Search Results

    Trayless Dining

    Diversion Potential:
    83K Tons

    Economic Value Per Ton:
    $2,253

    GHGs Reduced:
    332K Tons

    Water Saved:
    40B Gallons

    Definition

    Eliminating trays in all-you-can-eat dining facilities to reduce over-portioning by consumers

    Challenges

    • Retrofits to tray and plate returns are often needed if cafeterias and seating areas are separated by stairs or a sizeable distance, requiring consumers to walk further distances while balancing plates. These can cost $10,000 to $25,000 per facility, but many institutions lack upfront capital to pay for them.
    • Since trayless dining has been widely adopted by larger facilities, the remaining opportunity requires change within smaller facilities or those more resistant to change, including 10% of self-serve buffet restaurants and 40% of cafeterias and dining halls.

    Stakeholder Actions

    • Foodservice providers can develop a loan fund, similar to revolving energy efficiency loan funds, to help pay for the upfront costs from institutions and be repaid through cost savings.
    • Student campaigns at universities can ask their food service managers to remove trays from the dining halls to promote the benefits of food waste reduction.
    • Education to consumers must be paired with any switch to trayless dining to reduce consumer complaints about the switch.

    Examples & Resources

    Related Solutions

    Top Rated Solution:
    Most Cost Effective
    Greatest GHG Reduction
    Most Water Saved

    Consumer Education Campaigns

    Conducting large-scale advocacy campaigns to raise awareness and educate consumers about ways to save money and prevent wasted food...

    $4,531 /ton
    in financial benefit

    584 K tons/yr
    in diversion potential

    0 M meals/yr
    meals recovered

    2,336 K tons/yr
    in GHG reduction

    281 B gal/yr
    in water conservation

    0
    jobs created

    Learn How >

    Smaller Plates

    Using smaller-sized plates in all-you-can-eat dining establishments to minimize consumer food waste

    $2,147 /ton
    in financial benefit

    178 K tons/yr
    in diversion potential

    0 M meals/yr
    meals recovered

    711 K tons/yr
    in GHG reduction

    86 B gal/yr
    in water conservation

    0
    jobs created

    Learn How >

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