It’s time to decide whether that mountain of Mongo-wokked goodness you overzealously loaded onto your tray is still worth eating. You might reason that anything remaining on your top-heavy tray is a sunk cost and place it on the conveyor belt, sending your food, tray and worries into the kitchen.
For some students, however, the worry and guilt associated with wasted food does not disappear so easily
“It’s a shame to see people waste so much food. I’m straight up livid. The University bears a cost and the environment bears the cost of having to wash extra plates and cutlery,” Josh Neifeld ’11 said.
Although excessive waste is undesirable, it is nonetheless unavoidable, according to Doug Lockwood, office manager for Cornell Dining.