Assessing and addressing food waste in university dining

In Canada, approximately 35.5 million metric tonnes of food are wasted annually, with avoidable food loss and waste costing Canada $49.5 billion (Nikkel et al., 2019). The volume of food waste in Canada harms environmental sustainability and leads to economic inefficiency and social inequality (Soma, 2022). This study at Brescia University College explored methods to reduce plate waste in a university restaurant. Using two research designs, this study first analyzed and categorized all plate waste, finding non-food waste predominantly during breakfast (59.8 percent) and lunch (54.3 percent). Edible waste was highest during dinner (51.0 percent); carbohydrates contributed to the most waste (54.5 percent) and plant-based protein (3.1 percent) the least. The second design involved student participation in waste weighing and completing questionnaires. Results showed a median edible waste of 19.0g, with fullness, poor taste, large portion size, and inability to bring home leftovers as the main reasons for waste. Meal plan students had a significantly higher amounts of plate waste than non-meal plan students (p<0.001). Recommendations include serving smaller portions, improving food taste, and offering storage solutions for leftovers.