Green Lunchrooms - University Cafeterias Show How to Cut Waste
Aug 06, 2009 10:54AM
A separate study by the University of Illinois, which serves 1,300 students a day, noticed a 40 percent reduction in food waste. Kristen Ruby, an assistant director, explains that because students couldn’t carry as much, they didn’t take more than they could eat. “Not having trays [also] saves 516 gallons of water a day,” says Ruby, who counts the consequent dishwashing detergent saved in an academic year at 473 pounds less.
The same principles apply to food operations in businesses, convention centers, sports arenas, entertainment venues, government agencies, correctional institutions and assisted living facilities.
Source: The Christian Science Monitor