Those who have eaten at Morrison Dining Hall are already familiar with the work of Reid Fleishman ’25.  When Morrison Dining first opened its doors in January 2022, it used reusable utensils, cups and dishware. However, the unique setup of the dining hall posed significant challenges.  The Morrison dishroom is located underground and connected by a moving carousel system. According to Fleishman, silverware frequently fell off the carousel and sometimes even became lodged in unexpected places, such as the ceiling. Coupled with understaffing, these issues made it extremely time-consuming for staff to manage the workload. As a result, Morrison had to revert to using paper plates and bowls to keep…