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Strategies to Curb Food Waste on University Campuses (2025) - Coggle…
Strategies to Curb Food Waste on University Campuses (2025)
Study purpose
Review research on food waste reduction in universities
Analyze the effectiveness of different strategies
Evaluate interventions implemented in campus dining facilities
Types of strategies
Environmental changes
Passive education (signs and information)
Participatory education
Financial incentives
Combined interventions
Most effective strategies
Removing trays from dining halls
Reducing portion sizes
Modifying menus and plate sizes
Combining multiple interventions
Results achieved
Trayless dining reduced food waste by 20–32%
Portion reduction decreased waste by up to 66.4% for some foods
Combined strategies were more effective than single interventions
Challenges and future needs
Lack of standardized methods to measure food waste
Limited duration of many studies
Need for long term research
Implementation of sustainable solutions adapted to each university context