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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources