Spring Break
Dining introduces Trayless Tuesday
Breann Schossow
Issue date: 10/6/08 Section: News
|
On Sept. 8, Blugold Dining implemented Trayless Tuesdays in the cafeterias and other dining sites on campus for the year.
This is in support of the University Strategic Initiative of Sustainability plan, according to the Blugold Dining Web site.
Around 6,000 trays are washed on campus daily and use about 396,000 gallons of water for dish washing alone.
According to the site, due to Trayless Tuesdays, a noteworthy amount of water as well as energy is saved which aids in reducing carbon emissions. Also, less food waste is sent to landfills.
Another eco-friendly addition to dining sites at the university this year is compostable utensils, napkins, plastic cups and straws among other things, according to the Web site. A trial composting run will begin today in Davies.
Freshman Jonathon Wagner said that while saving water is a good idea and the university has the right idea, the concept of Trayless Tuesdays is wrong. He suggested that the university cut back on unnecessary plates, such as pizza plates instead of trays.
"That's better for saving water just because it wouldn't be such a hassle for students, but you wouldn't have to clean all the plates," he said.
Another idea, Wagner said, is to use trays only and not use plates or other dishes at all. If the university were to use this system, less water would be used and students would not have to make as many trips for food, he said.
Since Trayless Tuesdays began, Wagner said that many of his friends will eat somewhere else in order to avoid the cafeteria.
Wagner said he believes that a majority of the student body is against Trayless Tuesdays.
Be the first to comment on this story