Dining halls go tray-less

Patrons of Brittain and Woodruff Dining Halls are noticing the absence of a previously essential entity: the tray.

The tray's absence marks another foothold that Tech has established in its response to the water crisis, according to Shequita Barnes, Dining Services marketing manager.

"This was a decision that was made by Dining Services, with the support of Auxiliary Services. Some of the immediate need is brought on by the water shortage that we are experiencing locally," Barnes said.

Barnes indicated that, as a regional organization, Dining Services had a duty to play its role in helping to alleviate the water shortage situation.

"Our governor has been working feverishly to try to mitigate the water shortage situation and we feel that part of our responsibility is to try to support the initiatives that the state has, in reducing our water consumption," Barnes said.

The elimination of tray usage has proven to be a potent solution to the water problem, according to Barnes.

"We have to wash those trays everyday," Barnes said. Dining Services' research has shown that the tray-less initiative would save a total volume of 3000 gallons of water daily.

This number stems from a calculation that multiplied the water consumption rating of the dish machine by the hours taken to clean trays.

The program, which was initiated on Nov. 12, was conceived a few weeks ago and was supported for implementation in both dining halls. No decision has been made as of yet about the trays in the Student Center Food Court.

While the tray-less initiative is a response to the drought problem, Barnes said that Dining Services was in a constant campaign to improve its sustainability.

"We've been having discussions since the beginning of the semester about our sustainability efforts overall. We have introduced various measures in our operation that serve to preserve and protect our environment; and we will be doing more as time progresses," Barnes said.

Current emphasis, however, rests on the water conservation objective, according to Barnes, and she is hopeful that students will reciprocate favorably to the situation.

"We hope that students serve as supporters or even champions of the initiative," Barnes said.

Respondents viewed the initiative favorably, and some had suggestions of their own to advance water preservation.

"I'm in support of the changes, largely because I think that Brittain and[Woodruff] can help spread awareness of the situation," said Alex Stroh, a fourth-year Biomedical Engineering major.

Other respondents felt that the current arrangement was more convenient than the previous setup, which was an added bonus to conserving water.

"It is great that the dining halls are going tray-less. I actually enjoy the plates being placed throughout Brittain, so you don't have to wait in line anymore just to get a tray, plates, napkins, and silverware," said Mallory Williams, a fourth-year Civil Engineering major.

The alternative proposals prominently featured the usage of paper plates.

"People tend to come at certain times of the day, so a bigger issue might be all the washing done between peak meal hours," Stroh said.

"Why not switch to paper during the less busy hours and stop running washers entirely during these times? GT dining could also switch to paper but still use trays. That might save just as much water but would probably be more convenient," said Phillip Grigsby, a first-year Aerospace Engineering major.

Barnes noted that Dining Services would keep in constant contact with students, in regards to their future plans.

"We will definitely be communicating with students about the status of the initiative, and I would encourage students to look out for postings regarding any future plans," Barnes said.