Reducing Food Waste in College Cafeterias Through Design Thinking Process
Chapter 1- Introduction F ood waste has emerged as a pressing global problem with significant repercussions for the environment, economy, and society. Due to the high volume of meals served daily and the prevalence of buffet-style or all-you-care-to-eat dining models, college and university campuses, particularly their dining facilities, significantly contribute to this issue. In such settings, large quantities of unfinished food are thrown away due to inconsistencies in meal preferences, a lack of awareness, and excessive portion sizes. According to the Food and Agriculture Organization, approximately one-third of all food produced globally is wasted, with institutional settings like universities being key contributors. Food waste occurs at multiple stages-during preparation, consumption, and servicein college cafeterias. Food waste disposal also strains natural resources and contributes to greenhouse gas emissions through landfills, in addition to raising ethical questions about throwing away food that can be eaten while millions of people suffer from hunger.
