Big School, Big Meals: Food Waste at Ohio University

Food waste at Ohio University is an interesting and controversial that is not widely discussed or debated in Athens. Ohio University holds a strong reputation as being a "green" and sustainable campus, however what about the food from the dining halls? We talked to two experts, Kevin Hurst, chef at Latitude 39 in Baker University Center, and Scott Miller, Director of Energy and Enviornmental programs at Ohio University. We talked to two students, Michelle Schechter, senior and intern at the Office of Sustainability and Amy Whitman, senior and student office manager at Boyd Dining Hall. Our four interviewees provided insightful information and challenging opinions. We are left with two sides; Ohio University does a good job with food waste and the other, Ohio University has a lot of room for improvement. Which do you agree with?

By: Danielle Szabo and Klair Smith