It’s being called the “hot thing” in food service right now – and we’re not talking spicy.

But it is a bandwagon a growing number of campuses nationwide are jumping onto each week.

We’re talking about tray-less dining – which means serving food cafeteria style, but without the cafeteria trays.

Here are the advantages. Getting rid of trays:

• cuts down on energy and water consumption. For example: Colorado State hopes to conserve 195,000 gallons of water monthly by not having to wash and sanitize more than 50,000 trays each week.
• reduces food waste, since students can’t pile as much food onto a plate as they can onto a tray. The Rochester Institute of Technology has seen a 10% savings on food – even though the cost of ingredients has been rising steadily.
• improves the dining facility’s atmosphere, making it less institutional.

The only disadvantage:  Students have to get up if they want more food. But on the flip side, they’re actually eating what they take.

Has your college gone to tray-less dining – or are you considering it? Let us know in the comments section below.

Tags: Colorado State, food service, Rochester Institute of Technology