The Memorial Union’s new Food Court brought with it a new set of dishes, much to the displeasure of environmentalists.

Union officials said the Food Court’s dish room was dismantled to clear the way for major renovations completed earlier this month. As a result, the Union is serving up dishes on paper plates and styrofoam cups.

“We put away our china and converted to styrofoam and paper, and that will continue to be the plan,” said Kathy Svec, marketing coordinator for the Union. “We have heard all the concerns about paper and styrofoam before, and have investigated fairly thoroughly, but have found pros and cons for both and no definite advantage of one over the other.”

Environmentalists have a somewhat different view.

Laurent Hodges, professor of physics and teacher of environmental studies, said the trend toward paper and styrofoam is disturbing.

“In general, I find it distasteful eating off those things. Clearly, it does have an impact on the environment,” Hodges said. “Many of these cups are going to wind up in a landfill or floating around on campus when they get tossed somewhere. In general, this is a bad trend nationwide.”

Both paper and styrofoam have environmental dilemmas. Styrofoam contains chloro-fluorocarbons (CFCs) which scientists say are hazardous to the ozone layer. Using paper, on the other hand, contributes to the destruction of forests.

But there are advantages to recycling paper.

The Ames Solid Waste Recovery Center burns the compacted trash (paper) as well as coal to generate power.

“In the city of Ames all of our garbage is turning on the lights,” Svec said.

She said there are also recycling procedures in place for aluminum and plastic pop bottles but not for styrofoam cups.

Still, Hodges said, it’s hard to justify not using china. “When you talk about the energy comparison that goes into creating a china plate to that of a styrofoam, you also have to compare the number of uses you get out of the ceramic. There’s potential to use it thousands of times.”

For the Union, it’s also a matter of money.

“I believe that there is cost savings in labor, handling and hot water.

“In terms of [the] Food Court, we just simply do not have the option of washing dishes here anymore,” Svec said.

Will Crumpton, ISU’s environmental programs office coordinator, said the Union’s excess trash is a problem.

“What you really need to know to make an informed decision is: What was the environmental cost associated with washing all of that china before?” he said.

“And I really don’t know what they are currently generating in terms of waste, but you can now see the trash cans overflowing.”