At UW–Madison’s six dining market locations, staff work hard to feed students by preparing buffet-style meals for breakfast, lunch, and dinner. To meet the expected demand and decrease food waste, dining market staff use data …
Food
Fight food waste with Free Food Alert
In a world in which college students are always on the lookout for a good (and free) meal, Free Food Alert has become the ultimate campus hack. Imagine you’re walking across campus, trying to decide …
A Forkful of Sustainability
Imagine a meal from your favorite restaurant. Now imagine one-third of it sitting in a truck, heading to a waste facility. This is the reality for most eating establishments. A large quantity of a restaurant’s …
6 Ways to Use Food Scraps
According to the Wisconsin Department of Natural Resources, “edible food waste and scraps are the largest contributors to Wisconsin landfills.” While UW–Madison has set a goal to achieve zero waste on campus by 2040, there …
2024 Bucky’s Award for Conservation and Sustainability Goes to Food Recovery Network
With a plethora of dining halls, badger markets, restaurants, and catered events, surplus food is a common occurrence at the University of Wisconsin–Madison. However, rather than reaching food-insecure students, this excess often finds its way …
14 Must-See Earth Fest Events
After hosting Earth Week for the last six years, the Office of Sustainability is partnering with the Nelson Institute for Environmental Studies to launch Earth Fest, an annual celebration of Earth Day filled with over …
14 Ways to Reduce Your Carbon Footprint
In Wisconsin, the effects of climate change have already become apparent. Over the last several years the state has been challenged by the warmest and wettest decade on record, early and toxic algae blooms in …
In Case You Missed It: Fall Harvest Festival
In our In Case You Missed It series (also known as ICYMI), student interns from the Office of Sustainability offer reflective reports on sustainability-related events and lectures at UW–Madison. The following entry is by Britta Wellenstein. …
A taste of the future: Audrey Girard’s research aspires to improve the palatability of plant-based food
This article, by Alyssa Seitz, is part of a series highlighting members of the Office of Sustainability’s Experts Database. In a collaboration with instructor Madeline Fisher’s course, LSC 561: Writing Science for the Public, students …
UW-Madison Pilots Free Food Alert System
In an era where food waste and sustainability are critical global issues, hope emerges from the halls of education. The University of Wisconsin–Madison, renowned for its commitment to excellence and forward-thinking initiatives, is taking a …