University Dining has stopped using trays in dining halls, and according to Wade Fulghum, administrative officer of Utilities and Engineering Services, there has already been evidence that it has reduced water use.
While Facilities has yet to compile all the data on the dining halls' water use, "for the water use we have measured [in Fountain Dining Hall], it's a downward trend," Fulghum said.
Facilities began measuring Fountain's water use Feb. 11, and Dining stopped using and washing trays on Feb. 18.
Amanda Adams, freshman in biological sciences, said not having trays in the dining halls has become somewhat of a hassle.
"It's irritating because you have to make two trips just to get your food," Amanda Adams, freshman in biological sciences, said. "No one has enough hands to carry the amount of food they want, and you can't fit a drink in your hands."
But Crayton Garrell, food service director for Fountain Dining Hall, said students have been accommodating.
"I think everyone is wanting to do their part for the environment to make sure we have drinking water come August," Garrell said.
While Dining is finding success in their efforts to conserve, they may have to do more, as Fulghum said Raleigh could reach Stage Three water restrictions in the future.
If that happens, he said the restrictions would mandate the University to use paper plates in dining halls. This would cost $30,000 and double waste product, he said.
Candace Jones, freshman in English, said the dining halls should consider using these resources.
"I think that using paper products would be a great solution to this problem," Jones said. "By doing this, we could conserve water and alleviate the juggling of plates." Garrell said the trick to solving these issues would be balancing the issue of waste while still conserving.
"There's got to be a happy medium somewhere," he said.
Fulghum said Dining, and the departments of energy management and waste recycling have been working together to develop new conservation programs.
One project Fulghum has proposed is called "Wolfpack Putting it on Wax," which he said involves very different methods than Dining uses now.
Inspired by the Boy Scouts of America, he said the program would allow students to have their own flying disc that they use to hold food. Then they would receive pre-cut pieces of wax paper at the dining halls, to put inside the discs. After eating, they could throw away the paper, which would waste less than paper plates, he said.
The discs would be produced and distributed to thousands of students, he said. But these plans are only tentative.
He said there is more discussion needed to move the project along, and he is not certain of costs or whether it would pass health regulations.
But for now, Garrell said the University is doing a good job conserving. "The University has tried to be in front of the curve [in conservation]," he said. "Everyone is wanting to do their part for the environment to make sure we have drinking water come August." And while Adams said she appreciates the University's efforts, there is more that could be done. "I like what they are doing as far as conservation goes, but I wish they would ask us first," she said. "They should have a set time every day where they cut off water, or something of that nature, instead of doing things that we never know about."
