In this earthy episode of FM On Demand, we break up the big topic of food waste into actionable bites with Lexie Raczka, Aramark’s sustainability director for higher education. At Boston University (BU), BU Dining has set an ambitious goal of reducing food waste by 50% by the summer of 2023 (which is closer than you might think!) 

We talk about everything from policy menu planning to cutting boards in the back, serving styles in the front and composting at a farm outside of Boston. BU’s Weigh the Waste event has been a valuable way to engage with students, and Raczka walks us through what all-you-care-to-eat setups can do to reduce wasted food.  A big part is research into the “why” of food waste.

“There’s so many different reasons why students may have more food in a dining hall that’s all-you-care-to-eat, but at these events, we can get to more nuanced information: like if an item is too big of a portion or if that item was prepared differently that day,” she says.