Study: Trayless dining reduces food waste by 15 million pounds

Aramark study showed trayless reduces about two ounces of waste per person, per meal.

April 23—According to a national survey conducted by Aramark Higher Education, trayless dining in Aramark cafes is having a significant impact in reducing food waste on the company's campuses.

According to the study going trayless in dining halls reduces waste by approximately two ounces per person, per meal. As of spring 2012, more than 300 colleges and universities served by Aramark have removed trays from their dining halls, diverting more than 15 million pounds of food waste from landfills this year, while reducing trash hauling needs, decreasing water and chemical use and reducing electricity consumption.

"Trayless dining is just one high-impact example of how engaging an entire community can yield significant results for the environment," Christopher Stemen, associate vice president of sustainability for Aramark Higher Education, said in a press release. "Our goal is to involve the campus community in sustainable practices that they can incorporate into their daily lives. By making every day Earth Day, we can positively impact our campuses, local communities and planet all at the same time."

More From FoodService Director

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

FSD Resources