Based on estimates from ReFED, 77.6 million tons of food was wasted in the United States in 2022.
College campuses contribute significantly to this problem, generating approximately 624,371 tons of food waste per year, according to estimates by the Environmental Protection Agency. On an individual level, the average college student generates around 142 pounds of food waste annually, as calculated by RecyclingWorks Massachusetts using estimates from federal and state Environmental Protection Agencies.
At Furman University, the dining hall is no exception to the food waste epidemic on college campuses.
“We weigh (food waste) and count the number of students that come through. Do some math, and we have found that each person entering the DH has between 3-4 ounces of waste. That’s almost ¼ of a pound per person!” Derek Morgan, the general manager of Furman food provider Bon Appétit, said.
The environmental costs of food waste begin long before it reaches the compost bin, as resources such as water, energy, and labor are used in food production, transportation, and preparation. When food is wasted, these resources are too. While Furman composts a significant portion of its food waste, this is not a perfect solution. Composting helps divert waste from landfills and reduces harmful methane emissions, but it also emits greenhouse gasses and air pollutants, according to a 2023 article in the Environmental Science & Technology Journal.
Food waste also carries significant ethical implications. According to 2022 estimates by the United Nations, 2.4 billion people are hungry or facing food insecurity, highlighting the health and social inequality issues of food waste.
With the data provided by Morgan in mind, the Furman community should take steps to minimize food waste, thereby reducing both the university’s environmental footprint and related ethical concerns.
While students often find the all-you-can-eat model appealing because of its variety and perceived cost-effectiveness, this method can also lead to over-serving. Without limitations, students may overestimate their hunger and load their plates to get their “money’s worth.”
Another potential cause of food waste at Furman is the fact that most students live on campus and rely heavily on dining services. This reliance means many students have limited experience in managing their food portions and consumption.
Also, sometimes, the servers in the DH may give students more food than they need. Hence, the students could not finish it, and those leftovers ended up in the garbage.
Eliminating these causes of food waste will require changes to how Furman Dining operates. By tackling portion control, server awareness, student awareness, and sustainable practices, Furman can take action to reduce food waste on campus.
To raise student awareness about food waste, Furman could launch educational campaigns within the DH that visually display daily or weekly food waste data to make the issue more visible.
The DH could post information about recommended portion sizes near food stations to educate students on how much food is appropriate for their potential needs. This change could help students who are inexperienced in managing meal portions.
These campaigns could also be paired with student-led workshops to further engage the campus community in food sustainability efforts. For example, Furman could incorporate food waste awareness into Fall Orientation to ensure students understand the importance of responsible food choices. Furthermore, groups on campus could hold workshops focused on teaching Furman students how to cook.
In the meantime, one of the simplest ways to reduce food waste is by controlling one’s own meal portions. Start by decreasing the amount of food you take or ask for — you can always take more if necessary. This practice may help prevent over-serving food you do not finish. If you have too much food, consider sharing it with friends when possible, or alternatively, make a conscious effort to ask for fewer food portions next time.
Next time you eat at the DH, think about how you and your peers can waste less food. Reducing food waste at Furman is not just a step toward sustainability on campus but a meaningful contribution to preserving the Earth’s resources. It will foster a community that values environmental stewardship and responsible consumption.