During the month of September, Georgia State University
PantherDining initiated their first Hunger Awareness Month
with a goal of minimizing food waste in the dining halls.
Currently PantherDining offers two plate sizes to their
patrons: an 8 1/8” square and a 10 ¾” square. While the
smaller plate is a sufficient size for meals, many students still
use the large plates, loading them with food and creating
unnecessary food waste. Determined to educate dining hall
patrons on the excessive food waste associated with
overloading their plates, a plate waste study was conducted at
Patton and Piedmont Dining Halls.
The Process: “Weigh Your Waste”…
Positioned near the dish room, volunteers asked dining hall
patrons to
weigh their
finished
plates. To
ensure
accuracy of the food waste weight, excess napkins and
silverware were removed and the scale was adjusted for
the weight of the bowl or plate being weighed. A digital
portion scale was used to measure and record individual
weights. Plate waste totals were recorded weekly and a
total was calculated at the end of the month (Table 1). To
keep dining hall patrons mindful of their waste, posters declaring monthly plate waste totals and tips to
reduce food waste were placed around each dining hall.
Table 1. Plate Waste Totals (Patton & Piedmont Dining Halls)
Week 1
14186.93 lbs.
Week 2
15230.53 lbs.
Week 3
16279.96 lbs.
Week 4
15186.80 lbs.
Total for the month of
60884.22 lbs.
September
Helpful tips to reduce plate waste include:


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Check the dining hall menu online before
dining.
Explore all menu options before you fill your
plate.
Take smaller portions – you can always go back
for seconds!
If you have a lot of leftover food at the end of a
meal, ask yourself why and consider making
different decisions next time.
Regularly scheduling your meals can reduce
unnecessary food waste while preventing you
from overeating.