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.