Students, torn between helping the environment and eating a convenient meal, voiced mixed reactions this week regarding the decision to permanently remove trays from all on-campus dining halls.

Aramark, the company that oversees the operations of Boston University Dining Services, started the tray-less dining initiative at BU this year to reduce food waste, water use and energy consumption, Dining Services marketing Director Scott Rosario said in an email.

“Boston University chose to go trayless because of the positive impact we can make on the environment,” he said.

BU could save an estimated 1.5 million gallons of water annually and reduce food waste by 25 to 30 percent per person by going trayless, Rosario said.

Rosario said he knows some students will find the absence of trays inconvenient, but retrieving, carrying and eating food in segments will ultimately lead to fresher eating.

“Clearly there will be an adjustment period, but it is our hope that eating in ‘courses’ will improve the overall dining experience,” Rosario said.

Students first encountered trayless dining in April, when the trays were set aside in honor of Earth Day, Rosario said. The week-long experiment caused a significant reduction in the amount of food-waste generated.

College of Communication sophomore Pedro Falci said he is happy the dining halls stopped using trays.

“I don’t mind sacrificing and going without them to save the planet,” he said. “You just have to make a second trip.”

College of Arts and Sciences junior Murat Arslanoglu said the change will help reduce food waste because students cannot load their trays with excess food.

“You have to actually hold the plates,” he said. “You eat more of the stuff because you know how much food you’re really getting.”

Other students said they are less pleased by the change.

CAS senior Heather Ragnauth said she was not against helping the environment, but would rather see the school recycle more instead.

“It’s really awkward now because I have to get up three times during a meal,” she said.

Aramark published a study highlighting the benefits of trayless dining in July 2008. The company predicted that 50 to 60 percent of its 500 campus partners would go trayless this school year, according to its website.

The study, called “The Business and Cultural Acceptance Case for Trayless Dining,” stated that trayless dining saves one-third to one-half gallon of water per tray. A large majority of student diners actually supported the idea of trayless dining, as well, according to the study.

“This research presents a sound case for why now is the time for higher education administrators to implement trayless dining at their institutions,” Aramark spokesman Chris Stemen said in a press release. 

CAS sophomore Elizabeth Gleyzer said making the campus more environmentally friendly is worth the hassle of no trays.

“It’s slightly more inconvenient, but it’s totally worth it to make a big difference,” she said.