Trayless Dining
About
UCLA Dining Services launched a "Tray-Free" Campaign in spring 2011: Tray-free dining is encouraged at every meal in all of our dining halls in order to reduce water usage. Over 50 universities now have a tray-less dining program in place. Many of these programs report a reduction in food waste generated, as well as reductions in energy and water consumption. Waste, water, and energy audits were performed during the Hedrick pilot in Winter 2009 – 6,300 gallons of water was saved in one month alone. This has now expanded to all residential all-you-care-to-eat restaurant facilities.
Benefits of dining without a tray include:
Using less energy for heating water
Using less water for washing
Using less cleaning product
Reducing food waste
| Location(s) |
Bruin Plate, De Neve, Epicuria at Covel, & FEAST at Rieber |