2.2.1 Campus food waste tracking
At Universiti Teknologi Malaysia (UTM), we are launching a systematic food-waste-tracking programme across our campus dining facilities, designed to measure with precision the quantity of food waste generated from meals served on-site. By installing calibrated weighing stations at all major food-service outlets and deploying digital dashboards to capture real-time waste data, we are addressing the core need to increase transparency and service access in our food chain operations. This initiative ensures that every segment of our community—from students and staff to catering vendors—can access the basic service of sustainably managed food provision, while also benefiting from improvement in operational efficiency and resource conservation. The data-driven tracking supports the methodology’s expectation that training or programmes must improve access to basic services for all: here the “basic service” is not only food provision but food provision embedded in a responsible consumption framework aligned with SDG 12 Responsible Consumption and Production. Through staff and vendor training modules, awareness campaigns for diners, and the publication of monthly waste metrics, we democratise access to insights about how our campus food-system is performing and empower the whole campus community to participate in reducing food waste. Furthermore, by establishing and publishing baseline waste volumes and setting incremental reduction targets, UTM’s programme adheres to the methodological requirement of offering coordinated, measurable and publicly documented interventions.
In doing so, we embed the tracking initiative into our campus operations, thereby strengthening UTM’s stewardship role, improving service access (food served sustainably), and contributing demonstrably to the goal of minimizing environmental impact, resource loss and food-waste generation
Source :
