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Campus Dining’s Elimination of Trays in Dining Halls Saves MU, Students Money

May 1, 2013

The University of Missouri-Columbia has discovered that by replacing trays with plates, food waste in campus dining halls is reduced considerably.  This system decreases food costs, conserves water and energy, and is even preventing overeating.  All of these issues are related to the initiatives of the Mizzou Advantage Program.

Story by:  Mizzou Weekly


Americans throw away an average of 20 pounds of food each month, costing a family of four more than $2,000 a year. The federal government has no overarching plan to address the waste at a meaningful level.

But MU is addressing it, at least in microcosm, by reducing food waste on campus.

In summer 2011, Campus Dining Services implemented a system in their residential dining locations that reduces food waste on campus by more than 15,000 pounds each month, said Julaine Kiehn, director of Campus Dining.

What’s the secret? Campus Dining took the trays away.

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