Quantifying Food Waste Produced in Dormitories: A Case Study from a University in New York, USA

Globally, 30-50% of food produced, approximately 1.3 billion tons, is wasted prior to consumption [1-4]. Food waste at colleges and universities poses a serious concern, as its impact can be compared to that of mini-cities or large corporations. Identifying an institution’s capacity to reduce and redistribute food waste is critical to decreasing its carbon footprint and maintaining sustainability. Understanding the nature of waste produced at a university's buildings is the first step in establishing effective waste management plans; however, campus cafeterias, being the primary source of food waste, are typically the focus. Limited research emphasis has been placed on assessing food waste generated in campus dormitories. This project tests the hypothesis that food waste generated from dormitories at the main campus of Adelphi University, a private liberal arts institution in New York, is a significant component of waste. To analyze post-consumer trash disposal patterns, garbology methods were utilized [5-7]. Trash collected at dormitories between 2022 and 2024 was sorted and weighed. This mixed methods analysis included student interviews of waste perceptions. Food waste was the primary waste type generated in the halls, followed by food and beverage packaging, including containers, napkins, and utensils. In particular, food waste comprised 32.3% of sampled dormitory waste. Interview results integrated with these quantitative results demonstrated student perceptions of food led to food waste, such as perceived level of cooking, portion sizes, and home context. These results suggest that any efforts to improve campus sustainability through management of food waste–such as composting or anaerobic digestion–must encompass dormitories as well as cafeterias.