JSR

Food waste is a major contributor to climate change, responsible for about one-third of all human-induced greenhouse gas emissions. Despite widespread sustainability efforts, institutions of higher education are not immune from generating substantial waste. Universities also present unique opportunities to both study and intervene in consumer food waste in a controlled environment. In this scoping review, we screened 1294 articles, finding just 27 studies that directly measured food waste changes associated with strategies implemented in university dining facilities. Results indicate five primary behavioral and educational intervention methodologies employed. Environmental interventions, particularly tray removal, were among the most effective strategies, resulting in food waste reductions of 20% to 32% by weight. Passive education efforts, such as displaying informational posters, had mixed results, while financial incentives resulted in food waste reductions but may unintentionally encourage overconsumption. Combination interventions resulted in greater impact than individual interventions, though implementation challenges remain. Inconsistent waste measurement methods across studies, including whether to include both liquid and unavoidable food waste, complicate cross-study comparisons. Short intervention durations also limit insight into long-term effectiveness. While student support for sustainability initiatives is widespread, standardized auditing methods and longer-term research are needed to develop realistic and sustainable interventions that effectively reduce consumer food waste in university settings.

food waste; reduction; intervention; university; effectiveness; literature review