Two nationwide research studies, conducted by ARAMARK Higher Education, present a sound business case for removing trays from college dining halls and indicate that customers are ready to accept trayless dining in an effort to support environmental stewardship. ARAMARK estimates that 50 to 60 percent of its 500 campus partners will go trayless in the upcoming school year.
In one study, ARAMARK measured food wasted from more than 186,000 meals served at over 25 higher education institutions during the academic year. ARAMARK reports food waste quantity was reduced by 1.2 to 1.8 ounces per person per meal when trays were removed from dining facilities. This represents a 25 to 30 percent reduction in food waste per person.
In a complementary study, ARAMARK also surveyed over 92,000 students, faculty, and staff at 300 institutions across the country to gauge their support of tray removal. Seventy-nine percent of the respondents said they would support trayless dining, thus countering the belief that tray removal would not be accepted due to inconvenience or customer dissatisfaction.
"This research presents a sound case for why now is the time for higher education administrators to implement trayless dining at their institutions," said Chris Stemen, Senior Director of Sustainability and Environmental Stewardship, ARAMARK Higher Education. "Trayless dining reduces an institution's environmental footprint by decreasing waste and conserving natural resources. Socially, it encourages all students to participate in a 'green' initiative that has personal and community impact. Economically, going trayless reduces the cost of energy, water, cleaning agents and waste removal."
In an effort to support environmental stewardship programs, colleges and universities are looking for ways to substantially minimize their waste, conserve natural resources, and provide a more sustainable solution. Through initiatives such as recycling, energy management, and sustainable food programs, students, faculty, and staff are working to instill sustainability principles at their respective institution and the surrounding communities. Trayless dining, while often overlooked, is an initiative that has immediate and tangible environmental, social, and economic benefits.
The research was released as part of a white paper, titled The Business and Cultural Acceptance Case for Trayless Dining. The white paper features case studies of several campuses that piloted trayless dining and also provides guidelines and tips on how to successfully implement a trayless dining program.
The white paper can be found here.


With all the big changes coming to CSU, many students speculate about the goals of our university.











On March 3, Rhodes College in Memphis, TN held their first Cooking Class.





With the new year came changes in the cafeteria - changes that the students have definitely noticed.

Eastern employee, Kathy VanWinkle famously shares smiles in upstairs Powell.

















Contrary to popular belief, Barnard girls can get their money's worth on the unlimited meal plan.

Aramark has been serving up some changes to more than just the menu this school year.






The student-run international buffet will feature a Volunteer Week theme Sept. 21-24.


New electricity strategy helps ARAMARK save money and energy

UT student-run international buffet features Volunteer Week theme

Annual campaign strives to help Maine communities find school supplies

Schools make green list thanks in part to eco-conscious food programs

ARAMARK company-wide community involvement initiative on the road again

ARAMARK partners with business community to help workforce readiness



Corban University Food Services Director welcomed to the Red Hat crew





Top ARAMARK chefs vie for the Gold Medal at the 3rd annual ACE competition.

ARAMARK Higher Ed team does what it can to help after Washington, DC, Metro train crash.


ARAMARK partners with Carson-Newman College to operate the local bakery.

Twenty-four ARAMARK employees were recently awarded Jefferson Awards for community service.

ARAMARK at USF program provides young adults with job training and help finding employment.

Closed loop local food project brings greater sustainability to University of Southern Maine.

ARAMARK and FSU student group host "Dine in the Dark" event as part of global Earth Hour effort.

Vermont's Lyndon State College has recently implemented a new system of composting waste.

A May food drive organized by ARAMARK and Old Dominion extended after great success.

Displaced from Burundi by ongoing war, jobs gives refugees a step toward normalcy.

The college is partnering with ARAMARK to design and implement a comprehensive energy program.

Olin College is on track to saving nearly $1.5 million in energy costs over three years.

ARAMARK employee volunteers give facelift to Queens Community House.


Bloomsburg University of PA repackaged and distributed 12 tons of food to those in need.

University food supplier will adopt new measures to improve sustainability.

Kari Willmott was nominated for the TRiO Student's Choice Award.

USF Surf Club and ARAMARK have always had a tradition of giving back to the local community.

25 students participated in ARAMARK'S second Annual Hot Wing Eating Contest.

Julius Jackson won first place in the 8th Annual Top Chef competition hosted by ARAMARK.


Executive chef Masahiro Yamashita wins a gold medal at the ARAMARK Culinary Excellence Competition.


The new CityKids Java Café serves up sustainable food and support for at-risk kids.

Students enjoy locally grown and harvested foods in new on-campus cafe.

With $5 combo meals, students are getting a new taste of value.

Student-run restaurant offers great learning opportunity, awesome meals.

Boston Unity Dining Services helped feed over 1,250 people this holiday season.

Brandeis Greening class works with community to bring local produce to campus.

ARAMARK and local farm work to build more sustainable food system.

Over 1,300 take part in University of Rochester Local Foods Week.

University of Maine-Farmington honored for his commitment to the community.

Get to know the Director of the University of Rochester's Eastman Dining Center.

Nearly 100 employees, friend and family celebrated the day by helping the community.

Best-selling health & lifestyle author Anne M. Fletcher is speaking at campuses nationwide.

Director of ARAMARK Fleet Operations talks about how ARAMARK is greening our roadways.

Local center gets a desperately needed - and well deserved -- renovation.

Best-selling health & lifestyle author Anne M. Fletcher is speaking at campuses nationwide.

ARAMARK invests in the first fully-chartered Boys & Girls Club to operate within a homeless shelter.

ARAMARK works with campus partners to incorporate Zero Waste practices.

Top ARAMARK chefs embark on a multinational cultural journey of a lifetime.

Dedicated employees are rewarded in the 2008 THRIVE Recognition Program drawing.

The latest edition of "Meet the 'MARK" features a key player at Vassar College Dining Services.

ARAMARK's partners at the University of Florida keep up the good work.

The ARAMARK Building Community national tour makes a stop in San Francisco.

ARAMARK teams up with the Elizabeth Peabody House in Somerville, MA.

The Tennant Company helps develop an environmentally-safe light industrial scrubber.

Students try trayless dining in an effort to support environmental stewardship.

Twenty ARAMARK employees receive prestigious Jefferson Awards.

Campus partners recycle almost 12 million pounds of waste in the 2008 RecycleMania program.


ARAMARK makes a commitment to help preserve the world's oceans and fisheries.

Students find out how much food is wasted at Old Dominion University's Café 1201.

ARAMARK helps Berklee reduce its campus-wide energy use by almost 40 percent.

ARAMARK finds Energy Star options for the University of Florida.

The new science building of Muhlenberg College wins a Silver LEED Rating.
We're committed to protecting and improving the environment by weaving an essential Green Thread through every aspect of our business.
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