[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” background_image=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/food-2.png” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/IMG_9984.jpg” title_text=”IMG_9984″ _builder_version=”4.27.4″ _module_preset=”default” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_text_color=”#FFFFFF” text_font_size=”20px” text_text_shadow_style=”preset1″ global_colors_info=”{}”]<\/p>\n
Custom-made plates of food sit out at Traditions at Scott’s Mongolian Grill. Credit: Faith Schneider | Lantern Photographer<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” background_color=”#d4c3b5″ global_colors_info=”{}”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”A step toward sustainability: Examining Ohio State\u2019s expanded efforts to track food waste” _builder_version=”4.27.4″ _module_preset=”default” title_font=”Economica|700|||||||” title_text_align=”center” title_text_color=”#af431a” title_font_size=”55px” title_text_shadow_style=”preset1″ global_colors_info=”{}”][\/et_pb_heading][et_pb_heading title=”By Emma Dawson | Patricia B. Miller Special Projects Reporter ” _builder_version=”4.27.4″ _module_preset=”default” title_level=”h2″ title_font=”Economica|700|||||||” title_text_align=”center” title_text_color=”#000000″ title_font_size=”35px” title_text_shadow_style=”preset1″ global_colors_info=”{}”][\/et_pb_heading][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”25px” global_colors_info=”{}”]<\/p>\n
The all-you-care-to-eat dining hall is one of the most common elements of the American college experience.<\/p>\n
For many Ohio State students, it takes just a single swipe of a BuckID, and a seemingly endless supply of food appears. Trays upon trays of various menu items come into view, offering everything from a custom salad bar to tacos and churros, all the way to a self-serve ice cream station \u2014 free for the taking.<\/p>\n
From the early hours of the morning until well into the evening, these trays are constantly replenished, so no student is left wanting without their favorite meal. Second, third and fourth helpings turn all-you-care-to-eat into all-you-can-eat in the blink of an eye.<\/p>\n
In catering to over 60,000 students, Ohio State\u2019s Dining Services goes through a massive amount of food to ensure visitors are well-fed on a day-to-day basis.<\/p>\n
But at the end of the day, when the dining hall is quiet and the last student shuffles out, the thought of how much food remains becomes hard to ignore.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/IMG_9977.jpg” alt=”The salad bar is filled with fresh-cut vegetables at Traditions at Scott. Credit: Faith Schneider | Lantern Photographer” title_text=”IMG_9977″ _builder_version=”4.27.4″ _module_preset=”default” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_text_color=”#000000″ text_font_size=”20px” global_colors_info=”{}”]<\/p>\n
The salad bar is filled with fresh-cut vegetables at Traditions at Scott. Credit: Faith Schneider | Lantern Photographer<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”25px” global_colors_info=”{}”]<\/p>\n
Until recently, there were no concrete answers. Ohio State is not required by law to track how much food is discarded, and dining locations across campus individually decide how to track how much food isn\u2019t consumed.<\/p>\n
Abby Hertzfeld, senior director of Dining Services at Ohio State, said for the last several years, the data regarding the university\u2019s food waste \u201cwasn\u2019t very consistent\u201d and \u201c[was] all over the board.\u201d Starting in 2024, however, Ohio State implemented a system that creates a consistent foundation for tracking and reporting numbers across all dining locations.<\/p>\n
\u201cThrough the process of time, we\u2019ve kind of [gotten] a little better at making data-driven decisions in the department,\u201d Hertzfeld said. \u201cThis just seemed like the next real logical step.\u201d <\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”Digging through the data” _builder_version=”4.27.4″ _module_preset=”default” title_font=”Economica|700|||||||” title_text_align=”center” title_text_color=”#af431a” title_font_size=”35px” title_text_shadow_style=”preset1″ global_colors_info=”{}”][\/et_pb_heading][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_text_color=”#000000″ text_font_size=”25px” global_colors_info=”{}”]<\/p>\n
