UEH has implemented a systematic program to measure and monitor food waste generated from canteens, cafeterias, and on-campus food service areas. Data collection is conducted in collaboration among the UEH Infrastructure Management Board, cleaning staff, and contracted food service providers.

Food waste monitoring at UEH goes beyond data measurement — it serves as a foundation for developing and implementing waste reduction initiatives across the university. Based on actual data, UEH has launched several initiatives, including communication campaigns to reduce leftover portions, programs promoting safe food reuse, and research on composting models for organic waste management. Through these initiatives, food waste monitoring not only provides transparency and accountability but also drives sustainable behavioral change, aligning with UEH’s vision of a “UEH Green Campus.”

I. General information

+ Implementing units: UEH Green Campus Project & UEH Youth Union – Student Association

+ Scope of monitoring: Entire UEH campus (including facilities A, B, V, N, Dormitory 135, Dormitory 43–45, etc.)

+ Sources of food waste: Canteens, cafeterias, contracted food vendors, and leftover food collection bins at UEH Green Practice Stations.

Campus Canteen Cafeteria Outsourced catering services
A None None X 
B X None None
N None X X
V X X
Dormitory 135 None None None
Dormitory 43 – 45  None None None

 

II. Monitoring methodology

1. Source separation of waste: Food waste is separated from recyclable and residual waste in accordance with the “Regulations Regarding Green Campus Practice”.

2. Measurement: Daily waste weight is measured using electronic scales or digital measuring devices installed at designated collection points.

3. Data recording: Data are logged daily using standardized forms and aggregated on a weekly and monthly basis for trend analysis and reporting.

4. External food service vendors: For outsourced food service providers, waste data are submitted in compliance with contractual agreements and verified by the Infrastructure Management Board.

 

III. Monitoring data

1. Volume of food waste generated (kg) from September 2023 to June 2024.

Month A B V N Dormitory  135 Dormitory  43-45 TOTAL
09/2023 325 693 359 772 582 272 3003
10/2023 343 758 394 762 612 325 3194
11/2023 291 659 325 846 699 360 3180
12/2023 243 592 253 719 544 302 2653
01/2024 205 268 188 323 268 242 1494
02/2024 290 461 294 618 575 294 2532
03/2024 305 575 304 642 557 319 2702
04/2024 241 506 291 760 608 320 2726
05/2024 249 584 238 548 597 273 2489
06/2024 203 456 204 510 547 245 2165
TỔNG 2695 5552 2850 6500 5589 2952 26138

 

Illustrative images from waste classification activities at the source and the waste weighing system.

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