Waste Audit Results
- Since 2012, WVU Dining has reduced the amount of waste generated per meal by 15%.
- WVU Dining's kitchens have achieved a 26% reduction in compost waste generated in the preparation of meals.
- Cafe Evansdale, the largest WVU Dining unit, saw a 38% reduction in food waste generated per meal, and the Terrace Room at Stalnaker saw a 30% reduction.
- The majority of WVU's Dining Hall waste comes from discarded waste from guests. The best way for WVU to reduce the amount of waste going to landfills is for guests to serve themselves less, "taste, don't waste," and clean their plates.
For more information about our waste audit's findings, see the graphic in the sidebar, or download a .pdf of the full report.