Introduction: 

Here’s some food for thought: according to the National Resource Defense Council (NRDC), college campuses nationwide produce 22 million pounds of food waste annually. This alarmingly large number is something that we as college students all have a role in contributing to, small or large. Food waste isn’t just the meals on our plate - but also the time, energy, and resources that go into food production and packaging. How can we as college students, shift our behaviors to a more sustainable future and stimulate change in our local community to greater communities around us through the power of art? For twelve weeks, students had hands-on experience with various mediums, methods, and resources to combat food waste at the local level and collaboratively grow to a more sustainable future. Not only does this lead us one step closer to a sustainable future, but it also helps us fight food insecurity.

History & Distinction: 

Through our research, we explored initiatives that creatively transformed waste into meaningful expression. One key influence was Food Magic, a student-led project at Virginia Tech by Yoon Jung Choi, which repurposes food waste into artistic materials. This directly inspired our workshop on creating pigments from food waste. We also examined how art can shape public behavior, particularly through beautified public spaces that encourage responsible waste practices such as recycling and composting. Students reflected on similar spaces across campus, analyzing how design can influence sustainable habits. What further distinguishes this workshop is its emphasis on combining artistic creation with practical sustainability tools. Students engaged directly with food waste solutions, including designing sustainable tote bags, compost pots, and recipe magnets. Research from Urban Green Lab (2025) and Rodney Kimbangu (2024) further demonstrates how public art initiatives, such as the “Waste Less Mural Series”, raise awareness and inspire community action. These approaches informed our integration of art as both a reflective and action-oriented practice.

Methods: 

For our workshop, we drew from numerous statistical sources in order to support our lesson plans to promote sustainable behaviors. For a couple workshops, we used data straight from our UMD sustainability homepage to inform students about the possible direct impact of their actions to these numbers.  We also utilized secondary data from the FDA and food companies that worked to combat food waste to present how modern day industries are working to promote sustainable food waste practices. The research aligned with the topics of each of our workshop lessons, supporting our lecture time and relating it directly to the activity of those workshops. Students also had the opportunity to engage in their own research, researching sustainable recipes, brands, and global food waste measures, sharing it out with others in order to expand their knowledge and understanding about the impact of food waste in an interactive and engaging way. 

Audience & Impact: 

The audience of our workshop were primarily freshman Arts Scholars Students at UMD. We sought to teach them creative, practical practices and behaviors for them to partake in to combat food waste here on campus. We also encouraged students to create pieces to promote these sustainability practices to those around them - desiring to take steps to start from local levels to broader community levels. This workshop worked to showcase how art can be used creatively to simultaneously combat and promote sustainable food waste behaviors, and fight food insecurity as a whole.

Completing this capstone project has significantly shaped our development as a leader, planner, and advocate. Through the process of research, lesson planning, and facilitation, we gained a deeper understanding of food waste and the importance of interactive, student-centered learning. We also developed greater confidence in communication, collaboration, and execution. As both an artist and scholar, we have been inspired by the creativity and dedication of our peers, motivating us to continue pursuing meaningful, community-driven work.

References:

Radhakrishnan, Gajalakshmi, S. K. Manivannan, and Dhivya Karmegam. “Interventions for Reducing Food Waste and Behavioural Change Among Students in Higher Education Institutions – A Systematic Review.” Cleaner Waste Systems, vol. 9, 2024, article 100180. https://doi.org/10.1016/j.clwas.2024.100180

“Waste Less, Paint More: How Public Art Is Sparking a Food Waste Reduction Movement Across U.S. Cities.” Urban Green Lab, 1 Oct. 2025, urbangreenlab.org/waste-less-paint-more-how-public-art-is-sparking-a-food-waste-reduct ion-movement-across-u-s-cities/

Kimbangu, Rodney. “The Magic of Turning Food Waste into Paint Pigments.” Virginia Tech News, 8 July 2024, news.vt.edu/articles/2024/07/icat-the-magic-of-turning-food-waste-into-pigments.html.

The College Campus Food Waste Dilemma | Hospitality Technology, hospitalitytech.com/college-campus-food-waste-dilemma. Accessed 1 Apr. 2026.

Acknowledgements: 

First off, We’d like to thank Harold, Irene, and Heather for their endless guidance and support this semester! They were always there to address any concerns and answer any questions we came across along the way, allowing our workshop to succeed. We would also like to thank our TA Vanessa Senk for allowing our workshop to run smoothly and offering constructive advice and support. Lastly, we’d like to thank our students who showed up to our workshop every Monday with an eagerness to learn and participate.