University takes multi-pronged approach to reduce food waste

DePauw University in Greencastle, Ind., and foodservice provider Bon Appetit have enacted various strategies to reduce food waste on campus, The DePauw reports.

To reach its goal of having zero-waste facilities, DePauw University has implemented initiatives such as reusable carry-out boxes, trayless dining, composting and using leftover fruit peels to make infused water. The university also donates leftover food to those in need and gives a portion of its scraps to local farmers for livestock feed.

John Hecko, a Bon Appetit general manager, has found that speaking to students directly about what they would like to see on the menu has had a big impact in waste reduction. “By giving them what they want, we limit food waste,” he said in an interview with The DePauw.

Read the full story via thedepauw.com.