The program sheds light on common issues, such as oversized platters or serving sizes, providing key information to Culinary Services staff about how to improve daily operations in order to reduce waste.

"Clean Plates gives chefs and kitchen staff the ability to see what is being eaten and determine why some items are being wasted, giving us better ability to forecast the same item for next time we serve, or adjust a recipe," said Alka Josh, Dining Service Manager for South Neighborhood.

Because food plays a critical role in daily activities, it is one area of sustainability that must be addressed by each and every person in order to see a real impact. At MSU, that responsibility falls not only on the university, but on everyone that enjoys on-campus dining. You can do your part by following these simple steps to reduce food waste: