Some students showed their opposition by leaving their dishes on the tables. Others avoided the caf altogether and some simply adapted to the trayless environment. After compiling waste measurements for two weeks, the results are in. A forum was held April 22 to announce the results of trayless week in the caf, an event that provoked a range of student responses.

Warren Palm, director of Dining Services, ran the forum, releasing statistics and addressing students’ questions and comments.

To take results for this experiment, the amount of wasted food was measured both before and during trayless week for three lunches and two dinners each week. Prior to trayless week, the caf measured a combined total of 1,367 pounds of wasted food. During trayless week, only 1,252 pounds were wasted, about 100 pounds less than the week before — an 8.4 percent decrease overall.

Another variable the caf monitored was the number of people who dined during the selected meals. There were 46 fewer diners in the caf during trayless week compared to the week before, a drop of less than one percent, meaning the students who avoided the caf did not make a significant impact on the amount of wasted food.

One example of the amount of money saved during trayless week was the amount of french fries used. According to Palm, Dining Services went from using about 11 to 12 cases of fries, costing $992 in a normal week, to using less than seven during trayless week, costing $613. This saved $319 in french fries alone.

Although the caf kept track of results as accurately as possible, they admit flaws in the numbers.

“This was not an empirical test because we had different menus,” said Palm. “We didn’t want to manipulate anything. We just made a menu and went with it.”

One question asked at the forum involved the extra fresh fruit on the menu during trayless week. Some believed the additional fruit was offered as a tradeoff to having trays.

“We had advertised that we were going to have fresh fruit that week,” said Palm. “We can’t keep up with the rate we had during trayless week because it takes so much time to cut and prepare it. But we are certainly going to keep having a variety of fruits.”

The comments received by Dining Services during trayless week also yielded some interesting results. Student responses ranged from angry to helpful to sarcastic.

“This is freaking stupid,” said one comment.

“This is a good thing,” said another comment. “Some people are making a big stink, but for the most part the student body is adopting it.”

“I will burn a tire for every day I didn’t have a tray,” said another.

Some comments suggested ideas Dining Services had not considered before, like having smaller or compartmentalized trays.

“I plan to look into that,” said Palm. “I want to get more information on the amount of energy they [smaller or compartmentalized trays] would use. I’m hoping to go to a restaurant trade show and see what’s available. I hope we don’t have to go back to the large trays and wasting more.”

Some students made sure they had trays for trayless week.

“I saw four students come in with smaller purple trays,” said Palm. “One guy came in with a wooden tray. A number were taken.”

Although representatives of Dining Services were happy with the overall results of trayless week, they are unsure of what the next step will be.

“I can’t say that we will [get rid of trays] at this point,” said Palm. “I’d like to make it easier for more people.”

Although the final tray decision is unknown, some are happy about the heightened awareness of environmental issues.

“It’s tough to say what will be done next,” said Campus Sustainability Intern Caleb Mattison. “In many ways the trial was to bring issues to light as well as see what should be done next.”

Despite the large amount of negative student feedback, both before and during trayless week, very few students attended the forum — approximately 25 people over a span of an hour and a half.

“It’s disappointing,” said Erin Green (‘10), who attended the forum. “People are going to say nobody asked them about this. But there was a forum, and no one came.”

Mattison believes the small number of people at the forum shows that students have come to terms with the caf tray issue.

“I was surprised at how few people showed,” said Mattison. “It was an indication of how we received a tremendous amount of complaints before trayless week, but after five to six days in the caf, there were few people who showed up with concerns.”

Despite the forum, some in attendance are still not sure about what Luther should do next.

“I was hesitant, but I’ve warmed up to it,” said Emily Bakke (‘08). “I’m still not sure about going completely trayless. I think the idea of smaller trays is a great idea because people would still be encouraged to take less food.”

While the future of caf tray sledding may hang in the balance, a decision has yet to be made about what to do next. Students are encouraged to contact Warren Palm or Caleb Mattison with any questions or suggestions regarding this issue.

“We didn’t have those alternative ideas to start with,” said Mattison. “I was really excited to see a list of ideas. We gladly encourage ideas for Luther’s sustainability.”

--

Pros

“It doesn’t take as long to do the dishes in the dishroom.”

“This is a great idea. At first I was skeptical, but it has made me re-analyze my food options, take less and appreciate it more.”

“I have seen less of a problem with people not being able to fit their trays in the dirty tray rack during busy times.”

“I think the eating experience is much more pleasant ... like eating a real meal, not cafeteria. The reduced waste is a major plus, and I don’t overeat and feel sick!”

Cons

“It is much more difficult to collect items to make your own food without a tray.”

“Soups can be more difficult to deal with. Multiple cups are difficult, too. The large cups are great, but I have coffee and juice with my meals, and they don’t taste great mixed together.”

“People don’t pick up after themselves because they can’t carry everything. It’s a disgusting environment to eat in.”

“Some people are really mean and angry about the trays ... and are taking out their aggression by being VERY messy and putting food on tables [and] on the floor on purpose. They’re taking it out on the caf workers, and that’s not fair.”

Suggestions

“Bigger coffee cups! The current cups are tiny. They spill too easily, and the handles are frustratingly small.”
“Bring the trays back immediately! If water conservation is such a concern, take away plates!”

“Have someone clean tables during meals.”

The above comments were submitted to Dining Services.