Current Practices

Presently, the University of Michigan is ranked 8th in the Big Ten in overall sustainability and 29th in the world. As a part of its overall mission to promote sustainability, the school has made various efforts to reduce the amount of food waste that results from its dining halls and convenience stores. A few of these specific efforts are:
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·University of Michigan kitchens monitor the amount of food eaten each meal. This gives chefs an idea of how much food to prepare next time they make that particular meal. With this knowledge, each residential dining hall tailors its volume of food to fit its residents’ eating habits, reducing the amount of excess food prepared (Michigan Housing, 2013).

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·Many University of Michigan dining halls cook their food on an 'as needed' basis. Not only does this ensure that the food is freshly made for the students, but it also limits the amount of unnecessary food produced (Michigan Housing, 2013).

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·University of Michigan dining halls collect and reuse leftovers as ingredients for upcoming meals, ensuring that extra food is still consumed (Michigan Housing, 2013).

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·University of Michigan residential dining halls collect pre-consumer food waste in specific containers. This is collected and taken to a composting site owned by the City of Ann Arbor and mixed with community yard waste, creating compost and reducing the amount of organic material going into landfills (Michigan Housing, 2013).