Conservation is often the easiest method for dining services to be more sustainable, since reductions in energy or water use also means lower operating costs. So far, Chartwells has focused on water use reduction with great results.
Trayless Tuesdays implemented on 10/7/08 saved 40,000 gallons in dishwashing and additional money in reduced chemical use for the last 11 Tuesdays of the Fall Semester.
Trayless was then expanded in Spring 2009 in Esker Hall to full weekly service, as well as several other locations on campus.
The estimated total amount of water saved as a result of this program is 435,000 gallons. This is about 2/3 of the capacity of an Olympic sized swimming pool (assuming a 648,000 gallons volume) and over three times the amount used by the average family of four for indoor water needs annually (assuming 127,400 gallons/year).