Clean State

Before the start of 2025-26 school year, the Dining Hall completed its dish room renovation, which includes a brand-new dish drop-off area and an upgraded dish return system that makes the process easier, faster and more sustainable for everyone dining at Dana Hall.

“Investing in this system is equal parts mission and management,” said Charlie Breslin, Chief Financial and Operating Officer. “It advances Dana Hall’s sustainability goals, improves the daily dining experience for students and employees, and does so with thoughtful stewardship of water, energy and operating dollars.”

According to Breslin, the goals of the project included:

• Sustainability and stewardship: Dramatically reducing landfill waste by capturing food scraps for composting and cutting water/energy use with a more efficient, recirculating system
• Better student experience: The trayless “drop-and-go” return streamlines the end of a meal, reduces bottlenecks and keeps the front-of-house clean
• Operational safety and efficiency: Fewer touchpoints and clearer flow improve cleanliness and ergonomics for staff
• Cost discipline: Using recirculated water and right-sized equipment helps lower water and sewer costs over time

“Our goal was simple: make it effortless to do the right thing,” said Peter Kourafalos, director of Dining Services. “The new return line lets students drop dishes and move on, while our team captures food scraps for composting and cleans more efficiently behind the scenes. It’s cleaner, faster and better for the planet.”