Add to ORKGThe research done within this article touch upon the issues of poor sustainability at University of Illinois. The main focus of the piece is to focus on what changes can be made to University dining halls in order to reduce the amount of waste created. Interviews, observations, and surveys were conducted in order to further the research. This wide variety of sources helped us to show some issues within the dining halls, and help to highlight some possible solutions to reduce the daily amount of waste.unpublishednot peer reviewe
One of the biggest challenges with the American food system is that 30-40% of our food is wasted eve...
Color poster with text, charts, images, and graphs.In 2014, the University of Wisconsin-Eau Claire c...
Food waste is a pervasive issue plaguing our modern society that demands immediate worldwide attenti...
The goal of this research was to understand the process of food service sustainability through a lim...
Food waste is an important contributor to climate change, and composting is the easiest way to fix t...
Waste accumulation is an issue that the world population faces in the 21st century and one that is i...
Color poster with text, infographics, and graphs.Recent environmental and social justice movements h...
Food and food related product waste is a major concern throughout the world. At a local scale, it ha...
Food and food related packaging is rising in the United States. Colleges and Universities are not im...
The dining halls at Smith College generate approximately 1/3 of the institution’s total waste stream...
Sustainability means being able to live in the present while meeting ones needs in everyday life wit...
This study is qualitative in nature and is a single exploratory case study examining the environment...
Purpose: The current study was conducted to assess the effectiveness of a semester-long anti-food wa...
The purpose of this project was to assess how waste is produced and managed at UBC residential dini...
Given the need to actively address the challenges of climate change, university leaders have a growi...
One of the biggest challenges with the American food system is that 30-40% of our food is wasted eve...
Color poster with text, charts, images, and graphs.In 2014, the University of Wisconsin-Eau Claire c...
Food waste is a pervasive issue plaguing our modern society that demands immediate worldwide attenti...
The goal of this research was to understand the process of food service sustainability through a lim...
Food waste is an important contributor to climate change, and composting is the easiest way to fix t...
Waste accumulation is an issue that the world population faces in the 21st century and one that is i...
Color poster with text, infographics, and graphs.Recent environmental and social justice movements h...
Food and food related product waste is a major concern throughout the world. At a local scale, it ha...
Food and food related packaging is rising in the United States. Colleges and Universities are not im...
The dining halls at Smith College generate approximately 1/3 of the institution’s total waste stream...
Sustainability means being able to live in the present while meeting ones needs in everyday life wit...
This study is qualitative in nature and is a single exploratory case study examining the environment...
Purpose: The current study was conducted to assess the effectiveness of a semester-long anti-food wa...
The purpose of this project was to assess how waste is produced and managed at UBC residential dini...
Given the need to actively address the challenges of climate change, university leaders have a growi...
One of the biggest challenges with the American food system is that 30-40% of our food is wasted eve...
Color poster with text, charts, images, and graphs.In 2014, the University of Wisconsin-Eau Claire c...
Food waste is a pervasive issue plaguing our modern society that demands immediate worldwide attenti...