Campus Food Waste

The American University of the Middle East is committed to reduce food waste and to responsibly manage it on campus by adopting the below sustainable practices:

• Preventing food waste through optimized planning for events’ catering supply that minimizes excess food procurement.

• Encouraging outsourced food service providers and vendors on campus (restaurants and cafes) to adopt sustainable practices to measure and reduce food waste and to adopt environmentally friendly packaging.

• Redistributing surplus food while ensuring safe handling practices.

• Promoting student projects that tackle sustainable food waste management solutions, thus educating the community on the environmental and social impacts of food waste.

• Regularly monitoring and assessing food waste on campus to identify areas for improvement.

Selected award winning student projects on Food Waste

LaYengat

Third Place in AUM Startup Challenge and among top 10 in Babson Global Challenge: This project focused on food waste management through an application that helps redistributing excess food while giving accessibility to lower income individuals. Team members: Shouq AlSamhan and Sarah AlOmani