Swansea University in Swansea, Wales

Country Involved
United States

Swansea University used multiple strategies to reduce food waste in its catering operations.  Changes included reduction in menu options (when the evening menu was reduced from 6 main courses to 4, food waste was reduced by 30%, primarily due to reduced food waste at the end of meals), reduced plate size to save money and avoid GHG emissions, and removal of garnishes which were not usually eaten.