Marco Cappa participated in the project NoWaste Food as part of his studies and as a member of the GO Green Office. This project started as an initiative of TGD association during the academic year 2015/2016 and its aim was to reduce food waste in the canteens and banqueting of TU/e .  

The outcome of this collaboration was a report with information about the current status at the TU/e canteens and different options to improve sustainability in them. An analysis on the implications, limitations and requirements that such a change would bring was also provided in the report.

Some of the possible solutions to improve sustainability are:

  • Having last minute offers:  Incentivizing the consumption of leftover food before the closure of the canteen.
  • Foodie Bags: Allow participants from meetings to take the leftovers with them.
  • Awareness messages:  Increase students and staff awareness about sustainability regarding food.
  • Organic waste reuse:  Local production of biogas or compost.
  • Biodegradable cutlery:  Switch from plastic and steel cutlery to biodegradable cutlery.

Sustainability goals involved:  2, 11, 13

Leave a Reply

Your email address will not be published. Required fields are marked *