The first rounds of data from this tracking system may not demonstrate the full breadth of food waste at Ohio State, but they do offer some preliminary insights into just how much food is dumped by some of the school\u2019s most popular dining locations<\/p>\n
Traditions at Scott was voted the best on-campus dining location for the 2023-24 academic year, according to The Lantern\u2019s 2023 \u201cBest of OSU\u201d polling<\/a><\/span>.<\/span> This location, along with Union Market, was one of the first two eateries to begin piloting the new waste-tracking program.<\/p>\n Between July 9, 2024, and Feb. 20, Traditions at Scott discarded over 32,750 pounds of food, totaling roughly 4,700 pounds of food per month.<\/p>\n The most discarded food item during this period was scrambled eggs, coming in with a grand total of more than 850 pounds thrown out in the seven-month period. The least-wasted food item was sliced, fresh jalapeno peppers, amounting to less than one-tenth of a pound discarded within the same time frame.<\/p>\n Union Market puts up a smaller amount of food waste, totaling over 12,500 pounds across the same period of time. Their most wasted food item was Whitey\u2019s Beef Chili, with over 780 pounds thrown away, and their least wasted was the power green salad, with just 0.5 pounds discarded.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” background_image=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/food-2.png” box_shadow_style=”preset3″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/Scott-Traditions-updated-graph.jpg” title_text=”Scott Traditions updated graph” align=”center” _builder_version=”4.27.4″ _module_preset=”default” width=”70%” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”20px” global_colors_info=”{}”]<\/p>\n Credit: Reid Murray | Managing Editor for Design<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” background_image=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/food-2.png” box_shadow_style=”preset3″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/Union-Market-updated-graph.jpg” title_text=”Union Market updated graph” align=”center” _builder_version=”4.27.4″ _module_preset=”default” width=”70%” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”20px” global_colors_info=”{}”]<\/p>\n Credit: Reid Murray | Managing Editor for Design<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”Stopping the waste wave” _builder_version=”4.27.4″ _module_preset=”default” title_font=”Economica|700|||||||” title_text_align=”center” title_text_color=”#af431a” title_font_size=”35px” title_text_shadow_style=”preset1″ global_colors_info=”{}”][\/et_pb_heading][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_text_color=”#000000″ text_font_size=”25px” custom_padding=”4px|||||” global_colors_info=”{}”]<\/p>\n According to the United States Department of Agriculture<\/span><\/a><\/span>, food loss is defined as \u201cthe edible amount of food, postharvest, that is available for human consumption but is not consumed for any reason.\u201d Some organizations use the term \u201cfood waste\u201d to include non-edible parts of food, such as eggshells, fruit rinds and bones.<\/p>\n Food waste is a prominent issue that many student organizations attempt to tackle while striving for a more sustainable future. KNOW Food Waste is one such group at Ohio State.<\/p>\n Laura Castellanos-Suarez, a third-year PhD student studying food science and technology and member of the KNOW club, said this club aims to encourage students to think more about the environment and how they can practice clean living.<\/p>\n \u201cA lot of things in my life have inspired me to have a sustainable life,\u201d Castellanos-Suarez said. \u201cThat generates a lot of [benefits] for the planet right now. I want to promote [those kinds] of ideas.\u201d<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”25px” global_colors_info=”{}”]<\/p>\n Tracking the food waste the university creates is a positive step toward creating a more efficient and eco-friendly campus, but the lack of consistency between dining locations\u2019 data collection methods begs the question of what they are actually tracking.<\/p>\n Data collected from other dining locations \u2014 including Traditions at Kennedy and Mirror Lake Eatery, among others \u2014 did not employ the same tracking system as Traditions at Scott or Union Market, varying greatly as a result.<\/p>\n For example, Traditions at Kennedy and Morrill were the only two locations out of the eight for which The Lantern acquired data that tracked waste in terms of menu item pan size, rather than weight.