At the end of lunch, members of the Eco Lab do something unusual: they study what everyone else leaves behind. Their project combines careful measurement with conversations about taste, portions, and habits.
Small measurements, practical change
The team has already identified days when portions run too large and dishes that are often left untouched. Their next step is a student tasting panel and a clearer way to share feedback with catering staff.
Sustainability becomes real when you can measure the difference your idea makes.
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