Final Report East Quad Trayless Dining Pilot

Angie Bozell, Jerry Ilar, Will Moyer, Avery Robinson, Caitlin Sadler and Stephanie Wither

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* Presented by Environ 391 ~ send your comments and questions to trayless.pilot@umich.edu

Make a difference today!

Environ 391 • University of Michigan • April 21, 2010

Table of Contents

Introduction! 4

Our Pilot! 6

Findings ! 10

Our Recommendations! 12

Conclusion! 16

Endnotes! 17

2

Executive Summary ! ! ! ! ! ! ! ! ! 3

! ! ! ! ! ! ! ! !

Appendices A, B & C! ! ! ! ! ! ! ! ! 18

Executive Summary: ! Together with our sponsor Jeff Schroeder, our team from Environment 391: Sustainability and the Campus conducted a trayless dining pilot during the week of March 14th at East Quad Residential Hall. Currently, students across campus are presented with trays upon entering the dining halls. Our pilot relocated trays, which caused students to reconsider what was previously an automatic behavior. Since trays waste resources, we put up advertising to educate diners about the impact of using a tray.! Many universities across the United States have trayless dining halls. A recent survey showed that almost three quarters of the 300 colleges and universities with the largest endowments have implemented trayless dining. Last year, a successful trayless pilot project was conducted at Mary Markley Residence Hall. This year we wanted to confirm the data and provide a recommendation for moving forward. ! The benefits of trayless dining are substantial. Trayless dining saves water, detergent, energy, and food, which all result in significant economic savings. Grand Valley State University has eliminated trays from dining halls and is reaping the benefits. With about 19,000 students, Grand Valley was found to have reduced water by 31,000 gallons per year, detergent by 540 pounds per year, and gained an overall savings of $79,000 per year. Below are some of our findings. Strong student support of trayless dining should be noted:

•70% of students surveyed at East Quad were satisfied with trayless dining•92% of students felt it was important to reduce their environmental impact•Relocating trays at East Quad resulted in 38% waste reduction

Based on the above findings, we recommend that trayless dining be implemented in three phases over a time period of three years. The three phases are as follows:! Phase 1: East Quad and North Quad! Phase 2: Betsy Barbour, Martha Cook, Markley, Oxford, South Quad and West Quad! Phase 3: Bursley and Mosher-Jordan! The first phase would include trayless dining at East Quad starting at orientation and would continue for the academic year. East Quad has already successfully tested this change and our survey results have shown student approval. We also recommend implementing trayless at North Quad for the academic year. Since North Quad is brand new, there is an opportunity to create a layout that is conducive to trayless dining. Our goal is to change the culture of dining campus-wide. !! The second phase will expand trayless to the majority of the remaining halls. These dining halls and have systems in place, such as conveyor belts, that would work well with trayless dining. The last two halls are the largest dining halls, Bursley and Mosher-Jordan. Since they are bigger, we recommend waiting to implement trayless to see what improvements can be made as trayless progresses.! In order for trayless dining to be successful, a few changes need to be made:

•The dish return system should be evaluated within the context of trayless dining•Silverware should be centrally located •The dishwasher should be turned off when not in use

! Trayless dining is a growing trend among colleges and universities. It saves a substantial amount of resources and money. With our recommendations, trayless dining can become a reality at the University of Michigan. Within the next three years, we are confident that the data will speak for itself.

Introduction Using trays in cafeterias increases food waste as well as the amount of water, detergent and

energy used in the dish cleaning process. This unnecessary use of natural resources also wastes a

lot of money. Universities across the US are beginning to implement trayless dining to operate

with greater environmental and financial efficiency.

Currently, students enter the dining halls and immediately see a tray. If trays were not at the

entrance, however, and students had to choose whether or not they needed a tray, we would see a

reduction in the amount of trays used. Our team conducted a trayless dining pilot in East Quad

from March 14th to the 18th to see whether or not students find trayless dining acceptable and if

they feel reducing their environmental impact is important. Our data shows that indeed when

trays are moved, fewer people opt to use one. Trayless dining should be implemented at the East

Quad Dining Hall followed by the rest of campus dining halls.

