Experiment draws mixed results

- photo by Jordon Jacobo/Review staff writer/photographer

Mary Odunuga

Students have discovered a change in Dillin Hall on Tuesdays: no trays.

Trayless  Tuesday  started in March and was repeated last week.

“We were talking about  different things we would like to see  on campus, and Trayless Tuesday came  up; it went on from there,” sophomore Duncan Reid, president of Greenfield club, said.

He said Trayless Tuesday was created to raise awareness of the choices students make every day.

“With trays, students  would  be  more  inclined  to  pile  up  food, which they might not eat,” Reid said. “But without a tray, it gives  students the opportunity  not to waste much.”

Freshmen Elizabeth Wilcox and Sammie Mack,  members of Greenfield, said  it also saves water and electricity. Wilcox said two gallons of water are used by the dishwasher per minute to wash trays.

Every night, trays in Dillin are washed for 45 minutes, which adds up to 90  gallons per night, 2,700 gallons per month and 16,200 gallons per year.

Reid said there is an underlying message for students.

“Trayless Tuesday is meant for students to make conscious decisions about issues in their lives,” he said 

Despite these good feelings from the club, there have been some mixed feelings about it from other     students.

“I like that it saves water,” freshman Janelle Miller said. “It costs a lot of energy and water to keep those                    trays clean.” 

Senior Ben Los supports the cause, but doubts it will last.

“It cuts down the amount of food people take at Dillin because having trays makes students take food they might not want to eat,” he said.

Bill Masullo, general manager of Sodexho at Dillin said it is a good idea, but he does not think it will be repeated  in the future. He said the idea was to save water, electricity and money, but there has been no data shared with him to show it has worked.

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