Takeout containers accumulate across college campuses as universities aim to balance sustainability with the convenience culture. Carla Iansiti, a sustainability officer at Michigan State University (MSU), describes the situation as a nightmare. Students shifted to takeout dining during the COVID-19 pandemic due to closed dining halls and limited seating, and many maintained this habit even after restrictions eased.
The increasing reliance on grab-and-go meals and delivery apps has resulted in more single-use containers being discarded rather than recycled, posing challenges for schools like MSU and the University of Michigan. MSU data shows campus waste dropped from almost 11.5 million pounds in 2019 to 8 million in 2020 during the pandemic. However, waste rose to over 14.5 million pounds in 2022 as activity resumed and stabilized around 13.5 million pounds in subsequent years.
“Every time something comes through that’s different, I have to find a vendor that can take it,” Iansiti stated.
The issue extends beyond Michigan. A 2022 study in the International Journal of Environmental Research and Public Health noted a rise in disposable packaging and delivery app usage among college students during the pandemic, leading to increased plastic waste and complicating sustainability efforts.
MSU had initiated waste reduction through reusable dining ware, recycling, and composting pre-pandemic, but COVID-19 heightened the demand for disposable products amid sanitation and takeout priorities. “At one point, we couldn’t even find enough takeout ware to serve students,” Iansiti recalled.
Despite these setbacks, universities are advancing waste reduction initiatives. The University of Michigan expanded public compost bins in libraries and launched zero-waste event pilots. They introduced reusable takeout containers in dining halls and revised their waste reduction goals, aiming for a 50% waste diversion rate by 2030.
Findings from a University of Michigan student survey showed a preference for reusable containers, but only if they offered convenience comparable to disposable ones. Alison Richardson, sustainability program manager at U-M, emphasized the need for an integrated system. Universities often share responsibility with surrounding areas and private vendors, adding complexity to the issue.
Collaborating with Ann Arbor, U-M explored a citywide reusable system allowing container returns across campus and downtown, addressing the problem of isolated programs that often fail. Case studies suggest reusable programs help when consistent container returns and infrastructure support exist. MSU considers relaunching a pre-pandemic reusable container pilot.
Financial barriers also hinder progress. Implementing reusable systems needs staffing, infrastructure, and student involvement. Iansiti highlighted her challenges, stating “I’m the only sustainability officer at RHS (Residential and Hospitality Services). I would like to tackle the single-use plastics problem, and I’m having trouble.” Despite these hurdles, MSU diverts about half their waste through recycling and composting, maintaining a diversion rate of 45% in 2026.
The greatest challenge remains changing behavior. “People are getting more takeout items,” Iansiti observed, noting a shift away from dining halls. Students prioritize convenience, ordering food between classes, dining in dorms, and carrying meals campus-wide. Universities now seek to align sustainability systems with these habits instead of reverting to pre-pandemic dining practices. “We’re trying to simplify it and make it easy,” Iansiti concluded.