Spring Break
Students question Trayless Tuesdays
Cameron Birch
Issue date: 4/18/08 Section: News
|
According to Rita LaRue, senior vice president of Drexel Business Services, Drexel and Sodexho have only recently decided to implement the program, which leaves students to carry their food without a tray.
The plan has saved up to 480 gallons of water and 200 pounds of food waste each Tuesday it has been implemented, according to LaRue and Stacey Rose, Student Life Assembly chair of the Undergraduate Student Government Association at Drexel.
Rose explained that the initiative was Sodexho's response to Drexel's move towards an environmentally sustainable campus. LaRue also discussed other changes in the dining hall, such as the "one-at-a-time" napkin dispenser and an effort to reduce the use of foam cups. Additionally, there has also been a switch to biodegradable detergents and flow-restricting faucets at the dining hall.
So far, the "Trayless Tuesday" policy has received mixed reviews. Based on a brief survey on one of the trayless days, LaRue concluded that there was a "50-50" agree and disagree opinion of the practice. About 500 people were surveyed, and it was found that there was a tendency for women to be more in favor of the Tuesday exercise.
Additionally, Rose said the business services department has received numerous e-mails with student feedback.
"[The] general response was, once a week is okay," LaRue said.
Sodexho employee reactions were indifferent, she added, saying there was not a significantly greater mess. However, Rose indicated students' main frustrations were being burned by the plates and the inconvenience of going back to the food area.
Freshman Alex Rinaldi, an undecided engineering major, voiced his concern over the hot plate situation.
Viewing Comments 1 - 1 of 1
Tim
posted 4/23/08 @ 11:29 AM EST
I, as much as anyone, am proud of the efforts to decrease waste and at least start to think of ways to make the university "environmentally conscious. (Continued…)
Post a Comment