Campus food waste increases

Last week, the Sustainability Office held Food Waste Awareness Week at CSB+SJU. During this week, solid food waste was collected at the dish return station during four meals in Gorecki Dining Center.

Data obtained from the Sustainability Office says that 5,000 more pounds of food were wasted in fall 2022 compared to measurements from a year ago. In addition to this, culinary services found plate waste of 0.11 lbs per person per meal. Last week, the data collected showed the same waste patterns.

“Food waste has always been an issue on campus. It’s something that most campuses deal with. Ultimately, [when] you get these huge buffets, it’s easy to see. Your eyes see things that your stomach isn’t ready for, and because of that, I think it’s long been an issue here. There is food being served, being taken and then not being eaten and coming back to the dish room,” said Kyle Rauch, joint sustainability program manager.

The goal of collecting food waste during meals this week was to create awareness for the issue that is seen on our campuses.

“We all probably contribute to this. Our goal was not to shame or embarrass people, but rather make the [point] that we are all guilty one way or another,” Rauch said.

Alongside the goal of raising awareness, the events that took place during Food Waste Week were meant to bring forth questions about what the real issues are and what can be done to improve both as individuals and as a community.

“We asked ourselves questions about how we could create more awareness that triggers some concern to influence behaviors,” Rauch said. “Whether it’s on campus or out in the world, as students continue with life, it’s all about being mindful.”

Rauch pointed out that many environmentally-conscious people don’t realize the impacts of food waste and said people need to increase their understanding and accountability around it. Not only has the importance of being aware been shared through the Sustainability Office, but it also has been shared by students on campus as well.

“I hope that it actually makes an impact to students on campus. Even if it’s just a handful of students who change behaviors, that’s still an impact. That’s important,” Sean Fisher, a SJU senior and environmental studies major said.

Fisher wishes that fellow students could see the privilege that they possess on a campus with two buffet-style dining halls. Creating conversation and sparking engagement is another goal of Food Waste Awareness Week.

“Being that person who’s there talking to [students] makes them have to look at you and acknowledge that food waste is being collected. I think that was really the point of the week, to have those meaningful conversations with people,” Sustainability Office student employee Betsy Ruckman said.

Food Waste Awareness Week provided the Sustainability Office with lots of data, gained awareness among the community and made students here on campus stop and think about the food waste they are producing. Ruckman expressed goals for the future of food sustainability here on campus and hopes to see it bring a start to change.

“[Food] Waste Awareness Week is just the start,” she said. “The next step is engagement, and then after that advocacy. That would be the idea, that students are not only aware, but engaged and advocating for sustainability.”