The most recent food waste reduction measurement was taken in April 2018.
President William Craft challenged the campus in 2016 to 50 percent plate waste reduction by 2020. The Taste Not Waste program is taking up the challenge, led by Dr. Joan Kopperud, professor of English, and Dr. Meredith Wagner, assistant professor of nutrition and dietetics. The Taste Not Waste campaign attributes this success to the participating individuals and groups on campus.
“The goal is to change the culture on campus surrounding food waste and it is exciting to see the degree to which the campus community has stepped up to the challenge,” Wagner said.
Opening the eyes of students to the amount of plate waste accumulating each day has been instrumental in reducing plate waste. Two events held in Anderson Commons have allowed students to scrape their own plate waste into a clear container and see their contribution. It was highly successful in showing students their role in the Taste Not Waste campaign.
With two years left to reach the goal, the campus community continues to rally behind the Taste Not Waste campaign in an effort to reduce plate waste in Anderson Commons. Kopperud believes active engagement will be key for success within the next two years.
“We will continue to look for ways to engage the campus community in meaningful conversations about reducing food waste, which is a national priority as well,” Kopperud said.
See one of the Taste Not Waste programs through the face of our growers project.