A study conducted by Aramark Higher Education found that trays create 25 to 30 percent more

food waste than dining without them. More food entering landfills means more methane

production from anaerobic decomposition. Methane is a greenhouse gas 21 times more potent

than carbon dioxide and contributes to global climate change. It also takes one third to one half

gallon of water to wash one tray. In addition energy is required to heat that water in the

dishwasher. Washing trays requires more detergents, which increases the amount of chemicals

entering our wastewater treatment system. !Finally, since trays increase consumption of energy

and food this is a greater economic cost for the dining halls. There is more money spent on

energy, water, detergent, food, and replacing trays. All of these monetary expenses and excess

consumption contribute toward a larger ecological footprint for dining facilities.

There are many other colleges and universities that have implemented trayless dining and have

seen the benefits. The Sustainable Endowments Institute, a research organization that generates

an annual “College Sustainability Report Card” for the 300 colleges and universities with the

largest endowments, found that 223 of these institutions have implemented trayless dining in at

least some of their cafeterias. A study conducted by Aramark Higher Education found that many

schools are realizing the benefits of trayless dining and highlighted two universities in particular

– Grand Valley State University and the University of Maine at Farmington. Grand Valley, with

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about 19,000 students, was found to have reduced water consumption by 31,000 gallons per

year, detergent by 540 pounds per year, and gained an overall savings of $79,000 per year. The

University of Maine at Farmington, with about 12,000 students, was found to have saved 288,288

gallons of water, reduced overall waste by 65,000 pounds and had an annual savings of

approximately $57,000.

According to the Campus Sustainability Report Card, three of the eleven Big Ten schools, the

University of Illinois, Michigan State University and Ohio State University, have partially

implemented trayless dining. Michigan State has implemented trayless dining in one dining hall

and Ohio State has fully adopted this program in all their dining halls. Three other large research

universities that have fully implemented trayless dining are Arizona State University, University

of California – Davis, and University of Florida – Gainesville. The University of Florida is saving

60,000 pounds of food and 470,000 gallons of water per year, Ohio State has seen a 10-15%

reduction in water and chemical use, and Arizona State University is saving 77,600 pounds of

food and 413,800 gallons of water per year. All six of these schools are comparable to the

University of Michigan in terms of endowment and enrollment and therefore provide evidence

that it is possible for a large school like Michigan to go trayless as well. !

The university has had a small movement toward trayless dining; prior to our pilot test, there had

been one other test of trayless dining. This was conducted in Mary Markley dining hall last year.

The student group found that if trays were removed from the dining hall, there would be an

overall food waste reduction of 50.4 pounds per person per year, which would translate to

262,500 pounds of food waste saved per year. There is also a student initiative on campus called

“Tray Free Tuesday” where students eat trayless on Tuesdays at Mosher-Jordan’s dining hall and

encourage others to regularly eat without a tray. In addition to our test in East Quad, the

Resident Advisors there model trayless behavior for their residents. Finally, the university is

conducting a sustainability assessment of campus life and hope to learn how much water, energy,

and food is consumed in the dining halls. Their goal is to make campus more sustainable and are

looking at trayless dining as a way to achieve this goal.

5

Our Pilot Methodology

PRE-PILOT !

Markley Pilot & Research:

Our first step was investigating what the pilot program did last year, as well as what other

universities have done to implement trayless dining on their campuses.

Jeff Schroeder:

After our research on trayless dining, we set up numerous meetings with our sponsor Jeff

Schroeder, who works on housing sustainability, to gain a better understanding of the campus

climate on trayless dining. With his help, we were able to get a list of stakeholders, possible

challenges and solutions, and project goals for the semester. He also helped us identify East

Quad as the location for our pilot due to their unique culture and environmentally conscious

reputation.

Stakeholders:

We met with all of our stakeholders before the pilot began. These groups are valuable on

multiple levels and helped to ensure that different perspectives were considered while the

structure of the pilot was being created. The stakeholder groups in East Quad that we reached

out to were Residents of East Quad, East Quad Hall Directors, the East Quad ResStaff, East

Quad Student Government and the Dining Services Team for East Quad. In addition to working

with these members of the East Quad community, we reached out to University Housing and

through the housing Student Government, The Residence Halls Association. By interacting with

these different groups we were able to see areas of our pilot that needed improvement and better

understood how East Quad and University Housing overall function at the University of

Michigan.

