How is the Campus Food Hub reducing food waste?

According to a 2021 Meal Exchange Survey, nearly half of students at the University of Calgary have experienced some form of food insecurity. To address that challenge, the Campus Food Hub was opened in Crowsnest Hall in September 2023 as a collaboration between Student Experience and Support, Ancillary Services, the Students’ Union and the Graduate Students Association. 

The Campus Food Hub’s mission spans three pillars: food access, food literacy, and campus collaboration. In addition to some of their most popular programs like Affordable Food Market — one of its most innovative efforts is reducing food waste through Breakfast Club and Ladle UP! programs. By repurposing surplus food, the Hub not only prevents waste but also keeps meals affordable and supports the UN’s Sustainable Development Goal 2: Zero Hunger.

The challenge of surplus food 

Food waste can come from many sources. Sometimes, it’s fruit or vegetables that don’t meet the producer’s standards for sale (i.e. too small or not “visually appealing”), despite being perfectly nutritious and fine to eat. Waste can also include excess food that isn’t sold in time, due to overstock, short shelf lives or shifting customer demands. In most grocery stores, this food waste simply gets thrown away and written off as a loss, or “shrink”. At the Campus Food Hub, however, it has become the foundation of a new meal. 

Why waste reduction matters 

For the Campus Food Hub, cutting waste is about more than sustainability, it directly supports affordability. “Because one of our main focuses is keeping food as affordable for students as we can, the less that we waste, the more affordable the food is,” explains Kate Stenson, the Campus Food Hub coordinator. Instead of higher costs from wasted food, creative repurposing keeps prices low across the board.  

The result is food saved from waste, and students gaining access to healthy, budget-friendly meals. The impact is clear in student feedback, with one participant sharing, “Keep this open forever!” 

Creative waste-reduction strategies 

The Campus Food Hub takes a proactive approach to managing surplus food. Any food unsold by the end of the day or week is repurposed into student meals through weekly programs: 

• Ladle UP! Soups: Vegetables nearing their prime become vegetarian soups served with a bun for $2
• Breakfast Club smoothies: Fruits are blended into $3 smoothies, with optional protein add-ons 

The produce for these programs comes directly from suppliers, but the Hub always starts by looking at what rescued food is available and finding ways to incorporate it into recipes. Only after that do staff order whatever additional ingredients are needed from suppliers. 

Other strategies include: 

• Freezing and processing: Ingredients are chopped and frozen before they spoil, ensuring a steady supply for future meals
• Flexible recipes: Cooking adapts to what’s on hand – zucchini replaces carrots, apples in smoothies, and creative substitutions keep menus fresh
• Inventory checks: Staff monitor incoming orders and flag produce that’s nearing its peak, making sure it’s used quickly in soups, smoothies, or frozen for later

Looking forward 

The Hub’s efforts won’t stop here. This fall, they introduce their Culinary Basics workshop series, including a session devoted entirely to preventing food waste at home. By giving students hands-on skills in cooking and food storage, the program aims to extend the waste-reduction mindset beyond campus. 

Students can find full program details and schedule at CCPD Events.