Green International University measures the amount of food waste generated from food served across the whole university.

The University implements a food waste minimizing and tracking system aimed at reducing the food waste with the passage of time through various interventions and measuring as well which covers pre-consumer waste such as preparation losses, trimming, overproduction, and unused cooked food and post-consumer waste discarded by students, faculty, and staff, with waste segregated, weighed, and recorded using standardized tools for accuracy.

During 2024, University improved its food waste tracking by implementing digital tracking sheets for real-time data entry and better analysis of consumption patterns. Monthly reviews identify key waste sources, peak waste periods, and operational inefficiencies, guiding targeted interventions such as portion optimization, refined menu planning, procurement adjustments, and awareness campaigns to promote mindful consumption across the campus community.

Glimpses of Sustainability Efforts – 2024