The Natural Resources Defense Council estimates that up to 40% of food in the United States is disposed of before being consumed while 1 in 8 Americans struggle to get enough to eat. This wasted food also contributes to environmental degradation, pollution, and overuse of precious resources.
This is why the University works to reduce food waste in on-campus dining facilities through a variety of strategies including better meal planning and preparation, and food donation. Additionally, we weigh food waste across the University in order to identify how much is being wasted and to continually improve our efforts.
Food waste tracking on Twin Cities and Duluth campuses: