Executive Summary

Campus dining services are quickly becoming the national trend-setters in developing cost and energy-effective food service. There are many challenges in providing nutritious, flavorful meals for thousands of students each day.  Still, we have researched more than ten colleges and universities that have designed unique food services that balance efficiency and environmental sustainability (Appendix A). Developing a similar program at Rice University could involve both upstream issues such as ecologically friendly food sourcing and purchasing fewer paper products, as well as downstream waste reduction and reuse.  After conducting a student survey regarding food waste issues, we are now able to gauge the willingness and interest of Rice students to aid the University in reducing waste (Appendix B).  We have identified several opportunities for waste reduction, but efforts will require further research into setup cost, land availability, and interaction with the surrounding community. Perhaps most importantly, establishing an earth-friendly campus would educate the students and broaden their learning environment. The students should be included in the "green" campus development process so they may expand upon these lessons as concerned members of society.  Our examination of the Rice University Food Service was conducted through extensive background research, student surveys, and refuse analysis.  The following report is a cohesive summary of these findings, providing the administration with the knowledge from which to institute an ecologically-friendly food service.
 

Problem 1: The Negative Impact of Our Food

Problem 2: Waste Reduction

Appendix A: University Case Studies

Appendix B: Food Waste Student Survey

Appendix C: Current Food Sources for Rice University

Appendix D: Organic Produce

Appendix E: Food Waste Study

References

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