In the U.S., we send 40% of all of the food we produce to landfills. Some people might dismiss this as naturally biodegradable. But in a landfill, the food degradation process forms methane, a greenhouse gas that’s around 30 times more potent than carbon dioxide!
The economic impact is shocking, too. According to the EPA, our nation now spends an estimated $1 billion every year to dispose of excess food. By reducing this waste, we reduce the costs and carbon footprint of disposal as well as on the front end, where you have to factor in the energy to processing, packaging and delivery of the food in the first place.
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 Waste Not program to minimize waste in our kitchens through training, tracking, and weighing.