By Maria Trabjerg Ulsøe, AAU Campus Services

Food Consumption and Waste Management at AAU Copenhagen

At the AAU campus in Copenhagen, 73% of the food prepared is consumed by students and staff. An additional 23% is repurposed from the buffet and used in other dishes, while only 4% is discarded as actual food waste. This meticulous tracking and repurposing of food not only minimizes waste but also maximizes resource efficiency.

Bio-Waste Management

AAU also measures bio-waste from the kitchen, including items like banana peels, potato skins, and coffee grounds. This bio-waste is collected and sent for recycling, where it is converted into biogas. According to Daka ReFood, bio-waste is repurposed into green energy, nutrient-rich fertilizer, and biodiesel. This process not only reduces the amount of waste sent to landfills but also contributes to sustainable energy production.

Promoting Plant-Based Diets

In an effort to further reduce its carbon footprint, AAU has been promoting plant-based meals. From 2022 to 2023, the university saw a remarkable 178% increase in the sale of vegetarian meals, rising from 38,404 meals in 2022 to 106,783 in 2023. This shift towards more plant-based options is a significant step in AAU’s commitment to sustainability and reducing the environmental impact of its food services.

AAU’s comprehensive approach to managing food waste and promoting sustainable practices sets a commendable example for other institutions. By leveraging technology to measure waste accurately, repurposing food, and encouraging plant-based diets, AAU is making significant strides in reducing its environmental footprint and fostering a culture of sustainability.