Middle East Technical University (METU) has an institutional framework for tracking and reducing food waste generated through food-service activities across its campuses.

Under METU’s Sustainable Food Policy, food waste is monitored throughout four stages of the food-service process:

1. Pre-preparation waste (spoilage waste): waste arising from overproduction, trimming, expiration, spoilage, overcooking, contamination, dropped items and other unintended kitchen waste;
2. Preparation waste: waste generated during meal preparation;
3. Service leftovers: food prepared for service but not served; and
4. Post-service waste (plate waste/table scraps): food discarded by customers after being served.

The policy applies to both METU-operated food-service facilities, including the Cafeteria and Social Building, and third-party restaurants operating on campus. It explicitly requires the regular measurement of food waste across the campus and the implementation of measures to reduce waste throughout the food-service process.

METU also commits to reducing organic waste, predominantly food waste, across its food-service outlets. Organic waste generated by cafeterias and other food vendors is collected through the University’s waste-management system and transferred for treatment through processes that include fermentation for energy generation and compost production.

As quantitative supporting evidence of waste tracking, records maintained by METU’s Zero Waste Unit document 850 kg of vegetable oil waste during the reporting period. This figure is reported separately as vegetable oil waste and is not presented as the total amount of food waste. It demonstrates that waste streams associated with campus food-service activities are quantitatively recorded and monitored.

METU Sustainable Food Policy: https://sustainablecampus.metu.edu.tr/en/policies

METU Activity Reports: https://imidb.metu.edu.tr/tr/faaliyet-raporlari