is trayless dining. I co-teach a course each fall where students use the campus as a laboratory for learning about sustainability, and as part of the class requirements they work on group projects to improve the environmental performance of the university. When a group of my students decided that they wanted to implement a trayless dining pilot project last September, we initially viewed the initiative as primarily an environmental measure. We would soon discover that dropping the tray opened the door to a much broader web of benefits.

The problem is straight-forward. In dining halls that feature all-you-can-eat meals, people tend to put more food on their trays than they actually eat. And why not? When taking an additional food item carries no extra cost to the student, the incentive is to over-consume. The result is that a noticeable quantity of food ends up in the trash, and it’s this visible display of waste bound for a landfill that will stir-up environmentally-minded students.

In 2005, a group of my students worked on an educational campaign to reduce food waste in a campus dining hall. Using a test and control site, they found that those students at the test site who were targeted with a campaign of waste reduction messages in fact reduced their plate waste by 30%, while the students at the control site showed no change. In their final report, the student group thoroughly detailed the upstream environmental impacts avoided by not wasting food, as well as the downstream landfill issues. Curiously, over the course of the entire semester, we all missed an obvious accomplice to these wasteful activities, and it could not have been more visible: the tray.

My students last fall hypothesized that by removing trays from a dining hall, students would be more careful about their food selections. This would decrease food consumption and waste, as well as the energy and water used to clean the trays and extra plates. However, while they felt they could prove their hypothesis, they feared student backlash and staff opposition. An educational campaign was one thing, taking away trays and changing the operations of a dining hall was quite another.

Fortunately, over the years the class has become a bit of a safe haven for experiments. With the promise of faculty oversight of student work, several administrators have become comfortable with letting students in the class test new ideas. And indeed, our Housing and Dining (H&D) personnel were quite supportive of a pilot trayless dining project. However, they worried about student opinion. To address this, the students on the project team met with the elected leaders of two residential college (dormitory) governments and proposed four lunchtime trayless dining pilots in their shared dining facility spanning a four week period that would be called “Wasteless Wednesdays.” The college governments agreed, and the project was a go.

The first test date brought a mixed reaction. With the student project team on-hand to gauge opinion, they found that almost half of the impacted students were wildly supportive of the trayless dining concept, another 40% were vehemently opposed to it, and the final 10% were completely apathetic. Those of you who work on a university campus will instantly recognize the tendency for students to react strongly or not at all.

Back in the kitchen, the H&D staff reported that plate waste had dropped 30% (the same amount as had been achieved by the educational campaign in 2005), and that the use of water, energy, and cleaning chemicals to wash plates and trays had dropped by almost 10%. They were intrigued. On a typical day in this particular dining hall, they would spend about $1000 per lunch period on food costs, not including the labor for preparation or associated utilities. What if they could reduce the amount of food that they needed to prepare? And not just for lunch, but for dinner and breakfast too (which together cost about another $1,000 per day just for the food)?

The following Wasteless Wednesdays yielded similar results. Student opposition began to wane as the project team continued to listen to the concerns of their fellow students and to work with the staff to take steps to address them, such as moving a supply of flatware out into the dining area so that students didn’t have to balance it on their plates or make a separate trip just to get a fork and knife.

Following the successful pilot project, Housing and Dining staff approached the Rice Student Association (the “SA” is our campus student government) to begin a dialog about implementing trayless dining at all Rice dining halls for all meals. The SA adopted a resolution in February supporting the measure, which was endorsed by our student newspaper, and in March the trays were removed from all dining halls. To date, I am aware of only one complaint resulting from trayless dining at Rice.

Several lessons are clear from our early efforts with trayless dining at Rice:

  • Experimentation! The ability to conduct a pilot project in a safe setting – through a class project – provided a level of comfort for both staff and students to engage in an experiment.
  • Communication! Students in the dining hall appreciated that their concerns were heard – and in some cases addressed – during the pilot project, and further our student government reacted favorably to being engaged in discussions about supporting trayless dining rather than simply being notified that it would happen.
  • Location! In any trayless dining effort, we have come to discover that the geography of the kitchen and dining hall are very important. The placement of flatware and drink dispensers for example can make trayless dining relatively easy or quite challenging.
  • Education! As David Orr wrote in his famed essay “What is Education For?”, faculty and students should work together to study the wells, farms, feedlots, mines, and forests that supply the campus, as well as the places where the wastes are discharged or dumped, and then should participate in the creation of real solutions to these real problems. Trayless dining is one such example. This was an opportunity to create a teaching moment while also fostering student leadership skills.

We have come to discover that removing the tray is akin to removing a keystone, unleashing a variety of benefits. In addition to those already discussed, there are additional energy and labor savings related to reducing the quantity of food to be cooked. Arguably, trayless dining also improves the health of students by discouraging over-eating. I continue to hear from students that they pay more attention to the food that they consume now that the trays are gone.

As universities continue to look for savings opportunities, our experience at Rice echoes what others have also discovered. That is, if you want to save money and improve the environmental performance of your campus dining hall, perhaps the biggest and easiest step to take is to drop the tray.

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    Insights and observations on the campus greening movement, from the perspective of a campus sustainability professional

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