Averett University tosses trays to reduce waste

By Sarah Arkin

Published: September 16, 2008

Along with other academic institutions, Averett University is getting a little greener this school year with changes in the cafeteria. Students will no longer have trays to load up with plates, bowls and cups in the dining hall.

Susan Huckstep, director of public relations at Averett, said the university made the decision to eliminate trays for a number of reasons.

She said she had heard over and over again that getting rid of trays could reduce food waste by 30 to 50 percent. Huckstep said the university also would be saving on the water used to wash the trays.

“It’s our way of helping the environment,” head chef Terry McGhee with Bon Appetit, the company Averett contracts with for cafeteria services, said Tuesday.

He said the move piggybacks his company’s environmentally and health conscious agenda. Bon Appetit also uses cage-free eggs, participates in the Monterey Bay Aquarium Seafood watch to cut down on over-fishing of certain species, and contracts with local farmers whenever possible.

Angel Guy, president of Averett’s student government association, said she thinks getting rid of the trays is a good idea.

Not a frequent dining hall eater, Guy said she didn’t even notice that there weren’t trays when she came in for lunch Tuesday.

Guy said during her three years at Averett, she’s definitely seen a lot of tray-related waste.

“The less (space) you have to put items on, the less waste you can make,” Guy said. “It makes you more conscious about the food you’re going to get.”

The university has said it is striving to become more environmentally responsible in the dining hall.

Toward the end of the last academic year, the cafeteria took away all foods that leave a big carbon footprint, including red meat and cheese for one day, to help promote awareness.

On Sept. 30, the cafeteria will serve only local food.

• Contact Sarah Arkin at or (434) 791-7983.