List of researchers and institutional affiliations so far. The work together from November 2022 can be found at: https://embed.kumu.io/8f308c4423e89071defee588eaa25dbf#untitled-map 

External advisors: 

• Mark Walker, University of Hull
• Kourosh Behzadian, University of West London
• Rokiah Yaman, Leap Micro AD (https://www.madleap.co.uk/) 
• Toni Burrowes-Cromwell, Food Sustainability Consultant 
• Alberto Paucar-Caceres, Manchester Metropolitan University (MMU) 

Internal project team: 

• Vicky Reeves, Accommodation Services, Royal Holloway, University of London
• Ronak Shah, School of Business and Management, Royal Holloway, University of London (research assistant, 2022-2023)
• Jose-Rodrigo Córdoba-Pachón, School of Business and Management, Royal Holloway, University of London, (Principal Investigator or PI)

In March 2021 we welcomed Rokia (Leap Micro AD) to one of our undergraduate management courses (MN2515) to talk to students.  Their enthusiasm led us to organise two (2) summer internships in 2021 which were jointly supervised.  At the same time, we structured a working group with other universities better understand food and waste recycling processes across campuses.  The two interns involved (Ioana Beldiman and Gabriel Quenta Luna) produced valuable dissertation insights which were presented at the Cop26 conference in Royal Holloway.

Using a student survey, and the concepts of lean thinking and techno-economic modelling, we identified several factors that were inhibiting food and waste recycling as well as the potential adoption of Anaerobic Digestion or AD (a technology that helps recycle food and convert it into compost, fertiliser or energy).

A fishbone diagram identifying issues that inhibit better food waste recycling (from Ioana Beldiman’s dissertation, April 2022). 

The above insights were validated with undergraduate management students and as a result, four key suggestions were proposed: 

• Having more food specific bins;  
• Proper and clearer recycling signs;  
• Social Media Campaigns;  
• Event days or workshops. 

In June 2022 the working group was awarded a grant by EBNET (Environmental Biotechnology Network, https://ebnet.ac.uk/ ) to continue with the work.  The project was structured and named “Somebody’s food”.  An internal project team and an external advisory group were formed. 

Funding was obtained until 2023 to generate an initial diagnostic of the campus under study (Royal Holloway) and suggest possibilities for improvement.   Since then, members of the internal project team have continued engaging with new stakeholders and obtaining additional data to support emerging initiatives to reduce food waste (FW).  Our project has mainly involved two (2) main and overlapping stages: 

Appreciating.  We have conducted a series of food audits and invited students to record their experiences with food in the form of food diaries.  We have conversed with campus managers to learn more about their views about food, what they are doing or plan to do (engagements); in these conversations we have also provided insights from our data collection and literature research. 

Coming together.  We have recorded data from audits, conversations or diaries and elaborated a series of rich pictures: These are depictions of the current food situation on campus which show activities, decision making structures and perceptions from people involved in campus life.  Rich pictures show issues that could illuminate further discussions about how to improve the current situation. 

As part of coming together, we have also generated tentative future campus visions, where we propose ideas to use food waste in ways that contribute to improve the quality of life on campus for its different inhabitant groups. 

These stages are overlapping.  For instance, in conversations with new stakeholders (i.e. new campus managers, student groups) we often explain the rich picture or campus vision) and receive feedback to include new information or to support an emerging initiative to help students better manage their food or food waste habits.  We could also conduct new food audits or record student diaries experiences, or rethink if not update possibilities for food waste management in the campus vision.

A rich picture

The picture below shows the main processes of food on campus.  Food is a valuable resource for many campus inhabitants (including rodents!).  It is a resource that supports the achievement of inhabitants’ goals.  Our campus is driven by sustainability plans which also consider a need to increase the number of students.  More students mean more academics and administrators on campus, hence more consumption of food.  Campus managers need to make sure that food and its waste is properly managed throughout different venues (residences, eateries). 

Diagram: Understanding the recycling process.  

Food Waste Audits:  What is a food waste audit? How can it help

A food waste audit is an analysis of the waste in all categories of bins to gauge the appropriateness of disposal and estimate the level of contamination owing to incorrect segregation of waste. Garbage bags are taken at random from bins for General Waste, Mixed Recycling, Food Waste Recycling, and Glass Recycling. The waste form each of these is segregated, weighed, and analysed to see if recycling practices are followed correctly and if there is any change by comparison to data from previous audits.

