The most important step to food waste prevention happens before our ingredients even reach our kitchens: planning to match food production to food consumption. Our teams track ingredient consumption and use daily, creating more efficient and informed menu forecasting.
Weigh the Waste
Every month, post-consumer food waste audits are conducted in different dining halls to track improvement and involve students on efforts to reduce waste.
Diverting Fryer Oil
In all dining locations, 100% of cooking oil that is no longer food safe is recycled into biodiesel.
By eliminating trays in dining locations, we conserve water and energy used in dishwashing, as well as reduce consumer food waste.