Food Waste 101
Building a network of campus and community partners working toward reducing food waste on college campuses
As much as 40 percent of food produced in the U.S. is wasted, and — as large institutions — college campuses are major sources of pre- and post-consumer waste. Reducing food waste can mean less greenhouse gas emissions, greater food security and a smaller impact on land, water and labor. To address this multifaceted issue, Cornell faculty, student groups and community partners are creating a national network of organizations that can share information, collaborate on research, mobilize around legislative actions and develop best practices for food waste reduction. This grant funds a project to identify and produce case studies about colleges, universities and campus-community partnerships that are testing innovative methods for reducing food waste.
Grant Category: Other
Topics: Energy, Environment and Sustainability; Food and Agriculture
Lori Leonard, Department of Global Development
College of Agriculture and Life Sciences
In the News
APRIL 29, 2019
Polson Institute to host food waste-reduction workshop
– Cornell Chronicle
Engaged Opportunity Grants
Supporting a wide range of community-engaged learning projects, from student leadership programs and partnership building to events and conference travel. Open to all faculty and staff.