Dining hall does its part, goes trayless

Something familiar will be missing when Heidelberg students eat in Hoernemann Refectory this fall: trays.

 

Why did Hoernemann go tray-less? Proponents say it takes a half gallon of water, plus energy and detergent, to wash one tray.

 

Going tray-less also helps save water because as students conserve plates, silverware and cups, it also means extra water is not being used to wash all of those items.

 

On other campuses, some students report that the trayless dining halls make the area feel closer to home and less like an institution. Additionally, students may be less likely to add pounds, which is common when they leave home and have access to the all-you-can-eat format at campus dining halls.

 

“If you only have your two hands to hold your dinner, then your eyes are suddenly not bigger than stomach and you mentally weigh getting up repeatedly to get more food with just eating what you have and only going back if you are actually still hungry,” said Karen Shaffer, the new food service director at Aramark.

 

In its spring DiningStyles survey, students, faculty and staff were asked, “Would you accept the removal of trays from all dining locations in an effort to reduce waste on campus?”  Eighty percent of respondents supported the tray-less dining to reduce campus waste.

 

The most significant difference is that those who dine at Aramark must now separate their silverware and any paper products before placing their dishes on the line.

 

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