What a Waste! An Analysis of Food Waste
at Davidson Eating Houses
Eating houses are composed of a large percentage of women on campus feeding approximately 750 women. In doing so, these organizations generate a significant amount of food waste that is shuttled directly to landfills. The goal of our project is to asses food waste generated in eating houses by determining waste generated at three separate times: chef produced food waste, leftover food waste, and food waste generated by over serving. In determining where and how much is food waste is generated in eating houses we hope to find places for improvement and specific instances where the mobilization of resources can significantly reduce food waste