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UGA Tests Trayless

Pilot program in Snelling designed to gauge waste/warewash impacts as well as student reaction.

University of Georgia Dining Services is testing a trayless dining approach in its Snelling dining center, reports the school's Red and Black campus paper. The initiative is designed not just to promote sustainability but to save money by reducing food waste and ware washing costs. Interim Dining Director Bryan Varim said he was most impressed by data from the University of Florida, where tray less dining saved the school about 60,000 lbs. of food waste and 470,000 gallons of dishwashing water.

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