Dining halls quit using trays
Facilities has measured water usage in dining halls, and the efforts have lessened water usage
Chris Allred, Kyle Mills
Issue date: 2/29/08 Section: News
University Dining has stopped using trays in dining halls, and according to Wade Fulghum, administrative officer of Utilities and Engineering Services, there has already been evidence that it has reduced water use.
While Facilities has yet to compile all the data on the dining halls' water use, "for the water use we have measured [in Fountain Dining Hall], it's a downward trend," Fulghum said.
Facilities began measuring Fountain's water use Feb. 11, and Dining stopped using and washing trays on Feb. 18.
Amanda Adams, freshman in biological sciences, said not having trays in the dining halls has become somewhat of a hassle.
"It's irritating because you have to make two trips just to get your food," Amanda Adams, freshman in biological sciences, said. "No one has enough hands to carry the amount of food they want, and you can't fit a drink in your hands."
But Crayton Garrell, food service director for Fountain Dining Hall, said students have been accommodating.
"I think everyone is wanting to do their part for the environment to make sure we have drinking water come August," Garrell said.
While Dining is finding success in their efforts to conserve, they may have to do more, as Fulghum said Raleigh could reach Stage Three water restrictions in the future.
If that happens, he said the restrictions would mandate the University to use paper plates in dining halls. This would cost $30,000 and double waste product, he said.
Candace Jones, freshman in English, said the dining halls should consider using these resources.
"I think that using paper products would be a great solution to this problem," Jones said. "By doing this, we could conserve water and alleviate the juggling of plates."
Garrell said the trick to solving these issues would be balancing the issue of waste while still conserving.
"There's got to be a happy medium somewhere," he said.
Fulghum said Dining, and the departments of energy management and waste recycling have been working together to develop new conservation programs.
While Facilities has yet to compile all the data on the dining halls' water use, "for the water use we have measured [in Fountain Dining Hall], it's a downward trend," Fulghum said.
Facilities began measuring Fountain's water use Feb. 11, and Dining stopped using and washing trays on Feb. 18.
Amanda Adams, freshman in biological sciences, said not having trays in the dining halls has become somewhat of a hassle.
"It's irritating because you have to make two trips just to get your food," Amanda Adams, freshman in biological sciences, said. "No one has enough hands to carry the amount of food they want, and you can't fit a drink in your hands."
But Crayton Garrell, food service director for Fountain Dining Hall, said students have been accommodating.
"I think everyone is wanting to do their part for the environment to make sure we have drinking water come August," Garrell said.
While Dining is finding success in their efforts to conserve, they may have to do more, as Fulghum said Raleigh could reach Stage Three water restrictions in the future.
If that happens, he said the restrictions would mandate the University to use paper plates in dining halls. This would cost $30,000 and double waste product, he said.
Candace Jones, freshman in English, said the dining halls should consider using these resources.
"I think that using paper products would be a great solution to this problem," Jones said. "By doing this, we could conserve water and alleviate the juggling of plates."
Garrell said the trick to solving these issues would be balancing the issue of waste while still conserving.
"There's got to be a happy medium somewhere," he said.
Fulghum said Dining, and the departments of energy management and waste recycling have been working together to develop new conservation programs.
Be the first to comment on this story