Universities Grapple with Balancing Sustainability and Convenience in Campus Dining

The Rise of Takeout Culture in Universities

As takeout containers accumulate on college campuses, universities face the challenge of balancing sustainability goals with the growing demand for convenience. Carla Iansiti, the Student Life and Engagement sustainability officer at Michigan State University, described the situation as a nightmare. She noted the shift towards retail and food pickup, naming the campus dining options like Sparty’s, Starbucks, and Grubhub.

The COVID-19 pandemic led students to rely on takeout dining as dining halls closed or limited seating. Even after restrictions eased, many students retained these habits, according to Iansiti. The dependency on grab-and-go meals, mobile orders, and food delivery apps has increased single-use containers ending up in trash bins, not recycling. Schools like Michigan State University and the University of Michigan are encountering challenges in reducing waste without disturbing student routines.

The Waste Generation Problem

Data from Michigan State shows waste generation dropped sharply during COVID-19 shutdowns, decreasing from nearly 11.5 million pounds in 2019 to 8 million pounds in 2020. It rebounded to over 14.5 million pounds in 2022 as campus activities resumed and settled at about 13.5 million pounds in 2025.

A study in the International Journal of Environmental Research and Public Health found college students increased their use of disposable packaging and delivery apps during the pandemic. This surge added environmental challenges through increased plastic waste and reinforced convenience-driven habits, making sustainability harder to maintain.

Universities’ Efforts and Challenges

Before the pandemic, MSU had started reducing waste through reusable dining ware, recycling programs, and composting systems. However, COVID-19 accelerated the demand for disposable items as campuses prioritized sanitation. Iansiti reflected on this shift, explaining the earlier difficulties in obtaining enough takeout ware.

Even today, the campus struggles to recover. The rise in single-use packaging complicates sustainability efforts as packaging materials are continually changing. Iansiti described the difficulty of finding vendors who can manage varied packaging materials.

Adapting to Student Habits

Despite these challenges, universities continue pushing waste reduction initiatives. At the University of Michigan, sustainability officials work to adapt to shifting student habits, encouraging better disposal practices. Nicole Berg, sustainability program manager at U-M, highlighted takeout waste increase, especially in student-heavy spaces.

In response, U-M expanded public compost bins in libraries, piloted zero-waste events, and introduced reusable takeout container programs. The university set a goal to achieve a 50% waste diversion rate by 2030, with a yearly 2% increase. In 2025, U-M managed to divert about 35% of campus waste from landfills.

Despite the progress, convenience often trumps sustainability concerns. A U-M student survey found overwhelming preference for reusable containers, but only if they match disposables’ convenience. Alison Richardson, sustainability program manager at U-M, emphasized the need for an integrated system across campus.

Challenges of Reusable Programs

Universities share responsibilities with cities and private food vendors, complicating sustainability efforts. At U-M, staff collaborate with Ann Arbor on a proposed citywide system for returning reusable takeout containers. They identified that isolated programs often fail because success depends on an easy return system.

Other universities’ case studies indicate similar issues. Reusable programs can be effective in reducing waste only if students consistently return containers and campuses have adequate infrastructure.

Attempting to recover from earlier failures, MSU is considering relaunching a reusable container pilot that failed pre-pandemic. Iansiti expressed hope for future success despite past setbacks.

Financial Barriers and Behavior Challenges

Financial barriers also affect sustainability initiatives. Implementing reusable systems costs in staffing, infrastructure, and student involvement. Iansiti, the sole sustainability officer at MSU’s Residential and Hospitality Services, acknowledged these difficulties.

Amid these hurdles, both universities have achieved measurable progress. MSU diverts roughly half of its campus waste from landfills, maintaining a 45% diversion rate in 2026 despite single-use packaging rise.

Overall, campus sustainability leaders identify behavior as the biggest obstacle. Iansiti noted the increase in takeout dining as dine-in becomes rarer, reflecting a shift in college lifestyle where convenience plays a crucial role.

Universities strive to redesign sustainability systems to fit these habits instead of expecting students to revert to old dining patterns. Iansiti emphasized their effort to simplify the process, making sustainability easier for students.