Finding the impact
Reducing waste has many important ecological and economical benefits. Campus Dining Services uses computerized tracking to anticipate and prepare only the food that is needed. As less food is wasted, less food is purchased and prepared. Continued reduction in waste reduces energy used in storing, transporting, and producing food. Continued reduction in demand lowers costs and frees up agricultural resources for other purposes.
Each week, 100 consecutive trays are randomly sampled at lunch or dinner. All edible food and beverage are collected and weighted (no peels, bones or ice). The total weight is converted to ounces and divided by 100 to get an average per person. This same process is followed at every all-you-care-to-eat facility.