Recover, Redistribute, and Reduce: Food Waste in the Stanford Community

Abstract

Americans currently live within a culture of food abundance. A food system of surplus creates a colossal amount of food waste; the United States Environmental Protection Agency reports that Americans generated 33 million tons of food waste in 2010. This paper investigates barriers to food waste reduction at the university level and uses the community in and around Stanford University as a case study. The term, "in and around Stanford University" encompasses operations of the school such as dining halls, campus events, group houses, and on-campus eateries. It also includes individuals who work at Stanford who participate in waste reduction in conjunction with Stanford students. The researcher interviewed eight Stanford affiliates who actively aim to reduce food waste at or near Stanford University on a regular basis. An analysis of the interviews reveals significant cultural, social, and structural obstacles to ongoing food waste reduction efforts in the Stanford community. Most notably, conceptions of  "proper" and "improper" behavior associated with food reclamation inhibit opportunities for waste reduction. Based on my research, I conclude with recommendations for how to combat food waste at Stanford University. I suggest creating a campus culture of food waste awareness by engaging course instructors, peer educators, student activities administrators, and food preparation managers in a unified effort toward effective food waste reduction. Other academic institutions across the nation could benefit from these recommendations as well.