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The Campus Center Food Court is a trayless cafeteria as well.
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Serving the students of the University of Hawai‘i a at Mānoa. Mānoa.
ISMAEL MA KA LEO O HAWAI‘I DESIGNED BY LILIAN CHENG
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Every time E a student uses plates without trays in the Gateway and Hale Aloha cafeterias, one ounce of food waste and one quart of water is being saved, along with detergent and energy needed for washing the trays, according to a Sodexo Trayless Dining insert. “The main focus for going trayless is for water, energy and food waste savings,” Sodexo General Manager Donna Ojiri said. Gateway reopened with the Trayless Dining concept in
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MONDAY, JUNE 10 to SUNDAY JUNE 16, 2013 VOLUME 108 ISSUE 86
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20 09 af ter major renovations, and Hale A loha went trayless in fall 2012. Based on mainland Sodexo data, an average of 20 0 gallons of water is saved per ever y 1,0 0 0 meals ser ved. Hale A loha ser ves about 1,0 0 0 students a day during the fall and spring semesters. Before going trayless, Hale Aloha averaged four 300 pound bins of food waste a day. Gateway had an average of two bins, although it had been trayless since its reopening. A fter going trayless, Hale Aloha had an average of two bins a day. The bins of waste are picked up by Eco Feed and used to feed pigs. There is also money being
saved by using less detergent to clean dishes. Ojiri said there is a slight decrease of cleaning chemicals and about $1,000 savings in chemical expenses this year compared to last year. There are also operational savings in not having to purchase replacement trays, which Sodexo had been doing every year. “As a dietitian, I feel trayless dining also provides a positive impact on student health,” Ojiri said. “It discourages overeating and requires the student to get up and walk to get more food.” Going trayless has provoked numerous opinions in students who eat at the cafeterias. Some don’t believe it makes getting
food more of a hassle. “I don’t think it makes it any more difficult because a lot of students are always on the go,” senior Ashley Burt said. Others disagree and think the cafeteria should have trays. “I don’t know why they wouldn’t have trays. ... I agree with certain aspects with trying to be good environmentally,” sophomore Matthew Clay said. “It’s petty. There are many great things to do for the environment – whether it’s to recycle – but not having trays, that’s kind of silly.” Managing Editor Joseph Han contributed to this article.