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.

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Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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