Sometimes it is the little changes that work to help save Baker University money as it struggles to balance the budget.
The idea of a trayless cafeteria began in the fall of 2008 when the cafeteria went trayless once a week. Catering Coordinator Tanya Sieber said the change was met with strong opposition, but after making changes to the program, the cafeteria tried the program again for the month of April.
“We never looked back,” Sieber said. “I feel proud of the steps that Baker has taken to be on the front end of an important movement.”
The money allows for savings by reducing the food wasted as well as the utilities required to wash extra trays and dishes.
Sieber said comparing September and November 2008 costs with 2009 costs shows a 25 percent drop with one of the main vendors for the cafeteria.
Sieber said the money saved from the program goes back to the university. A sign is posted outside the cafeteria providing more information.<br/>&#160;