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/IMG_9969.jpg” title_text=”IMG_9969″ _builder_version=”4.27.4″ _module_preset=”default” width=”90%” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”20px” global_colors_info=”{}”]<\/p>\n A plate is placed in the Traditions at Scott dishwashing conveyor belt system. Credit: Faith Schneider | Lantern Photographer<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/IMG_9981.jpg” title_text=”IMG_9981″ _builder_version=”4.27.4″ _module_preset=”default” width=”90%” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_text_color=”#000000″ text_font_size=”20px” global_colors_info=”{}”]<\/p>\n Cookies sit out in the dessert section of Traditions at Scott. Credit: Faith Schneider | Lantern Photographer<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”25px” global_colors_info=”{}”]<\/p>\n According to the university\u2019s Sustainability Institute, \u201cone of Ohio State’s most ambitious goals is to achieve zero waste by 2025 by diverting 90% of waste away from landfills.\u201d As of now, the university has a landfill waste diversion rate of 41%, the institute\u2019s website<\/a><\/span> states.<\/p>\n One of these \u201cZero Waste\u201d initiatives is the reusable container program, which was implemented in fall 2023 and required all to-go orders from the Traditions dining locations to use reusable containers.<\/p>\n This initiative diverted 248,000 disposable containers from going to landfills in the last academic year alone, said Molly Kathleen, manager of the Zero Waste program.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/food-2.png” box_shadow_style=”preset2″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_text_color=”#FFFFFF” text_font_size=”25px” text_line_height=”1.8em” text_orientation=”center” text_text_shadow_style=”preset1″ global_colors_info=”{}”]<\/p>\n \u201cOhio State\u2019s Zero Waste program goes far beyond just providing the recycling, compost and trash bins,\u201d Kathleen said.\u00a0 \u201cIt is a comprehensive approach that is focused on preventing waste, improving diversion through recycling and composting, and then building the infrastructure that’s needed to support this lasting change.\u201d<\/strong><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”25px” global_colors_info=”{}”]<\/p>\n Hertzfeld said it was the reusable container program that inspired Dining Services to seek out more comprehensive, cohesive data concerning campus food waste.<\/p>\n \u201cIt made us hungry for more data and more actual numbers regarding food waste,\u201d Hertzfeld said.<\/p>\n In June 2024, Ohio State began beta testing the StreamLine food waste tracking system from Topanga \u2014 an enterprise food-service technology company \u2014 at the Traditions at Scott and Union Market dining locations. The StreamLine system was subsequently introduced into Sloopy\u2019s Diner, Traditions at Kennedy and Traditions at Morrill over this year\u2019s spring break.<\/p>\n StreamLine uses an AI-powered recognition system and a scale to keep a consistent log of food waste, according to its website<\/a><\/span>.<\/p>\n Dining Services staff place the pan of food to be discarded on the scale, and a camera above the scale recognizes the type and size of the pan, as well as the menu item inside, Hertzfeld said. The scale then calculates the gross weight of the pan and its contents, and StreamLine subtracts the weight of the pan without any contents in it. This produces the net weight, which is then automatically logged, according to StreamLine\u2019s website<\/a><\/span>.<\/p>\n One of the key benefits of using StreamLine, Hertzfeld said, is getting an accurate understanding of food waste costs.<\/p>\n \u201cThe way we were doing it before, if we ever got to the point where we inputted the information into the system and got an actual cost, it was usually a week or two, or at the end of the semester, or it was very random, and the cost we were getting weren’t necessarily in the moment,\u201d Hertzfeld said. \u201cThis system has really allowed us to communicate more transparently with our team on a real-time, daily basis.\u201d<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”Why food gets discarded” _builder_version=”4.27.4″ _module_preset=”default” title_font=”Economica|700|||||||” title_text_align=”center” title_text_color=”#af431a” title_font_size=”35px” title_text_shadow_style=”preset1″ global_colors_info=”{}”][\/et_pb_heading][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”25px” global_colors_info=”{}”]<\/p>\n Beyond simply \u201cgoing bad,\u201d there are several reasons why food is disposed of. More specifically, the Ohio Department of Health sets rules to ensure food being consumed by patrons in dining facilities is safe to eat.