It is common knowledge for everyone that goes to Geneva College’s Alexander Dining Hall that, as of this year, the cafeteria has removed its trays in order to “go green or something.” Approval ratings for the Trayless initiative reached a record high last month, as over 12% of students now believe it is a good idea. Due to these overwhelming statistics, Alexander Dining Hall management decided to implement an experimental decision to become more environmentally aware and cost effective.
On Wednesday, March 14th, “Plateless Wednesday” was conducted during dinner in the cafeteria. “This go green thing seems to be pretty simple,” stated Clayton Cappellanti, Director of Food Services. “you just stop using certain things. We’ve already eliminated hair nets from our monthly budget as well.” Wednesday’s dinner menu of spaghetti, with side options of soup or chili, was a perfect meal to test out the Plateless movement that has been sweeping the nation’s cafeterias. Kids could be seen walking with ample amounts of spaghetti in their hands, then dumping it on the table before returning to scoop up some chili or soup.
“I finally feel as though I’m making a difference,” commented Kevin Martinez, an avid go-green enthusiast. “I feel like I’m saving the environment, one hand full at a time.”
However, approximately 88% of the student body feels otherwise. Jacob Bruker, a junior at Geneva College, finds himself in an awkward situation without a plate. “I was born with abnormally small hands,” he said, as he wiped his chilied hands down his clean white T. “I took 27 trips back and forth to get a sufficient amount of spaghetti today. It’s just not fair.”
The implementation of a permanently Plateless Alex’s may be in place as soon as fall of 2012. “Plateless is the new trayless,” states Cappellanti. “We just have to figure out when it will be the right time for full implementation. With 12% approval, that time could be soon.”
On Wednesday, March 14th, “Plateless Wednesday” was conducted during dinner in the cafeteria. “This go green thing seems to be pretty simple,” stated Clayton Cappellanti, Director of Food Services. “you just stop using certain things. We’ve already eliminated hair nets from our monthly budget as well.” Wednesday’s dinner menu of spaghetti, with side options of soup or chili, was a perfect meal to test out the Plateless movement that has been sweeping the nation’s cafeterias. Kids could be seen walking with ample amounts of spaghetti in their hands, then dumping it on the table before returning to scoop up some chili or soup.
“I finally feel as though I’m making a difference,” commented Kevin Martinez, an avid go-green enthusiast. “I feel like I’m saving the environment, one hand full at a time.”
However, approximately 88% of the student body feels otherwise. Jacob Bruker, a junior at Geneva College, finds himself in an awkward situation without a plate. “I was born with abnormally small hands,” he said, as he wiped his chilied hands down his clean white T. “I took 27 trips back and forth to get a sufficient amount of spaghetti today. It’s just not fair.”
The implementation of a permanently Plateless Alex’s may be in place as soon as fall of 2012. “Plateless is the new trayless,” states Cappellanti. “We just have to figure out when it will be the right time for full implementation. With 12% approval, that time could be soon.”
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