Food waste audits are held several times per quarter in the dining halls. During these audits, student volunteers help guests separate their plate leftovers between edible food, inedible food (bones, fruit rinds, etc.), napkins and liquids. These audits provide data on the amount of edible food that is being composted and engage guests on the environmental impacts of food waste.
On average, 50% of what is leftover is edible food, most often grains and starches. This equates to 150-250 pounds per meal per dining hall, or 2.5 oz of edible food waste per person. Full results of the audits can be found here.
These audits are staffed entirely by student volunteers, and we are always looking for further volunteers! If you are interested, please email email@example.com