Food committee meets, talks on trayless dining
Jeanette Doupis
Issue date: 12/9/09 Section: Campus News
Sodexo's Food Committee meets once a month to discuss topics about the food services here on campus. This month's meeting was December 2 at the University Center. The Food Committee meetings are open to students and faculty members. The topics discussed at the meeting were eco-clam shells, composting, recycling in the cafeteria, and the hot topic being tray less dining.
Charles Thomas, the general manager at Sodexo, opened the floor to any topics, questions, concerns, or suggestions from anyone attending the meeting. The topic on everyone's minds is tray less dining. The main concern for most people is how they will be able to juggle their books, food, and drink without a tray. It will not be the most convenient solution, but it is the most energy efficient and food waste reduction solution.
"The food waste averages around 1,000 to 1,200 lbs daily," said Dennis Kosta, custodial manager and recycling coordinator for the campus.
Sodexo's marketing coordinator, Coco Boone, presented research she had done that showed it takes one-third to one-half gallons of heated water to wash every tray, tray less dining will result in a 25 to 30 percent reduction in food waste per person, the utility cost per year will decrease from $262, 499 to $131, 250, and the chemical cost per year will decrease from $57, 434 to $22, 974.
Most students are concerned where all this money will be going. A lot of students want to see a reduction in their meal plan price due to all the money being saved by tray less dining. The reason the meal plan prices will not be reduced is the fact that Sodexo is a fee account.
"The University of Tennessee at Martin pays Sodexo a flat fee to manage the facility. Sodexo is required to produce a minimum financial return to the University that goes to an auxiliary reserve," said Steve Vantrease, Director of Student Affairs.
Vantrease mentioned that the money being saved by going tray less would be put back into the University to improve student facilities and activities. The decision to go tray less was the University's and not Sodexo's. Al Hooten, Vice Chancellor for Finance and Administration, is in charge of those said monies.
Charles Thomas, the general manager at Sodexo, opened the floor to any topics, questions, concerns, or suggestions from anyone attending the meeting. The topic on everyone's minds is tray less dining. The main concern for most people is how they will be able to juggle their books, food, and drink without a tray. It will not be the most convenient solution, but it is the most energy efficient and food waste reduction solution.
"The food waste averages around 1,000 to 1,200 lbs daily," said Dennis Kosta, custodial manager and recycling coordinator for the campus.
Sodexo's marketing coordinator, Coco Boone, presented research she had done that showed it takes one-third to one-half gallons of heated water to wash every tray, tray less dining will result in a 25 to 30 percent reduction in food waste per person, the utility cost per year will decrease from $262, 499 to $131, 250, and the chemical cost per year will decrease from $57, 434 to $22, 974.
Most students are concerned where all this money will be going. A lot of students want to see a reduction in their meal plan price due to all the money being saved by tray less dining. The reason the meal plan prices will not be reduced is the fact that Sodexo is a fee account.
"The University of Tennessee at Martin pays Sodexo a flat fee to manage the facility. Sodexo is required to produce a minimum financial return to the University that goes to an auxiliary reserve," said Steve Vantrease, Director of Student Affairs.
Vantrease mentioned that the money being saved by going tray less would be put back into the University to improve student facilities and activities. The decision to go tray less was the University's and not Sodexo's. Al Hooten, Vice Chancellor for Finance and Administration, is in charge of those said monies.
Viewing Comments 1 - 5 of 5
bananabandit
posted 12/09/09 @ 3:18 PM CST
Well, maybe they should use all the money they are saving to buy some better quality food. This semester's food has been really, really disappointing. (Continued…)
spike
posted 12/10/09 @ 9:45 AM CST
I really think they should have known better. Trayless dining poses an immediate inconvenience to students, and as for the benefits, they are not very applicable to us. (Continued…)
spike
spike
posted 12/10/09 @ 9:48 AM CST
I really think they should have known better. Trayless dining poses an immediate inconvenience to students, and as for the benefits, they are not very applicable to us. (Continued…)
Katie
posted 12/18/09 @ 12:01 PM CST
that is the most ridiculous thing i have ever heard. how long do you have to wash a tray to waste a 1/2 gallon of water? perhaps...they should only go trayless for a little while. (Continued…)
Marjorie
posted 12/23/09 @ 3:22 PM CST
I have several problems with this idea of going tray-less. Me being a pretty clumsy person i spill all the time even with the trays. There also discriminating against people who have a disability because i know my mom has tremors and cannot hold more than one plate at once. (Continued…)
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