Greening Sustainability Brochure - North Carolina A&T State ...

Trayless Dining
Williams Cafeteria
In Her Own Words
Arria Cheeley,
Waste Management Institute Scholar
...“Due to the rising concern with the effects that human activity can have on
the environment, many colleges and universities are turning toward tray-less
cafeteria dining. The idea behind this concept is that without trays to fill up
with food, students will waste less food, therefore saving the environment and
reducing food costs. Schools that have implemented tray-less dining have
reduced the cost of water, electricity, and heat, as well as drastically reduced
the amount of food wastes. For supporters of the tray-less dining movement,
they feel that the concept is a win-win solution, both environmentally and
economically. A recent survey of 25 colleges found greater than a 25%
reduction in food waste per person with trayless dining. It also conserves
energy and water for excessive dish and tray washing. It takes 1/3 to 1/2 gallon
of heated water to wash every tray. Lastly, trayless dining reduces the usage of
detergents and drying agents
and their outflow into the
water table...”
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