We recognized that our approach had to be tailored to each individual group and that we really

needed to listen to their concerns and comments in order to run the optimal pilot. The best

method for reaching most of these groups was by attending their group meetings to present and

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then follow up with them by email. By communicating with these different stakeholder groups,

we were able to reach out to more students, which increased the awareness of the pilot and

educated students about the benefits of trayless dining overall. East Quad Student Government

was able to give us permission to send emails to all residents; this proved to be an integral part of

the overall pilot effort.

Working with Dining Services to discuss potential problems and find solutions proved to be one

of the most important steps of this entire process. The opinions we received from this

stakeholder group not only helped to shape our pilot, but also impacted the recommendations

that we are making for the future. Initial conversations with this group began early on in the

planning stages and continued throughout the pilot. The feedback that was gained in the form of

meetings, emails and staff surveys helped our team identify weaknesses of the pilot and make

stronger recommendations about how these shortcomings might be resolved in the future.

One small complication we ran into when contacting the stakeholder groups was working with

the East Quad ResStaff. Before this project began we were unaware that the Residential Advisors

in East Quad had been experimenting with a trayless program throughout the year. Their

program, which they had titled “Cafeteria Commando,” had been advertised around the building

for months. Our team went to one of their weekly staff meetings to present our ideas for the pilot

and after this meeting we realized that the residents had previously experienced trayless dining

and had reacted with mixed feelings. Therefore, we chose a different advertising scheme to

distinguish our pilot from the previous “Cafeteria Commando” campaign in order to get

unbiased results for our pilot. !

Our findings will be shared with each of the stakeholder groups as well as with a wider variety of

student groups and University departments. Throughout this process we have realized the

importance of educating students, staff and administrators about the ideas behind trayless dining

and our team plans to continue this effort. Without effective communication with each

stakeholder group it would have been much more difficult to design and execute this pilot. We

understand that their feedback and support will be crucial when implementing a long-term

trayless dining program.

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Advertisement:

Our modes of communication relied on hall-wide e-mails, flyering within East Quad and the

dining hall, and creating educational table-top ads in the dining hall. The advertisements and e-

mails helped educate residents on the environmental benefits of trayless and advertised the dates

East Quad would go trayless in the dining hall.

PILOT !

Trayless Pilot Layout:

To encourage residents and customers to go trayless during their meal, we worked with the

dining staff and placed trays in less convenient areas. We chose two spots to place trays, one was

in the beverage area after the serving line, and the other was near the main entrance. In both

cases, we had signage addressing the trayless pilot week, and encouraging customers to try

trayless. The other area of focus was the collection of dirty dishes, silverware, cups, and trays for

those who did not go trayless. Our two plans for dish collection were to have a cart with tubs to

collect the dirty dishes or using the current system in place. The current system utilizes a tall,

movable cart with racks to collect trays. We decided to use the current system, and placed empty

trays on the racks to facilitate the collection of individual dishes, dividing the different racks by

cups, silverware, plates, and bowls.

Surveys:

Each day we stood at the exit of the dining hall and surveyed all residents that went trayless

during the meal. The survey had eight questions asking about general feelings of going trayless,

and two questions asking for suggestions and comments. The dining staff survey consisted of

four questions dealing with difficulty or ease of switching to trayless, and one question asking for

suggestions and comments.

•Sunday: 1st day of surveys 5-7pm 50 surveys

•Mon-Thurs: Surveys from 6-7pm, reached 50 people each day

•East Quad Dining Staff was surveyed all week

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Food Waste:

We were able to measure food waste at dinner before and during the pilot. Before the pilot, we

measured total waste production to establish a base line statistic. We had students scrape food

off of their plates into a trashcan after they were done eating. Food waste included anything left

on a plate or bowl; liquids and napkins were not included in the calculation of food waste. We

summed the waste from the entire dining period, and divided this by the number of students that

attended dinner that night. We measured waste on March 12th & 17th 4-9pm and from this

measurement we were able to find an average food waste per diner.

Post-survey:

A second round of surveys was conducted to gauge any change of behavior due to the trayless

pilot. The survey consisted of four questions, and was done on March 29th and the 30th. We

were able to survey 100 people during these days.

