This project discusses the amount of food waste stemming from Georgia Southern Universities dining hall programs.

1. Freshman Dining
Dilemma
Gretchen Turnbull

2. Description of problem, what is already
known (background research)
The environmental sustainability issue that we chose was the rule here at
Georgia Southern stating that every freshman on campus has to have a dining
plan. We have picked this issue due to the drastic impact we, as a society, have
made on our world and economies with the expansive amounts of food waste
we have created. Georgia Southern is just one example of this issue that we
hope to shed light upon.
In the United States alone food waste is a huge and drastic issue. Around one
third of the world's food is wasted away this leads to 1.3 billion tons a year. In the
US food waste is estimated to cost 680 billion dollars.

3. Description of main causes of issues
This problem is important because it causes two main issues: 1) excessive food
waste and 2) the cost spent on all the food. Although these two issues may
seem small they can have drastic repercussion. The sub issue would include:
infestation of unwanted pests on campus, the excess amounts of CO2 from the
garbage trucks, and the overall beauty of Georgia Southern.

4. Main effects of the issue
Obviously there are some more common effects to this problem. One example of
this would be: not all freshman can afford the expense dining plans which can
cause individuals to turn away from the university. Likewise, another effect of the
this unsustainable issue is the over consumption of plastic materials within the
dining halls. Another pressing issue is the amount of water that is used to often
wash unused dishes leads to water waste and higher cost in the long run.

5. Explanation of what is currently being done about the
issue elsewhere and solutions that were implemented
One solution that we discovered was how the European Commission has decreased food waste but they still have a
longs ways to go before they are completely efficient. They have been working on making policies that correlate
to the issue regarding food waste. One of their solutions, the Resource Efficiency Roadmap, indicates the goal they
created for decreasing the amount of waste.
Another solution is to replace all plastic products, plates, utensils, cups, with recycled paper products. This will
benefit the landfills because paper is biodegradable and it is being used for more than one use before it is really
trashed.
Another solution can be found on one of our last slides that shows “careful planning” in action. Their steps
include: planning, shopping, storing, cooking, eating and managing leftovers. This routine helps to eliminate the
food that would tend to go to waste. If each family planned their meals and planned their portion sizes then they
would not buy as much food that would ultimately be going into the trash can.

6. Description of the proposed solution and a step-by-step
explanation of how it will be implemented and by whom
and the rationale behind the solution
1) Not making the on campus students that have full kitchens get dining plans
2) Do not over produce the amount of food each day
3) Donate food to shelters instead of throwing away
4) Along with this encourage students who have the dining plan to carry
reusable containers and water bottles
- The university will be expected to implement these changes. Along with this
dining halls should try to gather information and statistics to know their
audience of students.

7. A description of the outcomes that are
expected if the solution is successful
If the plan is successful Georgia Southern would have cut down on waste
products. This means that the university in the long run would save money,
protect its well known scenery, and help student utilize already existing
resources. Not only will the university benefit from the success the Statesboro
community will to. Providing the excess food from the dining hall to food banks
and shelters will help the community making a positive impact for the long run.
Student life will improve too as they will become more independent earlier on,
and will help students with portion control preventing weight gain.

8. Brief discussion of the practicality and sustainability of the
solution(weakness and changes could correct or minimize), implications of
your solution to the community, how to increase public awareness
Things that could use correction
- Job loss: If students spend less on dining plans then the cafeteria would not
need as many workers which would result in individuals losing their jobs and
the economy suffering.
- Students not knowing how to cook: this could be a common problem
because most students do not know how to cook full meals or how to
properly plan their budgets. The dining plan could be optional to students at
any time that might see the dining hall as a solution to their budget
problems.

9. photographs/images that support enhance
the content

10. Reference: 2 scientific papers
Schanes , Karin. “Food Waste Matters - A Systematic Review of Household Food Waste Practices and Their Policy
Implications.” Journal of Cleaner Production, Elsevier, 8 Feb. 2018,
www.sciencedirect.com/science/article/pii/S0959652618303366.
Usubiaga, Arkaitz, et al. “Wasting Food, Wasting Resources: Potential Environmental Savings Through Food
Waste Reductions.” Journal of Industrial Ecology, John Wiley & Sons, Ltd (10.1111), 30 Oct. 2017,
onlinelibrary.wiley.com/doi/full/10.1111/jiec.12695