To-go diners will be charged at a rate of $0.75 per ounce for the salad bar or hot buffet takeout from the Faculty Club following a change in dining policy announced earlier this summer. A discount rate of $0.65 per ounce will be offered to to-go diners who choose to use a reusable to-go container available for purchase on location.

The change from a flat rate of $8.49 for hot buffet takeout and $5.79 for salad bar takeout is intended to “enhance the dining experience [at the Faculty Club], promote campus sustainability and bring the club closer to “break-even” financial performance,” according to a July 16 campus-wide email from Vice President of Campus Operations Jim Gray.

The email from Gray, which announced the dining changes, also explained that green reusable containers would be available for a one-time, refundable fee of $4. These containers, which can be bought and used at other dining locations on campus, entitle to-go diners to the reduced rate of $0.65 per ounce at the Faculty Club buffet and salad bar as well as provide a reusable alternative to diners who would otherwise use disposable containers. Green containers can be returned to dining locations to be washed where they will be exchanged for a clean container or a token which can be traded for a container in the future.

Under the new faculty club takeout policy, soup—which was previously included in the price of a hot buffet takeout—will be sold individually at a price of $1.99 per serving.

At the new to-go prices, a diner at the faculty club can purchase approximately 11.3 ounces of hot buffet food for the equivalency of the old $8.49 price of a to-go hot buffet meal or 13.06 ounces of hot buffet food if they use the $0.65 reusable container discount rate. 7.72 ounces of salad bar would cost a diner about $5.79—the former price of the to-go salad bar. Using the reusable container discount, a diner could get about 8.9 ounces of salad for the same $5.79 price.

Changes to the Faculty Club to-go policy took effect on Aug. 13.