The University of Dhaka monitors food waste generated from campus dining facilities through decentralised, process-based tracking mechanisms at hall and canteen levels. Given the university’s large residential student population, food preparation and consumption are closely supervised to minimise waste and ensure efficient use of resources.

Hall and Canteen-Level Monitoring

Food waste monitoring is primarily conducted at the residential hall and canteen level, under the supervision of hall provosts, house tutors, and designated food management committees. Daily food preparation is aligned with the number of resident students, and canteen operators regularly adjust meal quantities based on observed consumption patterns. Leftover food volumes are routinely observed and used as feedback for subsequent meal planning.

Procurement and Consumption Oversight

Residential halls maintain systematic records of food procurement, including staple items such as rice, lentils, vegetables, and protein sources. These procurement records are reviewed in relation to student occupancy and meal demand, allowing for indirect assessment of over-preparation and potential food waste. Such procurement-to-consumption comparisons support informed decision-making to reduce unnecessary surplus.

Operational Feedback and Waste Observation

Canteen staff and supervisors provide continuous feedback on meal uptake, portion sizes, and leftovers. When reduced demand or increased leftovers are observed, adjustments are made to menus and portion planning to limit food waste. This operational feedback loop functions as a practical and ongoing food waste monitoring mechanism.

Waste Management Oversight

Food waste disposal from halls and canteens is subject to routine oversight as part of the university’s sanitation and waste management procedures. Regular monitoring of waste collection and disposal schedules provides qualitative insight into the volume and frequency of food waste generated, contributing to informed management responses.

Outcome

Through decentralised monitoring, procurement oversight, and continuous operational feedback, the University of Dhaka demonstrates an institutional approach to tracking and managing campus food waste. These practices support efficient resource use and contribute to promote responsible food consumption and reducing avoidable food waste within the university community.