This program systematically reduces food waste in campus canteens. Menu-level sales and peak-hour patterns were analyzed to build production forecasts that curb over-preparation. Behavioral nudges were introduced—portion size prompts, “taste-before-serve” lanes, and donation points for safe surplus. Dedicated organic scrap bins were installed at every sorting station to minimize contamination and improve feedstock quality for downstream processing. Staff were trained to record waste categories using a simple mobile interface, enabling weekly benchmarking across stalls.

Organic scraps are routed to a semi-enclosed digester and aerobic composting line that produces soil amendments for on-campus urban farms. A public dashboard reports weekly reductions in food waste, avoided CO₂-equivalent emissions, and disposal cost savings. In the first year, average food waste dropped by 31%, while plastic contamination in organic bins fell from 18% to below 5% after redesigning signage and bin placement. Pilots also showed improved kitchen workflow and shorter queue times during lunch peaks.

Over 80 vendors completed hygiene, storage, and flexible production trainings. A concise back-of-house quick guide was distributed for easy reference. Student surveys indicate strong support and willingness to participate, prompting a proposal to formalize the measures into university policy and replicate the model at other campuses. The initiative operationalizes SDG 12 by linking behavioral science, supply planning, and material recovery with transparent monitoring.