AI Tackles Campus Food Waste: Georgia State’s New Initiative Sees Success

Georgia State University (GSU) is harnessing artificial intelligence to address food waste in its campus cafeterias, using a program called “Raccoon Eyes” to gather data and make real-time adjustments, as reported by ABC News.

Since its launch in January, this initiative has successfully reduced cafeteria food waste by 23%, said ABC News.

“Raccoon Eyes” works by capturing images of plates placed on a conveyor belt after students finish their meals. This AI-powered system analyzes the contents, categorizing and weighing leftovers, then displays the data on an online dashboard.

Dining staff can monitor these insights to better understand food waste trends and adjust menu options, portion sizes, and serving methods accordingly.

Erin Murphy, a sustainability initiatives intern and student at GSU, championed the project, securing a grant to bring the technology to campus, reported ABC News.

Murphy noticed high levels of food waste in the cafeteria and believed that real-time data could inspire smarter, more sustainable choices among students and staff alike, as reported by ABC News.

According to Ivan Zou, co-founder of “Raccoon Eyes,” the AI system can identify which meals are most often wasted, allowing the university to make targeted adjustments, as reported by ABC News.

For example, data showed that salmon was largely eaten, while French fries were frequently left uneaten on plates. This kind of trend analysis helps dining services refine their offerings, reducing the waste of popular but frequently over-served items like pizza, chicken, and fries.

Jennifer Wilson, GSU’s director of sustainability, reported that AI has analyzed over 400,000 plates since January, with around 21% containing food waste, reported ABC News.

The program provides the dining team with detailed insights, allowing them to tackle specific issues, like over-serving, that contribute to food waste.

The initiative also includes a kiosk for student feedback, where diners can share comments like “sorry for my waste.” This feedback has been invaluable for dining staff, helping them better understand student preferences and tailor meal options to reduce waste further, as reported by ABC News.