Synopsis: Students at US colleges and universities generate on the order of 3.6 million tons of waste a year, or about 2 percent of the country's total waste stream. Food and food-related items may account for 10 to 20 percent of this waste--at some schools, the largest component of the waste stream after paper. While some of these materials can be recycled, many--such as food waste--cannot. This means that schools are paying waste management costs related to their food service operations in addition to the costs incurred by purchasing and preparing food in the first place. Getting an 'A' at Lunch: Smart Strategies to Reduce Waste in Campus Dining (David Saphire, 1998) describes simple strategies that have been successfully employed on campuses around the country to prevent this waste though more efficient materials use. From cutting food waste by preparing smaller batches throughout the meal, to discouraging excessive napkin use by moving dispensers away from cafeteria lines and onto tables, to reducing the use of disposable cups by providing durable mugs and offering discounts to those who use them--these are measures that are helping schools reduce their procurement, operational, and waste management costs as well as the environmental impacts of their own activities.

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• National Association of College Auxiliary Services

• Making Less Garbage on Campus: A Hands-On Guide by David Saphire (1995, 72 pp., $20; $10 students) College campuses offer abundant opportunities for waste prevention. Here are case studies of campuses that have learned to prevent waste in a variety of innovative ways. Includes checklists for action.
• Click here to see executive summary for Making Less Garbage...