A university the size of Chapman produces a significant amount of waste on a daily basis. An important step to becoming a more eco-friendly campus is looking for ways to reduce waste production as much as possible. The Sustainability Department has researched and studied the best ways to do so.
In addition, Chapman Restaurant Service understandably produces a significant amount of waste every day from both the Dining Hall and its food stores around campus. They have made significant progress in raising awareness about our waste production and have managed to limit their contribution to waste.