2.2.1

Campus Food Waste Tracking Policy

Purpose

The University of Thessaly (UTh) is committed to sustainable resource management, environmental protection, and responsible consumption.

This policy establishes a comprehensive framework for measuring, monitoring, and reducing food waste generated from meals served in all University-managed or contracted dining facilities, cafeterias, and catering services.

It supports the University’s Sustainability and Social Responsibility Strategy and contributes to the achievement of UN Sustainable Development Goal 2 : Zero Hunger and 12: Responsible Consumption and Production.

Principles

Measurement for Improvement: Systematic tracking is the foundation for effective reduction.

Transparency and Accountability: Data collection and reporting ensure responsible food management.

Continuous Improvement: Measurement results guide interventions to minimize waste at the source.

Education and Awareness: Involve students, train staff, and catering partners in understanding and reducing food waste.

Sustainability Integration: Data informs broader initiatives on campus sustainability, energy use, and circular economy practices.

Scope

This policy applies to:

All University-operated dining halls, cafeterias, and catering outlets on UTh campuses;

Third-party food service providers operating under University contracts;

Special events and University catering services.

It covers all stages of food service: procurement, preparation, serving, and post-consumption disposal.

Implementation

4.1 Measurement and Data Collection

Each University dining facility shall measure daily and weekly food waste, including:

Preparation waste (unused or spoiled ingredients),

Serving waste (leftovers from buffet or meal service), and

Plate waste (uneaten food returned by diners).

Food waste will be recorded by weight (kilograms) and logged into a centralized University database .

Measurements will follow standardized protocols based on EU Waste Framework Directive 2008/98/EC and the EU Platform on Food Losses and Food Waste guidelines.

4.2 Reporting and Analysis

Data will be aggregated quarterly and reviewed annually by the Governing Council.

Annual reports will include:

Total food waste generated (kg and % of total food served);

Comparison by facility and campus;

Trends, benchmarks, and reduction targets.

Results will be published in the University’s Annual Sustainability Report and communicated transparently on the official sustainability webpage.

4.3 Reduction Measures

Based on measurement data, the University shall implement targeted reduction actions, including:

Improved meal planning and portion control;

Donation or redistribution of surplus edible food in collaboration with local charities and food banks;

Composting or anaerobic digestion for unavoidable food waste;

Awareness campaigns for students and staff;

Integration of food waste topics into relevant teaching and research projects.

4.4 Research and Innovation

The University encourages academic research on food waste prevention, circular economy solutions, and innovative waste valorization technologies through its Sustainability Lab and interdisciplinary projects.

Responsibilities

The -Rector oversees implementation and policy compliance.

The Procurement Office ensures that all catering contracts include mandatory waste tracking clauses.

The Quality Assurance Unit (MODIP) verifies data integrity and includes results in the University’s annual internal evaluation.

Dining facility managers and contracted vendors are responsible for quarterly data entry and compliance with measurement protocols.

Monitoring and Evaluation

Performance indicators include:

Total food waste (kg/year) and reduction rate;

Percentage of food waste diverted to reuse or composting;

Number of awareness and training actions implemented;

Annual improvement targets.

Evaluation results are reviewed by the Sustainability Committee and used to update procurement and operational practices.

Review

This policy will be reviewed every two (2) years by the Governing Council or whenever significant changes occur in food service operations or environmental regulations.

References

Law 4957/2022, Articles 251–254 (Environmental and Social Responsibility of Universities)

EU Waste Framework Directive 2008/98/EC

EU Platform on Food Losses and Food Waste

UN SDG 2 & 12