Trayless Tuesdays at the DC
The Dining Center will be going trayless on Tuesdays starting April 13, 2010. Each tray washed uses 1/3-1/2 gallon of water and demands energy to heat the water and run the dishwasher. That’s $0.50 in energy, water, detergent, and labor costs per rack of dishes.
Not using a tray in the Dining Center comes with big benefits:
- If every dining center customer uses a tray, it costs $843.75 per week – or $27,000 per year – in energy, water, detergent, and labor costs.
- Going trayless could reduce food waste by 25-30%
Brought to you by EarthQuakers, CER, and the Dining Center.
Questions? hcearthquakers@gmail.com
Tags: dining, energy, food, food waste, labor, trayless, water