Dining halls at Indiana University (IU) have been packaging meal portions on an individual basis, leading to less food waste whether it's made to order to takeout.
The current pandemic has allowed the university to evaluate its dining program with the reduction of students on campus and social distancing restrictions.
Chefs now are more cognizant of using all available ingredients, and pre-packaged food orders are resold if not picked up in the allotted time period. Leftover food also is used in other dishes.
While it has reduced pre-consumed food waste, the IU Dining program has not been able to track how much of any post-consumed food waste is reduced.
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