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Tips for Reducing Waste

  • Plan your meal – Menus are available online and at each location. Planning your meal reduces the likelihood of taking more than you will eat. Know your options by planning ahead, or simply looking around at all your options before you start gathering food.
  • Make multiple trips – All-you-care-to-eat dining offers many options, which can lead to our eyes being larger than our appetite. Start small and go back for more if you are still hungry.
  • Ask for a sample – when trying something new, or that you are not sure you will like, ask the server for a sample.
  • Define your portion size – your servers will use a standard portion size. If that looks to be larger than you want at first, ask for a smaller portion.
  • Try trayless – Trays offer a convenience, but allow us to cary more per trip than most will eat in a meal. Skipping on the tray is one way to help in taking only what you will eat.
Have an idea, tip or suggestion? Send us an e-mail or video to mufood@missouri.edu
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Fresh Origins

Sustainable food starts early with healthy practices in cultivating food. These practices have potential to impact both the environment and freshness of the end product.

Wholesome Harvest

Agriculture is a major component of our community and institution; the way in which food is harvested, packaged and transported are important stages for a sustainable food cycle.

Human Impact

Human interaction with food goes beyond consumption. The ways in which food is stored, the methods used in cooking and the choices you make in selecting food have social and environmental impact.

Resource Renewal

See this article in Mizzou Magazine about composting

In any system, there is excess. Food, paper waste and packaging are all places where waste may occur. Composting, recycling and waste reduction creates a more sustainable process as we grow forward.