Going trayless and the greening process

09/09/2008

Recently the Morning Sentinel covered a variety of area colleges that have gone trayless in their cafeterias. Beyond the positive coverage for the efforts of area colleges aimed at energy savings, raising awareness of "green" issues large and small brings its own reward by humanizing the abstract.

As Unity College teaches, going "green" is not a destination; it is a process we can all explore.

Like many other colleges that are going green, Unity is reducing the impact of providing nutritious and appealing food on a daily basis. You can too, and you can find role models in colleges.

Some interesting solutions have been explored so far. For instance, Unity's on-campus garden will not only provide a few hundred pounds of potatoes to the cafeteria this fall, but allows a freshmen class to harvest squash. We also expect this year that 15 percent of our food will be locally produced.

Like Colby College, we hope that savings from going trayless will help us increase that percentage.

In 1965, Unity College did not start out as an environmental college, nor was it one of the most energy-efficient colleges in the United States, as it is now. By 2000, Unity began in earnest its sustainability efforts and now, in 2008, it is seeking to become a model sustainable community.

We hope you are inspired by the local colleges and universities and find your own way to enter into the greening process. Your own kitchen may be a great place to start.

Rob Beranek

Sustainability coordinator

Unity College