Abstract
The objective of this study is to identify best practices in food waste reduction at higher education institutions (HEIs) in the United States. The paper uses a detailed literature review to outline initiatives that are in place at HEIs. It also examines seven top-ranked HEIs based on the Association for the Advancement of Sustainability in Higher Education (AASHE) Sustainability Tracking, Assessment & Rating System (STARS) ranking with regards to the category “Sustainable Dining.” The seven HEIs are described in case studies that are supplemented by interviews, conducted with representatives from each of the identified institutions. Food waste reduction initiatives are organized into three dimensions, defined as the strategies and processes that impact the reduction of food waste: 1) reducing the production of food waste, 2) minimizing food waste entering landfills, and 3) improving attitudes and awareness surrounding food waste reduction. The one major finding of this study is that diversified food waste reduction programs, which engage with all three dimensions, are better equipped to produce significant reductions in food waste overall. The information presented in this paper can guide other HEIs as they develop more sustainable dining programs.
Presenters
Maria PetrovaAssociate Adjunct Professor, Sustainability, American Univrsity in Bulgaria, Blagoevgrad, Bulgaria
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Food Waste, Higher Education, Dining Services, Sustainability Practices
