Food Organics Reporting: Campus Waste Minimization Programs to Prevent Food Overage

Food Organics Reporting: Inventory of Campus Waste Minimization Programs to Prevent Food Overage

Main Contact - First and Last Name *

(Example: Jane Smith)

Email Address *

Example: Jsmith@xwy.edu

Institution Name of College/University *

(Example: Miami University)

The Food Organics category requires participating colleges and universities to report their campus waste minimization program activities to prevent food overage. A total of 65 points can be earned. If a campus is among one of the top-ranked schools at the end of the competition, the CR2ZW team will request documentation of these food waste minimization activities as part of the final vetting process to determine category winners. *

Check ALL boxes next to practices you CURRENTLY use on your campus while participating in this year’s CR2ZW competition.

Uses a system to measure and reduce food waste in back-of-house food preparation (10 pts)
Has a campus policy focused on meeting or exceeding goal to minimize food preparation overage each day (10 pts)
Uses a portion control techniques (i.e., trayless, small plates, pay-per serving instead of all you can eat) (10 pts)
Dining services prepares food to order (10 pts)
Uses pre-consumer composting (10 pts)
Uses reusable to-go containers (5 pts)
Uses compostable service ware (5 pts)
Uses front-of-house awareness campaign (i.e., Weigh the Waste, Project Clean Plate) (5 pts)