USC has taken initiatives to help reduce the food waste coming out of the dining halls on campus this semester by partnering up with the Chefs to End Hunger Program, which is bringing the leftovers from the dining halls to the surrounding community.
Kris Klinger, assistant vice president of retail operations for auxiliary services, said this was something that student groups have been clamoring for for the last several years.
“We’ve had a lot of student groups over the last year or two, in particular, come to us and say, ‘Hey, we want to help you with collecting leftovers to feed the hungry,’” Klinger said.
Klinger said the goal of the partnership is to have zero food waste on campus and the way the dining halls operate helps accomplish this.
“Our goal at the end of the day to have no food to throw away,” Klinger said. “We cook in small batches so it’s fresher and [comes out] more often. So that gives us the ability to limit production when necessary, and then when it’s slower, we try to cook to order. So that really eliminates waste if it’s done well and efficiently.”