Winthrop Food Project Clips Waste

Winthrop House's food-paving program, the first such project in operation in the College, has moved swiftly and successfully through a week's trial, reported Robert L. Hale, Jr. '46, chairman of the Winthrop House Committee and originator of the plan to cut dining hall waste by reducing the size of servings, yesterday.

Hale's proposal, first approved by his committee, was put into practicen by W.A. Heaman, manager of the College Dining Service, last Monday. Fow Winthrop residents have complained about the reduced servings so far, and the great majority has accepted them, Hale reported. He added that there was little increase in the number of students who returned for second helpings.

Conspienous waste and the absence of any College-wide plan to save food spurred Hale to seek support in Winthrop for his idea. "The money saved by a reduction in food quantity can be used to obtain better quality foods," he said, emphasizing that the main object of smaller servings was to save food for Europe, and that any benefits to House residents were secondary.

Hale urged that other Houses adopt similar plans. He remarked that since both College officials and most Winthrop men have approved the changes, an extension, of the program to every College dining hall could easily result in important food savings.

Edrie A. Weld, Jr. '46, president of the Student Council, gave the Winthrop program strong approval. He suggested that along with smaller first servings, dining officials encourage students to take second helpings, so that while food will be saved, no one will go hungry.