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Food waste is an economic, social, and environmental problem with broad implication. The direct impacts from fossil fuel use, food waste rotting in landfills, water use, and transferring food waste create environmental stressors associated with climate change. Increasing methods to reduce food waste are becoming common practice across private sector as a tool to reduce economic cost and carbon footprint. This study aims to evaluate the food waste diversion efforts at Loyola Marymount University’s dining hall. The research approach examining Loyola Marymount dining halls’ sustainability efforts will be broken down into two separate stages: analyzing food waste data pre- and post-implementation of mitigation efforts, and diagramming the mitigation efforts including the composting, liquefying, and dehydrator processes. This study hopes to demonstrate how a university’s efforts to reduce food waste can contribute to the overall goal of sustainability. Using diagrams to relay findings, this study can serve as encouragement to LMU to continue and increase sustainability efforts, and as a model for other universities.

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Sustainable Diagram on Food Waste Reduction Programs in Mitigating Carbon Footprint—a Loyola Marymount University Case Study