For the second consecutive year, MSU Culinary Services has decreased dining hall food waste with its Clean Plates at State initiative.
The clean plates program is a food waste measurement system at MSU aiming to reduce food waste by promoting environmental sustainability.
It asserts the importance of reducing food waste by limiting portion size.
The average amount of food wasted by dining hall guests was 3.7 ounces per person for the 2012-13 school year. The measurement was at 3.9 ounces in 2011-12 and 4.5 in 2005-06.