| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.66 |
| Liaison | Yumiko Jakobcic |
| Submission Date | Feb. 13, 2013 |
| Executive Letter | Download |
Grand Valley State University
OP-T2-3: Trayless Dining
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Sharon
Munski Office Coordinator Sustainability Initiative |
Does the institution have a trayless dining program in which trays are removed from or not available in dining halls?:
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.
List the year the program was started:
The overall percentage of meals served on campus that are trayless:
The percentage of meal plan meals served on campus that are trayless:
The percentage of retail facility meals served on campus that are trayless:
The percentage of conference meals served on campus that are trayless:
The website URL where information about the program is available:
Data source(s) and notes about the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.