How do we control college buffet-style on the road to food waste reduction in the united states?

Two years ago, while studying and working with the sustainability department of South Dakota State University in Brookings, SD, USA, we conducted a food waste audit. The audit revealed that the buffet-style dining area at The Commons had a significantly higher percentage of food waste compared to the a la carte style at the Union area, despite the high number of restaurants (4) at the union.

Students gather around a busy buffet line

This audit finding is consistent with the United States national trends. The trends show that buffet-style restaurants are among the most food waste-generating service operations in the country. In the US, an estimated 40% of food goes uneaten, with the average American throwing away over 200 pounds of food per year. That amount is not only significant for its environmental implications but also for its economic implications. In fact, the US has been wasting close to $500 billion of food yearly!

Given these findings, it appears that the buffet-style model may not be the most suitable option for student dining areas. So, what's the way forward? Institutions of higher learning are encouraged to adopt trayless dining, which can significantly reduce the amount of food taken to the table. Studies indicate that this alone can cut buffet dining waste by 30%.

Secondly, data-based forecasting improves accuracy in demand planning. By improving forecasting, meal planning is optimized, food waste is monitored and controlled, and portion sizes are adjusted appropriately. Furthermore, offering student-sized portions and encouraging students to take only what they can eat can be useful in waste reduction. This can be accompanied by enhanced education and awareness about the environmental and economic impacts of food waste.

Finally, I recommend implementing food recovery mechanisms, which involve rescuing surplus food from wastage and redirecting it to those in need. To make this work, partnerships with local food banks, shelters, or other organizations that help feed vulnerable populations are highly recommended.

To contribute to food waste reduction in the nation, sustainability teams should team up with dining services to not only implement these strategies but also monitor and evaluate their effectiveness. Engaging with students and stakeholders to promote awareness and encourage behavior change is also crucial.

About the Writer:

Chrisantus Wamalwa is a skilled operations management practitioner with 10 years of diverse  experience in logistics, sustainability and manufacturing systems management.