Dining and Hospitality Food Waste Reduction Project

Project Coordinator: Amber Gilson, Basic Needs Coordinator

Project Sponsor: Alex Baker, Assistant Dean of Students and CARE Team and Student Support Director

Responsible Department: Dining and Hospitality & UCCS Office of the Dean of Students

Total GAF Funding: $44,000

Themes: Sustainable Alternatives, Local Production, Student Involvement 

Goal: Reduce campus food waste & provide more free food options to students by purchasing a blast chiller to rapidly cool food to safe temperatures for later distribution & implement a food notification system to students.  

Impact: Divert 100 lbs. of food waste per week to Clyde’s Cupboard & students in need.​ Expand the variety of safe, preserved food available to students.​

Significantly reduce food waste across the UCCS Campus.