Waste Reduction

The Earth produces enough food for everyone to have enough to eat, and yet an alarming amount (by some estimates up to 30%) of the food produced for human consumption is never eaten. And one in five people around the world are at risk of hunger on a daily basis. 

Campus Dining’s efforts include working with our culinary teams and suppliers to reduce food waste in our ordering, storage, preparation and serving across campus. On campus we employ the Lean Path waste program to minimize waste in our commissary and catering kitchen through training, tracking, and weighing.

We also recognize that effective solutions require collaboration throughout the food value chain, and to that end, we participate in an International Food Waste Coalition that brings together companies and organizations in partnership to take actions, encourage out of home consumer food waste reductions and inform policy.


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