Final answer:
Michigan Dining reduces food waste by composting, promoting consumption flexibility, engaging in local food movements, and involving students in sustainable vegetable growing practices.
Step-by-step explanation:
Michigan Dining has implemented several strategies to help curb food waste and reduce the amount of trash sent to landfills. These strategies include composting food scraps, which conserves natural resources and prevents pollution by reducing the need for new raw materials.
They also encourage flexibility in food consumption, promoting the idea that food should not be wasted needlessly and should rather provide a metabolic benefit than contribute to landfills. Moreover, engaging in local food movements reduces overall energy consumption and pollution associated with transportation of food items.
The issue of food waste is significant given that more than 40 million tons were generated in 2017, making up over 15% of all landfill content, according to the Environmental Protection Agency.
To tackle this, Michigan Dining has also involved students in sustainable practices, such as growing vegetables, which can both educate and provide fresh produce with reduced environmental impact in comparison to commercially grown alternatives.