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Findings Food Waste Results:

Prior to our advertising campaign we found that, on average, each student who ate at East Quad

wasted about .147 pounds of food.!During our pilot food waste decreased to .091 pounds of food

per student.!This amounts to a 38% food waste reduction when trayless dining was

implemented.!Despite our limited timeframe and variance in the menu it is evident that trayless

dining does result in a reduction of food waste; more extensive research done at other

institutions further supports this. Dining Services at the University of Michigan serves over 2.5

million meals per year; based on our results this would equal a 227,500 pound reduction in food

waste annually and eventually save the university hundreds of thousands of dollars per year.

Survey Results:

From the surveys we found that 92% of the students felt that it was important to reduce their

environmental impact and 70% said they were satisfied with their trayless experience. However,

only 56% of students would accept the removal of trays in East Quad dining hall to reduce waste

on campus. This may be indicative of the fact that only 43% of students surveyed felt they wasted

less food because of trayless dining, but does illustrate the need for further education on the

benefits of not using a tray.!We believe that if students become more aware of the statistics about

waste reduction due to trayless dining they would be more accepting of implementation of

trayless dining.

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*Note: Agree = “Strongly Agree” and “Agree”

Post-survey results:

From the post-survey results, we found that 81% of people are going trayless at least once a week,

and half of that 81% have gone completely trayless for all of their meals. We also found that after a

week of reflection, 72% of diners thought they had wasted less food during the pilot because of

going trayless.

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*Note: Sometimes = “Once a day,”

“Once a Week,” and “Almost Always”

Our Recommendations

ORIENTATION

Trayless Dining should start at orientation in East Quad in order to introduce this concept to all

incoming first year students. Orientation is filled with new information for students and it

centers around educating the new students about practices at the University of Michigan. A

segment about trayless dining would work well in this already established program and help to

underscore the ideas about environmental sustainability education. Orientation leaders would be

great role models in the trayless dining program and could help to design the most effective

method for teaching new material at orientation. Working with these different groups will help to

generate larger involvement in the movement for trayless dining and also help incorporate

environmental sustainability into already established programs. Trayless dining is one visible way

to show new students the commitment that the University is making toward reaching

sustainability goals.!! !

EXPANSION OF TRAYLESS DINING

Trayless dining would continue into the academic year at East Quad. In addition, we recommend

expanding trayless dining campus-wide in three phases over a time period of three years. Below

are the three phases we envision:

" Phase 1: East Quad and North Quad

" Phase 2: Betsy Barbour, Martha Cook, Markley, Oxford, South Quad and West Quad

" Phase 3: Bursley and Mosher-Jordan

Starting with East Quad will make the most sense since it is a smaller community and has already

experienced trayless. Also in the first phase, we suggest implementing trayless dining at North

Quad. Since it is a new facility, the layout can be designed to maximize the efficiency of trayless

dining. We suggest implementing trayless dining at Betsy Barbour, Martha Cook, Markley,

Oxford, South Quad and West Quad next because they are the second largest operations and

have systems in place, like conveyor belts, that would make the transition to trayless dining

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easier. Lastly, we suggest changing the tray system at Bursley and Mosher-Jordan. They are the

biggest halls and may take more changes compared to the rest of the halls. Throughout the

process of transitioning to trayless dining, improvements will be made that can be applied to the

next phase.

PLAN FOR IMPLEMENTATION

Changes to all dining halls will most likely need to be made transition to trayless dining

effectively. However, since we only conducted a pilot at East Quad we will focus on what changes

need to be made there. There are three main changes that will make trayless dining a simpler

experience for both diners and dining staff:

•Dish return

•Location of silverware

•Dishwashing

Dish return:

In order to expedite the dish return process, we suggest a new bucket system be made available.

The buckets should be labeled—cups, dishes, and silverware—to maximize efficiency in the

dishroom. The buckets could be put on a rolling cart so that they can be easily brought to the

dishwashers and returned to the dining hall for collection. One of the main challenges of the

current system for trayless diners is the dish return system, which is a large rolling cart with

empty slots for trays. If a diner chooses to go trayless, he or she must look for a relatively empty

tray to stack his or her dishes on, or use one of the few large trays provided for trayless

diners.!During the pilot program, the majority of the slots were filled with large trays that allowed

diners to more easily deposit their dishes, cups, and silverware.!

