L'alimentation, un enjeu de délibération collective

Plus globalement, un diagnostic de gaspillage alimentaire peut être réalisé au restaurant universitaire.
Ce diagnostic permet d'identifier et de quantifier le gaspillage à tous les niveaux (préparation, service, retour des plats, etc.), pour trouver les leviers pour réduire le gaspillage. Et surtout de sensibiliser tout le monde (personnel du RU, étudiants, enseignants, etc.) afin que chacun prenne en conscience et agisse à son propre niveau pour réduire le gaspillage (exemple : ne pas prendre du pain systématiquement, car le pain est un des aliments les plus gaspillés en restaurant collectif).

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