Overall Rating Gold - expired
Overall Score 68.39
Liaison Sam Lubow
Submission Date June 29, 2012
Executive Letter Download

STARS v1.2

Stanford University
OP-T2-3: Trayless Dining

Status Score Responsible Party
Complete 0.25 / 0.25 Jiffy Vermylen
Sustainability Coordinator
Sustainability & Energy Management / Office of Sustainability
"---" indicates that no data was submitted for this field

Does the institution have a trayless dining program in which trays are removed from or not available in dining halls?:
Yes

A brief description of the trayless dining program:

Stanford Dining has implemented trayless dining in each of its dining halls. This voluntary initiative is primarily designed to decrease food waste and to reduce the incentive to over-consume food. Eliminating trays has also reduced the amount of water and energy that is otherwise required to wash them.


List the year the program was started:
Aug. 1, 2010

The overall percentage of meals served on campus that are trayless:
100

The percentage of meal plan meals served on campus that are trayless:
100

The percentage of retail facility meals served on campus that are trayless:
100

The percentage of conference meals served on campus that are trayless:
100

The website URL where information about the program is available:
Data source(s) and notes about the submission:

The trayless dining program started with a pilot program during the 09/10 academic year and launched completely at the start of the 10/11 academic year. 100% of meals served within units operated by Residential and Dining Enterprises (R&DE) are served under a trayless dining program. R&DE’s operations include residential dining halls, retail cafes, catering, and concessions. Some trays are used by athletes, those with disabilities, and anyone who specifically requests a tray at one of R&DE’s locations. R&DE estimates that less than 1% of meals are served on a tray.


The trayless dining program started with a pilot program during the 09/10 academic year and launched completely at the start of the 10/11 academic year. 100% of meals served within units operated by Residential and Dining Enterprises (R&DE) are served under a trayless dining program. R&DE’s operations include residential dining halls, retail cafes, catering, and concessions. Some trays are used by athletes, those with disabilities, and anyone who specifically requests a tray at one of R&DE’s locations. R&DE estimates that less than 1% of meals are served on a tray.

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.