ENG_250_Documented_Essay - Juthi Saha Professor Carter ENG...

This preview shows page 1 - 2 out of 4 pages.

Juthi Saha Professor Carter ENG 250 April 2, 2020 Food Waste in College Dining Halls College is a time for self-growth, adventure, and experiences students will never forget. According to a recent study, “62 percent of students reported that eating in the dining hall made them feel more socially connected” (Glasser). Without dining halls, there would be a significant decrease in student’s productivity and social life. The buffet-style dining also proposes factors good and bad, and post risks when discussing food waste and measures taken to decrease waste on college campuses. From the experience of working in the dining hall, there are many measures our college, Iowa State University, takes, to minimize food waste. For example, they make sure to only make the serving size of the estimated amount of visitors for the times of the day of serving: breakfast, lunch, and dinner. They also make sure there is no cross-contamination of the compost and trash. But, they are still not doing enough. At Iowa State, decreasing waste starts from when deciding how much food should be prepared, to when the finished plate hits the dish line conveyor belt. Food waste in dining centers have been continuing on for years because of the lack of awareness on college campuses, however, dining centers are making a change by compositing, and making sure they are using only the amount of food they need. Composting is a method that has been used for years to produce less waste nationwide, however, some universities do not use this method because of the expenses. Is composting worth it?

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture