Editorial #3

Tray less college cafeterias are the new fad, and they're not going to leave anytime soon. But what can be done to aleviate the hassle of juggling silverware, plates and cups in one trip?

People buy less food and subsequently eat less and throw away less. For the student, it’s good for the budget and the waistline; for the cafeteria (and the environment), it substantially cuts down on waste.

Research conducted by Aramark, a food service company, found that universities that stopped using trays have saved $57,000 to $79,000 per year in food, dishwashing and other costs.

Take the University at Buffalo North (Amherst) Campus, for instance. Nearly 48,000 pounds of food waste are saved in one semester by going tray less in the three dining centers.

And it gets better. By going tray less, mindless eating is less likely to occur. The concept can be summarized thusly: the bigger your plate, the more you’ll eat, even if you aren't hungry or know better. That's pretty good, considering swimsuit season is just around the corner.

Yet there is one problem with this seemingly flawless concept: how in the world to you balance all of it? Arlin Wasserman, vice president of corporate citizenship and catering giant, Sodexo, found out the hard way. While demonstrating at Georgia Tech how to carry an entree, salad and coffee up steps — without a tray — he slipped and dumped everything on his nice, clean kahkis. So much for convincing.

But what, you may ask, can we do to make is easy enough for even the laziest undergraduate?

The answer is simple: compartment trays.

Yes, compartment trays.

Think of your elementary school days in the cafeteria. The tray is big enough to hold all the food a person would want to eat, all while ensuring that no plate or spoon is dropped in the process of carrying it back to a table.

Portions would be better measured.

Waistlines would decrease.

And for those picky eaters, the food would be separated so it does not touch.

All while taking less food, using less dishes to hold the food and ensuring that the probability that an item dropped is lowered.

And they're cheaper, too.

When comparing prices, the cost of the compartment trays compared to what UNK uses now is substantially lower. About 2,600 student live and eat on campus. The trays that are currently used cost $127 for 12 trays. Compartment trays cost $114 for 24 trays. Assuming that there are 3,000 trays available on campus, the cost of the trays used currently is $31,750. The compartment trays cost $14,250. That's a savings of $17,500!

Trayless dining is the answer to our financial, environmental and healthful woes.

Compartment trays will just make it easier for students to cope.



Claims

Tray less college cafeterias are the new in, and they're not going to leave anytime soon.

People buy less food and subsequently eat less and throw away less.

For the customer, it’s good for the budget and the waistline; for the cafeteria (and the environment), it substantially cuts down on waste.

Research conducted by Aramark, a food service company, found that universities that stopped using trays have saved $57,000 to $79,000 per year in food, dishwashing and other costs.

Nearly 48,000 pounds of food waste are saved in one semester by going tray less in the three dining centers.

By going tray less, mindless eating is less likely to occur.

Weight is a hot topic among America's population.

The tray is big enough to hold all the food a person would want to eat, all while ensuring that no plate or spoon is dropped in the process of carrying it back to a table.

Portions would be better measured.

Waistlines could decrease.

And for those picky eaters, the food would be separated so it does not touch.

All while taking less food, using less dishes to hold the food and ensuring that the probability that an item dropped is lowered.

And they're cheaper, too.

Trayless dining is the answer to our financial, environmental and healthful woes.

Compartment trays will just make it easier for students to cope.



Sources

Are the Days of the Food Tray Over on Campus? http://www.omaha.com/index.php?u_page=2798&u_sid=10559646.

By Going "Trayless," UB Student Dining Centers Will Reduce Food Waste 50 Percent.http://www.buffalo.edu/news/9853.

Cambro® Compartment Cafeteria Tray. http://www.hubert.com/store/products.asp?CAWELAID=126246335&A=SB%2E18965%2E42196&Dn=0&An=966+966&Au=Presentation+Id&Ntt=42196&N=966+966&src=chanadv&Ntx=mode+matchall&D=42196&Ntk=SKU.

Carlisle GlasteelTM Trapezoid Decorative Fiberglass Trays. http://www.cooksdirect.com/ProductDetails.aspx?id=10005548&prodid=3755B91.

College Cafeterias Go Trayless; Cut Waste by Half. http://www.popsci.com/scitech/article/2008-03/college-cafeterias-go-trayless-cut-waste-half.

Making Yourself at Home. http://www.unk.edu/studentlife/index2.php?id=152.

More College Cafeterias Dump Food Trays. http://www.usatoday.com/money/industries/food/2008-07-22-trays-college-cafeterias_N.htm.

Students Take a Crash Course in Trayless Dining 101. http://www.startribune.com/local/29918804.html?page=2&c=y.

What Happens When College Cafeterias Go Trayless?http://freakonomics.blogs.nytimes.com/2009/01/13/what-happens-when-college-cafeterias-go-trayless/?apage=1#comments.