A UNBC grad has recently had one of her papers published in the Journal of Hunger and Environmental Nutrition.
Jessy Rajan conducted a study on waste production at the cafeteria in UNBC to see the level and types of waste being produced.
She says there was one thing they came to realize in this study.
“In all you can eat dinning services food is wasted quite often because there isn’t necessary a cost associated with everything you’re ordering. Your not ordering per plate you’re ordering on a wider scale. So that actually ends up generating more waste.”
Just knowing there is a lot of waste being produced is just one step in finding a solution.
“I think we need to be better equipped to manage that. Because it’;s really not something that is appropriate in the main stream of waste. I don’t think that should be directed to the landfill. It should be diverted and disposed of in a different way.”
Rajan says we need a stronger connection to our food and understand the amount of waste created and the impact it has on our environment.