Open Collections

UBC Undergraduate Research

UBC Dining Hall Waste Trends : Final Report Wheeler, Amy; Chan, Thomas; Kabir, Fardin; Parvizi, Sarir; Graves, Jonathan; Doucet, Felix; Jaberi, Sarah; Kang, Meejung; Kosavisutte, Ariya; Lee, Leo; Li, Pingxun; Luo, Zoey; Qiu, Hanqi

Abstract

UBC dining hall food waste decreased over the course of the first 2023W semester. This effect was driven by changes in dinner food waste. Additionally, introducing new menu items led to a brief, small uptick in food waste. We recommend creating waste reduction strategies that target dinner waste, such as reducing the serving size of new dinner menu items, as well as creating anti-waste messaging that is communicated to diners as early in the semester as possible. 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.”

Item Metadata

Title
UBC Dining Hall Waste Trends : Final Report
Creator
Wheeler, Amy; Chan, Thomas; Kabir, Fardin; Parvizi, Sarir; Graves, Jonathan; Doucet, Felix; Jaberi, Sarah; Kang, Meejung; Kosavisutte, Ariya; Lee, Leo; Li, Pingxun; Luo, Zoey; Qiu, Hanqi
Contributor
University of British Columbia. Food Services; University of British Columbia. Campus and Community Planning
Date Issued
2024-06-03
Description
UBC dining hall food waste decreased over the course of the first 2023W semester. This effect was driven by changes in dinner food waste. Additionally, introducing new menu items led to a brief, small uptick in food waste. We recommend creating waste reduction strategies that target dinner waste, such as reducing the serving size of new dinner menu items, as well as creating anti-waste messaging that is communicated to diners as early in the semester as possible. 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.”
Subject
Food; Waste; Climate
Genre
Report
Type
Text
Language
eng
Series
UBC Social Ecological Economic Development Studies (SEEDS) Student Report; University of British Columbia. ECON 326
Date Available
2024-07-30
Provider
Vancouver : University of British Columbia Library
Rights
Attribution-NonCommercial-NoDerivatives 4.0 International
DOI
10.14288/1.0444937
URI
http://hdl.handle.net/2429/88810
Affiliation
Arts, Faculty of; Vancouver School of Economics
Peer Review Status
Unreviewed
Scholarly Level
Undergraduate
Rights URI
http://creativecommons.org/licenses/by-nc-nd/4.0/
Aggregated Source Repository
DSpace

Item Media

Item Citations and Data

Rights

Attribution-NonCommercial-NoDerivatives 4.0 International