The chefs of Michigan Dining are big proponents of "farm-to-table" philosophy: the idea that to achieve culinary excellence, you need to think about every step in the journey from ingredients to kitchen to plate.
So when it came to tackling the problem of food waste, it was natural for Michigan Dining to borrow from that same innovative approach. Because no single factor drives waste, explained Keith Soster, Sustainability lead for Michigan Dining and Student Life,
“you have to examine each stage of the process for chances to reduce waste, looking at both where and why it gets generated.”
It starts in the kitchen. In all but three Michigan Dining kitchens, chefs rescue the scraps from food prep and transfer them directly to bins for composting. The plan is to roll out this pre-consumer waste capture to all venues by the end of year. The compost trimmings are then taken to WeCare Organics, an Ann Arbor company, for processing. And of course, notes Soster, "that compost can be used locally to grow ingredients which we can source back into the kitchen."
But it’s the next strategy that’s the real creative leap. Turning the popular conception of college food on its head, Michigan Dining has updated all its portioning to "small plates" or tapas-style sizes. Diners are presented with individual servings carefully composed — just the right amount of salmon, a judicious mound of couscous, the perfect amount of roasted tomato relish — and smaller portions mean diners can take just what they need, leaving less behind.
That moment of choosing has a big impact on how much waste follows. That’s why in addition to small plates, Michigan Dining has also implemented the "Just Ask!" campaign. Before, a student might have taken a plate with one item they wanted, expecting to throw out another item they didn't. Now diners are encouraged to ask chefs at each station to make a custom plate, and chefs are happy to oblige.
Meanwhile in the dining room, another strategy is at work, one that is totally invisible: trays, or the lack thereof. Nearly all residence hall dining venues have gone "trayless" as a way to curb waste.
“Students really championed trayless said Soster. They saw the connection between a big tray that you automatically load up regardless, and the food that ultimately doesn’t get eaten.”
Of course, at the end of any meal service there will always be food left over on plates. For this post-consumer waste, Michigan Dining has begun using pulpers. In both East Quad and Central Campus Dining at South Quad, a pulper takes this waste and specially treats it so that it too can be used for composting.
Back in the kitchen, "the single decision of how much to make of an item next time can have a big impact on waste," said Soster. This is where crunching data comes into play: by tracking portions prepared against portions taken, and factoring the date and menu, chefs can make better predictions about quantities needed during the next menu cycle.
By now, it's the end of the dinner, the dining halls are emptying — but there’s one more profound step to take to reduce waste. Food Recovery Network, a U-M student organization, partners with Michigan Dining to recover surplus food and donate it to local food banks including Ann Arbor’s Food Gatherers.
Beginning with just with two dining halls, students recovered over 6,000 pounds of food last year. The program is currently running strong at four dining halls, with plans to expand to all locations.
For Soster, it's fitting that students are there at the last stage in the journey because
“it's students who energize this whole effort. They challenged Michigan Dining to think deeper and deeper about the solutions, to get creative. It’s working. After all, when you're as committed to the food you make as we are, why would you want any of it to get wasted?”