<\/p>\n In the data acquired by The Lantern, only two dining locations \u2014 Traditions at Morrill and Kennedy \u2014 tracked the reasons why food was being tossed out. For any given item, one of three reasons was provided: overproduction, expired product or quality issue.<\/p>\n For Morrill and Kennedy, the top reason for food being discarded was overproduction, followed by expired product and then quality issues. <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”25px” global_colors_info=”{}”]<\/p>\n Hertzfeld said there is hope that with better tracking techniques, Dining Services will be able to get a more accurate and precise estimate of how much food actually needs to be purchased and prepared, therefore decreasing food that is discarded due to overproduction.<\/p>\n Hertzfeld said Ohio State\u2019s food, specifically the food served in all-you-care-to-eat dining locations, is either time-controlled or temperature-controlled.<\/p>\n Time-controlled food must be taken off the buffet line at least every four hours. Once it hits that four-hour mark, it must be disposed of.<\/p>\n \u201cWe try not to do time-controlled things,\u201d Hertzfeld said. \u201cSometimes it’s inevitable, like if we have a cooler or a well that\u2019s not maintaining temperatures well, we have to sometimes go to time control.\u201d<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/IMG_9979.jpg” title_text=”IMG_9979″ _builder_version=”4.27.4″ _module_preset=”default” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”20px” global_colors_info=”{}”]<\/p>\n Fruit is made available on shelves at Traditions at Scott. Credit: Faith Schneider | Lantern Photographer<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”25px” global_colors_info=”{}”]<\/p>\n Temperature-controlled food, on the other hand, has more flexibility in terms of use \u2014 so long as the food remains in the temperature range as set by the health department, Hertzfeld said.<\/p>\n \u201cLet’s say we overproduce some grilled chicken breast; as long as we have all the temperature controls, then we can blast chill that chicken down to the right temperature within the correct amount of time,\u201d Hertzfeld said. \u201cThen you cut that chicken up and use it as cold chicken on the salad bar, or use it in chicken salad or do something else with it.\u201d<\/p>\n Items that are temperature-controlled can also be donated, so long as they have not been self-served by patrons at the dining halls, Hertzfeld said.<\/p>\n Ohio State\u2019s Dining Services is connected with several food banks, such as the Mid-Ohio Food Bank and the Food Recovery Network, where they are able to donate pre-consumer food, Hertzfeld said.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”Steering clear of the landfill” _builder_version=”4.27.4″ _module_preset=”default” title_font=”Economica|700|||||||” title_text_align=”center” title_text_color=”#af431a” title_font_size=”35px” title_text_shadow_style=”preset1″ global_colors_info=”{}”][\/et_pb_heading][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”25px” global_colors_info=”{}”]<\/p>\n Though it\u2019s certainly a good sign the university is getting better at consistently tracking food waste, there\u2019s still lingering confusion about where the food ends up if it doesn\u2019t go to the landfill.<\/p>\n As of now, Ohio State has a few different options for diverting food waste that go beyond throwing it in the dumpster, including a food digester, a pulping system and composting efforts.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/IMG_9975.jpg” title_text=”IMG_9975″ _builder_version=”4.27.4″ _module_preset=”default” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_text_color=”#000000″ text_font_size=”20px” global_colors_info=”{}”]<\/p>\n The salad bar at Traditions at Scott. Credit: Faith Schneider | Lantern Photographer<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_font_size=”25px” global_colors_info=”{}”]<\/p>\n Food digesters and pulping systems both involve breaking down food scraps into gray water and pulp, respectively.<\/p>\n Gray water can be repurposed for irrigation or, when properly treated, toilet water. The slurry created from the pulping mechanism is sent into the sewage system, keeping food scraps away from the landfill.