Business Commons^™

Reducing Wasted Food: A Sustainability Initiative At Jp's Sports Bar, Michelle R. Alcorn, Daniel Vega

Center for Engagement and Community Development

The purpose of this project is to create a sustainability culture for reducing wasted food at JP’s Sports Bar. A training intervention was created explaining the impact of, ways to reduce, and how to track wasted food. Using a pre- and post-training design, data from observations and a survey will establish baseline information; assess employees’ current knowledge, attitudes, and engagement in reducing wasted food; and determine if a reduction in waste has occurred. Creating a culture of reducing wasted food ensures that employees understand the importance of reducing wasted food and its role in promoting a more sustainable campus.