| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 54.15 |
| Liaison | Yumiko Jakobcic |
| Submission Date | Jan. 31, 2011 |
| Executive Letter | Download |
Grand Valley State University
Tier2-1: Trayless Dining
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Sharon
Munski Office Coordinator Sustainability Initiative |
"---"
indicates that no data was submitted for this field
None
Does the institution have a trayless dining program in which trays are removed from or not available in dining halls?:
Yes
None
A brief description of the trayless dining program:
The use of trays at Fresh Food Company was eliminated to reduce energy, water and detergent usage. This resulted in saving 1,619,000 gallons of water from 2007 to 2008. In addition, we have installed more efficient dishwashers in at least 2 of our dining locations that will save additional resources on top of the original study.
None
The website URL where information about the program is available:
Data source(s) and notes about the submission:
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