Weigh the Waste

This evening at Crossroads Culinary Center (C3), Madelaine and I will be conducting our spring semester baseline weighing for our “Weigh the Waste” campaign. Tonight is a behind-the-scenes effort that kicks off the next leg of a project we’ve been working on for quite some time now.
You may have recognized us at past events – pointing at charts, spinning a large wheel, talking with students, giving away prizes, etc. There will be similar events in the near future, and we want you to know what all the fuss is about.
It’s about you, the customer, and the food waste you produce.
We understand that some food waste is inevitable, especially at our all-you-care-to-eat locations like C3, and that’s why we’ve put so much effort into our composting program (we’ll be blogging about that in the near future!). That being said, limiting food waste to begin with is always our goal and definitely the best way to reduce our overall environmental impact.
At Weigh the Waste events, we collect all of the food waste that students discard and weigh it. It’s a simple process, but the numbers help us strategize for efficiency and deliver the message to you that every pound makes a difference.
At C3, for example, this means whatever you scrape into “the river,” AKA “the trough,” AKA whatever else you and your friends have dubbed our special composting canal, is counted in our total collected waste for the night.
What would it mean to reduce our waste at locations like C3 and other residential dining centers? It would mean less food purchased to begin with, less energy used to run the composting machines, fewer trips and less gasoline to transport compost, etc. The list goes on. Reducing waste before composting is a simple way to reduce our environmental impact, and the potential for change starts with you being more conscious of what you put on your plate.
Your satisfaction is first on our minds, but we hope that sustainability is at least in the back of your mind when you dine with us. Instead of piling too much food on your plate during your first lap around C3, take a reasonable portion and always come back for more if you’re still hungry after round 1. Make your meal an experience – take your time.
Food waste is something we can meet halfway on – you just show up hungry and limit what you scrape away, we’ll take care of the rest.

-- Max Crinnin, Sustainability Coordinator