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The primary audiences for the surveys include food service vendors offering customizable options and the UCSD student body, particularly those who frequently dine on campus. Additionally, dining service management, including chefs and nutritionists are involved in regarding menu planning.

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How can we encourage students, vendors, and staffs to reduce food wastes in price center?

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What policies could price center implement to minimize emissions?

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What sort of incentives can price center (3rd party vendors) provide for students, staffs, visitors bringing their own food containers?

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How does Food wastes contributes to greenhouse gas emissions?

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How do consumer purchasing behaviors affect food waste?

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What times of day is energy consumption the highest? Comparing price center with other dining halls. Are there certain times where energy consumption can be minimized that currently is not?

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What can we do with empty spaces in price center, is there a way to restrict the area in order to reduce energy consumption?

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What are the challenges of food wastes and how would people manage this issues?

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How can we educate students to know the difference between hard (compostable) and soft (not compostable) plastics.

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How can we encourage students, vendors, and staffs to reduce food wastes in price center?

Revised: How can we encourage third party vendors to allow portion customization to students/staffs (less portion = discount)?

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What policies could price center implement to minimize emissions?

Revised: How can price center improve their food menu to be eco-friendly or plant-based in order to minimize emissions?

Revised: How can Pay-What-You-Throw policy change students behaviors on food waste?

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Is there a way to utilize some of the food that is disposed of at Price Center?

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How do consumer purchasing behaviors affect food waste?

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How can we educate students to know the difference between landfill, compost, and waste? Does students know the difference between hard and soft plastics?

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What is the potential impact of reducing food wastes?

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How does Price Center's supply chain affect food waste?

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What time of day is energy consumption the highest? Comparing price center with other dining halls. Are there certain times where energy consumption can be minimized that currently is not?

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Surveying Vendors about portion customization

Surveying Students about how many times are they going to use portion customization.

Surveying students if food portion in price center a lot, enough, or less.

Check menus what food can be customized

Ask third party vendors "discount percentage" that they are willing to give consumers.

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The method to reduce food wastes in price center would be clear communication for students to ask for smaller portions or exclude certain items they would not eat.

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Expand Plant-Based Menu Options

Prioritize Locally Sourced Ingredients

Incentive System

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Reevaluate Portion Sizes Offered

Introduce Flexible Meal Options

Provide customizable meal options where consumers can choose only the components they want. For example, offering build-your-own salads or meals with customizable portions can help consumers avoid over-purchasing.

Adjust Meal Plans and Combo Deals

Offer meal deals or combo sets with various portion size options. Large meal deals or oversized combo sets can contribute to excess food waste, so introducing smaller or more flexible combo options can help minimize waste.

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Make a survey for consumers whether they buy more food than they need because of large portion sizes or enticing meal deals.

Observe if consumers finish their meals or leave food on their plates.

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How can consumers benefit from togo food containers - will this allow students to save money to avoid having to purchase unnecessary food?

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What types of materials in terms of affecting our planetary health? Are there certain materials that are more energy-efficient to use? What materials would be best to reduce land fill waste?

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The key audiences for expanding plant-based menu options and prioritizing locally sourced ingredients include the HDH and culinary staff, who are the main people in implementing these initiatives. Students, particularly those with dietary preferences for plant-based foods, will provide valuable feedback and support for an incentive system. Additionally, local farmers and food suppliers are essential for sourcing ingredients.

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This driving question audience includes restaurant owners, food service providers, and policymakers responsible for reducing food waste. It targets those who have the power to adjust meal offerings, portion sizes, and meal deals to minimize over-purchasing and waste. Additionally, it appeals to businesses looking to create more sustainable and flexible dining options for consumers.