Causes of post-consumer food waste in Dalhousie Studley Campus dining halls based on dining habitats and food waste opinions of students living in on-campus residences

Abstract

Food waste in university dining halls is a significant sustainability concern, that must be addressed to decrease environmental impacts and increase institution sustainability (Turker, 2025). We investigated the extent and causes of food waste in Dalhousie University’s Studley Campus dining halls and explored potential solutions to reduce waste. Data were collected via survey between March 11th-17th, 2025. The survey received 70 valid responses from students living in Studley Campus residences, providing insight into their food waste habits, reasons for discarding food, and overall satisfaction with the dining hall experience. The findings reveal that 80% of respondents reported throwing away consumable food at least half the time they ate in the dining halls, with mixed dishes (such as casseroles and rice bowls) and meats being the most discarded. The most frequently cited reason for food waste was poor food quality, with 87% of respondents identifying it as a key factor. Additional contributors included the inability to take leftovers outside the dining hall (46%) and simply feeling too full (36%). Statistical analysis using Fisher’s Exact tests showed a significant relationship between students’ satisfaction with their dining experience and both the frequency and proportion of food waste, with dissatisfied students discarding more food overall. Based on these findings, two primary recommendations emerge: improving the quality and appeal of dining hall food and allowing students to take leftovers outside. With 96% of respondents supporting the latter change, implementing these measures could substantially reduce post-consumer food waste while also enhancing the overall student dining experience. Addressing these concerns is crucial for Dalhousie’s sustainability efforts and for fostering a more positive and efficient food service system on campus.

Keywords: Post-Consumer, Food Waste, Poor Quality, Waste Reduction, University, Dining Hall