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Catering Team Tackles Food Waste

Dine outlets across Nottingham Trent University measure their food wastage for Green Impact.

For Green Impact in 2016/17, five university departments set out to improve their sustainability impact. Over the next five weeks we will be bringing you the stories of their Green Impact Projects and how they made a difference. If you are interested in running your own Green Impact project then contact

Graphic showing food waste from brackenhurst and city kitchens
Examples of the food waste posters showing the data collected

Food caddies are being rolled out across the NTU campuses but the catering team wanted to step up the food waste challenge and tackle prep and spoilage waste from the main Dine outlets.

Each Dine kitchen was asked to record their food waste on a daily basis, the data is then collected and communicated weekly via posters in the kitchen. Going forward the data will be analysed to identify any patterns in the levels of food waste and interventions will be developed accordingly.

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