By Isabella Nguyen & Lilac Nguyen, Contributing Writers

According to the World Health Organization, 133 billion pounds of food are wasted in the United States every year while 828 million people are currently starving worldwide.

Food waste, an issue that stems from and erodes communities around the world, is not only an economic and social issue but also a moral one. At Winsor, many students experience this dilemma firsthand, torn between trying new foods and the risk of contributing to a growing pile of untouched, inedible leftovers. 

Every uneaten pound of food is wasted water, fertilizer, agricultural land, labor, and capital, and has severe consequences for our planet. According to UNFCCC, through food production and decomposition, food waste accounts for around eight to ten percent of all the world’s carbon emissions, exponentially accelerating climate change.

Chef Heather, Winsor’s culinary director, revealed that “student waste can be anywhere from 40 to 80 gallons a day.” To combat this harmful cycle of waste and emissions, the Flik Dining team transitioned to 100% compostable goods including plates, cups, utensils, and napkins. Chef Heather also reminds students to take only what they can eat. However, the sheer volume of fruits, salads, pastas, and pierogies Chef Heather finds in the compost at the end of the day remains a pressing concern. 

The consistent waste raises the question: is lack of awareness really the extent of the problem? 

Summer Brenninkmeyer ’28, a member of Winsor’s Conserve  Our World Club who “often think[s] about [her] impact on the environment,” shares that “sometimes I get food to try it, but then I don’t end up liking it, so I end up throwing it away.” Meanwhile, others, like Lana Fravel ’28, attempt to take smaller portions but face another challenge: “I could take less, but then I would get seconds.” This paradox highlights that the issue doesn’t just stem from a lack of awareness—it’s a problem of convenience. 

Many students are mindful of food waste and recognize its harmful impacts; yet, they also want to explore new dishes. With only a 40-minute lunch period to spend with friends or at a club, students also hesitate to take small portions that may cost them an extra trip to the lunch line.

So, what changes can we implement to maximize student convenience, allow them to truly appreciate Chef Heather’s cuisine, and reduce their carbon footprint? While food waste is a daunting issue, additions to Winsor’s lunch system and changes in students’ mindset toward food waste may be the first steps toward a more effective solution. Potential improvements could include implementing more serving areas to decrease waiting time or starting educational initiatives to help students make informed decisions about their meals. 

Chef Heather urges students to “stop and think—if you dropped this trash in the woods, would it break down relatively quickly into soil, or would it stay there for a century?” By making conscious choices about how much food to take, Winsor students have the power to reduce waste, protect the environment, and build a more sustainable future one plate at a time.