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UT Dining Efforts
Watch this video to find out more about ARAMARK Green Thread initiatives.
Sometimes the Best Product is No Product
July 24, 2008
Two nationwide research studies, conducted by ARAMARK Higher Education, present a sound business case for removing trays from college dining halls and indicate that customers are ready to accept trayless dining in an effort to support environmental stewardship. ARAMARK estimates that 50 to 60 percent of its 500 campus partners will go trayless in the upcoming school year.
In one study, ARAMARK measured food wasted from more than 186,000 meals served at over 25 higher education institutions during the academic year. ARAMARK reports food waste quantity was reduced by 1.2 to 1.8 ounces per person per meal when trays were removed from dining facilities. This represents a 25 to 30 percent reduction in food waste per person.
In a complementary study, ARAMARK also surveyed over 92,000 students, faculty and staff at 300 institutions across the country to gauge their support of tray removal. Seventy-nine percent of the respondents said they would support trayless dining, thus countering the belief that tray removal would not be accepted due to inconvenience or customer dissatisfaction.
"This research presents a sound case for why now is the time for higher education administrators to implement trayless dining at their institutions," said Chris Stemen, Senior Director of Sustainability and Environmental Stewardship, ARAMARK Higher Education. "Trayless dining reduces an institiution's environmental footprint by decreasing waste and conserving natural resources. Socially, it encourages all students to participate in a 'green' initiative that has personal and community impact. Economically, going trayless reduces the cost of energy, water, cleaning agents and waste removal."
In an effort to support environmental stewardship programs, colleges and universities are looking for ways to substantially minimize their waste, conserve natural resources and provide a more sustainable solution. Through initiatives such as recycling, energy management and sustainable food programs, students, faculty and staff are working to instill sustainability principles at their respective institution and the surrounding communities. Trayless dining, while often overlooked, is an initiative that has immediate and tangible environmental, social and economic benefits.
The research was released as part of a white paper, titled The Business and Cultural Acceptance Case for Trayless Dining. The white paper features case studies of several campuses that piloted trayless dining and also provides guidelines and tips on how to successfully implement a trayless dining program.
The white paper can be found here.
UT's Continuous Sustainability Efforts
UT Dining and Hospitality Services is committed to sustainable campus food systems through the creation and implementation of clear guidelines that prioritize local, organic, and socially responsible purchasing as well as waste reduction and green dining facility standards. This will support the health of consumers and workers, local economies, the environment and local agriculture.
We continue to connect with local food growers and producers to increase the use of their products on campus. In addition to sustainable food initiatives, UT Dining Services recycles cardboard, aluminum, glass, paper, and even grease. |