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Publication Date

2025-12

Document Type

Capstone

Study Type

ENV 312

Department

Environmental Science and Policy

Advisors

Alexander Barron

Abstract

In the United States, surplus food wastes billions of dollars each year, and unnecessarily pollutes the air and destroys natural ecosystems. While some citizens waste food, many Americans suffer from food insecurity. This paradoxical problem is present at Smith College, where an unconventional dining structure and lack of meal swipe enforcement complicates food waste data tracking. Some previous studies have indicated that Smith College creates comparatively high amounts of food waste; however, these studies are out of date and use unclear data. In order for food waste to be reduced at Smith College, there must first be an accurate grasp on the status of food waste. This project aims to evaluate the status of back of house food waste at Smith, strategize how back of house food waste can be reduced, and understand how food waste is disposed of. An extensive literature review, interviews with stakeholders, and data analysis are used to achieve these goals. This project recommends that Smith Dining increase their data on food waste by employing LeanPath 2.0, enforcing meal swipes, and relocating meal swipe readers when possible. This project also provides recommendations that student groups and Camping Planning can enact to curb the impact and production of food waste.

Rights

© 2025 The Authors

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