Food audit 24 November 2022

For this audit, we analysed waste from one of the self-catered student halls at Royal Holloway – Runnymede. Bags were drawn at random from each category of waste bins. While the glass recycling bins were nearly empty and mixed recycling largely contained items meant for recycling, the general waste bin had a high degree of cross-contamination. Unopened unexpired food packets and chocolates were found in it, along with recyclable items, hinting at possible lack of awareness as to correct disposal of aforementioned items. Across bins, incorrect garbage bags were used, again hinting at lack of access to recycling practices to be followed. 

Tables: Findings from the audit. 

• More than 58% of General Waste was Food Waste; 
• Recyclables made up 23% of General Waste; 
• 9% of Recyclable Bin waste was non-recyclable; 
• Glass Recycling Bins were empty. 

Video: Food Audit Journey. 

On average (2023-2024), there is a waste of 66 grams per meal per student.  This amount is higher than what has been measured in other campuses in other countries.  (Leal-Filho et al, 2023):

• China: 30gr
• Nigeria: 42gr
• Portugal: 43 gr
• Royal Holloway: 66gr
• The US: 400gr

Food audits 2023 and 2024

We have continued with food audits in Runnymede accommodation building.  We have also audited food waste in the Hub restaurant area, one of the most popular venues on campus.   

In both places, the audit data indicates that there are opportunities to reuse food waste.  This could be done internally on campus by setting up composting facilities, or externally by properly transporting and recycling it. 

Some food waste sources (i.e. meat) require further attention, as their production carbon footprint is much higher and their recycling processes more difficult. 

The literature on food waste on campuses suggests prevention as the main strategy to adopt.  It is most preferable in terms of cost but would take more time if the goal is to nurture a culture of food (and waste) awareness on campus. 

Food diaries

What also seems important from the audits data is that habits to dispose of food waste could be much improved.  There is always the temptation to put food waste in general waste bins.  We decided to investigate further students’ habits via food diaries.  In 2023 and 2024, we asked students to record and share their daily experiences with food (buying, cooking, disposing of, eating out) for a period of two weeks. 

In our campus, many students are conscious about the importance of preventing food waste or appropriately recycling it.  Several things can get in the way of good intentions:

• Busy schedules leading students to forget to use the food they buy to prepare
• Lack of and physical appeal of recycling facilities
• Takeaways as opportunities to socialise with others and relax.

“I find it easy to throw out food waste but still feel guilty when doing it…We do not have a compost bin…I like [going food shopping with friends]  since it feels more like a fun trip…I bring my own food to campus because it is cheaper, and I know I will like it.  I just order takeaways occasionally, as I want to lose weight…I have pasta most nights as I have always enjoyed it, it is cheap and easy to cook…I cooked quite a lot, so I had to share [the food] with my friend to prevent waste…I bought lunch from the food truck on campus…It is my favourite place because they give you the most food… which I feel is worth the money”

                                                                (Excerpts from students’ diaries, 2024). 

The diaries also show how students use their creativity to make the best of food.

Could there be a campus life where food is locally and responsibly farmed or produced, waste is also locally managed (composted), in collaboration between different campus inhabitants, surrounding communities and the physical environment?

The vision for the project is to create a Circular Recycling Economy – using the waste generated on campus at the campus itself, resulting in reduced waste sent to waste management services and also reducing fuel consumption of garbage trucks, while accruing savings to the University. Some of the initiatives needed to ensure this would be: 

• portion sizing at campus eateries to reduce food waste
• reusing coffee ground generated at cafés on campus with mulch to act as fertilisers
• rooftop hydroponics and community gardens to grow organic food on-site and encourage engagement of all stakeholders
• rainwater harvesting to mitigate waste of precious water resources
• on-site composting to minimise waste sent to recycling plants
• eliminating use of single-use plastics.

Diagram: Campus Map of the Future. 

As of mid-2024, the internal project team continues sharing the above campus vision and receiving valuable feedback. 

The good news is that our campus is taking proactive action to reduce food waste.  There are several initiatives that range from improving the planning and preparation of menus on eateries to providing continuous information and messaging to students and to support them.  Our managers and volunteers work to ensure that food is responsibly sourced, recycled or maintained.  There are initiatives to trial composting and on-site food growing.

But there is still a need to keep talking about food and its waste, to connect and converse with different campus inhabitants with each other so that a general culture of food awareness continues to be nurtured.

It is in this regard where our project or those others who want to do something about food and its waste on campus could still have some work to do!

Please click here to download the presentation for the workshop (for academic use only).

Plate, Platter, and More - Reimagining Food Waste and Sustainability - 25.05.2023