Across college campuses, the accumulation of takeout containers poses a challenge to sustainability goals. Carla Iansiti, the sustainability officer at Michigan State University, describes the situation as a ‘nightmare’. Students increasingly rely on takeout dining options like Sparty’s, Starbucks, and Grubhub as part of a culture shift.
The practice intensified during the COVID-19 pandemic when dining halls were closed or limited in capacity. Although restrictions were lifted, students continued these habits, leading to higher volumes of single-use containers being discarded instead of recycled. Universities such as Michigan State University (MSU) and the University of Michigan face obstacles in waste reduction due to increased convenience-driven behavior.
Statistics from MSU show a decrease in campus waste during COVID-19 shutdowns, with a reduction from nearly 11.5 million pounds in 2019 to 8 million pounds in 2020. However, waste generation rebounded to over 14.5 million pounds by 2022 and then balanced around 13.5 million pounds in 2025.
This issue is not confined to Michigan. A 2022 study in the International Journal of Environmental Research and Public Health noted a rise in disposable packaging use among college students during the pandemic, resulting in increased plastic waste and hindering sustainability efforts.
Before the pandemic, MSU had initiatives in place for waste reduction, including using reusable dining ware, promoting recycling, and setting up composting systems. However, COVID-19 led to a surge in demand for disposable products for sanitation reasons.
Iansiti mentions the complications due to changing packaging materials, saying, ‘Every time something new comes in, I find a vendor who can handle it. It’s a moving target.’
Despite these challenges, universities are striving for waste reduction. The University of Michigan has adapted to student habits by implementing systems to encourage proper waste disposal. Nicole Berg from U-M highlights increased takeout waste, particularly in library areas.
Consequently, U-M expanded public compost bins across libraries and launched initiatives like Zero Waste Game Day and reusable takeout container programs in dining halls. The university plans for a 50% waste diversion rate by 2030.
A student survey at the University of Michigan indicates a preference for reusable containers, provided they match the convenience of disposables. Alison Richardson emphasizes the need for integrated systems as students often disregard borders between campus and city facilities.
The complexity of responsibility sharing between universities, cities, and vendors adds to the challenge. A potential collaboration with Ann Arbor aims to create a citywide system where students could return containers conveniently.
Success in reusable programs relies on consistent student participation and sufficient infrastructure. MSU is contemplating a revival of a halted reusable container initiative, hoping future attempts will succeed.
Financial constraints also impede progress. Needed resources include faculty support, proper infrastructure, and student engagement to foster reusable system use. Iansiti expresses the difficulty in tackling these issues alone at MSU.
Overall, MSU diverts about half of its waste from landfills through recycling and composting, with a current diversion rate of 45% in 2026.
Sustainability leaders emphasize behavior as the primary obstacle. The trend of opting for takeout over dining hall meals prevails, complicating efforts to revert to pre-pandemic dining habits. As campus life adjusts to convenience-first routines, universities are rethinking sustainability strategies around these patterns. Iansiti notes, ‘We’re trying to simplify and make it easy’.