Michigan State works to decrease food waste

Waste study uses scales to weigh waste per plate.

Feb. 13—MSU Culinary Services officials are conducting a food waste study campaign this semester to show how much food is wasted after each meal and what could be done to reduce such waste.

“What you take is what you should eat,” said Carla Iansiti, MSU Culinary Services sustainability officer.

“The price of food is going up, the price of labor is going up … We have geared our program to try to be more sustainable.”

Yakeley’s dining hall first was chosen for the post-consumer waste study on Tuesday, and after all the waste was counted from the day, Iansiti said the amount wasted per person was about 2.3 ounces — about the amount of two handfuls of peanuts.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources