Tray-free Dining

Make a difference every day...

Dine Without a Tray!

Why should you go tray-free?

Save energy and water

On average, it takes 1/3 to 1/2 of a gallon of heated water to wash each tray.1

Reduce Water Pollution

Detergents and drying cleaners used to clean trays can pollute our water supplies.

Waste Less Food

Other tray-free universities have reduced food waste by an average of 25% − 30%.

Join others in a good cause

75% of colleges and universities in the U.S. have tray-free dining programs.2 For more info, visit: www.housing.ucla.edu/greendining 1: Source: ARAMARK Higher Education Trayless Dining Report, 2008 2: Source: Sustainable Endowments Institute Report Card, 2010

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THANKS FOR DINING TRAY-FREE! Did you know....

There is huge support for tray-free dining!

90% of UCLA diners surveyed in 2010 support the initiative for tray-free dining on campus.

Source: Sustainable Food Systems at UCLA Research Report, ESLP 2010

75% of U.S. colleges and universities have implemented tray-free dining programs as of 2010.

Source: ARAMARK Higher Education Trayless Dining Report, 2008

Of 92,000 students, staff, & faculty surveyed at 300 universities, 79% approve of tray-free dining.

Source: Sustainable Endowments Institute Report Card, 2010

 REDUCES WATER USE  SAVES ENERGY

For more information, visit: www.housing.ucla.edu/greendining

 LIMITS FOOD WASTE 2/11

Thanks.

You make a difference for the enviroment by dining tray-free!

1 You save water.

2

If Hedrick Dining had trays, more than 6,000 gallons of extra water would be used every month to wash them.

You save energy.

3 You reduce pollution.

Washing each tray uses 1/3 to 1/2 gallons of water and thousands of watts of electricity to heat that water.

By reducing the use of chemical cleaning detergents and drying cleaners, you help reduce water pollution.

What else can you do?

Watch your waste.

Wasted food means in wasted energy and resources used to produce it.

Instead, try customizing your order by asking for only what you want to eat.

+

Mind the meat.

Meats, especially beef & pork, emit huge amounts of harmful greenhouse gases.

Instead, try eating one or more vegetarian meals per day. Or, try choosing chicken and turkey instead of other meats.

www.housing.ucla.edu/greendining

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1,000,000+

pounds of edible food are wasted every year at UCLA.

Dine tray-free and help reduce food waste.

Other tray-free universities have reduced food waste by 25% – 30%.

More ways you can reduce food waste: 1

Take only what you’ll really eat.

Do your best to judge how hungry you are... you can always go back for seconds later!

2

Customize your meal & get what you want.

Want the entrée but not the sides? Just ask! We can customize your order so you get only what you want.

GO TRAY-FREE

EVERY MEAL, EVERY DINING HALL! www.housing.ucla.edu/greendining

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Thanks for Dining Tray-Free!

Because you are dining tray-free...

You saved energy.

You conserved water.

Thousands of watts of power are needed to heat the water used to wash each tray.

On average, it takes 1/3 to 1/2 of a gallon of heated water to wash each tray.

You limited waste.

You reduced pollution.

Hedrick has less food waste than other dining halls because of tray-free dining!

Detergents and drying cleaners used to clean trays can pollute our water supplies.

www.housing.ucla.edu/greendining 2/11

Water is Wasted

Food is Wasted

Energy is Wasted

Water is Polluted

Free yourself from high maintenance trays!

DINE TRAY-FREE Save energy.

Conserve water.

Thousands of watts of power are needed to heat the water used to wash each tray.

On average, it takes 1/3 to 1/2 of a gallon of heated water to wash each tray.

Limit waste.

Reduce pollution.

Over 1,000,000 pounds of edible food are wasted every year by UCLA diners.

Detergents and drying cleaners used to clean trays can pollute our water supplies.

www.housing.ucla.edu/greendining

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Trays are reserved for need-based use only.

DINE TRAY-FREE! Waste less water, food & energy at every meal.

DINE TRAY-FREE!

 SAVE ENERGY  CONSERVE WATER  REDUCE FOOD WASTE