Location of silverware:

Currently, the silverware is located at the entrance, compelling diners to pick up their silverware

at the outset of their dining experience. Trayless diners have noted that it is inconvenient to have

to hold onto their silverware while carrying their other dishes through the line. Diners will be

able to choose the appropriate utensils to the meal they have selected if the silverware is moved to

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the actual dining area.!The silverware can then be easily placed on a plate or under the plate

rather than making it uncomfortable to hold dishes and silverware.!

Dishwashing:

One of the main components of our trayless dining advocacy campaign was that going trayless

will reduce the amount of water and energy used by the dining hall because the dishwasher will

not need to be running as long; however, the current system seems to negate this benefit.!We

recommend that the dishes be cleaned in a manner that minimizes wasteful use of the

dishwasher.!We would like to see the dishwasher turned off (or to idle) when there are not many

dishes waiting to be cleaned. To ensure efficiency, dishes should be stockpiled and cleaned in

short bursts to minimize waste of water, energy, and dishwasher time. The bucket system should

help this initiative by organizing the dishes beforehand so that dish staff can run much more

effectively.

Through our pilot it has become clear that in order for trayless dining to be successfully

implemented at the University of Michigan there needs to be a strong education campaign about

the benefits of trayless dining. When talking to residents and examining survey results it was

obvious that there was a lot of confusion about the actual benefits of a trayless dining system. We

therefore recommend continued education about the environmental benefits.

By implementing these recommendations, we see trayless dining as being much more pleasant

for both diners and dining staff.!By applying trayless dining, some factors must be weighed that

have traditionally hindered East Quad from going trayless.!The following are some potential

problems that should be addressed in order to measure the full effectiveness of trayless dining in

East Quad and across campus in general.

•Students with disabilities

•Language tables

•Reallocation of work

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POTENTIAL BARRIERS

Students with Disabilities:

One of the more elusive aspects to assess in our trayless dining pilot program was the impact that

trayless dining had on students with disabilities. By removing trays from the dining area, many

students, specifically those with disabilities, may feel overly inconvenienced.!Our trayless dining

initiative does not want to alienate anyone, which is why we feel it is important to ensure that

trays are still available to students.

Language Tables:

East Quad is home to a unique community of students, many of whom participate in what is

referred to as “language tables.”!These lunches are part of the students’ foreign language classes

and overlap with the East Quad dining hall lunch hours. Language tables provide a comfortable,

informal atmosphere that is pivotal to the community that the Residential College tries to create.

In order to bring their food from the dining hall to their classrooms throughout the building,

students almost always use a tray. This minimizes spills and maximizes the amount of food

students can bring (there is not a tendency to make multiple trips because that interrupts the

class). In order to ensure that this program is not hindered, we suggest that trays be made

available to these students.

Reallocation of Work:

One comment elicited by many of the dining staff was that trayless dining tends to create more

mess in the dining hall.!The claim from these staff members is that trays help reduce mess by

catching spills that would tend to fall on the floor and on tables if dining were trayless.!If more

spills were to be made, a dining staff member would have to be hired/re-assigned to clean up

these spills on a more frequent basis than is currently being practiced.!While dining staff may see

this as bothersome, this will ensure that the public feels more comfortable in a cleaner dining

facility.

Based on these concerns, we recommend that trays be made available to diners (either upon

request or in a less public location, such as under the cups in the hallway) and that a dining staff

be re-assigned or given the extra responsibility of cleaning the tables more frequently.

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Conclusion Trayless dining should be implemented at East Quad Dining Hall and progressively throughout

campus. There are already sustainability initiatives in place at East Quad; for example, the East

Quad chef chooses to purchase local produce. Adding trayless dining to this list will make East

Quad the pioneer in dining hall sustainability and a role model for the rest of campus.

Survey data from national studies show that detergent, water, energy and food is saved from

trayless dining. This, of course, results in monetary savings. The data our team collected

reinforces the national data. The majority of students found trayless dining acceptable and also

thought reducing their environmental impact was important. In addition to having student

support, the Residence Hall Association passed a proposal to implement trayless dining at the

orientation and at East Quad for the academic year. We believe that the success of our pilot has

made a strong case for the implementation of a progressive plan to have the University of

Michigan go trayless and we hope that with continued coordination between the stakeholder

groups this becomes a reality.

