The New York Times reports that Whittier College has joined colleges across the country in taking small steps to save money in this tough economy.
The story mentions efforts taken in the Campus Inn to reduce food waste. Through student-led educational efforts and a management decision to go "trayless," food waste dropped from 7.4 ounces per student in the fall to 2.7 ounces per student in the spring—saving the college almost $30,000 a semester.
