A lot can be said for a silver spoon. At Montana State University’s Miller Dining Hall, a few silver spoons contributed to a 50 percent reduction in food waste. When the university ditched oversize utensils, trays and servings for smaller alternatives, a student-led study found that a lot less food ended up in the trash. “You can really see the difference when people are satisfied and are clearing their plates,” says Alicia Leitch, the graduate student who helped conduct the dining operation study.
In the fall of 2015, the university renovated the dining hall from a steam line to a food court-style format with 10 different concepts including Mongolian grill, pizza and rotisserie stations. To complement the new design and food choices, Mike Kosevich, MSU’s dining hall general manager, wanted new portions, plates and food displays, too. The changes included smaller spoons, ladles and tongs, but Kosevich says he thinks it’s more about the presentation. “They really look like your family Thanksgiving dinner utensils versus just your standard black plastic-handled utensil,” he says.
To measure the impact of the changes, students weighed pre-consumer and post-consumer food waste in the dining hall over three days in October 2014, then again the following October. The collective waste totaled 2,425 fewer pounds after the 2015 initiatives were implemented.
Leitch says experiential dining has contributed to the cuts in food waste. “I think that students used to just come in and eat, but now it feels like an experience,” she says.
Food quality and presentation really make a difference to perception and satisfaction, says Kosevich. Instead of serving 200 or 300 pounds of one type of product per day, the dining team makes less and focuses on presenting a varied selection in a more appealing way. Miller displays stir-fry in self-serve wok pans, and burgers and chicken on heated cast-iron grates. “If [students are] satisfied, they don’t waste as much,” he says.