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Endnotes 1Mark The Business and Cultural Acceptance Case for Trayless Dining. Aramark Higher

Education, July 2008. Web. 18 Feb. 2010.

2Mark United States of America. Environmental Protection Agency. The Office of Solid

Wastes.!Basic Information about Food Waste. Web. 24 Feb. 2010. <http://www.epa.gov/

epawaste/conserve/materials/organics/food/fd-basic.htm>.!

3Mark The Business and Cultural Acceptance Case for Trayless Dining. Aramark Higher

Education, July 2008. Web. 18 Feb. 2010.

4Mark "Report Card 2010."!The College Sustainability Report Card. Sustainable Endowments

Institute, 2010. Web. 1 Feb. 2010. <http://www.greenreportcard.org/report-card-2010>.

5Mark The Business and Cultural Acceptance Case for Trayless Dining. Aramark Higher

Education, July 2008. Web. 18 Feb. 2010.

6Mark "Report Card 2010."!The College Sustainability Report Card. Sustainable Endowments

Institute, 2010. Web. 1 Feb. 2010. <http://www.greenreportcard.org/report-card-2010>.

7Mark Mary Markley Trayless Dining Experiment. Apr. 2009. Raw data. University of Michigan:

Environment 302, Ann Arbor.

8Mark "Tray Free Tuesday." Online event posting for members.!Event. Facebook. Web. 24 Feb.

2010. <http://www.facebook.com/event.php?eid=265363978460&ref=mf>.

9Mark Mary Markley Trayless Dining Experiment. Apr. 2009. Raw data. University of Michigan:

Environment 302, Ann Arbor.

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Appendix ATrayless Pilot Advertisements

Trayl

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March 14th - 18th

* Presented by Environ 391 ~ send your comments and questions to trayless.pilot@umich.edu

Make a difference today!

GO Trayless

Trayl

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March 14th - 18th

* Presented by Environ 391 ~ send your comments and

questions to trayless.pilot@umich.edu

30%The average food waste reduction in dining halls that have gone trayless!

GO Trayless

Trayl

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March 14th - 18th

* Presented by Environ 391 ~ send your comments and

questions to trayless.pilot@umich.edu

Considerthe environment

before grabbing a tray!

GO Trayless

Trayl

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March 14th - 18th

* Presented by Environ 391 ~ send your comments and

questions to trayless.pilot@umich.edu

Challenge yourself to try something new.

Go trayless this week!

Trayl

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March 14th - 18th

Thanks for your help!!!

* Presented by Environ 391

Let us know how we are doing - email trayless.pilot@umich.edu

Appendix BResidence Halls Association

Resolution to Recommend the Implementation of Trayless Dining

Resolution to Recommend the

Implementation of

Trayless Dining A Bill for the Consideration of the University of

Michigan Residence Halls Association

Submitted by Paul Rink, Ellen Riehle, Troy Halm

_________________________________________________________________________________________________

Whereas, a group of students under the supervision of Jeffrey Schroeder conducted a

trayless dining pilot during the spring of 2010, and;

Whereas, a demonstrated significant decrease in food waste and water consumption

occurred during the period in which trayless dining was conducted, and;

Whereas, student response to the pilot program illustrated that most participants were

satisfied with the experience and felt that it was beneficial to the environment.

Be It Therefore Resolved that, RHA recommends that East Quad pioneer a trayless

dining program for the 2010-2011 academic year.

Be It Further Resolved that, RHA recommends that modifications of the current mode

of operation for East Quad Dining be made according to provisions set forth in the

Executive Summary of the aforementioned trayless dining pilot.

Be It Finally Resolved that, RHA recommends that a trayless dining program be

implemented at summer orientation so as to inform incoming students about the

importance of environmental sustainability as well as to provide them with an early

introduction to the feasibility of trayless dining.

As approved by the Assembly;

And witnessed by the Chair.

______________ ______________ ____________

Chair Vote Date

21 - 5 - 0 4/8/10

Appendix CTrayless Pilot Survey Results

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