Have you ever been to a buffet or a cafeteria where you can't quite seem to narrow down your options, opting to just sample it all and are left with a pile of food untouched?
You are not alone!
According to data found by anthropologist, Timothy Jones, 40% of all food produced goes uneaten.
Americans waste about an average of 1 pound of food a day.
Saving only five percent of leftovers in the US households could feed four million people a day, according Suite101.com.
Here at Michigan State University, Residential Dining Halls are trying to do combat this problem, Culinary Services Sustainability Officer Carla Lansiti said.
Some of these methods include serving smaller portions, providing educational resources and offering volunteer tray-less options.
MSU already has one tray-less cafeteria, Yakeley dining hall.
Not all cafeterias, however, can afford to go tray-less due to size and traffic of students, Lansiti said.
Shaw hall, at the center of campus sees a lot of traffic during the day due to location and can serve up to 1000 people in one hour, said Lansiti.
No comments:
Post a Comment