Name of Primary Faculty Advisor
Dr. Simon Croom
Publication Date
Fall 12-10-2025
Student Classification
Undergraduate
Disciplines
Environmental Studies | Operations and Supply Chain Management
Description / Abstract
Every year, 17% of the world’s food supply is wasted by consumers, contributing to 8-10% of global greenhouse gas emissions. When food is unconsumed and disposed of, food waste rots in landfills and open dumps, which is one of the largest contributing factors to the planet’s drastic climate change. As a result, crop yield, growth, and nutrition are negatively impacted, disrupting the food supply chain and food security, while 3.1 billion people cannot afford a healthy diet. College and university campuses are one of the most concentrated generators of food waste due to large-scale food preparation and buffet-style services. As a leader in the San Diego community, the University of San Diego (USD) can make an influential difference. This research explores the effectiveness of USD’s current food-waste reduction efforts by using the Triple Bottom Line (TBL) framework and a per-student waste production benchmark to compare USD against two regional peer institutions—the University of California San Diego (UCSD) and San Diego State University (SDSU). Comparative analysis reveals that UCSD and SDSU employ more comprehensive and integrated waste-reduction systems that incorporate food recovery networks, widespread composting accessibility, and community-based hunger relief programs. Incorporating circular economy principles, this paper identifies opportunities for USD to shift from end-of-life waste processing toward upstream prevention, redistribution, and closed-loop resource circulation. The findings highlight actionable strategies for USD to reduce methane emissions, improve operational efficiency, and advance social equity, ultimately strengthening its leadership in sustainability and community impact.