This cooperative effort illustrates how major food vendors and environmental groups can work together to achieve common environmental goals. Part II quantifies and characterizes the food-related waste disposed by the Dartmouth community. Results from a survey distributed to Dartmouth students are used to create a consumer profile. Part III investigates packaging and alternative methods of waste disposal such as composting and recycling. Finally, Part IV details technological and behavioral recommendations intended to minimize food-related landfill waste.
Recommendations target every aspect of waste management from production to consumption to disposal.