Each year, college students across the nation discard an estimated 22 million pounds of food. A team of MBA students from Northeastern University has devised creative strategies to significantly reduce this staggering amount. Their project, Sustainabite, focuses on three primary solutions: offering sampling stations, serving smaller portions, and implementing a gamified reward system. By addressing both overt and subtle causes of waste, the team won first place in Northeastern’s Sustainability Innovation Competition.
Pioneering Solutions for Smarter Eating
This section explores how the Sustainabite team identified and addressed the root causes of food waste among college students. Through research and personal experiences, they developed actionable steps to minimize unnecessary discards.
Research conducted by Ogechukwu Ibeama and his teammates revealed that unfamiliarity with certain dishes often leads to wasted meals. To combat this issue, the team proposed "Taste 2 Try" sampling stations where students can try small amounts before committing to full servings. This initiative not only caters to diverse palates but also reduces the likelihood of uneaten portions ending up in the trash. Additionally, the team observed that oversized portions contribute significantly to waste, suggesting that adjusting portion sizes could lead to more mindful consumption habits.
The idea behind "Taste 2 Try" was inspired by team member Oluwaseun Abiola's own struggles with unfamiliar cuisine. By providing tasting spoons at serving stations, students can decide whether they enjoy a dish before filling their plates. This approach aligns well with the realities of international students who may encounter new foods during their academic journey. Furthermore, the suggestion to serve smaller initial portions addresses the common problem of overestimating hunger levels. As Lydia Dampare Addo noted, even staff-served portions can be reduced by using appropriately sized utensils, ensuring that less food is discarded due to excessive serving sizes.
Incentivizing Sustainable Habits through Technology
Beyond altering dining practices, the Sustainabite team introduced a digital platform aimed at encouraging eco-conscious behavior among students. This innovative solution leverages gamification to promote responsible eating habits.
Green Plate, the third component of Sustainabite, transforms sustainability into a rewarding experience. Students can download an app to monitor their dining choices and earn incentives such as discounts or campus currency for minimizing waste. This gamified approach taps into modern preferences for interactive technology while fostering a sense of community responsibility. The collaboration between team members—originating from Nigeria and Ghana—underscores their shared commitment to driving meaningful change within their university and beyond.
By integrating technology with behavioral psychology, Green Plate creates a fun yet impactful way to encourage sustainable dining. Team member Levi Ijebor highlighted their collective mission to leave a lasting legacy at Northeastern, emphasizing that education should extend beyond certifications. Lydia Dampare Addo expressed her motivation to apply business models learned in class toward solving real-world problems like food waste. As the group works closely with dining services to implement these ideas, they aim to set a precedent for other institutions seeking to enhance their sustainability efforts. Ultimately, Sustainabite exemplifies how creativity and teamwork can inspire transformative change in everyday practices.