Yale's trayless dining garners mixed reviews

Students, dining hall staff critical of program but trays will remain absent from hall until end of semester.

Silliman College dining hall’s move to eliminate trays this semester — following the lead of the Trumbull and Morse/Stiles dining halls — is receiving criticism from both students and dining hall staff.

Over the past three years, the Sustainability Education Peers (STEP) has been coordinating with Yale Dining to present evidence that trayless dining reduces food, water and energy waste to residential college masters, who ultimately make the decision to remove trays. Silliman Master Judith Krauss said she has heard both positive and negative responses to the initiative during the first two weeks of school, and she said Silliman will remain without trays through at least the end of the semester.

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Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

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Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

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Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

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