This Spring, Stop Food Waste is partnering with California State University East Bay to pilot an on-campus food waste reduction campaign.
Preventing wasted food is the #1 personal action that we can take to reduce climate impacts according to Project Drawdown. On average, individuals in the US could save about $375 per year on food that is ultimately not eaten. Here are some tips to reduce food waste:
In the dining hall:
- Ask for a sample if you are unsure
- Start with a little bit and go back for more if you’re still hungry.
- Eat what you take.
- Compost what’s left.
When eating out:
- When possible, take leftovers with you (even better, carry your own container to save them for later and reduce packaging).
- Label leftovers with a name and date.
- Split a meal with a friend if you’re not too hungry or you know portion sizes are large.
In your residence or at home:
- Store fresh food correctly, using our Fruit & Veggie Storage Guide.
- Seal any open packages to preserve freshness (and save money).
- Try planning your week’s meals ahead to make use of what you already have in your fridge.
- Label leftovers with name and date (especially in shared fridge).
- Use clear containers when possible so you can see what you have.
- Use our Eat This First sign to remind you of food that needs to be eaten right away.
- Create a “Shared” area of the fridge or counter so others can help you eat up food you won’t be able to finish.
Other waste reduction tips:
- Carry a reusable water bottle, coffee cup, and utensils whenever possible.
- Bring a reusable bag or container for snacks or leftovers.
- Reuse what you have, eg. plastic cutlery, yogurt tubs, etc.
- Carry a cloth napkin so you don’t have to use paper.