Posted: April 29th, 2009 - 1:26pm
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SARATOGA SPRINGS, N.Y. -- John Belushi memorialized them in “Animal House” as he stockpiled edible projectiles for an epic food fight. Generations of college students in the Northeast have deployed them as makeshift sleds. But the once-ubiquitous cafeteria tray, with so many glasses of soda, juice and milk lined up across the top, could soon join the typewriter as a campus relic.
Scores of colleges and universities across the country are shelving the trays in hopes of conserving water, cutting food waste, softening the ambience and saving money. Some even believe trayless cafeterias could help avoid the dreaded “freshman 15” — the number of pounds supposedly gained in the first year on campus (and on all-you-can-eat meal plans). “I like not having to carry a tray around,” said Peter McInerney, a freshman here at Skidmore College, as he grabbed a midafternoon snack of an egg sandwich, pancakes and apple juice. “It makes it feel like this is less of a machine just spitting food out. It’s still not home, but it feels more homey without the tray.”
The Sustainable Endowments Institute, a research organization that tracks environmental practices at the 300 colleges and universities with the largest endowments, said that 126 of them had curtailed use of trays, some of them banishing trays only from certain dining halls, and some introducing, for example, “trayless Tuesdays.” Such moves are often part of a larger push to embrace environmentalism that includes hiring sustainability coordinators, introducing solar panels, composting dining-hall waste and encouraging students to turn off lights with catchy sayings like “Do It in the Dark.”
At Cornell University, where 5 of the 10 dining halls have done away with trays since September, the biggest pushback has come from faculty. “They were more boisterous than anyone,” said Gail T. Finan, the university’s director of dining and retail services. “A couple of professors sent me e-mails saying, ‘This is ridiculous.’ ” Skidmore, a pioneer in trayless dining, tried to minimize the jolt by implementing the change between the spring and fall semesters in 2006, when the cafeteria, the Murray-Aikins Dining Hall, underwent a $10 million overhaul.
For the most part, when students returned in the fall, they were so dazzled by the transformation of the cafeteria that they hardly noticed the missing trays. The renovated dining hall has three slate fireplaces and a half-dozen food stations, including a do-it-yourself griddle for eggs. Three of the chefs are graduates of the Culinary Institute of America, and all the pasta, granola and baked goods are made on site.
Officials said their decision to go trayless was mainly about atmosphere, though they welcomed any ecological benefit.