UC experts praise new grocery industry guidelines.

Sustainable dining is a huge deal on college campuses today, and the University of California, Santa Barbara is no exception. In fact, for years they’ve been taking an innovative approach towards reducing food waste by using behavioral psychology techniques to help diners reduce waste, often without even knowing it.

UC and national leaders will convene to consider new ways to optimize food resources.

Campus staff have pioneered a program that turns dining hall food waste into fuel.