<\/p>\n In addition to increasing campus sustainability, Hertzfeld said another motivation for using alternative waste methods is removing strain from existing waste management systems.<\/p>\n \u201cFood scraps are obviously very heavy, they\u2019re very wet, all of those things,\u201d Hertzfeld said. \u201cOur trash-collecting folks do not enjoy having all that extra heavy, wet food debris in their system.\u201d<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_text_color=”#000000″ text_font_size=”25px” global_colors_info=”{}”]<\/p>\n However, it is nearly impossible to measure exactly how much food patrons themselves are throwing away into trash cans. Though Hertzfeld said it is Dining Services\u2019 job to control pre-consumer waste \u2014 such as by not over-preparing ingredients to be placed on the buffet \u2014 students ultimately have control over post-consumer waste.<\/p>\n One of the easiest ways students can mitigate their food waste is by composting. The university has several programs that encourage composting, and students who live in on-campus residential halls can sign up to receive a 2.1 gallon compost bucket free of charge, according to the Facilities Operations and Developments website<\/a><\/span>.<\/p>\n Though these programs are promising, Castellanos-Suarez said the problem emerges from the fact that not enough students know they exist.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/IMG_9970.jpg” title_text=”IMG_9970″ _builder_version=”4.27.4″ _module_preset=”default” box_shadow_style=”preset3″ global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_text_color=”#000000″ text_font_size=”20px” global_colors_info=”{}”]<\/p>\n Plates sit on the dishwashing conveyor belt system at Traditions at Scott. Credit: Faith Schneider | Lantern Photographer<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” background_image=”https:\/\/www.thelantern.com\/projects\/files\/2025\/04\/food-2.png” box_shadow_style=”preset3″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_text_color=”#FFFFFF” text_font_size=”25px” text_orientation=”center” text_text_shadow_style=”preset1″ global_colors_info=”{}”]<\/p>\n \u201cSometimes, especially students, we are so busy in our daily life, daily activities,\u201d Castellanos-Suarez said. \u201cWe [forget] that we can take advantage [of] all these programs that the university [has].\u201d<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”What is at stake” _builder_version=”4.27.4″ _module_preset=”default” title_font=”Economica|700|||||||” title_text_align=”center” title_text_color=”#af431a” title_font_size=”35px” title_text_shadow_style=”preset1″ global_colors_info=”{}”][\/et_pb_heading][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Economica|700|||||||” text_text_color=”#000000″ text_font_size=”25px” global_colors_info=”{}”]<\/p>\n The primary reason that minimizing food waste is at the forefront of many sustainability efforts is due to how waste has been proven to show adverse effects on the environment.<\/p>\n Notably, an October 2023 report from the Environmental Protection Agency<\/a><\/span> found 58% of methane emissions from municipal solid waste landfills come from landfilled food waste.<\/p>\n Some organizations strive to hold restaurants accountable for the food waste they contribute to this environmental pollution. One such example is the Green Restaurant Association, which creates standards that dining facilities must meet to become a \u201cCertified Green Restaurant.\u201d<\/p>\n There are eight categories that each standard falls under, including a \u201cwaste\u201d category, according to the Green Restaurant Association website<\/a><\/span>. For food waste specifically, the Green Restaurant Association has a myriad of goals the restaurants aiming for the green certification should strive to achieve, including reusing uneaten food as animal feed and having an onsite composting program.<\/p>\n Michael Oshman, CEO of the Green Restaurant Association, said \u201cevery single thing\u201d that a restaurant does is an important part of running an environmentally sustainable business. Food waste, however, plays an exceptionally key role.<\/p>\n \u201cThe average restaurant wastes around 100,000 pounds on an annual basis,\u201d Oshman said. \u201cI don\u2019t necessarily recommend it, but if you go dumpster diving and you look at your favorite restaurant, you\u2019ll probably find a good half, depending on the restaurant, is food.\u201d<\/p>\n