MSU Culinary Services supports these food waste strategies:

  • Assist with closing the food loop and be cognizant of how food waste ties into energy
  • Support efforts to reduce food waste, reduce food cost, review portion control, increase education and other tactics
  • Review cost impacts of controlling food waste
  • Implement and monitor trayless dining at The Vista at Shaw, Heritage Commons at Landon and The Edge at Akers; encourage trayless in other venues

Culinary Services employs many strategies to close the food loop and reduce food waste on campus. Our many programs help us track and lower these types of waste:

  • Pre-consumer: raw fruit and vegetable cuttings, such as carrot and pineapple tops
  • Post-production: any food that comes off the lines or salad bars because it is no longer safe to consume (also includes coffee grounds/bulk tea bags)
  • Post-consumer: food that is served and/or taken and not eaten