MSU cuts down on waste
By ANDREA JOHNSON, Staff Writer ajohnson@minotdailynews.comLess food is going into the garbage can at Minot State University.
Bryan Townley, administrative assistant at Chartwells, said the university's dining service went to trayless dining two days a week after Thanksgiving and went completely trayless as of Jan. 12 , at the request of the Minot State University Student Government.
The move was made to cut down on food waste and conserve energy.
Townley said during the past 12 weeks Chartwells has saved $16,000 in wasted food, while there have been 1,600 fewer gallons of water used; 2,100 fewer pounds of food wasted, 685 fewer gallons of milk wasted, 1,500 fewer gallons of juice and fountain beverages wasted, 43 fewer cases of dried cereal wasted, and 8,200 fewer eggs wasted.
Where there used to be two 55 gallon waste baskets filled in the cafeteria, now there's only one, not all the way full.
Chartwells is also making cooks pay closer attention to how much food they're wasting in food preparation. Ends sliced off vegetables or fruits or trimmed meat go into a container during food preparation each day so cooks can see how much is being wasted and trim less off a cucumber or carrot.
Townley said students have been good about making the change. They grab only plates and eating utensils instead of putting them on trays. If they want refills, they grab another plate and go back for seconds. The university serves about 360 meals per day in its cafeterias, for breakfast, lunch, and dinner, said Townley.
The university has a committee that is looking at other ways to cut down on waste and focus on the environment.
The Chartwells contribution was intiated by dining services director Brad Damm, said Townley. Chartwells is based in Charlotte, N.C.
