Years Represented: 1st Year Undergrad, 2nd Year Undergrad
Estimated Project Cost: 0
Funding Source: N/A
Collaborators: Co-organized
Project Description & Impact:
We managed to reduce food waste my reducing the portion sizes offered at the dining hall on campus. People can still order the original portion size, but have the option to take smaller portions to avoid taking more food than they would like.
Recommendations:
Work closely with your school. We were very surprised with how receptive the dining hall staff were for accommodating our suggestions. We want to now think of ways we can quantify the progress that we make.
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