When a trio of students at Christopher Newport University in Virginia wanted to start a program to collect leftover food from the dining halls each night and deliver it to a rescue mission, the director of the university’s dining services had some questions.
Drumming up support for a program where food service gives back can involve highlighting a prominent, well-loved individual within campus dining.
Fond du Lac Tribal & Community College in Minnesota, for example, named a food pantry after the school’s first housing director, Bruce Carlson, who died unexpectedly in 2010.
More than 22 million pounds of uneaten food is thrown away on college campuses each year, according to Food Recovery Network, a student-driven nonprofit dedicated to reducing food waste and hunger at higher education institutions.
A single college student generates an average 142 pounds of food waste per year, according to Recycling Works, a Massachusetts recycling assistance program.
Regardless of the size of the staff or office, efficient campus card programs share several best practices: A focus on customer service, cutting-edge technology and collaboration with the campus community and beyond.
Colleges and universities that provide fresh, high-quality food do more than please students—offering good food is also good business. Here are several ways dining program leaders can increase satisfaction and meal plan participation while keeping operating costs stable.