Food waste is a significant global issue, contributing to harmful emissions that damage the environment beyond repair. However, by implementing certain clever strategies, educational institutions can help tackle this problem. Here we explore practical ways for schools and universities to minimise food waste in their cafeterias, promoting sustainability and responsible resource management.

Implement portion control

Excessive portions often lead to waste. This issue can be minimised by training cafeteria staff to serve appropriate portions based on nutritional guidelines and student preferences. Consider using standardised serving utensils and plates to ensure consistency.

Conduct waste audits

Regular food waste audits will help your school identify the types and quantities of food being discarded. Use this data to adjust menu planning and portion sizes.

Offer choices and customisation

Allow students to customise their meals by offering a variety of options. This approach reduces the likelihood of students receiving unwanted items that end up in the rubbish bin.

Start a food recovery programme

Although you’ll be producing less food waste with these strategies, it’s inevitable that some food will remain uneaten. Consider partnering with local food banks or charities to donate this safe, unused food. This approach not only reduces waste, but also supports the local community.

Educate and engage

Last but not least, it’s essential that you raise awareness about food waste through educational campaigns. Make sure to engage both your students and staff in sustainability initiatives. For example, including the topic of sustainability in the curriculum and setting up student-led environmental projects will help foster a culture of responsibility and mindful consumption.

Reducing food waste in school cafeterias is a multifaceted challenge, but with these strategies, schools and universities can significantly decrease their environmental impact. Take action and start your journey towards a more sustainable cafeteria today! As an industry we can create a more sustainable future, one meal at a time. 

Written by Stephanie Clark