Universities Battle Takeout Waste Amid Convenience Culture

As takeout containers accumulate on college campuses, universities face a challenge: balancing sustainability goals with a growing culture of convenience. Carla Iansiti, Michigan State University (MSU) sustainability officer, says, “It’s all a nightmare.” The combination of on-campus dining options and mobile food services reflects a cultural shift in student habits.

During the COVID-19 pandemic, students relied on takeout dining as dining halls closed or limited seating. Even after restrictions lifted, many continued the practice. Grab-and-go meals, mobile ordering, and food delivery apps have increased the use of single-use containers. These often end in trash bins rather than recycling, posing challenges for institutions like MSU and the University of Michigan as they strive to minimize waste while respecting student routines.

MSU’s data shows waste generation on campus dropped from nearly 11.5 million pounds in 2019 to 8 million pounds in 2020 during pandemic shutdowns. However, it rebounded to more than 14.5 million pounds in 2022 and stabilized around 13.5 million pounds by 2025.

This issue is not limited to Michigan. A 2022 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. The increased reliance on disposable items presents additional environmental challenges, complicating sustainability efforts.

Before the pandemic, MSU had implemented reusable dining ware, recycling, and composting. COVID-19, however, increased demand for disposables due to health concerns. “At one point, we struggled to find enough takeout ware for students,” Iansiti remarked. Years later, MSU is still affected by the rise in single-use packaging, complicating recycling efforts due to constant changes in packaging materials.

Universities continue to push waste reduction initiatives. The University of Michigan (U-M) is adapting to changing student habits by promoting better disposal practices. Nicole Berg from U-M’s sustainability office noted significant increases in takeout waste in student-centered areas, like libraries. Waste audits in libraries showed that nearly all waste came from takeout food.

“When we did waste audits in our libraries, almost all of the waste came from takeout food,” Berg said.

In response, U-M has expanded public compost bins in libraries and piloted zero-waste initiatives. They introduced reusable takeout container programs in dining halls and updated waste reduction goals, aiming for a 50% waste diversion rate by 2030. In 2025, the university achieved a 35% diversion rate from landfills. Still, convenience often outweighs sustainability for students.

A university student survey revealed a preference for reusable containers, provided they are as convenient as disposables. U-M’s Alison Richardson pointed out the challenge of integrating reusable systems on campus. The collaboration with Ann Arbor explores a citywide reusable takeout container system, allowing campus-wide and local returns.

Case studies from other universities show that reusable programs can cut waste, but only if students return containers consistently. MSU’s previous attempts with a reusable container pilot failed before the pandemic, yet there are plans to revive it. “We keep trying little things like that, and someday something will stick,” said Iansiti.

Financial constraints add to the challenges. While reusable systems reduce long-term waste, establishing them demands staffing and infrastructure. “I’m the only sustainability officer at RHS,” Iansiti remarked, referring to MSU’s Residential and Hospitality Services division.

Nevertheless, both universities have advanced their sustainability goals. MSU currently diverts about half of its campus waste from landfills through recycling and composting. By 2026, their diversion rate reached 45%, which aligns with their goals despite the rise in single-use packaging.

Sustainability leaders emphasize that changing behavior is the biggest hurdle. “People are getting more takeout items,” Iansiti said. “Dining in the dining halls is not as common as it used to be.” Convenience has now become a staple of college life, prompting universities to adapt systems around new habits.

“We’re trying to simplify it and make it easy,” Iansiti concluded.