Renovations to the Rockefeller and Mathey dining halls will exchange the current conveyer belt system that carries dishes to the dishwashing room with belts similar to those used in the trayless Wilcox and Wu dining halls.
The Whitman dining hall requires a similar renovation, which was postponed until next summer.
“The design and schedule did not permit us to have both renovations this summer, so the plan is to renovate the Whitman belt system in the summer of 2011 to have Whitman tray-free for the fall of 2011,” Orefice explained.
In an effort to meet goals set by the Princeton Sustainability Committee’s November 2009 report, Dining Services has developed a plan to have all the residential college dining halls, the Center for Jewish Life and the Graduate College “tray-free” by 2012, Orefice said.
“Tray-free dining has the potential to considerably reduce water and energy costs, reduce food waste by up to 30 percent and avoid more than 23 metric tons of CO2 emissions,” he noted.
The replacement of four out of six dining hall dishwashers has already saved roughly 300,000 gallons of water per year, according to the sustainability report. It estimates that trayless dining across the University will save $4,000 in water and energy use and $120,000 in food purchases annually.
“At first I thought it would be a bit of a hassle not to have trays in the dining hall, but Wilson and Butler have been able to deal with this by introducing bigger plates,” said Maya Le Gall ’11, a residential college adviser in Wilson College, adding, “I think it is a good idea if it saves the University money and is good for the environment.”
Tiffany Dong ’13, who lives in Rockefeller College, said the switch to trayless dining would not be a major inconvenience for her.
“Removing trays could possibly be a good reminder for students to practice sustainability in their daily lives,” she said.
Correction: Due to an editing error, an earlier version of this article misspelled the name of Tiffany Dong ’13.
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