3. Staying trayless
We have always been trayless and preplate as much as possible to avoid food waste. We also do food-waste audits early in the fall semester to heighten awareness for the freshman class. This is an area that always has to be monitored, and we work with the sustainability team on campus to assist us with this.
Mark Miller
Director, Dining Services
Skidmore College
Saratoga Springs, N.Y.