Open Collections

Abstract

Food waste is a critical global challenge with severe environmental consequences, contributing substantially to greenhouse gas (GHG) emissions and resource inefficiencies. At the University of British Columbia (UBC), food waste is a significant issue, with a notable portion originating from all-access dining halls (UBC Sustainability, 2022b; UBC Zero Waste Action Plan, 2023). This presents both a challenge and an opportunity for impactful intervention. Recognizing this challenge, this study investigates food waste drivers and proposes actionable strategies to reduce waste, aligning with UBC’s Climate Action Plan 2030 (UBC Vancouver, 2021). This research employs a mixed-methods approach, combining online surveys and in-person interviews with students across all three all-access dining halls. Surveys captured student behaviors and perceptions regarding food waste, while interviews provided deeper insights into the factors driving waste in three key dining halls: Open Kitchen, Gather, and Feast. Key Findings: ● Awareness Gap: A significant portion of surveyed students were unaware of the environmental impacts of food waste, underscoring the need for greater awareness and education on this issue. ● Portion Sizes: Many respondents identified inappropriate portion sizes as a primary driver of waste, suggesting the need for more customizable options. ● Food Quality: Although the majority of students rated food quality positively, a significant portion of students showed dissatisfaction with factors such as taste, temperature, and variety, which was common, indicating room for improvement to better meet student preferences. Recommendations: 1. Launch targeted awareness campaigns, including real-time waste tracking, sustainability workshops, social media campaigns and educational posters, to inform students about the environmental effects of food waste. 2. Implement customizable portion sizes and self-service stations for side dishes, empowering students to select quantities suited to their needs. 3. Regularly review and diversify menu offerings, incorporating monthly student feedback to ensure high-quality, culturally inclusive meals. Addressing these drivers provides UBC with the opportunity to lead by example in sustainable campus food systems. By reducing food waste and fostering climate-conscious behaviors, UBC can significantly contribute to its climate action goals while serving as a model for other academic institutions worldwide. Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”