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.