GUEST ROOM | Cornell Dining and the Campus Community: A Recipe for Successful Food Waste Reduction
As we approach the end of April, Sustainability Month at Cornell, it’s the perfect moment to reflect on what Cornell is doing — and more importantly, what we all can do — to fight food waste on campus.
Cornell Dining has implemented a variety of behind-the-scenes changes that many students and staff might not even realize are happening. These efforts are effective, thoughtful and crucial — but they can’t succeed without broader community participation.
Cornell Dining has implemented several back-of-house practices to ensure that food is used efficiently, and waste is minimized. Our team works to forecast demand accurately and refines food procurement, production and inventory to match our needs accordingly.
We’ve also aligned our menu system and recipe catalog to create efficiencies across campus through streamlining many of the sourcing and preparation processes. We expanded our plant-forward options and prioritized the use of fresh, regionally sourced ingredients. Supporting local and regional farmers and vendors not only improves freshness but also helps reduce the carbon footprint associated with food transportation.
Continual training for chefs and staff helps maximize the use of ingredients and minimize waste. Strategies like batch cooking and made-to-order practices — especially at the end of meal periods — allow us to reduce the risk of overproduction without compromising quality or variety.
But this work doesn’t stop behind the kitchen doors. Student involvement is at the heart of Cornell’s food waste prevention efforts.
A team of student sustainability coordinators conducts multiple food waste studies each week across all residential dining rooms. Participating guests have their plate waste weighed and provide feedback on their meals, sharing what they liked or didn’t like and why. This valuable feedback is collected by the SSCs and sent to our chefs, who use it to refine and improve their menus. Thanks to these studies, we are witnessing continuous declines in post-consumer waste.
Students also play a crucial role in our partnership with the Food Recovery Network, a student-led organization that collects surplus food from dining halls and brings it to Friendship Donation Network where it is redistributed to local shelters and food pantries. This program not only addresses food insecurity in the community but also prevents edible food from being wasted or ending up in landfills.
These efforts are supported by a robust composting infrastructure in collaboration with Cornell’s Farm Services. Organic waste from dining rooms and kitchens is collected and transported to the composting facility, where it undergoes a controlled decomposition process to produce high-quality compost, which can be used to enrich soil and support campus landscaping projects.
Still, there’s more work to do — and every Cornellian can play a part.
Want to make a difference? Start with small, intentional choices. Exploring sustainable practices that you can implement in your everyday life that reduce environmental impact and food waste may feel small, but collectively they add up to an incredible impact that can be seen and felt across the Cornell community as a whole. Make thoughtful decisions while eating in our dining rooms and retail locations and take modest portions of food in dining rooms until you are sure that you like a dish. Following posted composting directions in dining locations also allows food waste and compostable materials to be diverted more effectively from the waste stream.
If you’re passionate about food systems or sustainability, consider applying to become a Student Sustainability Coordinator, become a student volunteer for the Food Recovery Network, or join the Cornell Student Assembly Dining Committee.
By combining the initiatives of Cornell Dining and our campus community, these efforts not only reduce the environmental impact of food waste but also foster a culture of responsibility and awareness across Cornell.
Anna Ben-Shlomo is a Sustainability Coordinator for Cornell Dining. She can be reached at ab2452@cornell.edu.
Ambarish Lulay is the Executive Chef at Cornell Dining. He can be reached at al994@cornell.edu.
The Cornell Daily Sun is interested in publishing a broad and diverse set of content from the Cornell and greater Ithaca community. We want to hear what you have to say about this topic or any of our pieces. Here are some guidelines on how to submit. And here’s our email: associate-editor@cornellsun.com.
Read More