The Brown & White

Lehigh's two main dining halls are looking to reduce waste and energy costs by limiting or eliminating the use of trays.

The Cort in the Lower University Center has removed trays from the dining hall completely, while Rathbone Dining Hall offers trays, but discourages their use.

David Joseph, executive director of student auxiliary services, said the removal of trays from the dining halls was done on a trial basis during orientation. The trial's success resulted in the removal of trays.

"Dining hall trays have been removed, enabling the university to reduce food waste, lower energy costs and make our campus more environmentally sustainable," Joseph said.

The removal of trays was tested for its effectiveness during the spring 2008 semester by comparing the amount of food thrown away on a day with trays compared to a day without trays. On the days when trays were not available, more than 200 pounds of food was saved from being wasted at Rathbone alone, Joseph said.

"It's a very simple lifestyle change that has been easily implemented and our students have been very supportive of this green initiative," Joseph said. "It's hard to argue with helping the environment."

The response to the experiment has been mixed among students at this stage in the trial. While currently tray usage is voluntary in Rathbone, students may believe that trays are no longer available in any Lehigh dining hall locations.

Despite many students supporting the benefits of reducing excess waste for the environment, some students still say they would like the trays to return to the dining halls.

"I hate not having trays. You have nothing to hold a table with, "said Jake Cutrufello, '10, who had used his tray to hold a table.

Other problems with carrying trays have also been voiced.

"The plates are sometimes really hot," said Alyssa Pasquini, '12.

Some students question whether the university has worked in areas to promote environmental sustainability and reduce waste that do not impact students as directly.

"It is fine if they want to conserve water as long as they do not run the water sprinklers as much on the University Center front lawn," said Faith Roncoroni, '10.

Dork Sahagian, director of the environmental initiative and professor of earth and environmental sciences, said the removal of trays is an interesting idea that supports the environmental ideals of not wasting as much food, resources or money.

Sahagian said they should track how much food is being wasted in order to determine if the trayless initiative is successful or not.

"The main thing we can do to increasing environmental sustainability is to consume less stuff," Sahagian said.

Still Sahagian resolves that with Lehigh's initiative, their heart is in the right place, but he will wait to see if it is successful.