Central Michigan University

Tuesday, August 26, 2008

CMU increases sustainability practices

In an ongoing effort to manage its ecological footprint, Central Michigan University is taking sustainability to the next level by going trayless in residential restaurants. By eliminating trays, CMU estimates it will save nearly 500 gallons of water per tray each year while reducing cleaning agents going into water supplies and promoting healthier eating.

"We are always looking for sustainable and eco-friendly designs to implement in our daily operations," said David Burdette, vice president of Finance and Administrative Services. "Removing trays from the dining commons, a simple step, will have a significantly positive impact on the campus and surrounding community."

Campus Dining at CMU piloted the trayless effort on Earth Day in April, when more than 1,400 students signed a pledge to "go trayless" for the rest of the semester.

"Going trayless was awkward at first, but my eating habits actually got better," said Greenville senior Jessica VanHoose. "I was only taking as much food as I could eat and not wasting so much. Plus I felt good about helping the environment."

A study conducted by ARAMARK, CMU's dining partner, indicated that 79 percent of the college students and employees surveyed were in support of trayless dining. Another ARAMARK study found that food waste was reduced by 1.2 to 1.8 ounces per meal, a 25 to 30 percent reduction per person, when trays were removed.

Additional CMU and Campus Dining sustainability efforts include:

• working with Dale LeCaptain, chemistry faculty, and Steve Lawrence, associate vice president of facilities management, to begin recycling used oil into biofuels;
• updating to eco-friendly packaging in the grab and go Express program;
• accepting plastic shopping bags for recycling;
• using green cleaning products; and
• purchasing locally grown Michigan produce whenever possible.

To learn more about CMU Campus Dining's sustainability efforts, visit www.cmucampusdining.com.