MSU Clean Plates at State Program Achieves Decline in Food Waste
EAST LANSING, Mich. — Michigan State University Culinary Services has continued its efforts in campus sustainability as the Clean Plates at State program facilitated another decline in the amount of food wasted in dining halls for the 2012-2013 school year.
The Clean Plates at State program is a food waste measurement program at MSU that aims to reduce food waste on MSU’s campus while promoting environmental sustainability.
“The Clean Plates at State food waste audit program is a way for us to continue to work with our staff and students on the importance of lowering our food waste and controlling portion sizes,” said Carla Iansiti, Culinary Services sustainability officer. “Our audits are showing a trending decline in food waste within residential dining and helps support our initiative by educating our guests on environmental sustainability.”
The Clean Plates at State program conducted its first audit during the 2011-2012 school year, measuring an average of 3.9 ounces of food waste per person. This marked a decline from a preliminary food waste audit conducted in 2005 when food waste was measured at nearly 4.5 ounces per person. During the 2012-2013 school year, the program recorded another decrease in food waste with the average amount of food wasted by dining hall guests dropping to 3.7 ounces per person.
Culinary Services is a department of the Division of Residential and Hospitality Services. For more information or to learn how to volunteer, please contact Carla Iansiti, Sustainability Officer of Culinary Services, at email@example.com or visitwww.eatatstate.msu.edu.
Source: Press Release