BC Dining Sustainability Efforts

Boston College began working with LeanPath in 2015. They measured the food waste created by the kitchen—or pre-consumer waste—for two weeks to create a baseline. After that, staff weighed and categorized food waste and came up with solutions to reduce the waste. Since much of the waste was taking place at the salad bar and dessert bar, staff began displaying the food on smaller trays and reduced the amount of food that was prepared for those areas.