Food Waste Generation Report 2025

An-Najah National University (ANNU) measured 5 tonnes of food waste across its campuses between September 2023 and September 2025. The waste was measured daily by the food service providers, verified through regular audits, and published in the University's Food Waste Generation Report 2025. Measurement is required by the University's Sustainable Food Policy and its Waste Measurement and Recycling Management Policy.

The data are used to manage the waste: 70% of it was reused or upcycled into animal feed, compost, biogas and biodiesel, and reduction measures target the cafeterias where it arises.

Policy Framework and Responsibilities

Four published policies commit ANNU to measuring food waste and set out who is responsible for it.

• Sustainable Food Policy: ANNU systematically measures food waste in all campus cafeterias and catering facilities, and monitors the data to plan reduction and recovery. The Sustainability Office and the Director of Catering Operations are jointly responsible. Progress is reviewed annually against food-waste reduction rates.

• Waste Measurement and Recycling Management Policy: Applies to all campuses, including cafeterias. Food waste is recorded in kilograms, backed by traceable records and reported annually in tones. The annual report goes to the Vice President for Administrative Affairs and a summary is published.

• Sustainable Food Purchasing Policy: Applies to all food suppliers, vendors and service providers. It includes waste reduction, monitoring and reporting, and lists reduced food waste as a performance indicator.

Outsourced food provision: Daily food-waste measurement is carried out by the campus food service providers. Because ANNU's sustainability policies, including its Sustainable Food Policy, are extended to outsourced suppliers through contract obligations, outsourced caterers are covered by the requirement to track food waste.

Scope, Reporting Period and Methodology

The 2025 measurement covers every place on campus where food is served, at both the preparation and the consumption stage.

• Reporting period: September 2024 – September 2025 (one academic year)

• Locations covered: Dining halls, cafeterias, food vendors and campus events

• Stages covered: Pre-consumer (storage and preparation) and post-consumer (plate waste)

• Data collection: Daily weighing and tracking by the food service providers

• Verification: Regular audits and monitoring by the University

• Units: Kilograms, consolidated to tones for annual reporting

Definitions used

• Food waste: food and inedible parts removed from the human food supply chain at any stage, whether edible or not.

• Edible parts: portions of food intended for human consumption.

• Inedible parts: components such as bones, rinds or pits that are not eaten but still add to waste.

• Food loss: edible food discarded before it reaches the consumer, for example through spoilage in storage or transport.

Waste categories measured

• Pre-consumer waste: trimmings, spoiled ingredients and by-products of food preparation.

• Post-consumer waste: uneaten food left by diners after meals.

• Organic waste: biodegradable scraps such as fruit and vegetable peels, coffee grounds and eggshells.

The main sources are cafeteria and restaurant leftovers, preparation scraps, expired or spoiled food, and used cooking oil.

Results: Food Waste Generated in 2025

ANNU generated 3.8 tons of food waste in the 2024–25 academic year. Organic scraps made up half of it, and plate waste left by diners was the smallest share.

Type of food waste	Amount (tones)
Organic waste (peels, coffee grounds, eggshells)	1.97
Pre-consumer waste (preparation and storage)	1.03
Post-consumer waste (plate waste)	0.8
Total	3.8

Food waste fell compared with the previous year. The University attributes the fall to:

• the shift to online and blended learning during the ongoing crises and closures in Palestine, which reduced the number of meals served on campus;

• stronger awareness campaigns on food security;

• expanded food donation programs with NGOs and local food banks;

• digital waste-monitoring systems introduced in all cafeterias;

• food-waste reduction goals written into the University's sustainability policies.

Treatment and Recovery

Seventy per cent of the food waste measured in 2025 was recovered as feed, compost or energy. The remaining 30% was mixed with general waste and recovered only partly.

Upcycled (47%): Composting and anaerobic digestion turn food waste into compost and methane-rich biogas for electricity and heat. Used cooking oil is filtered and converted into biodiesel for the campus farm.

Reused (18%): Edible leftovers go to animal feed. Small quantities of oil heat the campus farm units.

Downcycled (29%): Food waste mixed with general waste yields low-grade compost or little recovery.

Reduction Measures

The measurement data guide action at each stage where food waste arises.

• Portion control: cafeterias use smart portioning to cut plate waste.

• "Take what you need" campaigns: diners are encouraged to take only what they will eat.

• Food donation: surplus edible food is redistributed through NGOs and local food banks.

• Digital monitoring: waste-monitoring systems in every cafeteria track waste as it is generated.

• Awareness: campaigns on food security and responsible consumption reach students and staff.

• Packaging: reusable and biodegradable packaging is encouraged to reduce single-use waste.

• Teaching and research: food security, sustainable agriculture and waste management are built into courses, research and outreach, including bioenergy and composting research.